Mahoroba

Mahoroba in Naha serves Taiwan mazesoba, soupless noodles tossed at the table with minced meat, egg yolk, dried fish flakes, green onion, and a spicy seasoning mixture. The technique involves mixing vigorously before eating so the yolk coats every strand. It is a relatively recent style that arrived in Okinawa via Taiwan and mainland Japan, and Mahoroba is among the better practitioners. Add rice to the remaining sauce in the bowl at the end of the noodles, the standard way to finish.