Old man mumble

　In Okinawa, the word "buckwheat" refers to Okinawa soba, which is made without buckwheat flour. The ingredients for Okinawa soba are strong (or medium-strength) buckwheat flour, salt, brine, or lye (the clear liquid from the ashes).
　Buckwheat noodles are rarely made at home, and fresh noodles sold in supermarkets are used. There are various types of buckwheat noodles, including flat, thick, frizzled, and un-frizzled noodles, and it is up to you to decide which type you prefer. The most common type of noodle is a little thicker and lightly frizzled. The soup is made from pork bones and bonito stock, seasoned with salt and soy sauce. It is often eaten at restaurants rather than as a home-cooked meal, and is so popular that there are magazines that guide you to the best buckwheat noodles in the area. It is delicious with a variety of toppings.

　The history of Okinawan buckwheat is not certain, as there are various theories, but it is said to have been the food of a very few wealthy people during the Kingdom of the Ryukyus.　It was not until the late Meiji period (1868-1912) that the common people were able to eat it, and it is said that today's buckwheat noodle shops originated in the Kaminokura, Nishimachi, Higashimachi, and Tsuji areas in Naha.　It is said that it was only after the popular Soki soba war that stores began to add meat and kamaboko (fish paste) to their buckwheat noodles, as if they were competing with each other, instead of just noodles and soup.

　After the reversion to Japan, the name of buckwheat without buckwheat flour was considered problematic, but thanks to the efforts of related organizations, on October 17, 1978, it was labeled "Honjo Okinawa soba" in the appended table of the Fair Trade Council's "Fair Competition Enforcement Regulations Concerning Labeling of Fresh Noodles". To commemorate this event, October 17 is designated as "Okinawa Soba Day.