Regional cuisine of Okinawa region
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...
Manju
Manju is a manju with the word “no” written on a white skin, and it represents “noshi” and is useful as a lucky charm. The characteristic of “manju” is the ...
Moochie
The lunar calendar, 12/8, is a traditional event “Moochie Day” in Okinawa prefecture to pray for evil spirits and children's health. Moochi (demon mochi) is...
Pawpaw
Pawpaw is an Okinawan confectionery made by dissolving wheat flour in an appropriate amount of water, baked in a flat pan such as a frying pan, coated with o...
Chinsuko
It is a baked confectionery made mainly of flour, lard, sugar, etc. The origin of chinsuko was a high-class confectionery eaten at the court during the Ryuk...
tacos
Taco born in Mexico and taco rice born in Okinawa with tacos hints are both the soul food representative of Okinawa. A savory tortilla is sandwiched with pl...
juicy
Juicy is Okinawan style cooked rice cooked with pork belly and vegetables such as hijiki and carrots, cooked in boiled pork broth or kelp broth. Depending on...
Okinawan Mozuku Vinegar
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. More than 95% of mozuku consumed in Jap...
Okinawa zenzai
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of white balls and fluffy oyster ice. In O...
Okinawan traditional cuisine suchikar
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater and salt, and “chikaa” means pickling, an...
Yaeyama soba
It is a local dish of Yaeyama region, which is the southernmost part of Japan, such as Ishigaki Island and Taketomi Island. Oil treatment is done after boili...