Okinawa soba is distinct because it uses 100 percent wheat flour, whereas mainland soba is made with buckwheat. Okinawa soba is therefore closer in flavor, texture and consistency to udon, another wheat-flour noodle. What udon lacks, however, is Okinawa’s celebrated and mineral-rich sea salt, which is sweet and calcic thanks to the coral reefs that ring the Ryukyu archipelago. On Oct. 17, 1978, when the Japanese Fair Trade Commission officially recognized Okinawa soba as distinct from soba on mainland Japan. (Davey Young photo)
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Alo Japan.