Regional cuisine of Okinawa region
green papaya
Green papaya is an unripe papaya fruit popular in Okinawa and Southeast Asia, and is characterized by its bright green color and crunchy texture. Harvested b...
Sukugarasu tofu
“Sukugarasu tofu,” which is loved in Okinawan izakayas and homes, is a local dish with a simple yet profound flavor. The leading role in this dish is the sal...
Mimigar
Okinawa's local dish “mimigar” is a delicacy that uses pork ears and is characterized by its unique crunchy texture. “Mimigar” means “ear” in the Okinawan di...
Coconut crab
Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that a...
Champloo
Champloo is one of Okinawa's representative home-cooked meals, and is a simple yet nutritious dish made by frying tofu, vegetables, and sometimes pork and eg...
Soki soba
Soki soba is a local dish of Okinawa, and is a type of Okinawa soba topped by simmering pork ribs (spareribs) in a sweet and spicy way. Soki has been simmere...
Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south of Amami Oshima, and is a white fish cau...
Irabou soup
Irabou refers to “elabu sea snake”, and irabou soup is a traditional Okinawan dish using this sea snake. The caught irabou is a dish made from island tofu, ...
Chillager
Chillager is one of the traditional dishes of Okinawa prefecture that has many dishes using pork. It refers to the irony of the “chillager” face in the Okin...
Sater under Ghee
Sata under gi is a traditional deep-fried confectionery in Okinawa prefecture. In the Okinawan dialect, “sater” refers to sugar, “anda” refers to oil, and “...
Tannafakleu
It is a simple baked confectionery made with brown sugar, flour, and eggs, invented by Jiro Tamanaha (Tannafa Giroux), who runs a confectionery dealer in Shu...