Okinawa Food: 8 Treasures from Japan’s Most Famous Islands
Okinawa is comprised of a beautiful set of islands at the southernmost tip of Japan and an attractive place to visit year round, with the best times to visit—the spring and fall—also being the busiest. The water surrounding Okinawa is a stunningly clear shade of blue, with wonderful resorts strewn throughout and a tropical feel. It is also home to coral beaches, castle ruins, and a variety of delicious food that does for the taste buds what the scenery does for the eyes. So, if you’ve moseyed your way down south, take a peek at the following 8 staples of Okinawan food—and sample a piece of paradise for yourself.
Taco Rice
This delectable, eponymous Okinawan cuisine consists of everything in its name and then some. Taco rice is a Tex-Mex like dish that is served with taco flavored ground beef, shredded cheese, tomatoes, and lettuce over white rice. It is sometimes served with salsa, in a tortilla roll, and tastes exactly as one would imagine—literally tacos and white rice. It was born and bred in the islands and is one of the most well-known Okinawa food dishes outside of the islands. Since being created by Matsuzo Gibo and served in his cafes beginning in 1984, taco rice has found its way into the hearts and stomachs of locals, expats and tourists alike.
Okinawa Soba
If you fancy a hot soup with noodles, look no further. Okinawa soba is very distinct; the noodles barely resemble their buckwheat counterparts, appearing closer to udon noodles in thickness and color. Okinawa soba noodles are often flatter and wider than udon, or just a touch thicker than traditional ramen noodles, which adds rather than detracts from the experience of slurping them down. Typically the dish is served with pork, pickled ginger, seaweed, and bonito flakes. Bonito flakes are dried tuna flakes with a nice, smoky flavor. Finally, pork belly or boneless ribs are used to further enhance the taste.
Goya Chanpuru
Stir fries might not be all the rage where you’re from, but when it comes to Okinawa food greatness, goya chanpuru is king. Popular in the summer months, chanpuru a simple dish that is made with pieces of pork or spam, tofu, egg, and goya, also known as balsam squash. Reminiscent of cucumber, goya adds a tantalizingly bitter contrast to the egg and tofu which ties the dish together. Whether you try it with spam or pork pieces for a truly authentic taste or go with bacon instead, you’re in for a bitter experience that this time, you won’t regret.
Umibudo
Considered one of the more unique offerings of Okinawan cuisine, umibudo, or sea grape, is a seaweed dish that has tiny, bubbly pods attached to a stem. It is sometimes called green caviar for its similar appearance. Grown primarily on the Okinawan island of Miyako, it can be found as a garnish to noodle dishes, atop rice bowls, alongside sashimi, or as a type of side dish. When the bubble-pods break in your mouth, the effect is similar to that of salmon roe – they melt on your tongue and release a hint of sea saltiness that is both cool and refreshing.
Rafute
Rafute, you say? Let the name roll off your tongue just as you would this juicy pork belly dish. Stewed in soy sauce and brown sugar, Rafute is a touch sweet and practically melts when cooked to tender perfection. Alcohol, usually sake or awamori liquor, is sometimes added to lend a bit of complexity to the taste. The flavor is meant to be kept mostly simple with an emphasis on texture. Rafute can be quite addictive when not eaten in moderation, but at least it is a dish considered to improve longevity!
Mimiga
The main ingredient in this Okinawa food staple is pig’s ear, but don’t let that deter you. This delicate and delectable dish has the pork ear cleaned through slight burning or grilling, and then steamed or boiled to tenderize. Typically, it is shredded afterwards and served with vinegar, peanut butter, ponzu, and miso sauce, a smooth and a somewhat creamy complement to the soft, slightly chewiness of the ear. This dish is often a side and goes great with sake. The richness of the sauce is best served with dry sake to cleanse the palate for the next helping.
Chinsuko
When you need a reprieve from the many dishes and sides, sweets offer a nice break. Similar to a sweet biscuit or shortbread, this delicious local favorite can be found in souvenir shops throughout Okinawa and is an absolute must-try while you’re exploring the beautiful southern islands. Chinsuko is made with flour, sugar, and you guessed it – lard! However, rather than letting that fact detract from your enjoyment of this unique cookie, why not just save some room for it after your meal? Once you give this special Okinawan confectionary a go, you will agree that it is simply too good to pass up.
Sata Andagi
If shortbread or cookies aren’t your thing, then try this specialty instead. These deep fried balls, a novel concoction of beaten eggs mixed with flour and sugar that are also known as Okinawan doughnuts, are a real taste bud turner. They are thick, hearty, and have a similar consistency to hushpuppies. Though they are dense and cakey, you’ll be satisfied by how they crumble in your mouth. If you only take one Okinawan food home with you, make it a box of sata andagi—just try to keep yourself from eating all of them first.
Okinawan Food is Far More than “Meats” the Eye
The distinct climate in Okinawa contributes to the unique fruits, vegetables and grains, not to mention meat, that are produced there. As seen by the above 8 Okinawa foods, seafood is not as prominent as meat in Okinawa. This only adds to the aura of Okinawa, an island that takes the focus of cuisine away from the sea. With a history of Chinese, Southeast Asian, and Western influences, this sub-tropical area combines the best of historical and modern cuisine that is bred through culmination of isolation from mainland Japan and a distinct vision for gastronomy.
When you get a chance to break away from the beaches and sea, take time to try all of the amazing restaurants Okinawa has to offer! And if you ever get tired of the tropics (how could that possibly happen?!) try heading north and take a look at the many culinary offerings of Hokkaido. Whether north, south or somewhere in the middle, you’re bound to make some awesome culinary finds in Japan.
