🍱 Sata andagi(Okinawan donut holes)
The Ryukyu Kingdom's growth reflects the influence of China; in Ryukyuan sweets, too, Japanese and Chinese styles are intermixed. When the refined techniques of confectionary artisans were added to this mix, what emerged were treats well-suited to Okinawa Prefecture's hot climate. Sweets that keep especially well, such as those that are fried or baked, are numerous. Such sweets are essential when putting on events like celebrations and rituals. One nationally recognized example of Okinawan sweets and snacks is sata andagi. Sata andagi is an Okinawan donut hole, made by deep frying a kneaded mixture of wheat flour, egg, and sugar. During frying, one side of the donut splits open, which gives it a distinctive appearance that resembles a tulip in bloom. Thinking in terms of sweets introduced from China, an Okinawan donut hole resembles a kai kou xiao or kai kou qiu. Sata andagi refers to the treat made by deep frying dough that resembles tempura batter, but there are also dishes like nmukuji andagi, which is made using sweet potatoes or purple yam, and shiro andagi, which is made without sugar.