As the dawn breaks in the land of the rising sun, X/Twitter in Japan finds itself entangled in a new trend — 沖縄そばの日 or Okinawa Soba Day. The Japanese have always held a candle for their traditional foods, and this time the spotlight is on Okinawa Soba, a beloved noodle dish from the southernmost prefecture of Japan, Okinawa. With the hashtag buzzing with posts/tweets, it’s clear that this noodle isn’t just a meal; it’s a cultural emblem, a small yet significant strand in the complex fabric of Japan’s culinary tradition.

Derived from a historic certification by the Fair Trade Commission, October 17th stands celebrated as Okinawa Soba Day. It commemorates the day when the term “Okinawa Soba” was officially recognized, a title not lightly earned. This day isn’t just marked on the calendar but is celebrated with heart, or should we say, and stomach. Schools in Okinawa add this noodle delight to their menu, and events offering free servings of soba noodles are a common sight.

Now, delving into the bowl, Okinawa Soba is no ordinary noodle dish. Its traditional preparation is an ode to the old ways. In a handful of hand-made noodle shops, the authentic practice of kneading the dough with lye water or wood ash lye continues, though many have transitioned to using kansui (alkaline mineral water). This authentic method gives the noodles a unique texture and a taste that’s as rich in flavor as it is in history.

The tale of taste further twists as we move from Okinawa to the mainland. It’s often said that the flavor of Okinawa Soba changes as you cross the waters, perhaps due to Okinawa’s harder water compared to the mainland. This subtle change in taste is a noodle narrative that locals and food aficionados love to debate over a warm bowl of soba, of course.

In Okinawa, soba is more than a meal; it’s a way of life. The locals, young and old, have their favorite soba joints, and the term ‘そばじょーぐー’ (sobajyogu) is used for those with a particular penchant for this noodle delicacy. And when it comes to lunch, a bowl of Okinawa Soba is a common choice. The dish is so ingrained in daily life that you can find it in various forms, from packed lunches to convenience store offerings.

But what makes Okinawa Soba stand out in a bowl full of Japanese noodles? The basic form of this dish comprises noodles topped with simmered pork belly and kamaboko (a type of cured surimi), garnished with green onions and red ginger. The noodle, made from wheat flour, kansui or wood ash lye, brings a unique texture to the table, while the soup, a concoction of bonito and pork bone broth with a pinch of salt, embraces it with a comforting warmth.

Yet, Okinawa Soba is not just about sticking to the basics. It’s a dish that invites experimentation. Some go the extra mile, buying fresh noodles directly from noodle makers, a testament to the love and the lengths people go for the perfect bowl. And for those looking to add a bit of extra to the ordinary, a side of Okinawan-style stewed rice or inari sushi often accompanies the soba, creating a meal that’s hearty and traditionally enriching.

As the posts/tweets keep coming and the bowls keep emptying, Okinawa Soba Day is more than just a trending topic; it’s a toast to the traditional, a nod to the noodles, and a tribute to those voicing so that this tradition becomes trending. And as the sun sets in Okinawa, one can only hope to catch a whiff of the simmering soba, a dish that carries with it the warmth of Okinawa.