Soki soba

The word soki is said to come from suki, an old word for a comb, because a rack of ribs looks like one. Shops braise the ribs for hours until the meat comes away from the bone. Two cuts turn up on menus. Hone soki keeps the hard rib bone. You leave the bone behind, and many shops bring a spare bowl for it. Nankotsu soki comes from the cartilage end of the rib, and the long braise turns that cartilage soft enough to eat with the meat; Japanese Wikipedia notes that it is the cut more shops use.

Gabusoka Shokudo in Nago lists itself on Tabelog as established in 1966 and as the original soki soba shop, and the Japanese Wikipedia history of Okinawa soba dates the first bowl there to 1967. Soki soba now appears on soba menus from Naha to Ishigaki. Sawanoya in Motobu serves its nankotsu soki on wood-ash noodles, and on Ishigaki, Tabelog reviewers call soki soba the signature bowl at Akaishi Shokudo.