Okinawa soba

Okinawa soba is a distinctive and delectable noodle dish hailing from Okinawa Prefecture, Japan. Unlike traditional Japanese soba, which is made from buckwheat, Okinawa soba is crafted from wheat, giving it a texture akin to udon noodles. These noodles are served in a savory broth reminiscent of ramen, creating a delightful interplay of textures and flavors.

The dish is typically adorned with a variety of toppings, including fish cake, scallions, pork, and pickled ginger. Special variations abound, such as Sōki soba, which includes pork spare ribs, and Tebichi soba, featuring stewed pig's trotters.

Historically, "soba" in Japan referred specifically to buckwheat noodles. However, the term has evolved to encompass various types of thin noodles. Despite being made entirely from wheat, Okinawa soba is classified under this broader definition. Initially, there was some debate because Japanese regulations mandated that noodles contain at least 30% buckwheat to be designated as "soba." Nonetheless, after negotiations, Okinawa soba was granted an exception.

The origins of Okinawa soba trace back to the Ryūkyū Kingdom era, potentially influenced by Chinese envoys. The first recorded mention of the dish dates to 1902, during the late Meiji period. Although the dish faced setbacks during the Battle of Okinawa in World War II, it experienced a resurgence in U.S. internment camps due to the availability of wheat rations. By the 1960s, Okinawa soba had transitioned from a restaurant specialty to a cherished home-cooked meal. Today, it remains an integral part of Okinawan culture.

Interestingly, Okinawa soba has also gained popularity in Campo Grande, Brazil. This city, with a significant Okinawan-descendant population, has embraced the dish, infusing it with local culinary twists. This adaptation underscores the far-reaching influence of Okinawan culture around the globe.