Oct. 17 is “Okinawa Soba day.” It is a day when the local food earned its title. In 1976, the fair-trade commission argued that Okinawa Soba doesn’t deserve to be called Soba, which means buckwheat in Japanese.
It may sound weird, but our obsession with the tasty small fish had grown since our shirasu-don lunch earlier on Enoshima Island. So, it was only natural that the signboard for the hotdogs featuring the regional specialty would draw our attention.
If you visit Nakamise shopping street, you’re sure to come across the Japanese Tea House Hello Kitty Saryo Enoshima. If you don’t have time to stop for a sit-down lunch, the location also offers a “take out” counter serving up various Hello Kitty-themed drinks and sweets.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.