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Declined by Jeraxmoira 3 months ago. Last edited by Jeraxmoira 3 months ago. Reviewer: Inform author.

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Yaeyama noodle[edit]

Yaeyama soba is a variant of Okinawa soba that is eaten in the Yaeyama region of Okinawa Prefecture.

summary[edit]

The manufacturing process is the same as for ordinary Okinawa soba, but the noodles are thin, straight, and not frizzled, and some are colored yellow with turmeric or gardenia pigment. However, as in other regions, the noodles are treated with oil after boiling, which gives them a distinctly different texture from ramen noodles and other common Chinese noodles. There are two types of noodles: round noodles with a round cross-section and square flat noodles (kaku-men). Originally, only flat noodles were available, but since the introduction of round noodles in 1972, they have gained recognition on the main island of Okinawa and outside the prefecture, and today round noodles are often considered a characteristic of Yaeyama soba. The soup is made mainly from pork bone broth and is characterized by a slight sweetness. The ingredients used in Yaeyama Soba are pork belly and pork belly cooked in soy sauce and kamaboko (fish paste) cut into small pieces, as opposed to Okinawa Soba, which uses three slices of pork. The spice called Piper retrofractum is added to taste. On the main island of Okinawa, red ginger is often added, but not as frequently in the Yaeyama region.

definition[edit]

The Okinawa Fresh Noodle Cooperative Association defines the following 10 points as the definition of "authentic Yaeyama soba.^[1]

References[edit]

^ "Authentic "genuine" local food brand labeling criteria (common to both Type I and Type II) Okinawa soba (boiled noodles)" (PDF). Archived from the original (PDF) on 2018-09-01. Retrieved 2019-09-27.

[658pdf4-1] "Authentic "genuine" local food brand labeling criteria (common to both Type I and Type II) Okinawa soba (boiled noodles)" (PDF). Archived from the original (PDF) on 2018-09-01. Retrieved 2019-09-27.

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