Okinawan delicacies is exclusive and completely different from what you would possibly discover in the remainder of Japan. It’s formed by Okinawa’s subtropical local weather and a mixture of influences from China, Southeast Asia, and America, as a result of its historical past as a buying and selling hub and the American army presence.
As an alternative of rice or noodles, that are frequent in mainland Japan, Okinawans typically eat candy potatoes and taro root. These grew to become staples as a result of they develop nicely in Okinawa’s local weather and have been necessary for the weight-reduction plan for hundreds of years.
Throughout our Okinawa itinerary, we got here to grasp that meat and seafood aren’t as frequent in conventional Okinawan dishes as you would possibly count on for an island delicacies. That is partly as a result of, up to now, it was tough to maintain fish recent within the heat local weather. So, Okinawans developed dishes that rely extra on greens, seaweeds like kombu, and tofu. They make lots of salads, soups, and even tempura with these elements.
Okinawan meals additionally contains some distinctive gadgets like goya (bitter melon), umibudo (sea grapes), and dishes made with SPAM, exhibiting the American affect. The delicacies is understood for being wholesome, with loads of antioxidants and fewer processed meals, which some folks suppose is one cause why Okinawans dwell such lengthy lives. Listed below are the highest Okinawan meals you must strive when visiting the islands.
Okinawa Soba
Okinawa Soba is a staple noodle dish from Okinawa produced from wheat flour (sure, actually!), leading to a thicker, chewier texture paying homage to udon however barely thinner. These noodles are served in a transparent broth produced from pork or rooster, seasoned with bonito flakes and konbu (kelp), for that wealthy umami depth all of us love.
A standard bowl of Okinawa Soba is garnished with slices of tender braised pork, often known as soki, kamaboko (fish cake), inexperienced onions, and a marinated soft-boiled egg. The pork used is usually stewed in a candy and savoury sauce, making it melt-in-your-mouth tender.
Okinawa Soba is a cultural image within the area, celebrated yearly on October seventeenth, which is designated as Okinawa Soba Day.
Gōyā Champuru (Bitter Melon Stir Fry)
ōyā Champuru is a well-liked Okinawan dish that options goya, or bitter melon, as its principal ingredient. The goya is stir-fried together with tofu and pork, making a savoury and barely bitter style profile. The dish is seasoned with bonito flakes and soy sauce, which add depth and umami to its flavour. Goya is also known as the ‘king of summer time greens’ in Okinawa as a result of its excessive vitamin content material and its bitterness, which is believed to stimulate the urge for food through the scorching summer time months.
The tofu utilized in Gōyā Champuru is usually Okinawan-style, identified for its agency texture and wealthy soy flavour. Any such tofu can preserve its form through the cooking course of, making it a super element for stir-fried dishes. The flexibility of Gōyā Champuru permits for numerous variations, resembling incorporating somen (Japanese skinny flour noodles) to create Somen Champuru, or including fu (wheat gluten muffins) to make Fu Champuru.
Beni Imo
Beni Imo is a particular number of purple candy potato native to Okinawa. Probably the most distinctive function is its deep purple flesh. The pores and skin is often purple too. These candy potatoes have a candy and barely nutty flavour. But it surely’s milder and fewer sugary than common orange-fleshed candy potatoes.
You’ll find Beni Imo integrated in nearly all the pieces, starting from principal dishes to desserts and ice cream. Widespread preparations embody mashed candy potatoes, tempura, fries, and even desserts like pies and ice cream. Once we had a standard Okinawan lunch we even acquired it served as a scrumptious mini smoothie.
You’ll find it roasted and able to eat as road meals or, my favorite, as Benimo Tart which is the primary Okinawan candy deal with and snack from Okashi Goten.
Jūshī (Rice Dish)
Jūshī, often known as Jūshi, is a basic Okinawan rice dish identified for its simplicity and comforting flavours. It’s primarily a seasoned rice dish, typically in comparison with the Japanese pilaf, cooked with a mixture of elements that may embody greens, meat, and generally seafood. The bottom of Jūshī is a flavourful broth produced from dashi (a Japanese inventory) and awamori (an Okinawan distilled liquor), which infuses the rice with a deep umami style.
The dish may be ready with no matter elements are readily available, making it a staple in Okinawan households. Widespread additions embody carrots, inexperienced beans, konbu (kelp), and pork, however some native eating places make it with something from rooster to tofu, and even Spam.
Rafute (Shoyu Pork)
Rafute, often known as Shoyu Pork, is a well-liked dish from Okinawa made with pork stomach. The preparation of Rafute begins with the pork stomach being fastidiously braised till tender. The braising liquid is the important thing element and is produced from a mix of shoyu (soy sauce), mirin (a candy rice wine), sake, sugar, and awamori.
The cooking makes the pork actually tender, so it nearly falls aside. It’s served with rice and greens, making a filling meal. Rafute is a favorite in Okinawa, particularly at particular occasions, exhibiting how a lot folks there love this dish. It’s identified for its wealthy style and the way it melts in your mouth.
Taco Rice
Taco Rice is an creative dish from Okinawa that mixes parts of Mexican tacos with Japanese delicacies. It was created to cater to the tastes of American army personnel stationed in Okinawa, mixing the acquainted flavours of taco fillings with a staple of Japanese meals: rice. It would sound uncommon however stick with me, it’s truly a scrumptious meal!
The dish begins with a mattress of steamed rice, topped with seasoned floor beef just like what you’d discover in a taco. That is then garnished with shredded lettuce, cheese, and diced tomatoes. Some variations may additionally embody salsa, bitter cream, and even guacamole to boost the taco expertise.
Minudaru (Steamed Pork Loin)
Minudaru is a standard Okinawan dish that includes steamed pork, identified for its tender texture and delicate flavours. The pork is gently seasoned after which steamed, a technique that preserves its pure juiciness and permits the seasoning to infuse deeply into the meat.
The seasoning for Minudaru contains a mixture of soy sauce, sake, and native Okinawan spices or sugar. The gradual steaming course of ensures that the pork stays moist and tender, making it straightforward to slice and serve. The perfect half? Minudaru is often coated in black sesame sauce, then served with rice and greens.
Soki Soba (Pork Ribs Soba)
Soki Soba is a beloved noodle dish from Okinawa that options tender, slow-cooked pork ribs (soki) served on high of Okinawa-style soba noodles. Keep in mind, as talked about above, Okinawa-style noodles are produced from wheat flour and resemble udon of their thickness and chewiness.
The pork ribs are stewed till they’re so tender that the meat simply comes off the bone. Similar staple native elements are used for the broth: soy sauce, mirin, and generally sake or awamori. The broth is then used for the noodle soup. Yum!
Soki Soba is garnished with inexperienced onions and pickled ginger.
Mimigā (Pig’s Ear)
Mimigā is an Okinawan dish produced from thinly sliced pig’s ears, which have a really distinctive crunchy and chewy textures. The pig’s ears are boiled to melt them after which marinated in a mix of soy sauce, vinegar, and both sesame oil or peanut sauce. This preparation offers Mimigā a savoury and barely tangy flavour.
Served as a aspect dish or appetizer, Mimigā exhibits that Okinawan folks like using all elements of the pig.
Umi-budō (Sea Grapes)
Umi-budō, often known as sea grapes or inexperienced caviar, is a kind of seaweed that’s a delicacy in Okinawa. It seems to be like small inexperienced beads clustered collectively, resembling tiny grapes. It’s my high Okinawan meals to eat, so I like to recommend it with nearly all the pieces. Umi-budō has a recent, salty style and a popping texture once you eat it.
This seaweed is served uncooked as a garnish or in salads, and is loved with a dip of soy sauce or vinegar to boost its pure ocean flavour. There may be an Okinawan retailer in Tokyo known as Ginza Washita that often sells it as nicely.
Hirayachi
Hirayachi is an Okinawan pancake that’s easy and savoury. It’s made with a batter of eggs, flour, water, and chopped inexperienced onions, Hirayachi is just like a thicker model of a crêpe or a much less fluffy model of an American pancake. The batter is seasoned with salt, then fried in a pan till golden brown on each side. Our lodge served it for breakfast, and likelihood is, most accommodations in Okinawa could have it as a breakfast dish.
Tofuyo
Tofuyo is a fermented tofu dish, with a powerful, cheese-like flavour and creamy texture. It’s made by fermenting tofu with pink koji mould, awamori, and salt. The fermentation course of transforms the tofu right into a tender, spreadable delicacy with a definite style that’s typically in comparison with a high quality cheese.
Tofuyo is particularly scrumptious for breakfast, when unfold on just a little toast with an egg on high. Not less than that is how I wish to eat it.
Sukugarasu
Sukugarasu is produced from tiny salted fish, particularly the fry of the rabbitfish, that are fermented and served as a topping on tofu or combined into dishes for added flavour. The fish are intensely salty and have a powerful oceanic flavour, with a texture that contrasts with the tender tofu they’re sometimes paired with. Sukugarasu is a aspect dish, excellent when accompanied by a drink of awamori.
Yushi Dofu
Yushi Dofu is a really tender kind of tofu from Okinawa. It’s not pressed like common tofu, so it stays actually creamy and tender. Individuals in Okinawa wish to eat it in a easy manner, typically simply with some soy sauce or in a light-weight soup, to take pleasure in its recent soy style.
It’s a particular sort of tofu that’s completely different from the firmer tofu you is likely to be used to. You’ll find this bought in nearly each Okinawan meals retailer.
Abura Miso
Abura Miso is a particular paste from Okinawa made by cooking miso (a sort of fermented soybean paste), pork, and sugar collectively. After they cook dinner it, the pork will get actually tender and the sugar provides just a little sweetness to the miso, making a thick, tasty paste.
The precise recipe and consistency can differ from one family to a different, with some variations together with extra elements like sake, mirin, and awamori to boost the flavour. Abura Miso is used as a hearty unfold over steamed rice, as a filling for onigiri (rice balls), or as a flavourful dip for uncooked or cooked greens.
Chinsuko (Okinawan Cookie)
Chinsuko is a standard Okinawan cookie that’s just like shortbread. It’s produced from flour, sugar, and lard, giving it a light-weight, crumbly texture. These cookies are sometimes loved as a snack or served with tea. Chinsuko has a light sweetness and a buttery flavour, making it a preferred deal with in Okinawa and a frequent memento for guests to the islands.
You’ll find pineapple Chinsuko on the Nago Pineapple Park and mango Chinsuko on the Okinawa World. I like to recommend each as scrumptious presents in your loves ones.
Fuchagi
Fuchagi is a standard Okinawan candy deal with produced from mochi (a Japanese rice cake) formed as an rectangular then topped with sweetened pink bean paste. It’s just like the well-known Japanese dessert daifuku, however Fuchagi has its personal distinctive Okinawan twist, incorporating native elements resembling purple candy potatoes or black sugar to boost the flavour.
The outer layer of Fuchagi is produced from glutinous rice that’s pounded right into a tender and chewy texture, formed into an rectangular, creating an ideal clean canvas for the candy bean topping. Fuchagi is usually loved throughout celebrations and festive events in Okinawa when locals provide it to the Gods.
Jīmami Dōfu (Peanut tofu)
Jīmami Dōfu is a novel Okinawan dish that resembles tofu however is definitely produced from peanuts. It’s a easy, jelly-like meals that mixes the creamy texture of tofu with the wealthy, nutty flavour of peanuts. To make Jīmami Dōfu, peanut paste is combined with water, sugar, and a coagulant, then set till it achieves a agency, custard-like consistency.
This dish is loved as a dessert and it’s unbelievable particularly in the summertime when Jīmami Dōfu is served chilled, with a drizzle of syrup or kinako (roasted soybean flour).
Sata Andagi
Sata Andagi are primarily Okinawan doughnuts. They’re deep-fried balls of dough, with crispy outer layer and dense, cake-like inside. The essential elements embody flour, sugar, and eggs, that are combined collectively to kind a thick batter. This batter is then formed into small balls and deep-fried till they flip a golden brown color.
You’ll discover that Sata Andagi are a standard function at native festivals and celebrations in Okinawa, however they’ve grow to be a preferred snack. To eat them, head to Ryukyu Kashi-Dokoro Ryugu in Naha or Matsuhara Confectionary positioned within the Makishi Public Market.
Muchi
Muchi is a Japanese candy, completely different from mochi. It’s from Okinawa and made with a particular sort of rice flour. It’s chewy and often crammed with candy pink bean paste. Muchi is wrapped in shell ginger leaves that give it a pleasant odor.
Okinawan Brown Sugar
Okinawan brown sugar, identified regionally as “kokuto,” is a novel sort of sugar made in Okinawa. In contrast to common brown sugar, which is produced from sugar cane juice with molasses added again, kokuto is made by slowly cooking sugar cane juice till it crystallizes. This course of retains extra of the pure minerals and vitamins present in sugar cane.
Kokuto has a deep, wealthy flavour, much less candy, with a slight molasses style, and hints of caramel. It’s utilized in Japanese sweets and cooking, and believed to have well being advantages, like aiding digestion and offering minerals.
Chinbin
Chinbin is a standard Okinawan crepe-like dish, like a kind of candy pancake. It’s made with easy elements: wheat flour, sugar, and water or milk. What makes Chinbin distinct is its texture and style. It’s thinner than a typical pancake however thicker than a French crêpe, placing a stability between the 2. It’s like a candy model of the Hirayachi.
The sweetness of Chinbin comes from the sugar added to the batter, and it’s typically loved as a snack or dessert. In some variations, Okinawan brown sugar (kokuto) is used, giving the Chinbin a wealthy, caramel-like flavour distinctive to Okinawan delicacies.
Okinawa Ice Cream
Blue Seal Ice Cream is a well-known model originating from Okinawa and sure, you’ll be able to actually discover it in all places right here. It’s identified for its enjoyable vary of flavours that mirror Okinawan tradition and elements. Blue Seal started as an ice cream model for American army bases in Okinawa, however ultimately grew to become a beloved ice cream model among the many Okinawan folks and all through Japan.
The flavours provided by Blue Seal are distinctive. They embody Okinawan candy potato, tropical fruit flavours like pineapple and mango, and even quirky ones like beni-imo (purple candy potato), shikuwasa (a citrus fruit native to Okinawa), and salt cookies.
Shikuwasa Juice
Shikuwasa juice is a well-liked beverage often known as Hirami lemon. Shikuwasa is a small, inexperienced citrus fruit native to Okinawa. The juice is tart and refreshing in flavour, like a cross between a lime and a mandarin orange.
Shikuwasa juice isn’t solely appreciated for its distinctive style but in addition for its well being advantages. It’s wealthy in vitamin C and different vitamins, and is believed to assist in digestion and increase immunity. In Okinawa, shikuwasa juice is a staple in lots of households, used as a condiment, in cooking, and as a well being drink. You will discover it on the Nago Pineapple Park.
Pineapple Wine
Pineapple wine is a novel alcoholic beverage produced from pineapples. Whereas not as extensively often known as grape wines, it’s a speciality in areas the place pineapples are grown abundantly, together with Okinawa. In Okinawa, the tropical local weather is good for pineapple cultivation, resulting in the manufacturing of this distinctive wine. You may pattern some on the Nago Pineapple Park, and buy it as a memento from there or from any Okinawan main grocery store.
Pineapple wine is lighter and sweeter than conventional grape wines, with a fruity and refreshing style that captures the essence of pineapples. It has a decrease alcohol content material in comparison with grape wines, making it a preferred selection for a light-weight, tropical drink.
Orion Beer
Orion Beer is likely one of the hottest and iconic beer manufacturers from Okinawa. It has a big presence within the Japanese beer market, and as you’ll be able to think about, it’s related to the tropical and laid-back ambiance of Okinawa.
The style of Orion Beer is mild and crisp, making it particularly refreshing in scorching climate. It’s praised for its smoothness and straightforward drinkability, with a comparatively gentle flavour profile that appeals to a broad vary of beer drinkers. You will discover it in all places in Okinawan, in just about each restaurant, store and izakaya.
Awamori
Awamori is a standard alcoholic beverage from Okinawa, distinct from sake, which is extra generally identified all through the remainder of the nation. Created from long-grain indica rice, awamori is exclusive in that the rice is first fermented with black koji mould, which originates from Thailand. This fermentation course of is what units awamori aside from different Japanese rice-based spirits.
The drink has a powerful flavour and a excessive alcohol content material, starting from 30% to 40% alcohol by quantity. Awamori may be loved in numerous methods: straight, on the rocks, diluted with water, or as a part of a cocktail.
A considerably controversial kind of awamori is the Habushu. Habushu is made by infusing awamori with a pit viper snake. The snake is submerged entire within the awamori, and the drink is left to steep for an prolonged interval. This course of is believed to impart medicinal properties to the liquor, a perception rooted in conventional Asian drugs.
The snake utilized in Habushu is often a habu viper, a venomous snake native to the Okinawan area. The alcohol neutralizes the venom, making it protected to drink.
