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🍜 | Favorite Okinawa soba "Let's do it yourself" Soki soba with special soup


Photo Soki soba with special soup (large 680 yen)

Favorite Okinawa soba "Let's do it yourself" Soki soba with special soup

 
If you write the contents roughly
"It's only when the richness matches easily that it becomes a delicious Okinawa soba."
 

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Okinawa soba

Okinawa soba(Okinawa soba) isChinese noodleOf the manufacturing method derived fromnoodlesUseSokiPut onSoki SobaOften comes out asOkinawa Oflocal cuisineIs.Although it does not use buckwheat flour, it is permitted by Japan to call itself "buckwheat" as a trademark.It has a unique texture of noodles, and in the past it was only made by mixing 100% wheat flour with lye of wood ash such as banyan tree.However, recently, the number of noodles made by the same material manufacturing method as Chinese noodles such as ramen, such as using egg-added products and brackish water instead of lye, is increasing.[1].

Overview

In Okinawa prefecture, simply "Soba, Ordialectso"Suba""UchinasubaAlso called.Hundred selections of local dishes in rural areasHas been selected[2].

Japanese sobaUnlikeBuckwheat flourIs not used at allWheat flourMade only with Kansui (Kansui)Brine) Or traditionallyfirewoodMade by burningLyeIs added and struck.LegallyChinese noodleIs the same asFair competition agreementAlthough it is also classified as "Chinese noodles" above, the noodles are generally thick and Japanese-style soup stock is used, so the taste and texture are common.RamenRather thanUdon,Japanese sobaBecome close to.On the other hand, it may be treated as a kind of (Japanese) ramen because of the taste of the common people.[3].

There are various theories about the origin, but "soba" as a food for the common people was introduced.MeijiIn the latter half of the year, it became popular as a prefectural food and became the current form.After the war, The existence of it became known outside the prefectureReturn to OkinawaIt is after that.

In Okinawa, "suba" and "soba" usually refer to Okinawa soba, and buckwheat flour was used.Japanese buckwheat noodlesAre called "Japanese soba", "Yamato soba", "black soba", etc.Immediately after the return, discussion about the name (#About the name "Okinawa soba"(Refer to the section), but now the name "Okinawa soba" is well established nationwide.

In 2000, it is a prefectural food that consumes about 1 to 15 meals a day.[4], Some manufacturers also sell dried noodles, instant Okinawa soba in bags, and Okinawa soba cup noodles.A stamp rally near Okinawa is also held every year, and there are also participants from other prefectures.[5].

Until the 21st century, the distribution of Okinawa soba restaurants has a deep-rooted character of local cuisine centered on Okinawa prefecture, and outside the prefecture (and even outside Japan), Okinawa restaurants are located in urban areas and areas with many people from Okinawa prefecture. It remains scattered as a kind (""#Characteristic","Okinawa soba outside JapanSee also).

History

The origin of noodle dishes in Okinawa isRyukyu KingdomIn the ageChugokuThere is a theory that it was introduced from the south and was incorporated into entertainment dishes that entertain messengers from China.[6]..However, it was not until the late Meiji era that noodle dishes made from wheat flour became popular in Okinawa, and a Chinese cook brought by a person from mainland JapanNahaOpened near Tsuji Yukaku支那 そ ばThe shop is believed to be the direct roots of today's Okinawa soba[7].

The number of soba restaurants in the city has increased, making it easier for the general public to eat.TaishoIt was after I entered, but at first it was a soy sauce flavor based on pork broth (Kiyoyu soup).SoupThe ingredients were only pork and green onions, which seems to be the same as Chinese soba noodles in mainland Japan.After that, as a result of repeated improvements to match the taste of Okinawans, the soup became a lighter color as it is today, and it continues to this day.Three pieces of meat,OkinawaKamaboko (steamed fish cake),Small onionAs an ingredient and as a condimentRed ginger,KoregusuA unique style of Okinawa soba was formed, using (Awamori pickled island pepper).Along with Chinese soba, "Ryukyu sobaIt was around this time that the name "" was used.

At present, wheat flour, salt water, and brine (brine water) are used for noodles, as with ordinary Chinese noodles, but at that time, Kansui was difficult to obtain and expensive.LyeCalled (to play with)BanyanSuch asSubtropicalThe supernatant liquid obtained by dissolving the tree ash in water was often used as a substitute.Such traditional noodles are especially popular today.Wood ash sobaIt is called (Mokkai Soba).Lye is also used for Ryukyu dyeingalkaliThere is a history that has been generally used as.

These long-established stores also have food shortages during the war.Battle of OkinawaAll disappeared byU.S. ArmyAfter the abundance of flour became available under the occupation, it was revived one after another, and in the war again.widowWith the opening of new stores by the women who became, it will rapidly spread as a light meal that represents Okinawa after the war.As the number of stores increases, each store has various ingredients andbonito,KelpJapanese style usingsoup stockIt developed as a prefectural food by competing with each other and devising ideas such as using.On the other hand, the supply of wood ash used for making noodles has decreased with the spread of gas, and mass-produced noodles using Kansui have become common and continue to the present day.

In Okinawa Prefecture, which was not affected by the postwar ramen culture of mainland Japan until recent years, "suba" as a popular food had already taken root around 1970 before the return, and the above-mentioned typical style and later Large to be bornSokiWithSoki Soba TheOkinawan cuisineIt became a staple of.The Okinawa soba produced in this way has spread to the Miyako Islands, Yaeyama Islands, and other islands at the same time as or around the same time as the process of settling on the main island of Okinawa.

Return to mainlandAfter that, "" from mainland JapanNew Year's Eve OfNew year's sobaThe custom of "" has spread, but it is eatenBuckwheat flourOkinawa soba, not "Japanese soba" using[8].

Yearly record

  • 1915 (Taisho 4) --The Naha police chief at that time instructed to change the notation of Chinese soba to "Ryukyu soba".However, this name did not take root, and it came to be simply called "soba" or "suba".[9].
  • 1945 (Showa 20)- Battle of OkinawaWill destroy all soba shops.
  • 1946 (Showa 21)- NahaFocusing on Kamirihara and Heiwa DoriMass cafeteriaBegins to increase.
  • 1950s-Boiled noodle soba is on sale from the noodle factory.As a result, soba, which was all homemade until then, will become a daily meal that can be easily enjoyed at home.
  • 1960s-Due to the obsolescence of manufacturing methods due to the spread of gas, the rise of ready-made noodles, and the aging of shopkeepers, old-fashioned soba restaurants are closing down one after another, and generations are changing.
  • 1972 (Showa 47)- Return to mainland.Japanese buckwheat noodlesIn order to distinguish it from, the name "Okinawa soba" will be used.
  • 1967 (Showa 42)- NagoSoki soba is born at the Ibe Sogawa Shokudo[10].
  • 1976 (Showa 51)- Fair Trade CommissionThere are more complaints about the name of Okinawa soba.
  • 1978 (Showa 53) --The display of "Authentic Okinawa Soba" is permitted to be registered as a special name.
  • 1987 (62) --Approved to move Okinawa soba to the mainland.
  • 1995- Okinawa Prefectural Product CorporationEstablished.Initially, it will try to enter the mainland under the name "Okinawa Ramen".
  • 1997 (Heisei 9) --Okinawa Raw Noodle Cooperative establishes October 10th as "Okinawa Soba Day".Offering original wood ash soba with raw noodles[11]Tentoten opened.
  • 2006 (Heisei 18)-"Okinawa soba" is displayed by the Okinawa Raw Noodle CooperativeRegional collective trademarkRegistered as.

Features

The shape of the noodles is thick and slightly twistedUdonA square like this is common,NagoIn the northern part of the main island centered onKishimenFlat-type ones such as are mainly used.

on the other hand,Ishigakijimaな どYaeyama IslandsIs a thin straight noodle, such as Okinawa soba in the Yaeyama IslandsYaeyama sobaCalled.Also,MiyakojimaThe buckwheat noodles are also thin and flat without curling, and there are unique characteristics such as ingredients and how to serve.Miyako sobaCalled.

Besides thisDaito soba, Kumejima soba, Nago soba,Shuri soba, Naha soba,Yonabaru Soba, Yamahara soba, etc., there are many soba that bear the area name as a trademark or store name, but they do not have the distinctive features and history of the above Yaeyama soba and Miyako soba, and they are called local names.Regional revitalizationThe side as is strong.recent years[When?]Even within the main island of Okinawa, the popularity of noodles that follow the flow of Miyako soba is increasing.

As mentioned above, the noodles of the local cuisine that form the flow of Okinawa soba are spreading mainly in Okinawa prefecture, whileNeighboring prefecture OfAmami archipelagoThen.Yoron IslandMozuku soba[12], Okinoerabujima's selection soba[13]Is seen, and the effect is small.TokunoshimaIn the north, it will be treated in the same way as the whole outside the prefecture.

noodles

The big difference between Okinawa soba and general Chinese noodles isSprinkle the boiled noodles with oil, Without tightening with cold waterNatural coolingThe point is to do.This is a wisdom that was born in an era when there was no refrigerator to improve the storage stability by letting the noodles absorb oil, but this process creates a texture that is unique to Okinawa soba and has a hard and lumpy surface.On the other hand, the manufacturing method up to raw noodles is not much different from general ramen.Some shops offer freshly boiled handmade noodles and frozen noodles that are not oil-treated, and sell the difference in texture and low calories from boiled noodles.

Also, in mass production it is generallyKansuiIs used, but sticking to the old-fashioned manufacturing methodBanyanSuch asLyeThere is also a homemade noodle shop that uses.Post harvestShops that stick to domestic wheat due to anxiety and all menusChemical seasoningThere are also stores that declare none.

Besides, for noodlesArtha,Fuchiba,Squid,curry,basilThere are also some restaurants that knead such things.

Soup

Soups are often a blend of pork and bonito broth, with varying proportions.There are often two types of concentrated soup on the market, "pork" and "bonito", sold by the same manufacturer.In recent years, soup made mainly from bonito broth has become popular, but it has become cloudy like classic pork broth and Kyushu ramen.Pork bone soupThere are also stores that use.In some cases, like ramen, chicken sardines and dried sardines are used, and vegetables are added to add sweetness.There is a wide variety of colors, from clear soup that resembles Kansai-style udon soup to ramen whose liquid level is covered with an oil film.

Ingredients

As toppings, in addition to the standard Okinawa soba that uses three pieces of meat, Soki soba,cartilage(Soki) Soba, Tebichi (pig's feet) Soba, contents (pork)Offal) Soba, "meat soba" (Stir-fried meat vegetablesThe soba noodles with the above are called), Yushi tofu soba, and so on.Older stores sometimes serve lean lean meat, thinly roasted eggs, knotted kelp, and sweetened dried shiitake mushrooms instead of three pieces.On remote islands (Zamami Island, etc.), you can see mozuku toppings.

At low-priced items (100 yen soba) sold in place of soup at bento shops, meat is omitted or pork (pork)Luncheon meat) Is often used as a substitute.

variation

At restaurants and restaurants in Okinawa PrefectureFried noodlesOkinawa soba noodles are sometimes used, but there is no official name.Okinawa fried noodlesSometimes called.This is also outside the prefectureFried noodlesThe noodles and texture are different from.The history is relatively new, and it is thought that it was born in the 30's when ready-made noodles began to be distributed.The ingredients are meat and vegetables,Luncheon meatIs often used[14][Source invalid]..Initially on the mainlandNeapolitanSimilar toketchupTaste is mainstream[15]Was, but nowWorcestershire saucetaste,salttaste,Soy sauceThe taste is increasing[16].

In the past, the easiest way to eat noodles was to mix commercially available boiled noodles with soy sauce or salt and eat them at room temperature.this isKarasobaOn Ishigaki Island, "Karasoba sauce" is also commercialized.It can be used as a single dish by mixing it with handy items such as onions and cans of tuna, so it is still often used as a simple snack or a snack for sake.

At many Okinawa soba shopsrice ball,Inari Sushi,JuicyIs prepared as a set menu.

About the name "Okinawa soba"

1972 OfReturn to mainlandIn the past, soba was called Okinawa soba in Okinawa prefecture, so it was mostly called "soba" without any particular consciousness.After that, the name "Okinawa soba" came to be used to avoid confusion with Japanese soba (Japanese soba).1976 ToFair Trade CommissionHowever, "Regarding the display of raw noodlesFair competition agreementBased on the statement that "" buckwheat "is mainly made from a mixture of buckwheat flour of 30% or more and wheat flour of 70% or less", he pointed out that there is a problem with this name. It was. (In addition, "Fair competition agreement"In itself,Freebie display methodBy industry groups, etc. based on the regulations ofvoluntary restraintsIt is a rule and has a certain binding force).

However, it was difficult to change the custom called "soba" in the prefecture from before the war, and the Okinawa Noodle Cooperative and others held tenacious negotiations with the center.This1977 The popular name "Okinawa soba" was allowed only for use within the prefecture.afterwards,1978 On October 10th, the notation "Authentic Okinawa soba" was added to the attached table of the Fair Trade Council "Rules for Enforcement of Fair Competition on Labeling of Raw Men" under some conditions such as being produced in Okinawa Prefecture and being oiled for finishing. It was approved as a special name below.To commemorate thisMay 10Is "Okinawa soba dayIs said to be[17][18][19].

Definition of Okinawa soba

The definition of "home Okinawa soba" defined at this time is as follows.[20].

  1. Manufactured in Okinawa
  2. Hand-made (wind)
  3. Protein content in raw wheat flour is 11% or more and ash content is 0.42% or less
  4. Amount of water added 34% to 36% of the weight of flour
  5. Kansui 2Bh~ 4Bh
  6. Salt 5Bh-10Bh
  7. Aging time within 30 minutes
  8. Noodle wire Noodle thickness 1.5mm-1.7mm Cutting edge count Thin blades 10-12.
  9. Hand-rubbing For the cut wire, be sure to perform hand-rubbing (process) before boiling.
  10. The pH of boiled water should be 8-9.
  11. It should be sufficiently edible within about 2 minutes of boiling time.
  12. The finish must be oiled.

In addition, only the special name "Authentic Okinawa soba" was approved on October 1978, 10, and the name "Okinawa soba" was not recognized as a general name that can be used outside the prefecture. The export of "Okinawa soba" to the outside of the prefecture was approved on April 17, 1987 with a slight delay, but the name problem remained unclear, and at the antenna shop of the Okinawa Prefectural Bussan Corporation established in 4. However, there is an example that it was offered with the menu notation "Okinawa ramen" avoiding the name Okinawa soba.

Currently, it is recognized as one name of "Chinese noodles" in the "Fair Competition Code for Labeling Raw Men", and for noodles using Kansui (including Karaaku), Okinawa soba is not restricted by the production area or manufacturing method. (That is, there is currently no definitive difference between "ramen", "Chinese soba", "Champon noodles", etc. and "Okinawa soba").

In 2006Regional collective trademark"Okinawa soba" was certified as.The designated product is "Soba noodles from Okinawa prefecture using wheat flour".ThereforeIn principle[21], The name "Okinawa soba" cannot be used without the permission of the trademark owner, Okinawa Raw Noodle Cooperative.

Okinawa soba outside Japan

Okinawa sobaBrazilFrom OkinawaImmigrationHas penetrated into.Most of them are from OkinawaState of Mato Grosso do Sul OfCampocrandeSo, since the early 1910s when immigration began, it has been eaten at home[22], Began to be served as a restaurant in the 1950s.After that, Okinawa soba shop (Portuguese: sobaria[23]) Has increased, and it has become a specialty of the city.[24].. Since the 1980s, non-Japanese Brazilian customers have become the main customers, and the ingredients are tailored to the local tastes.beefThere are some changes in the recipe, such as using bonito and not using bonito or kelp stock.[22]..The combination of green onion and yellow lightly roasted eggBrazilian flagThe similarities to are also eye-catching[23].

There is also an Okinawan restaurant in Hawaii[25].

footnote

  1. ^ "Served with pork ribs, the creator of the classic soba, 92 years old, active today Okinawa Soba Day (Okinawa Times)”(Japanese). Yahoo! News. NovemberBrowse. “October 10th is“ Okinawa Soba Day ”.It commemorates the same day in 17, when the Okinawa Raw Noodles Cooperative negotiated tenaciously so that it could be labeled as "soba" without using buckwheat flour, and the trademark registration was approved as "authentic Okinawa soba." ”
  2. ^ "XNUMX selections of local cuisine in farming and fishing villages Okinawa”. Rural Development Planning Committee. NovemberBrowse.
  3. ^ It is classified as a "ramen shop" on Google Maps.
  4. ^ "History of Okinawa soba”. Okinawa soba raw noodle cooperative. NovemberBrowse.
  5. ^ “A maximum of 333 cups, Shinya Takahashi, has been certified as a“ master ”.Participants from outside the prefecture also won a prize "(July 2017, 4). http://soba-okinawa.net/stamprally/2549/ 
  6. ^ "I want to know the roots (origin) of "Okinawa soba".”. Reference Collaboration Database (June 2016, 9). NovemberBrowse.
  7. ^ "I want to know the beginning of soba shop about "Okinawa soba".”. Reference Collaboration Database (June 2016, 8). NovemberBrowse.
  8. ^ By the way, is Okinawa's Toshikoshi soba "Okinawa soba" after all?
  9. ^ "Regional food brand labeling standards Okinawa soba (boiled noodles) (Okinawa soba, boiled noodles) (PDF)”. Food Industry Center. NovemberBrowse.
  10. ^ "Pig ribs are served on a plate", the inventor of the classic soba, 92 years old, active today Okinawa soba day ". Okinawa Times(July 2021, 10). https://www.okinawatimes.co.jp/articles/-/848131 NovemberBrowse. 
  11. ^ "Suba no Hosomichi”. Sato Nao. NovemberBrowse.
  12. ^ (No buckwheat flour used)
  13. ^ Mixing powdered mulberry leaves
  14. ^ "~ Okinawa Yakisoba ~ Okinawan cuisine”. A party to enjoy Asian cuisine. NovemberBrowse.
  15. ^ Chitose Okinawa Club "Gusuyo" (archive version): "Okinawa fried noodles have a ketchup taste. I haven't had a sauce taste in my childhood memories."
  16. ^ "Okinawan yakisoba is a little different”. Daily Portal Z (April 2018, 7). NovemberBrowse.
  17. ^ "Okinawa soba day”. Okinawa Raw Noodle Cooperative. NovemberBrowse.
  18. ^ "Okinawa of that day October 1978, 10 Origin of "Okinawa Soba Day"”. Okinawa Prefectural Archives. NovemberBrowse.
  19. ^ "Even if there is no buckwheat flour," Okinawa soba "?. NIKKEI STYLE(July 2014, 6). https://style.nikkei.com/article/DGXNASJC0500G_V00C14A6000000 NovemberBrowse. 
  20. ^ "Definition of authentic Okinawa soba”. Okinawa Raw Noodle Cooperative. NovemberBrowse.
  21. ^ TrademarkThis does not apply if it falls under the exception of.
  22. ^ a b Daisuke Yasui (September 2012, 9). “About Okinawa soba at Campo Grande”. Institute of Humanities, Sao Paulo. NovemberBrowse.
  23. ^ a b “VI-2 Feira Central – Okinawa buckwheat” (pt, ja). Terra de Esperança – Kibo no Daitsi – Land of Hope. Campo Grande, Brasil: Campo Grande, Brazil, State of Mato Grosso, Okinawa Kenjinkai. (2019). Pp. 558–560. http://www.okinawacgms.com.br/wp-content/uploads/2019/09/LIVRO-OKINAWA-EBOOK.pdf  (Home Page)
  24. ^ Matsumoto, Koji (July 2006, 7). “Okinawa soba”(Japanese). XNUMXth Anniversary Festival of Immigrants.As of August 2021, 6オ リ ジ ナ ルMore archives.NovemberBrowse. “September 2001Sao Paulo Shimbunpublish"
  25. ^ Chieko Eget (June 2017, 6). “Guest who makes a nationwide expansion from the Hawaiian entrepreneur of Kantekuken-Eihito Takugi (President of Sun Noodle) Part XNUMX”. Business world. NovemberBrowse.

References

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