Shimabara and Tsushima Rokube
At a glance
| Name | Shimabara and Tsushima Rokube (Rokube) |
|---|---|
| Prefecture | Nagasaki |
| Region | Kyushu & Okinawa |
| Type | Extruded sweet-potato noodles served in clear dashi |
What is it?
Rokube presses a sweet-potato dough through a perforated rokube-zuki directly into boiling water, producing short, dark, softly chewy noodles served in bonito or kombu broth.
History and local context
Shimabara versions use sweet-potato flour with grated yam as binder and are named in a famine-era story about village headman Rokube. Tsushima makes a distinct binder-free version from fermented, starch-extracted sendango sweet potato.
How to enjoy it
Eat hot in clear broth before the soft noodles break down. Follow regional flour preparation, cook extruded strands completely and check yam, fish and any buckwheat cross-contact.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Shimabara and Tsushima Rokube from?
It is associated with Nagasaki, in the Kyushu & Okinawa region of Japan.
What kind of food is Shimabara and Tsushima Rokube?
This guide classifies it as extruded sweet-potato noodles served in clear dashi. See the overview for its defining ingredients and texture.
Can I order Shimabara and Tsushima Rokube online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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