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Dish · Belém
Tacacá
Hot tucupi broth with manioc masa, jambu and dried shrimp, served in a cuia. In Belém it is sold by tacacazeiras at street stalls in the late afternoon, and their craft is recognized as cultural heritage.
Flavors · Campo Grande
Sobá
Broth with wheat noodles, sliced meat, omelet and scallions, adapted from the Okinawa recipe by immigrants who arrived in Campo Grande in the early 20th century. It is a typical dish of the city and the subject of an annual festival at the Feira Central.
Traditional dish from Campo Grande, Mato Grosso do Sul
Also known as: soba, sobá de Campo Grande
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Sobá — Campo Grande, Brazil
Campo Grande sobá is a wheat-noodle soup in a meat broth, topped with strips of meat, ribbons of omelet and green scallion. Despite the name, it is not the Japanese soba made with buckwheat: it comes from Okinawa soba, made with wheat noodles.
Immigrants from Okinawa arrived in Campo Grande in the early 20th century to work on the construction of the Estrada de Ferro Noroeste do Brasil. Later, many became market gardeners and fair vendors, and sobá, which was their meal, began to be sold at the markets and became popular in the city. Over time the recipe adapted: beef gained space alongside pork, and the seasoning of the broth changed.
Sobá is recognized as an intangible cultural heritage of Campo Grande, and in a popular vote it was chosen as the city’s typical dish, ahead of arroz carreteiro and espetinho. Its best-known address is the Feira Central, located in the complex of the old railway station, where stalls serve the broth at long shared tables.
The Sobá Festival brings together gastronomy and performances of Japanese and Okinawan culture. Check the schedule and dates of the edition before you go.
At the table, each person adjusts the broth with shoyu, ginger or chili, and stirs the omelet and meat into the soup.
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Where it comes from
Campo Grande , Mato Grosso do Sul
Brought by immigrants from Okinawa, sobá is an intangible cultural heritage of Campo Grande and was chosen in a popular vote as the city’s typical dish.
Ingredients
Wheat noodles, meat broth, beef or pork sliced into strips, omelet cut into ribbons and green scallion. At the table: shoyu, ginger and chili.
How it is eaten
Hot, in a bowl, with chopsticks or fork and spoon. Each person seasons the broth to taste. At the Feira Central it is common to share long tables.
When it is eaten
All year round, especially at night at the Feira Central. Sobá Festival: check dates and program before you go.
Your questions
Questions about Sobá
What is Campo Grande sobá?
It is a wheat-noodle soup with meat broth, strips of meat, omelet and scallion, brought by Okinawan immigrants and adapted to local taste. It is Campo Grande’s typical dish.
Is sobá the same as Japanese soba?
No. Japanese soba is made with buckwheat; Campo Grande sobá comes from the Okinawan recipe, made with wheat noodles, and was adapted in the city.
How is sobá served?
Hot, in a bowl, with the noodles in the broth and the meat, omelet ribbons and scallion on top.
Flavors of Brazil
Discover other flavors of Brazil
Dish · Belo Horizonte
Feijão tropeiro
Beans mixed with cassava flour, pork crackling, sausage, egg and collard greens. Inherited from the tropeiros who crossed Minas Gerais, it is the dish that best represents the cuisine of Belo Horizonte, according to a study by the city's tourism observatory.
Dish · Boa Vista
Damurida
A strong, very spicy broth of fish or game meat with tucupi, of indigenous origin, traditionally made in a clay pot. It is considered sacred by the Macuxi, Wapichana and Taurepang peoples and is a cultural heritage of Boa Vista.
Dish · Caxias do Sul
Galeto al primo canto
Young chicken marinated with wine and sage and roasted over coals, served in sequence with agnolini soup, polenta and radicci. A tradition of the galeterias of Caxias do Sul in the Serra Gaúcha, related to Italian immigration.
Dish · Cidade de Goiás
Empadão goiano
Tall pie with thin crust and a generous filling of chicken, sausage, pork, olive, palm heart, cheese and egg, sometimes with guariroba or pequi. According to tradition, it originated in Cidade de Goiás, the former Vila Boa.
Dish · Espírito Santo
Moqueca capixaba
Fish cooked with tomato, onion, cilantro and urucum in a clay pot, without dendê oil or coconut milk. A state law established it as a typical dish of Espírito Santo, and the pot used in the preparation is made by the paneleiras of Goiabeiras, a craft registered by IPHAN.
Dish · Lages
Entrevero de pinhão
Stew of various meats with cooked pinhão and vegetables, made in an iron pot or on a plow disc. A dish from the Serra Catarinense and the Festa Nacional do Pinhão in Lages, it was declared a cultural heritage of Santa Catarina.
Dish · Maceió
Sururu de capote
Sururu, a small mollusk from Lagoa Mundaú, cooked still in its shell with coconut milk, tomato, bell pepper and cilantro. It is the most typical way to serve sururu in Maceió; the sururu itself was declared intangible heritage of Alagoas.
Dish · Manaus
X-Caboquinho
French-roll sandwich with slices of tucumã, queijo coalho and fried pacovã banana. A typical Manaus breakfast, it was declared an intangible cultural heritage of the city by municipal law.
Drink · Mato Grosso do Sul
Tereré
Yerba-mate infused with cold water, drunk from the guampa with a metal straw and passed hand to hand in a circle. A Guarani heritage shared with Paraguay, it is an everyday drink in Mato Grosso do Sul and a cultural heritage of the state.
Dish · Minas Gerais
Pão de queijo
Small baked polvilho roll, cured cheese, eggs, milk and fat, crunchy on the outside and elastic on the inside. A snack tied to the tradition of Minas Gerais farms, it is a symbol of Minas Gerais cuisine and is offered to guests with coffee.
Dish · Natal
Ginga com tapioca
Fried little fish, the gingas, served on tapioca with coconut. Signature dish of Redinha beach in Natal, created by fishermen more than half a century ago and recognized as intangible heritage of the municipality and the state.
Dish · Pará
Pato no tucupi
Roast duck then cooked in tucupi with jambu leaves, served with rice and manioc flour. Star of the Círio de Nazaré lunch in October, it is intangible cultural heritage of Pará.
Dish · Paraná
Barreado
Beef cooked for many hours in a clay pot sealed with a dough made from flour, served with manioc (cassava) flour and banana. A typical dish of the Paraná coast, it has a geographical indication linked to Morretes, Antonina and Paranaguá.
Drink · Paraty
Cachaça de Paraty
Sugarcane spirit produced in the stills of Paraty, on the southern coast of Rio de Janeiro, where the drink has been made since the colonial period. It was the first cachaça with a geographical indication in the country and later the first Brazilian distilled spirit with a Denomination of Origin.
Sweet · Pernambuco
Bolo de rolo
Butter-based cake with an ultra-thin batter, rolled in many layers with guava paste. A Pernambuco adaptation of a Portuguese cake, it is recognized by state law as cultural and intangible heritage of Pernambuco.
Drink · Piauí
Cajuína
Non-alcoholic drink made from clarified cashew juice cooked until it takes on an amber color, bottled and served chilled. The traditional production and practices linked to cajuína in Piauí are Cultural Heritage of Brazil, registered by IPHAN.
Dish · Rio de Janeiro
Feijoada carioca
Black beans cooked with salted or smoked beef and pork, served with rice, couve, farofa and orange. In Rio de Janeiro, it is the Saturday dish at botequins and at samba school quadras, and the feijoada carioca is an intangible heritage of the state.
Dish · Rio Grande do Sul
Churrasco à gaúcha
Meat seasoned only with coarse salt and roasted on a skewer or grill over embers, with manual control of the fire. A 2003 state law established churrasco à gaúcha as a typical dish of Rio Grande do Sul and created Barbecue Day on April 24.
Dish · Salvador
Acarajé
Little fritter made from ground cowpea (feijão-fradinho), fried in dendê oil and filled with vatapá, caruru, dried shrimp and chili. Sold from the baianas’ trays, it is a cultural heritage of Salvador, and the craft of the baianas de acarajé is registered by IPHAN.
Dish · São Luís
Arroz de cuxá
Rice mixed with cuxá, a sauté of vinagreira leaves with toasted sesame, dried shrimp and flour. A signature dish of Maranhão, it was already sold in the streets of São Luís in the 19th century.
Dish · São Paulo
Virado à paulista
Bean thickened with flour, served with rice, pork chop, pork crackling, collard greens, fried egg, sausage and breaded banana. Monday dish in São Paulo restaurants, it is registered as intangible heritage of the state by Condephaat.