Okinawa soba (æ²âç¸âãÂÂã°) is a type of noodle soup eaten in Okinawa. In Okinawa, it is sometimes simply called soba or suba, 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 pork belly (ä¸â°Ã¦Å¾Å¡Ã¨ââ° san-mai niku) or boneless pork ribs (ãâ½ãƼãâ sÃ
Âki?), and usually garnished with beni shoga (pickled ginger). For extra spice, diners can add a few drops of kÃ
ÂrÃâgÃ
«su (é«ËéºâèÆ¡æ¤â, ãâ³ãƼãƋƼãâ°ãƼãâ¹ Korean pepper), which consists of chile peppers soaked in awamori rice liquor.
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