Tebichi is a traditional Okinawan dish of a boiled pork leg so tender that you can cut it by chopsticks. Usually, Okinawan people eat tebichi as nitsuke or oden style (cooked in Japanese style stewed in soy or bonito broth).

Okinawa soba topped with tebichi is called Tebichi Soba, an when served in a soup with kelp and radish it’s called simply Tebichi Soup.