Soba is a type of noodle that has been eaten in Japan for centuries. Long and thin, soba noodles have an appearance similar to spaghetti, however are a little chestnut in color and nutty in flavor, as they are made from buckwheat flour rather than wheat flour. The use of buckwheat flavor also makes soba lower in calories than other types of noodles, as well as being an excellent source of fiber and protein. Soba noodles can be prepared from dried factory-cut noodles or eaten fresh and hand-cut, known as “te-uchi soba”.
The island of Okinawa is the unsung jewel of Japan, a crowning natural achievement sporting breathtaking azure skies and a deep blue sea to match. Pristine beaches above and stunning underwater creatures below offer an idyllic feast for the senses, to say nothing of the actual feasts to be had. Okinawan cuisine possesses a rich history and taste that is wholly unique to the island chain, one that must be tried to be believed. For enterprising epicureans in the know, all that remains is to make the trip across the Pacific—to discover this delectable treasure trove for themselves.