Okinawa Soba — Ryukyuan Noodle Tradition

**Soki vs sanmai-niku:** Two pork topping styles define Okinawa soba variants. Soki (ソーキ) uses pork spare ribs braised until fall-off-bone tender — meatier, more expensive (¥800–1,000). Sanmai-niku (三枚肉) uses pork belly simmered in awamori (Okinawan distilled spirit) and soy — fattier, melt-in-mouth texture, cheaper (¥600–800). First-timers: order soki for the full experience. **Shop timing:** Most Okinawa soba shops open for lunch only (11:00–15:00) and sell out by 14:00, particularly local favorites like Kishimoto Shokudo. Arrive by 11:30 to avoid waits and sold-out situations. Shops often close one weekday — check before visiting. **Regional variations:** Miyakojima serves Miyako soba (宮古そば) with flatter, thinner noodles and the pork hidden under the noodles (you discover it as you eat). Yaeyama Islands serve Yaeyama soba (八重山そば) with rounder, thicker noodles. Each island insists their version is superior — trying regional variants is part of the cultural experience.