I made Terukina Soba for New Year’s Eve soba.
Terukina Soba is a famous noodle manufacturer in Okinawa, known for producing authentic Okinawa soba
Every year around this time, I worry about it selling out, but this year, perhaps due to the factory relocation, the supply seems more stable. This is just my observation, but it feels easier to purchase without the usual rush. Since there are only a few of us in my family, I bought just two bags on December 28th—plenty for us. In Japan, there’s a tradition of eating noodles at year’s end. In recent years, some people have also started enjoying ramen instead.
Okinawa Soba Starting with Homemade Dashi
This time, instead of using store-bought dashi, I made my own.
By simmering meat, daikon radish, burdock root, and kombu, the dashi naturally develops a deep, rich flavor.
Parboiling
First, simmer the pork belly and pork shoulder in water. Once it boils, discard the water. Repeat this process three times.
This is an important step to remove excess fat and impurities.
Seasoning and Simmering
After prepping, add the following to the pot:
4 dashi stock bags” or “4 packets of Japanese dashi stock
About 8 pieces of soki (Okinawan-style pork spare ribs)
Pork belly
Awamori (or sake)
Brown sugar (or regular sugar)
Soy sauce
Mirin
3 slices of ginger
Simmer gently over medium heat for about 2 hours.
Once simmered, let it cool for a while before dinner time.
Plating and Finishing
When dinner time arrives, first transfer the broth to a separate pot and warm it.
Adjust the seasoning here; it’s okay to make it a bit stronger.
Lightly warm the soba noodles and place them in a bowl. Top with:
Meat
Red pickled ginger
Fish cake
Green onions
Finally, ladle the piping hot broth over everything to complete the dish.
A Little Story About Okinawa Soba
“Despite containing no buckwheat flour, Okinawa soba is officially recognized as ‘soba.'”
When Okinawa reverted to Japan in 1972, it was initially told, “Since you don’t use buckwheat flour, you can’t call it ‘soba.'” After repeated appeals to the government, it was finally recognized as “Okinawa soba.” (After WWII, Okinawa remained under U.S. administration until 1972. When Okinawa reverted to Japanese control, its foods had to comply with Japanese food labeling laws.)
Today, it’s known nationwide and has become a popular dish among tourists.
Okinawans each have their favorite Okinawa soba shop. My personal favorite is “Oshiro Soba” in Nago.
I encourage everyone to find their own favorite soba shop too.
Wrapping Up
This year, I was able to safely enjoy my New Year’s Eve soba once again.
The steady supply of Terukina Soba and the Okinawa soba made with homemade broth are truly exceptional.
Next year, I hope to once again prepare soba in my quiet kitchen at year’s end.
