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Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south ...
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south ...
Irabou refers to “elabu sea snake”, and irabou soup is a traditional Okinawan dish using this sea snake. The caught ...
Sata under gi is a traditional deep-fried confectionery in Okinawa prefecture. In the Okinawan dialect, “sater” refe...
It is a simple baked confectionery made with brown sugar, flour, and eggs, invented by Jiro Tamanaha (Tannafa Giroux)...
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of...
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater a...
“Chanpuru” means “gojamaze” in the Okinawan dialect. It is a dish made with vegetables, tofu and various ingredients ...
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. ...
It is a local dish of Yaeyama region, which is the southernmost part of Japan, such as Ishigaki Island and Taketomi I...
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami...
Tofu is a delicacy in Okinawa's unique delicacy made with only natural ingredients. It is a phantom food only for the...
Palm crab is a fellow palm crab of Hermit Crab and lives mainly on Miyako Island in Okinawa. Compared to crabs, there...
Sea grapes are ingredients unique to Okinawa that are popular with their texture and sea scent no matter what they sa...
This pineapple has been grown on Ishigaki Island since ancient times and is often eaten by locals. It is characterize...
In Okinawa and Southeast Asian countries, it is harvested in blue time before the fruit ripens and enjoys it as a veg...
