Okinawan soba is the local version of ramen, commonly eaten for lunch and to finish off a multi-course meal. It’s set apart by the broth, drawn from pork and skipjack tuna, as well as the thick Chinese-style noodles. Adjust the flavour to your liking by steeping the noodles in awamori liquor infused with local chilli peppers, and top your bowl with some pickled ginger.
