In Ogimi Village, Okinawa Prefecture, where buckwheat is cultivated, a competition was held to certify the rank of buckwheat noodles.
In Okinawa, Okinawa soba made from wheat flour is the mainstream, but in Ogimi village, soba used to make Japanese soba is cultivated.
On the 27th, a tournament was held at the public hall in Ogimi Village where local soba lovers certify their ranks in order to revitalize the region, and a total of 13 people challenged the first and second dan examinations.
In the examination, it took 40 minutes to make soba noodles with 700 grams for the first stage and 1 kg for the second stage.
The judging is for a series of actions from pouring water into buckwheat flour and wheat flour, kneading it, rolling it with a rolling pin, and finally cutting the noodles. I checked if it was.
At the tournament, all participants were certified as first or second dan.
A woman in her thirties who participated from Nago City said, "I practiced a lot. I want to do my best toward the third stage. I want many people to eat Japanese soba."
A woman in her 70s who participated from Haebaru-cho said, "I was nervous, but I'm glad I got the certification. There are both Japanese soba and Okinawa soba in Okinawa, but I want you to eat each."