-
Ingredients:
Tuna
-
Cooking:
Raw
-
Ingredients:
Octopus
-
Cooking:
Raw
-
Ingredients:
Knobsnout parrotfish
-
Cooking:
Raw
-
Ingredients:
Rice, Tuna, Knobsnout parrotfish, Squid, White flesh fish
-
Flavor:
Vinegar
-
Cooking:
Raw
-
Ingredients:
Sea grape, Tuna, Knobsnout parrotfish, Octopus, Leaf vegetable
-
Cooking:
Raw
アグーの生ハムシーザーサラダ
Kurobuta pork and vegetable salad
-
Ingredients:
Pork, Lettuce
-
Flavor:
Anchovy sauce
-
Cooking:
Mix/Blend
冷やしトマトと海ぶどうのサラダ
Tomato salad
-
Ingredients:
Tomato, Sea grape
-
Flavor:
Salad dressing
-
Cooking:
Mix/Blend
青パパイヤのシーザーサラダ
Caesar salad
-
Ingredients:
Papaya, Lettuce
-
Cooking:
Mix/Blend
A salad of tofu and vegetables.
-
Ingredients:
Tofu, Red leaf lettuce, Lettuce, Pork
-
Flavor:
Salad dressing
-
Cooking:
Mix/Blend
A type of sea vegetable grown in Okinawa. Eaten raw, as a type of salad.
-
Ingredients:
Sea grape
-
Cooking:
Raw
島らっきょう 塩漬け
Okinawan rakkyou
A vegetable which is found in Okinawa. It resembles an onion, has a strong, sharp taste and used in dishes such as salted pickles vegetables and 'tempura' (fried battered vegetables).
-
Ingredients:
Okinawan shallot
-
Flavor:
Salt
-
Cooking:
Pickle, Raw
スクガラス豆腐
Other Okinawan dishes
-
Ingredients:
Dusky spinefoot, Okinawan tofu
-
Flavor:
Salt
-
Cooking:
Raw
島豆腐やっこ
Other Okinawan dishes
-
Ingredients:
Okinawan tofu
-
Flavor:
Soy sauce
A fermented tofu dish made by soaking tofu for a long time in a marinade made for 'Awamori' liquor and ang-khak rice mold.
-
Ingredients:
Okinawan tofu
-
Flavor:
Malt
-
Cooking:
Ferment
イカスミ塩辛
Other Okinawan dishes
-
Ingredients:
Salted fish guts, Squid
-
Cooking:
Pickle
島もずく酢
Mozuku seaweed dressed with vinegar
A dish of mozuku (a type of seaweed that branches out into numerous thready filaments) dressed with vinegar.
-
Ingredients:
Mozuku (seaweed)
-
Flavor:
Vinegar
-
Cooking:
Raw
ミミガー酢醤油和え
Other Okinawan dishes
-
Ingredients:
Pork
-
Flavor:
Vinegar soy sauce
-
Cooking:
Dress
ゴーヤーピクルス
Other vinegared / marinated / simmered vegetables
-
Ingredients:
Bitter melon
-
Flavor:
Vinegar, Sugar
-
Cooking:
Raw, Pickle
ジーマーミー豆腐
Okinawan peanut tofu
A special kind of tofu made from peanuts, served in sauce made from vinegared miso and soy sauce.
-
Ingredients:
Okinawan peanut tofu
-
Flavor:
Soy sauce
-
Cooking:
Harden/Congeal
ヒージャー(ヤギ)刺身
Other raw meats
ソーキのやわらか揚げ
Other Okinawan dishes
-
Ingredients:
Soki (Okinawan-style stewed pork spare ribs)
-
Flavor:
Sweet soy sauce
-
Cooking:
Deep-fry
Chicken meat lightly battered and fried in oil.
-
Ingredients:
Chicken thigh
-
Flavor:
Soy sauce: Others
-
Cooking:
Deep-fry
グルクンの唐揚げ
Fried banana fish
Banana fish (a fish in the Pterocaesio digramma family) lightly battered and fried in oil.
-
Ingredients:
Potato
-
Cooking:
Deep-fry
どぅる天
Other Okinawan dishes
-
Ingredients:
Potato, Pork
-
Flavor:
Salt
-
Cooking:
Deep-fry
もずく天ぷら
Other Okinawan dishes
-
Ingredients:
Mozuku (seaweed)
-
Cooking:
Deep-fry
紅芋のうむくじ天
Other Okinawan dishes
-
Ingredients:
Purple yam
-
Cooking:
Deep-fry
島らっきょうの天ぷら
Okinawan rakkyou
A vegetable which is found in Okinawa. It resembles an onion, has a strong, sharp taste and used in dishes such as salted pickles vegetables and 'tempura' (fried battered vegetables).
-
Ingredients:
Okinawan shallot
-
Cooking:
Pickle, Deep-fry
島豆腐の厚揚げ
Deep-fried tofu without breading or batter
Tofu that is drained and fried in oil without breading or batter.
-
Ingredients:
Okinawan tofu
-
Cooking:
Deep-fry
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)