Origin and special facts
After World War II, artists gathered at Shurigibo-cho, and then Nishimui art village was formed, which became the birthplace of Okinawa art. There used to be shops serving Okinawa-soba and selling arts and crafts of Okinawa in Yaese-cho to hand down artists' minds and Okinawan food culture.
Supreme broth made with pork bone and chicken bone
Totally 3 kinds of broth are blended in a pot; pork bone (2 kinds) for the base of the broth, and add chicken bone and another part of chicken containing umami-rich flavor. After cooking it over high heat about 3 hours, the color of broth turns cloudy.The cloudy broth consists of "plenty of collagen" dissolving from the marrows out of chicken bone and pork bone.
Also, the broth becomes more delicious and supreme by adding umami-rich flavor, glutamine acid, dissolving from another part of chicken.
Collagen is a good for anti-aging ingredient, and taking collagen is good to stay healthy and beautiful.Moreover, it is not very oily taste in the mouth, but becomes definitely rich in flavor. That is the property of Nishimui-soba broth.
Slow-cooked and soft winter melon (togan), with full of flavor is added as topping.Winter melon has low calorie with a lot of potassium and vitamin C.
Also, it is served with soki (pork spare ribs), which is a characteristic of Okinawa soba. It is cooked soft as well as cut easily with chopsticks.