In Okinawa Prefecture, soba is not a bowl of buckwheat noodles in a light broth — it is a helping of thick, white noodles served in a hot soup of pork-bone stock flavored with katsuobushi (dried skipjack tuna flakes). From foods to rituals, culture in Okinawa — shaped by its history as the Ryukyu Kingdom and its tropical terrain — is distinctive from that of any other region of Japan.