Okinawa Soba Kukuru

A classic Okinawan soba dish. The three slices of pork are cooked at low temperature for a long time, resulting in tender fatty parts and a firm texture for the lean parts. This is the only small size available at our shop.

A classic Okinawan soba dish. The three pieces of pork are cooked at low temperature for a long time, resulting in tender fatty parts and a firm texture for the lean parts, providing a satisfying chewiness.

A classic Okinawan soba dish. The three pieces of pork are cooked at low temperature for a long time, resulting in tender fatty parts and a firm texture for the lean parts. The noodle portion is 1.5 times that of a 'medium size', and accordingly, the amount of sauce and soup has been increased to match the noodle quantity.

A classic Okinawa soba dish. The pork is slow-cooked at low temperature, and the lean meat is finished in a tender state with good bone separation.

A classic Okinawan soba dish. The pork is slow-cooked at low temperature, and the lean meat is prepared to have a good separation from the bones. The noodle portion is 1.5 times the size of a regular serving, and accordingly, the amount of sauce and soup is increased as well.

This is a bowl of noodles with three extra slices of pork added to the three slices of pork noodles. Compared to the regular three slices of pork noodles, the amount of pork slices has been tripled (measured in grams). This has become the most popular item in our store.

This is a bowl of ramen with extra three pieces of pork added to the regular three-piece pork ramen. It has the largest volume in our shop (noodles, soup, three pieces of pork), making it a popular choice for families with children who often share meals or for the younger generation. The noodles are 1.5 times the amount of a 'medium size' serving, and accordingly, the sauce and soup have also been increased in quantity.

Topped with Okinawa-grown 'Aosa' on three slices of pork soba. This dish offers a vibrant color unique to 'Aosa' and the aroma of the sea.

Topped with 'Aosa' from Okinawa Prefecture on a three-layered pork soba. This bowl allows you to enjoy the vibrant color and aroma of 'Aosa'. The noodles are 1.5 times the amount of a 'medium size', and accordingly, the sauce and soup have also been increased in quantity.

Soft cartilage soki, marinated in salt koji, simmered until the cartilage becomes 'plump'. This bowl offers a melting sensation of cartilage and the unique flavor of koji.

Soft cartilage soki, marinated in salt koji, is simmered until the cartilage becomes 'plump'. This bowl offers a melting sensation of the cartilage and a unique flavor of koji. The noodles are 1.5 times the amount of 'medium size', and accordingly, the sauce and soup have also been increased in quantity.

A rare type of Okinawa soba where both the noodles and soup are served cold. To achieve the unique slippery texture of the noodles, homemade noodles are boiled and then rinsed in running water before being cooled in ice water, resulting in a chewy texture with increased firmness. Served with a chilled soup made from bonito flakes and kelp, this dish is light and perfect for hot days, such as in the summer.

A rare type of Okinawa soba with both noodles and soup served cold. To achieve the unique slippery texture of the noodles, homemade noodles are boiled and then rinsed in running water before being cooled in ice water, resulting in a chewy texture with increased firmness. The cold soup, made with bonito and kelp, is light and refreshing, making it a perfect dish for hot summer days. The portion size is 1.5 times larger than the regular size, with the sauce and soup adjusted accordingly to match the increased amount of noodles.

Please enjoy the rare cold noodles in Okinawa soba with special sesame sauce and yuzu soy sauce. In order to remove the unique 'slipperiness' of the noodles, the homemade noodles that have been boiled are washed with running water and then finished in ice water, increasing the 'firmness' and creating noodles with a satisfying chewy texture.

Homemade aged noodles with rich soup that is exquisite! A confident work with the flavor of sansho pepper and chili oil ☆

Our homemade aged noodles are entwined with a rich soup for an exquisite taste! This masterpiece features the aroma of sansho pepper and chili oil. To achieve the unique 'slipperiness' of the noodles, the boiled homemade noodles are washed in running water and then cooled in ice water, enhancing the firmness and chewiness of the noodles.

A great value set that includes your choice of soba noodles up to ¥750, juushi (small), kombu irichi, mozuku vinegar, osenkou (pickled vegetables), sanpin tea, and dessert.

We use a blend of domestically produced 'brand rice' and 'brand rice' in consultation with the 'rice master' to bring out the characteristics of both brands even more in the 'Juicy' for 'Juicy' using 'domestically produced brand blend rice'. For the ingredients, we use pork belly, carrots, and burdock roots, and adjust the moisture content to create a crispy texture, which is a feature of our 'Juicy', and cook them together.

We consult with a 'rice master' and use a blend of domestically produced 'brand rice' to bring out the characteristics of both brands in our 'Juicy' using 'domestically produced brand blend rice'. For the ingredients, we use pork belly, carrots, and burdock root, and adjust the moisture content to create a crispy texture, which is a characteristic of our 'Juicy', when cooking together.

Slowly simmered at low temperature, the lean part is finished in a state where the bones come off easily.

Cooked at low temperature for a long time, the fatty part is tender, and the lean part provides a firm texture with a satisfying meaty taste.