Okinawa Soba Day (Okinawa Soba no Hi)

What Is Okinawa Soba Day?

October 17th is "Okinawa Soba Day." It commemorates October 17, 1978, when the label "Honba Okinawa soba" (authentic Okinawa soba) was officially approved as a special name, and was established in 1997 by the Okinawa Fresh Noodle Cooperative. It's a day to spread awareness of this noodle dish that symbolizes Okinawan food culture.

Why Is October 17th "Okinawa Soba Day"?

Under the industry's fair competition code for fresh noodle labeling, "soba" meant noodles containing at least 30% buckwheat flour. In 1976 the Japan Fair Trade Commission pointed out that the name "Okinawa soba," used for wheat noodles, was a problem. After persistent negotiations by the Okinawa Fresh Noodle Cooperative and others, on October 17, 1978, the national fair trade council for fresh noodles approved "Honba Okinawa soba" as a special name, on conditions such as being made in Okinawa.

• October 17, 1978: "Honba Okinawa soba" was approved as a special name.
• Established by: Okinawa Fresh Noodle Cooperative.
• Purpose: To promote Okinawa soba and pass on its traditions.

What Is Okinawa Soba?

Okinawa soba is a noodle dish unique to Okinawa, featuring thick, straight wheat-flour noodles served in a broth made from pork bone and bonito stock.

• Noodles: Made from wheat flour and lye water (kansui), with a texture similar to Chinese-style noodles.
• Broth: A combined stock of pork bone, dried bonito, and kelp.
• Toppings: Pork belly (sanmainiku), fish cake (kamaboko), green onions, and more.

Types of Okinawa Soba

• Okinawa soba: The most common, standard style.
• Soki soba: A popular variation topped with simmered pork ribs (soki).
• Miyako soba: A unique style from Miyako Island featuring flat noodles with the toppings hidden underneath.
• Yaeyama soba: Features round noodles and finely chopped toppings, from the Yaeyama Islands.

Interesting Facts About Okinawa Soba Day

• A history of naming disputes: The dish was once at risk of being barred from using the name "soba" simply because it doesn't contain buckwheat flour.
• Okinawa's soul food: The prefecture is home to hundreds of specialty restaurants.
• A home-cooking staple too: Instant Okinawa soba is also popular.
• A tourist favorite: Flavors vary by region, making it fun to compare across different areas.

Tips for Enjoying Okinawa Soba Day

• Visit a specialty Okinawa soba restaurant to enjoy the authentic taste.
• Compare soki soba, Miyako soba, and Yaeyama soba.
• Try making Okinawa soba at home (pre-made noodles are widely available).
• Learn more about Okinawan food culture and history.

A Day to Savor a Bowl That Carries the Breeze of Okinawa

"Okinawa Soba Day" on October 17th is a wonderful opportunity to connect with Okinawa's history and food culture. Enjoy the aroma of the warm broth and the distinctive texture of the noodles as you take in the charm of Okinawa.