Tebichi Soba is a beloved Okinawan dish that brings together the tender richness of simmered pig’s trotters and the comforting flavors of Okinawa soba noodles. With its unique blend of textures and traditional roots, this dish captures the heart of Okinawa’s food culture. Curious to learn more about what makes Tebichi Soba so special? Let’s dive deeper into its story and flavors!
What is Tebichi soba?
“Tebichi soba” is Okinawa soba topped with Okinawa’s local dish “ashibichi”. It is a traditional Okinawan noodle dish featuring tender, simmered pig’s feet (tebichi) served atop Okinawa soba noodles. Tebichi has two meanings: it can refer to pig’s trotters themselves, or to boiled pig’s trotters.
This dish combines the richness of the tebichi, slow-cooked to achieve a gelatinous, melt-in-your-mouth texture, with the comforting flavor of the soup made from pork or bonito broth. The pig’s skin provides abundant collagen, which many believe enhances beauty and makes it highly popular among women. The trotters are cut into chunks, making for a visually impressive dish. Then, the skin is gelatinous and has a chewy texture. There is muscle around the bones, so you can enjoy the flavor of the meat.
Tebichi soba History
People in Okinawa call “pig’s trotters” “Tebichi.” They use the term to refer to both the raw trotters and their boiled version. Okinawans consider Tebichi a traditional dish, believed to have been introduced from China during the Ryukyu Dynasty (1429–1879). With pork deeply embedded in Okinawan food culture, they regard Tebichi as one of the most iconic pork dishes, alongside rafute, and feature it on many restaurant menus.
How to eat Tebichi?
You can stew tebichi or enjoy it in fried dishes, soba noodles, oden, and more. If the pig’s trotters are simmered as is, they will have an unpleasant odor, so they are boiled and drained once. It is important to remove as much of the odor as possible. For deep-fried tebichi, season it thoroughly before frying, or coat it with a sweet and spicy sauce afterward. When served in soba noodles or oden, the pig trotter is warmed with dashi, giving it an irresistibly soft texture
Tebichi soba Restaurants
Nanbu soba (南部そば)
Nanbu Soba is an Okinawa soba specialty restaurant where you can enjoy homemade fresh noodles with a smooth texture and firmness, as well as savory, collagen-filled Nanbu Soba made with tebichi (pig’s trotters), which is the restaurant’s name.
Final Thoughts
Tebichi Soba is more than just a meal; it’s a taste of Okinawa’s rich culinary heritage and unique flavors. Whether you’re a fan of tender, melt-in-your-mouth textures or simply love exploring traditional Japanese dishes, this dish is a must-try. When you visit Japan, don’t miss the chance to savor this iconic Okinawan specialty—your taste buds will thank you!
If you enjoyed learning about Tebichi Soba, be sure to explore other traditional Japanese dishes like Okinawa Soba and Rafute for a deeper dive into Japan’s rich culinary culture!
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