Delicious Okinawan Delicacies 10 Hotels and Ryokan in Japan

Okinawan cuisine, known for its unique blend of traditional and international influences, is a culinary journey that reflects the rich cultural heritage of the Ryukyu Kingdom. This distinct food culture, shaped by centuries of trade with mainland Japan, China, and Southeast Asia, offers a diverse array of dishes that are both nourishing and flavorful.

Traditional Court Cuisine

At the heart of Okinawan cuisine lies the traditional court cuisine, which was developed during the Ryukyu Kingdom era. This cuisine was served at lavish banquets and ceremonies for visiting dignitaries and envoys. Key to this tradition is the use of tundabun, multi-sided, compartmentalized lacquered serving trays that hold various dishes. Typical dishes served on tundabun include hana-ika (sliced squid), minudaru (steamed pork in black sesame sauce), and gunbomachi (burdock root wrapped in roasted pork). These dishes are prepared to express hospitality and welcome to guests.

Nurturing Soul Food

While the royal family enjoyed elaborate court cuisine, common folk developed their own humble yet nutritious diet. This local fare is rooted in the concept of ishoku dougen, emphasizing the importance of a nourishing diet for health and well-being. Representative dishes include goya champuru (a stir-fry with bitter melon, tofu, and other vegetables) and ashi tibichi (pigs' feet slow-cooked with kelp and daikon). These dishes are simple yet rich in nutrients and can be found in many restaurants across Okinawa.

Common Okinawan Dishes

Okinawan cuisine is characterized by its use of local ingredients and unique cooking techniques. Here are some of the most popular dishes:

• Rafute: Braised pork belly that is tender and flavorful, often simmered in soy sauce, miso, brown sugar, and awamori (a type of Okinawan liquor).
• Goya Champuru: A stir-fry made with bitter melon, tofu, and various vegetables, reflecting the influence of Southeast Asian cuisine.
• Tebichi: Boiled pigs' feet cooked with carrots, daikon, tofu, and konbu (seaweed), seasoned with soy sauce.
• Okinawa Soba: Despite its name, this dish is made from wheat noodles, not buckwheat, and is a staple in Okinawan cuisine.
• Tofuyo: A delicacy made from dried tofu fermented in awamori and red koji, giving it a rich, cheese-like texture.

Ingredients and Influences

Okinawan cuisine is distinct due to its use of specific ingredients and external influences. Key ingredients include:

• Pork: A staple meat in Okinawan cuisine, often used in dishes like rafute and tebichi.
• Seaweed: Kombu (kelp) is widely used in making soup stock, braised dishes, and stir-fries. Other seaweeds like mozuku and hijiki are also common.
• Vegetables: Bitter melon, cabbage, and daikon are frequently used in various dishes.
• Fruits: Okinawa is known for its tropical fruits such as pineapples, papayas, and mangoes.

The cuisine also reflects influences from southern and southeastern Asia, evident in the use of herbs and spices like turmeric, which is used more frequently in Okinawa than in mainland Japan.

The Secret to Longevity

Okinawa is one of the world's Blue Zones, where the average life expectancy is higher than in many other regions. The local diet is considered a significant contributor to this longevity. Okinawan cuisine emphasizes whole foods, minimal processing, and a balance of nutrients, which are key to the health and well-being of the island's inhabitants.

Modern and Adapted Dishes

In addition to traditional dishes, Okinawan cuisine has evolved to include modern and adapted foods, particularly after World War II. Examples include:

• Taco Rice: A dish that combines taco ingredients with rice, believed to have originated in Okinawa.
• Pork Tamago: A dish made with canned pork (SPAM), introduced from the United States and popularized by Okinawan immigrants in Hawaii.
• Rotisserie Chicken: Influenced by Okinawan immigrants who returned from South America, this dish is grilled with garlic and is a popular choice.

These dishes reflect the dynamic nature of Okinawan cuisine, which continues to evolve while maintaining its traditional roots.