There may be a soba shortage in Japan, but visitors can still enjoy the quintessential Japanese dish at Halekulani Okinawa, one of the only 12 Five-Star Hotels in Japan. This comes just in time for Okinawa Soba Day on October 17.Unlike traditional soba, which is made of buckwheat, Okinawan soba is made from flour. These underrated noodles are widely available throughout the islands all year, but October 17 is celebrated as Okinawa Soba Day, making October the ideal time to savor a nourishing bowl of the noodles. Originally based on Chinese ramen, modern Okinawa soba dates back to the early 20th century. It became widespread after WWII thanks to American wheat, with many widows opening their own shops to earn an income.
At Halekulani Okinawa, visitors can enjoy Okinawa Soba with Pork Ribs at House Without A Key. For guests to taste the delicate and subtle flavor of umami in their original soup, composed of bonito flakes and kelp broth with pork and chicken stock, Japanese Head Chef Yuichi Mitsui chose the rare thick curly noodle for this Okinawa soba dish. It comes with pork cartilage spare rib, pork bone rib and Okinawan braised pork belly as toppings.
