Okinawa Soba. Unlike mainland Japanese soba noodles made from buckwheat, the Okinawan version features thick white wheat noodles. These are piled into a clear broth, usually pork based, and paired with slices of pork and spring onions (shallots). It’s a simple, tasty and nutritious winner. Add kōrēgusu (chilli peppers marinated in awamori) and top with pickled ginger to enhance the flavour.
Why the Food in Okinawa's Not Like Anything in the Rest of Japan
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