長崎県·郷土料理
Rokubee (Tsushima)
Noodles that are slippery, bouncy, and chewy. This is Tsushima's local dish, 'Rokubee.' Made from noodles using 'sendango' (starch from sweet potatoes) as the raw material, its hallmark is a unique chewy texture. It was created from the wisdom of preserving sweet potatoes—which grow well even in poor soil—as a food source in Tsushima, where flat land was scarce and rice cultivation was difficult. Much like the 'Rokuhei' found in the Shimabara Peninsula, it is a taste of the lives of people who survived through eras of famine. The island style is to eat it dipped in a sweet and savory broth. With a smooth throat feel and the gentle sweetness of potato, this is a simple and warm bowl filled with the history of Tsutshima, the island of the border.
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