散策 Sansaku

Food of Okinawa

32 dishes

Ashi Tibichi📍 Okinawa‘Ashi Tibichi' or ‘Tibichi' is a dish of simmered pig's feet (‘chimaguu' in Okinawa dialect) with ‘kombu' kelp (‘kuubu' in Okinawa dialect) and daikon radish (‘deekuni' in Okinawa dialect) for a long time. As the dish contains lots of gristle and gelatin, it is popular especially among the elderlies and women for anti-aging and beauty. The unique flavor of ‘chimaguu' is rich, and its melty texture is exquisite. In Okinawa, famous for longevity, the idea of ‘Ishoku Dougen' (a balanced food leads a healthy body) and ‘Irui Horui' is common. ‘Irui Horui' is the thought that your body part is getting better when you eat same body part from animals. When something is wrong with your organs, eat inside (organs), eat pig's feet for leg/foot problems, eat lung for asthma, etc.
Carrot “Shiri-shiri”📍 OkinawaCarrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-shiri” pan (a larger grater with a big hole in it), before adding eggs. It is known as a home-style dish throughout Okinawa Prefecture, and is also becoming popular in other Prefectures as well. In Okinawan dialect, “shiri-shiri” is a word that refers to the action of grating. It an onomatopoeia for the sound made when grating ingredients. In the Prefecture, carrots are grated using a specialized, large grater-like pan called a “shiri-shiri” pan. However, if no “shiri-shiri” pan is available, the carrots can simply be shredded. It is said that most households have a “shiri-shiri” pan in their kitchens. Incidentally, “shiri-shiri” pans can be used not just with carrots, but also with daikon radishes and green papayas. Carrot “Shiri-shiri” is colorful, beautiful, and nutritious, as well as being easy to make with simple, everyday ingredients, such as carrots and eggs. The sweetness of the carrots is brought out by stir-frying them. What's more, the addition of eggs means that they have less of their distinctive smell, making the dish easy to eat for adults and children alike. Incidentally, Okinawa Prefecture boasts the largest consumption of carrots in Japan.
Casa Muchi📍 Okinawa“Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wrapped in a shell ginger leaf. It is offered to the gods to dispel evil spirits on December 8th of the lunar calendar, an annual event in which the health of the family is prayed for. The origin of the name “onimochi” is based on folklore, and is said to be from folk tales which remain in Shurikinjocho. A brother and sister lost their parents at an early age, and when the sister came of age and married, her brother who lived slovenly by himself became a demon who ate not only livestock but children. In an attempt to do something, the sister made his beloved rice cake and put steel inside, and while he ate it she pushed him from a cliff and eradicated him. The fragrant smell of the shell ginger leaf when steaming the rice cake acts as a purifier which wafts through the house. From the demon-dispelling episode, the custom remains to sprinkle the water used to steam the rice cake around the house, tie the shell ginger leaf in a cross shape and hang it on eaves and places where people enter and exit in order to ward off evil. Recently, not only has there been white muchi made simply from sticky rice flour, but also many variations based on region and family, such as ones which use brown sugar, purple yam, or sorghum. Casa muchi is an indispensable winter food in Okinawa, and a true feature of the season. The first muchi after a boy's birth is celebrated with kamuchi, an especially large muchi made with a Chinese fan palm leaf. Additionally, regardless of gender, the first muchi that a child has is called “hatsu muchi”, and it is customarily given out to relatives and neighbors.
Chi irichee (Blood pork dish)📍 OkinawaChi irichee, also called Chi iricher is sauteed and stewed dish with pig blood. It is a rare dish in which pork, carrots, kamaboko(=fish cake), kikurage mushrooms, and various other ingredients are sauteed and stewed in pig's blood. The unique flavor of the dish makes it very tasty. It is also used as a medicine for preventing anemia by replenishing blood. It is based on the concept of "nirui horui", a dietary therapy in which you eat the same part of the pig as the sick part of the body to cure it. This dish is served on special occasions, and is offered to the gods and Buddha before the Chinese New Year, and is also served at Buddhist memorial services. In addition to a pig-blood dish, there is also a goat-blood Irichi dish. In recent years, pig's blood has become difficult to obtain due to Haccp management, and the continuation of the food culture using pig's blood is in jeopardy.
Chimushinji📍 Okinawa“Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinji” (=broth) and is a soup that is served to those with anemia or those feeling unwell or tired. It is a popular soup enjoyed by the local people of Okinawa. Okinawan cuisine is unique and influenced by the subtropical climate of the region. The concept of “Ishokudougen” (=food is medicine) is reflected in everyday cuisine and in the local dialect, this is “kusuimun” (=nourishing food is medicine) and “nuchigusui” (=medicine for longevity). This concept comes from China and Okinawan people believe that the food they eat have a direct impact on their health. This is in part because historically, the people of Okinawa were poor, and they needed to eat well to remain healthy. The modern people of Okinawa continue this tradition, and they create healthy broths referred to as “shinjimun” by cooking meat, fish, wild grass, and medical herbs.
Goya Chanpuru📍 Okinawa"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies and Okinawan tofu. Among the different types of "Chanpurus", "Goya Chanpuru" is the most popular one, both in Okinawa and throughout Japan. By stir-frying bitter melon with Okinawan tofu and eggs, the bitterness is reduced, making it easy to eat and enjoy. Tofu is a crucial ingredient for "Chanpuru", and the firmness of Okinawan tofu makes it perfect for stir-frying. Moreover, Okinawan tofu is sold freshly made and hot, and it's not washed with water, allowing it to retain its delicious flavor. However, due to HACCP regulations, temperature control has become necessary, limiting the time during which hot Okinawan tofu can be sold. The primary production region for goya is Okinawa Prefecture. According to the Ministry of Agriculture, Forestry, and Fisheries website, in 2018, the region shipped 6,247 tons of this specialty vegetable, which is more than double the amount of 2,242 tons shipped by Miyazaki Prefecture, the second-largest producer. In Okinawa, people consume other goya dishes such as “goya juice” and “goya nbushi”, which is stir-fried and boiled with miso paste.
Gyujiru (Beef soup)📍 Okinawa"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ingredients. It has been used as a nourishing food for a long time. Especially in winter, it is believed to be effective in preventing colds. In winter, a seasonal limited island carrot called "Chideekuni" is used. "Chideekuni" consists of "Chi" meaning yellow and "Deekuni" meaning Daikon radish. It is a carrot characterized by its slender and vibrant yellow appearance, like burdock. Similar to regular carrots, "Chideekuni" is rich in carotene. In Okinawa prefecture, it has been used as a nutritious food for a long time, known for its tender texture. It is utilized in various dishes such as soups, stir-fries, and simmered dishes. Additionally, a hearty beef soup is prepared by including internal organs along with the beef. Furthermore, it is served as a treat during the traditional event "Ushiugan" in Awa, Nago City, as an offering for the ceremony. The seasoning typically involves salt or soy sauce, but what distinguishes it in Miyako Island is the use of miso flavor. Within the pork-centric culinary culture, the limited use of beef in dishes is rooted in historical reasons. During the royal dynasty era, cattle were considered valuable for labor, leading to a prohibition on their slaughter.
Heejaa-jiru (Goat soup)📍 OkinawaHeejaa means goat in Okinawan, also known as feejaa. A goat's meat, bones, and entrails are slowly stewed in a large pot, and the strong-smelling hooch bar (mugwort) and njana (bitter greens) are added, finishing the dish with a salty flavor. It is characterized by its unique taste and strong smell, and is a dish that divides people into two camps, those who like it and those who dislike it. It is said that goat meat tastes best when eaten as soon as possible after it has been butchered, which is why it is often served in large gatherings. It is therefore served at celebrations for relatives, building completion, and new construction. Heejaa, goat meat, is not a common food outside of Okinawa. However, in Okinawa Prefecture, it is known as a highly nutritious food that has been prized as "heejaa gusui" (goat medicine). It has been cherished for its body-warming effect and as a recovery medicine for illness and injury. Today, with the development of medical science, the aspect of goat medicine has declined, but it is still a beloved part of the traditional food culture.
Hirayachi (Vegetable Pancake)📍 Okinawa"Hirayachi" is made by mixing wheat flour with egg and Dashi (=Japanese soup stock) (or water), sprinkling with green onions, Chinese chives, and other ingredients, and baking. It is a salt-flavored “Okonomiyaki”-like dish and is often made with leftover vegetables or ingredients that are always on hand in the refrigerator. Recently, it is sometimes called "Okinawan-style Okonomiyaki" because many people eat it with sauce. It is called "Hirayachi," which means to grill flat. The texture is like the Korean pancake.
Ikasumi-Jiru(Squid ink soup)📍 Okinawa“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin reef squid, also known as white squid, lean pork, and nigana (a type of flowering daisy), called "njana", are simmered and squid ink is added at the end. It is a unique local dish that turns your mouth black when you eat it as if you had blackened your teeth. The unique sweetness and richness of the squid and the bittersweet taste of the bitter vegetables create a unique taste, characterized by a taste known as “ajikuta (a deep, umami-filled flavor).” Also, it is known as a “sagigusui (purgative)” and is said to have a detoxifying effect that removes harmful substances from the body, making it a useful health food to alleviate hot flashes and headaches and to aid in postpartum recovery. The key to preserving the medicinal properties of squid ink is not to overcook it. Squid ink is called “kuri” in the Okinawan language, and this dish is also called “kuri soup.” Squid ink is one of the popular ingredients in Okinawa and there is also “kurijushi,” which is squid ink added to porridge, and “squid ink yakisoba,” which is Okinawa soba stir-fried with squid ink instead of sauce.
Inamudouchi📍 OkinawaIn Okinawa Prefecture, "ina" means "wild boar" and "muduchi" means "imitation"; the local dish "inamuduchi" means "imitation wild boar. The local dish "inamduchi" means "wild boar meat" and is also called "inamuruchi. In the past, wild boar meat was used to make the soup, but since wild boar meat became hard to find, pork was used to make the soup, hence the name. Ingredients such as konnyaku and kamaboko are added and flavored with sweet soybean paste, resulting in a thick and filling dish. The appeal of this dish is its rich flavor, which is infused with the goodness of the ingredients. The key point is the use of castella fish paste, which is unique to Okinawa. It is made by adding a large amount of fish paste and steaming and deep frying it, and is an indispensable item for ceremonial meals as a luxury ingredient. As is evident from the use of this ingredient, "inamduchi" is a dish eaten for celebrations. It is also one of the celebratory dishes served in the first course of the five-tiered "otoribei," an offering dish that is a continuation of the Ryukyu Dynasty. A similar dish is "Shikamuduchi," which is prepared as a clear soup.
Iragimun (Stewed Papaya and Pork)📍 Okinawa"Iragimun" is made with papayas that are still green and not ripe, and this type is referred to as "vegetable papaya." Meat, tofu, and kombu (=kelp) are simmered with papaya and seasoned with miso. In the past, people made miso at home and homemade miso was used to make this dish. When papayas are boiled, its texture becomes similar to daikon radish. Papayas before they ripen are treated like vegetables in Okinawa and are used to make a variety of dishes such as stir-fries, salads, meat or fish dishes, and "chanpuru" made with tofu. In Yaeyama district, people grow papaya trees in their home gardens. Papayas are said to be good for improving the flow of breastmilk and is said to be effective against heart disease. Papayas contain papain, an enzyme that breaks down protein and fat, and in recent years vegetable papayas have attracted attention as a diet food. It also contains high levels of vitamin C and minerals.
Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)📍 Okinawa"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Islands, where glutinous rice is mixed with glutinous millet or red beans and cooked. Taketomi Island is located just a 10-minute boat ride from Ishigaki Island and is known for its tranquil tropical scenery, attracting many tourists. The most significant festival on Taketomi Island is the "Taketomi Seed Festival," which is said to have a history of approximately 600 years. Designated as an Important Intangible Folk Cultural Property of Japan in 1977, this festival involves sowing seeds and praying for a good harvest. It takes place over nine days from "Koshin" days of the 9th and 10th months of the lunar calendar, during which time the locals are busy with festival activities, so they prepare "Iyachi" as a preserved food that can be eaten immediately. ("Koshin" is also called kinoesaru, which is the 57th branch in the Chinese sexagenary cycle for counting days and years. Since it repeats every 60 days, there are six or seven Koshin in a given year. ) During the festival, especially on the days before and after the performance of dedication dances, "Iyachi" is cooked using traditional Okinawan cooking utensils called "Shinmeenabi" (large pot). It is steamed with Japanese banana leaves, giving it a distinctive aroma. Since sweet potatoes were once a staple food, "Iyachi" eaten during the festival was considered a treat for the islanders.
Jimami Tofu📍 Okinawa“Jimami” refers to raw peanuts, and the juice from the peanuts and “nmukuji” (=potato kudzu) are mixed with water and cooked over a stove. This dish is similar to sesame tofu and has a distinct flavor. The tofu is very firm but has a smooth and thick texture. This dish is high in calories and protein and is very nutritious. The word “Jimami” comes from the word “jimame”, which means peanut (a bean that grows in the ground). This tofu has been considered valuable since the Ryukyu Dynasty and was served on special occasions. Recently, it can be purchased at supermarkets and is considered an everyday food.
Koobuirichii📍 OkinawaIlichee, often heard of in Okinawa's local cuisine, is a dish made by stir-frying dry foods and root vegetables and then simmering them to add flavor. Among the various types of Ilichee, "Koob Ilichee" is the one that was mainly prepared for special occasions. Kubu" means kelp, and "kubu irichi" is stir-fried kelp, sometimes called "kubu iricha" or "kelp irini. Combining the words "kelp" and "yorokobu," it has become an indispensable dish for weddings and other celebratory occasions. It is made by stir-frying shredded kelp and simmering it with pork broth, soy sauce, sugar, and other ingredients, giving it a rich, sweet, and spicy flavor. Boiled pork tripe is added, which blends well with the kelp and creates a unique flavor. It is also said that adding the pork broth several times during the simmering process, although it is time-consuming, makes the dish even tastier. When cutting dried kelp into strips, it is easier to cut if it is soaked in water, folded, and wrapped around another piece of kelp to hold it in place so that it does not slip. It is also said that adding pork broth several times, although it is time-consuming, makes the dish tastier.
Kufajuushii📍 OkinawaThere are two types of "juicy": kufa (hard) juicy, which is cooked with rice, and yafala (soft) juicy (also called boro boro juicy), which is cooked with rice in a porridge. Kufa Juicy is cooked with pork, which adds a nice fatty sheen to the dish, and is served with a vinegared "usachi" to refresh the slight greasiness that remains in the mouth after the meal. Originally, it was a dish for special occasions and celebrations, but in recent years, it has become a popular home-style dish as well. Kufa juicy" includes "Ungke juicy" made with leaf ginger and "Tunji juicy" made with taro on the winter solstice, both of which are prepared during "Ungke" to welcome the spirits of the dead during the Bon festival. On the other hand, "yafala juicy" is a porridge-style dish cooked with a lot of water. The "yafala juicy" usually eaten in the past includes "huchibar (mugwort) juicy," "kandaba (taro leaf) juicy," "kuri (squid ink) juicy," and so on.
Kuurijishi (Egg Soup with meat and vegetables)📍 Okinawa‘Kuurijishi' is an egg soup with pork belly, ‘Shibui' (‘Tougan' wax gourd), and ‘Gumbo' (‘Gobou' burdock). They use pork, bonito or shiitake mushroom for ‘dashi' soup stock to make soup taste rich and mild. Also, the texture of ‘Shibui' melting in mouth and fluffy egg are mild. ‘Kuuri' in the dish's name means ice, ‘jishi' means boar meat in Okinawa dialect. It is said that its name came from the eggs spreading in a soup bowl like snow. Although there are still many traditional local food in Okinawa, some of dishes are getting less served these years. The traditional daily food served during ‘Obon' season (mid-August) is one of those dishes. For your information, it's rare to find the dishes with name contains ‘kuuri', and ‘Kuuri-hanbin', fish cake layered green juice fishcake and white fishcake in turn, was made before.
Mimigar Sashimi📍 Okinawa"Mimigar" is pig's ears, and "Sashimi" is a dressed dish. In Okinawa Prefecture, where pork culture has long been rooted, the word "everything is edible except the squeal" is practiced by cooking not only the meat but also the internal organs, face, feet, and even the blood. "Mimigar" refers to the ear itself, although it is called "ear skin," and the dish using the ear, which is rarely distributed outside the prefecture, is known as a unique Okinawan local cuisine. The ears are usually scalded off the hair, boiled, and shredded, and the crunchy texture, which includes cartilage, is similar to that of Chinese jellyfish. "Mimigar Sashimi", which is eaten daily as a menu item, is a way to enjoy the texture of "Mimigar". The word "Sashimi" may remind you of raw food, but it refers to a dressed dish, which is served with vegetables in a bowl of peanut vinegar. The acidity of the vinegar is perfectly balanced with the richness and mildness of the peanut butter, making this dish a perfect chopstick rest.
Minudaru📍 Okinawa"Minudaru" is a thin slice of pork loin coated with black sesame sauce and steamed, also called "kuljin" (=black meat) because of its dark finish. The steaming process removes the fat from the meat, so despite its appearance, the taste is light. Sometimes squid ink is added to make it darker and richer. It has been used as a celebratory dish since ancient times, and has the advantage of not changing its flavor even after it cools down and can be re-steamed. "Tunda-bun(name of dish)", a luxurious appetizer container that has been in use since the dynastic period, is filled with seven to nine elaborate appetizers, of which "Minudaru" is one.
Mozuku-Don📍 Okinawa"Mozuku-don" is a dish fried "mozuku" seaweed with meat and vegetables, then put on top of cooked rice. It is loved by people regardless of age or gender because it tastes sweet-and salty and does not have unique seaweed smell by adding ginger juice. It became famous due to its popularity in the school lunch, and now it is prepared at home, too. It is said that "mozuku", you can easily buy at supermarkets, is good for beauty and health because it has plenty of minerals and vitamins to moisturize skin and fucoidan to antioxidant. Okinawa Prefecture boasts it's the largest yield; it's more than 15,000 tons ("Marine fishery production statistical survey" by the Ministry of Agriculture, Forestry and Fisheries in 2013), which is 99% of total amount in Japan. They have started aquaculture of "mozuku", since around 1975, and most of cultured "mozuku" is "Okinawa Mozuku", which is used various dishes due to its texture. "Mozuku-su", "mozuku salad" marinated with "Sanbai-zu" (sweet and sour soy dressing), is a popular dish, but "Mozuku-don" is very beloved in the school lunch in Okinawa Prefecture.
Naabeeraanbushi (Loofah cooked in miso)📍 Okinawa"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The "Hechima", is the second most representative summer vegetable after the bitter gourd, and "Haebaru-cho" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word "Hechima", conjures up images of "tawashi (=scrubbing brush) " and "akasuri (body scrub)", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor. "Hechima" is a familiar ingredient, used as an ingredient in miso soup and curry.
Nakamijiru📍 OkinawaIn Okinawa Prefecture, where pork is often eaten, it is said that "everything but the squeal is eaten up" because every last bit is used in cooking. Among them, "Nakami-no-suimono," also called "Nakami-no-suimono," is a local dish made from pork entrails such as large and small intestines and stomach, and is simply prepared in a clear soup. Despite the use of offal, the dish is characterized by its light and refreshing flavor. Careful preparation of the fish is essential, and the fish is washed with bean curd and flour, then boiled over and over again to remove the fat and odor. For the broth, a combination of bonito and pork is used, and when served as a high-class guest dish, the ingredients may be used only in the broth or only shiitake mushrooms are served. The unique and refreshing aroma of hihatsu, a spice similar to pepper, is sometimes added, but nowadays, grated ginger is commonly used instead.
Nmu-kuji Puttu-ru (Sweet Potato starch cake)📍 Okinawa"Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in water and stir-frying to a paste. "Puttu-ru" refers to the starchy, sticky glue-like texture. The word "Nmu" means "sweet potato," and it was first brought back from China in 1605 by “Noguni Soukan“（= the governor of Noguni, Kadena-cho in Okinawa）. This led to the cultivation of sweet potatoes, which were used as relief food to alleviate the suffering of starvation. With the availability of sweet potato starch, "Nmu-kuji" became a staple in households. From this "Nmu-kuji", the dish "Nmu-kuji Puttu-ru" was born. It was eaten as a snack with sugar and as a side dish with chives. Other dishes using "Nmu-kuji" are also known, such as "Nmu-kuji Andagi," which is fried with cooked and mashed "Nmu," or "Kuji-muchi” (“Kuzu-mochi”, sweet potato starch cake). "Nmu-kuji" has been used since the dynastic period, and "Kuji-muchi," now a common confectionery for the public, is a true dynastic confectionery.
Okinawa Soba (Noodle from Okinawa Prefecture)📍 OkinawaThe characteristic of ‘Okinawa Soba' is its thick noodle made from what noodle (not using buckwheat flour, only using Wheat flour) knead with lye water, and thick rich soup made from rich broth from pork bone and bonito flakes. It is common to put simmered pork belly, stick ‘kamaboko' (fish cake), green onion or pickled red ginger on top of noodles, but nowadays there are variety of noodles like ‘Souki Soba' (noodle with sparerib), ‘Nankotsu Souki Soba' (noodle with gristle and sparerib),or vegetable noodle. In addition, each noodle in different areas has its own characteristics, like ‘Miyako soba' (noodle in Miyako area) or ‘Yaeyama soba' (noodle in Yaeyama area). As noodles in ‘Okinawa soba', well-known Okinawa's local food, aren't made from ‘soba-ko' (buckwheat flour), in 1976, the administrative guidance was given by Japan Fair Trade Commission that it should not be called ‘soba'. Okinawa Raw-noodle Cooperative negotiated with the Commission again and again to regain their beloved name of ‘Okinawa soba' and to protect food culture in Okinawa, then finally got the trademark registration of ‘Okinawa soba'. To commemorate the day of this achievement, they declared October 17th as ‘Okinawa Soba Day'. A Chinese opened a noodle restaurant in Naha City in middle of Meiji era (1868~1912), which is considered as an origin of ‘Okinawa soba'.
Okinawa soba📍 OkinawaOkinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called soba, although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat.
Rafute (Okinawan-style stewed pork cubes)📍 OkinawaIt is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with pork." It is known that Okinawans make use of the meat, of course, but also the internal organs, face, ears, and even the blood. In particular, unskinned boneless ribs (boneless ribs) are often used. Also, during periods of poverty, lard was a valuable source of nutrients. The reason pork is often used is that pork culture developed under the influence of interchange with China during the Ryukyuan dynastic period. The Japanese taboo against eating meat was introduced but did not take root there. Thus, pork has been used even following Buddhist memorial services. Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs. It is stewed patiently with sugar, soy sauce, and awamori (an Okinawan liquor). A feature of rafute is the soft, melt-in-your-mouth feel of the rind, and one can enjoy the faintly lingering scent of the awamori (Okinawan liquor). Originally, rafute had a strong flavor because it was a preserved food of warm Okinawa. But its flavor generally weakened with the times, and it has come to represent Ryukyuan cuisine and is offered as a dish to entertain guests and following Buddhist memorial services. Rafute is also known as "Rafuti."
Sata andagi(Okinawan donut holes)📍 OkinawaThe 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.
Sokijiru📍 OkinawaPork is cooked without wasting any part of it, and for this bone-in meat is frequently used. Clear soup with bone-in ribs that have been simmered to softness is called “soki soup ”(sokijiru), as well as “soki bone soup”. “Soki soba”, in which Okinawan soba is added to stewed pork ribs, is popular outside the prefecture, but within the prefecture, sokijiru is more popular. Pork ribs on the bone have a good balance of fat and meat, and also smells good, so cooking it as a simple soup allows you to directly enjoy the flavor. The key to making it delicious is to let it simmer thoroughly until the meat becomes so tender it begins to fall off the bone. It is made with daikon in winter and winter melon in summer, and well-known as the taste of home cooking. In the past, people would butcher the pig they raised at the the end of the year, and celebrate New Year's with pork dishes like “sokijiru”. In modern times it is an indispensable dish for New Year's in Okinawa Prefecture.
Soomintashiya📍 OkinawaSomin Tasiya" is an Okinawan home-style dish of stir-fried somen noodles. There are two types of stir-fried dishes in Okinawa, "tashiya" and "chanpuru," but "chanpuru" refers to stir-fried tofu, so "somen chanpuru" used to mean "stir-fried somen" is a misnomer. Soumin-tasiya is a simple dish made with vegetables, tuna, and other ingredients, and somen noodles with salt and soy sauce, making it a typical home-style dish and a popular snack with sake. The cooking process is simple, but it requires a few tricks, as the degree of somen noodle boiling depends on the finished product. The softer type of somen, which is made by adding soup stock when frying or boiling to make it sticky, is called "Sominputtulu" and is appreciated by the elderly because it is easy to eat and has a good thirst-quenching effect. Puttu-lu" means that the starch has melted out and become thick.
Tammu Dingaku📍 Okinawa“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed and sweetened. It is also prepared as a dessert which pairs well with a fatty pork meal. Taimo are a local specialty of Okinawa, and are a variety of taro cultivated in clean water paddies.Also called mizuimo, in Okinawa Prefecture they are well-known and called tammu. Since the secondary and tertiary taro corm grow around the parent taro, it is considered a portentous ingredient for the flourishing of one's descendants, and is indispensable for celebratory meals. Okinawa Prefecture's taimo has a unique fragrance and stickiness, and is used especially for New Year's and Obon, but since one must wait nearly a year to harvest it, it is said that farmers calculate in reverse when they need to plant it. It is sold in storefronts not in its raw form, but steamed. Even nationally Okinawa Prefecture is one of the leading production areas, of which Kin and Oyama in Ginowan are famous. Dishes that use taimo include "durwakashi," in which taimo, muji (taimo stems), pork, shiitake, and kamaboko are roughly chopped, steamed thoroughly in pork broth and then kneaded, and "muji no jiru" (muji, pork, and tofu miso soup) which is made for celebrating a birth. In recent years it has become increasingly used in pies and sweets-making. In the beginning of the 18th century in Shuri Kingdom in Okinawa, taimo was used as a ceremonial food which was offered to the gods on New Year's Day. "Imo Orime" Festival was enthusiastically held on the northern part of the main Okinawan island as well, from which it can be surmised that imo (taro) were an important ceremonial ingredient.
Yafuara Jushi (Vegetable Rice Porridge)📍 Okinawa"Jushi" is an Okinawan word for mixed rice or cooked rice. There are two types of "Jushi" based on texture: "Kufua Jushi" (=mixed rice type) and "Yafuara Jushi" (=porridge type). "Yafuara Jushi" is also known as "Boroboro Jushi." "Kufua Jushi" is consumed as ceremonial, celebratory, or ritualistic cuisine. There are variations like "Unkee (=welcoming) Jushi" with leaf ginger for “Bon Festival” and "Tunji (=winter solstice) Jushi" with “Tanmu”(=taro). On the other hand, "Yafuara Jushi" is eaten daily as a home-style dish. There are many variations, such as "Fuchiba Jushi" with mugwort leaves and "Kandaba Jushi" with sweet potato leaves. Some households add pork, familiar vegetables like carrots, and Shiitake mushrooms, simmering them in pork or Katsuo Dashi(=Japanese soup stock with bonito) to create a nutritionally rich dish.
gōyā chanpurū📍 OkinawaChanpurū is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine. It generally consists of tofu combined with some kind of vegetable, meat, or fish. Luncheon meat, egg, moyashi and gōyā are some other common ingredients. Spam is not typically used in mainland Japan, but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Okinawan, Chinese, mainland Japanese, Southeast Asian and North American culture. The term originates from the Malay word campur, meaning "mix".