This is a growing page, thank you for discovering Ishigaki and the Yaeyama islands with me!
This hearty noodle soup is one of the standard dishes of Yaeyama. It’s traditionally served with strips of pork, green onions, and fish cake. The broth is made from skipjack tuna, pork bone broth and Konbu (seaweed). The taste is quite mild but you can spice it up local style by sprinkling on some island pepper and adding Awamori-Chili condiment.
The Okinawa soba noodles are different from the mainland Japanese soba in that they are thicker and made with flour instead of buckwheat. The traditional Yaeyama noodles are round while the ones made on Okinawa main island are usually flat.