Old man mumble

　The ingredients for Okinawa soba are strong (or medium-strength) flour, salt, brine, or lye (the clear liquid of ashes). It is not common to make buckwheat noodles at home, but fresh noodles sold in supermarkets are used.
　There are various types of buckwheat noodles, including flat, thick, frizzled, and un-frizzled, and it is up to you to decide which 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.　From just noodles and soup, each store competes to offer a wide variety of buckwheat noodles, including meat, kamaboko, soki, foot tebichi, meat soba, filling, vegetables, and more.