1. Okinawa Soba Noodle
This isn’t your typical Japanese soba! Instead, Okinawa Soba features wheat noodles in a flavorful broth made with pork and bonito.
Moreover, it is topped with soft braised pork belly and fresh scallions, which makes it a comforting and iconic dish.
As a result, it is beloved by both locals and tourists alike.
2. Goya Champuru
Goya Champuru is a stir-fry that combines bitter melon (goya), tofu, pork, and eggs.
Typically, this dish is a staple of Okinawa cuisine, as it perfectly blends healthy ingredients with bold flavors.
In addition, its unique bitterness makes it a memorable experience for those trying it for the first time.
3. Rafute
Rafute is Okinawa’s take on braised pork belly, slow-cooked in soy sauce, sugar, and local rice liquor (awamori).
The result is a tender, flavorful dish that melts in your mouth and pairs perfectly with steamed rice.
4. Jushi (Okinawan Mixed Rice)
Jushi is a hearty rice dish cooked with pork, vegetables, and dashi stock.
Often served at celebrations, it’s a comforting meal that highlights Okinawa’s love for flavorful, simple cooking.
5. Chinsuko
Chinsuko is a traditional Okinawan shortbread cookie made with flour, sugar, and lard.
With its crumbly texture and lightly sweet flavor, it’s a popular souvenir and a delightful treat with tea or coffee.
6. Tebichi (Stewed Pork Trotters)
Tebichi is a dish of pork trotters slow-cooked until tender in a savory broth.
Rich in collagen, it’s both a flavorful and nutritious option that’s said to benefit skin health.
7. Irabu Soup (Sea Snake Soup)
For the adventurous eater, Irabu Soup is a must-try.
Made with smoked sea snake, pork, and kelp, it’s a traditional dish that showcases Okinawa’s connection to the sea and its culinary heritage.
8. Sata Andagi (Okinawan Donuts)
Crispy on the outside and fluffy on the inside, these Okinawan-style donuts delight anyone exploring Okinawa cuisine.
Cooks prepare them with flour, sugar, and eggs, making them a favorite at festivals and markets.
As a key part of Okinawa cuisine, they provide a sweet taste of the island and highlight its unique food culture.
9. Beni Imo: Purple Sweet Potatoes
Okinawa’s famous purple sweet potatoes, Beni Imo, captivate with their vibrant color and natural sweetness.
Locals incorporate them into a variety of dishes, from tarts and ice cream to savory sides, making them both a staple ingredient and a cultural icon.
Moreover, their rich, creamy texture and health benefits make them a must-try for any food lover visiting the island. As a result, Beni Imo remains one of the most beloved ingredients in Okinawa cuisine.
FAQ
Okinawa Soba features wheat noodles served in a flavorful pork and bonito-based broth. The dish includes braised pork belly, fish cake, and scallions as toppings.
Goya Champuru is a stir-fry of bitter melon, tofu, pork, and eggs. Its unique bitter flavor is a staple of Okinawan home cooking.
Okinawa’s purple sweet potatoes, Beni Imo, boast vibrant color and natural sweetness. Locals use them to create desserts like tarts and ice cream and include them in savory dishes.
Okinawa’s warm climate plays a big role. The region grows many tropical and subtropical fruits and vegetables, adding originality to its dishes.
Okinawan cooking uses rich dashi (broth) made from bonito flakes, kombu, and pork. This deep, bold flavor is called “Ajikuuta” in Okinawan dialect.
Okinawa Song “Shima Uta”
“Shima Uta” reflect the tragedies of war and the hope for peace.
