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is a type of noodle soup produced in Okinawa Prefecture, Japan. In Okinawa, it is sometimes simply called ''soba'', or ''suba'' in many Okinawan dialects, although it is different from buckwheat noodles known as soba in the rest of Japan. The thick wheat noodles resemble udon, while the soup is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands, and tend to be slightly flat in the rest of the Okinawan archipelago. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs), and usually garnished with ''beni shōga'' (pickled ginger). For extra spice, diners can add a few drops of ''kōrēgūsu'' (高麗胡椒, コーレーグース "Korean pepper"), which consists of chile peppers soaked in awamori rice liquor. Varieties include: * ''Sōki soba'' (ソーキそば) - topped with extra ribs, known as sōki in Okinawan. * ''Tebichi soba'' (てびちそば) - topped with stewed Pig's trotters. == Name == Today the word ''soba'' means buckwheat, in particular buckwheat noodles, in Japanese. This word is in origin an abbreviation of ''soba-mugi'' (buckwheat). The word ''soba'' refers to the edge in ancient Japanese, and ''soba-mugi'' meant "edgy wheat". Around the 16th century, buckwheat began to be processed into noodles. This method was originally known as ''soba-kiri'' (lit. soba cutting) but it was later abbreviated into ''soba''. Note that soba was mainly consumed in eastern Japan. It was not popular in western Japan including Okinawa. Buckwheat noodles remain rare in Okinawa, where they are known as ''Nihon soba'' (Japanese soba) or ''kuroi soba'' (black soba). In modern Japan, the meaning of ''soba'' was extended so that it could refer to other types of noodles. Yakisoba (stir-fried noodles) contain no buckwheat. ''Shina soba'', commonly known as ''Chūka soba'' or rāmen today, is also made from wheat flour. Okinawa soba falls into this category and is made entirely from wheat. Under a fair competition regulation, soba was standardized as "the noodles contain at least 30% of buckwheat." This definition caused a problem when Okinawa was returned to Japan in 1972. In 1976, the Fair Trade Commission tried to make Okinawa Prefecture drop the name "soba" because Okinawa's soba did not conform to the regulation. The Okinawa Noodle Manufacturing Co-op negotiated with the Fair Trade Commission and, as a result, it was accepted as one of several exceptions, under the name of ''Okinawa soba''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Okinawa soba」の詳細全文を読む スポンサード リンク
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