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Soki (Okinawan: ソーキ sooki, Japanese: sōki) is a specialty of the cuisine of Okinawa Prefecture, Japan. Soki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba.

Dishes

Soki soba

Okinawa soba with stewed soki on top. The sōki are prepared by first boiling to remove excess fat, then stewing in a mixture of awamori (to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Okinawa soba.

Soki jiru

Soup containing soki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The sōki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.

In mainland Japan, konbu is usually used just for flavoring and then discarded^{[dubious – discuss]}, but a distinctive feature of Okinawan soups is that the konbu is left in.

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 {{Unreferenced|date=December 2009}}
-[[File:Soki in Okinawa soba.jpg|thumb|Sōki soba]]
+[[File:Soki in Okinawa soba.jpg|thumb|Soki soba]]
 {{about|the Japanese dish|the main character of Onimusha: Dawn of Dreams|Onimusha: Dawn of Dreams#Characters|the Balinese artist|I Ketut Soki|the daimyō|Yūki Hideyasu}}
-{{Nihongo|'''Sōki'''|ソーキ}} is a specialty of the cuisine of [[Okinawa Prefecture]], [[Japan]]. Sōki are (usually boneless) stewed [[pork]] [[spare ribs]], with the [[cartilage]] still attached. They are often served with [[Okinawa soba]].
+'''Soki''' ({{lang-ryu|ソーキ}} ''sooki'', [[Japanese language|Japanese]]: ''sōki'') is a specialty of the cuisine of [[Okinawa Prefecture]], [[Japan]]. Soki are (usually boneless) stewed [[pork]] [[spare ribs]], with the [[cartilage]] still attached. They are often served with [[Okinawa soba]].
 ==Dishes==
-===Sōki soba===
+===Soki soba===
-[[Okinawa soba]] with stewed sōki on top. The sōki are prepared by first boiling to remove excess fat, then stewing in a mixture of [[awamori]] (to soften the meat), [[soy sauce]], and [[sugar]] for three to four hours. They are then placed in a bowl of Okinawa soba.
+[[Okinawa soba]] with stewed soki on top. The sōki are prepared by first boiling to remove excess fat, then stewing in a mixture of [[awamori]] (to soften the meat), [[soy sauce]], and [[sugar]] for three to four hours. They are then placed in a bowl of Okinawa soba.
-===Sōki jiru===
+===Soki jiru===
-Soup containing sōki, [[konbu]] (edible seaweed), and [[daikon]] (Japanese radish), with [[salt]] and [[soy sauce]] for [[flavoring]]. The sōki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
+Soup containing soki, [[konbu]] (edible seaweed), and [[daikon]] (Japanese radish), with [[salt]] and [[soy sauce]] for [[flavoring]]. The sōki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
 In mainland [[Japan]], konbu is usually used just for flavoring and then discarded{{dubious|date=July 2013}}, but a distinctive feature of Okinawan soups is that the konbu is left in.