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Okinawa: Top 20 Must-Try Local Foods

Okinawa is very different from Japan's mainland in terms of its food and culture. From Okinawan soba noodles to taco rice, the international influence and tropical weather have created a unique local cuisine that is worth a try!

Chiara Mischke

Tokyo,Japan

Okinawa's Internationally Influenced Cuisine

Okinawa is very different from the main island of Japan in culture , atmosphere , language , and cuisine . The islands of Okinawa are in close proximity to China and Taiwan and they are also the main location for a variety of United States Forces in Japan. These factors have influenced the local food visibly, making Okinawa's cuisine one of a kind.

Okinawa Cuisine: 20 Famous Dishes

1. Okinawa Agu Pork and Ishigaki Beef 2. Beni Imo: Purple Sweet Potatoes 3. Okinawa Soba Noodles 4. Taco Rice 5. Goya Champuru Stir-Fry 6. Hirayachi Savory Crepes 7. Rafute: Juicy Pork Belly 8. SPAM Onigiri 9. Mimiga 10. Umibudo 11. Sukugarasu: A Healthy Snack 12. Yushi Dofu 13. Jimami Dofu 14. Tofuyo 15. Abura Miso 16. Sata Andagi: Okinawan Doughnuts 17. Chinbin: Black Sugar Pancakes 18. Chinsuko Snacks 19. Okinawa Ice Cream 20. Shikuwasa Cytrus Additional Travel Preparations: Car Rentals, Hotels, and WiFi

1. Okinawa Agu Pork and Ishigaki Beef

Okinawa's Agu Pork comes from a breed of pig that was first introduced to Okinawa from China over 600 years ago. Agu pork is highly valued due to its scarcity. The meat has an intense marbling and a slightly sweet taste.

Ishigaki Island is a part of Okinawa famous for its luscious nature and delicious beef. Ishigaki's beef falls into the wagyu category, the same category which includes the famous Kobe beef . It has a rich marbling and soft texture that melts in your mouth.

2. Beni Imo: Purple Sweet Potatoes

Picture from Roasted Sweet Potato Shop Fuji - Choose Between 8 Different Flavors!

Sweet potatoes are found all over Japan but Okinawa is especially famous for its beni imo , or purple sweet potato. It does not only offer an impressive deep violet color but also a rich, dense flavor.

Purple sweet potatoes can be found in a variety of snacks in Okinawa. One of the most popular souvenirs containing beni imo is the purple sweet potato tart .

↑ Return to the top of article.

3. Okinawa Soba Noodles: Ramen-like Delight

Usually, the word soba refers to buckwheat noodle dishes in Japan. However, in Okinawa, this kind of soba is not very popular and is referred to as "Japanese soba" or "black soba" in the region.

Okinawa Soba is reminiscent of ramen and consists of thick wheat noodles in a flavorful broth. The broth is traditionally made with an edible seaweed called konbu, bonito flakes, and pork.

A common variety is Soki Soba . "Soki" is the Okinawan word for stewed pork ribs. They are used as a topping in this version of soba, often together with pickled ginger and scallions.

4. Taco Rice: Tex-Mex meets Japanese Cuisine

Picture from Hair Salon NALU In Tokyo - International And Fashion-Forward

Taco Rice is said to have been invented in Okinawa in the 1980s by a Japanese restaurant owner wanting to cater to the taste of the American soldiers visiting his restaurant. Observing the fact that many of them seemed to love tacos, he put a Japanese twist on this dish, which is quick and easy to make.

The base ingredients are ground beef, lettuce, cheese, and tomatoes served on rice. The ground beef is seasoned with typical taco meat spices, making it reminiscent of the Tex-Mex dish.

5. Goya Champuru: Healthy Stir-Fry with Bitter Gourd

The word champuru refers to something being "mixed up" in the Okinawan language. Goya is the Japanese word for bitter gourd, which is a vegetable used often in Okinawan dishes.

Goya champuru is an Okinawan stir fry. The traditional base consists of egg, tofu, goya and also some form of meat, often pork belly or SPAM meat. Champuru is often used in Okinawan households as a way to use leftover vegetables and meat.

6. Hirayachi: Savory Emergency Crepes

Hirayachi is a savory pancake unique to Okinawa. It has a base consisting of eggs, flour, salt, black pepper and green onion, and can be eaten without seasoning or dipped in a sauce made of soy sauce, vinegar, and sesame oil.

Hirayachi is a traditional emergency food in Okinawa. In many remote areas, bad weather can still cause power outages; hirayachi can easily be made on a portable gas stove with ingredients everyone usually has on hand.

7. Rafute: Juicy Pork Belly

Rafute is a braised pork belly dish slow-cooked in awamori (Okinawan distilled liquor). The sweet and savory dish was inspired by Chinese cuisine .

Every family and restaurant has its own unique recipe. This is why it is highly reccomended to try it at different locations when visiting Okinawa.

8. SPAM Onigiri: Cross Culture Comfort Food

Onigiri , or rice balls, are a snack choice enjoyed all over Japan. However. the SPAM and egg onigiri is very specific to Okinawa. It is a sandwich-type onigiri that contains SPAM meat and fried egg, sometimes omelet, sandwiched between rice and nori seaweed.

Due to Okinawa's American influence mentioned previously, SPAM meat is very popular. It is used in many different dishes ranging from champuru to miso soup.

9. Mimiga: Delicious with the Local Alcohol

Mimiga might be a more acquired taste as this dish consists of boiled or steamed pig ears. The Okinawans have the saying "every part of a pig can be eaten except for its hooves and its oink" and mimiga proves this point.

This crunchy side dish is usually served with mayonnaise, ponzu sauce or peanut dressing. It goes well with the local alcohol.

10. Umibudo: Refreshing and Satisfying

Umibudo translates to sea grapes in English. It gets its name from the fact that it looks like tiny strings of grapes. It is a type of edible seaweed that only grows in the warm waters of Okinawa.

Umi budo has a refreshing but salty taste. The little balls pop in your mouth, releasing a salty liquid. The texture is similar to caviar, which is why some people refer to it as "green caviar". Umi budo can be used as a garnish for many types of food or eaten straight with soy sauce, vinegar or on its own.

Check out flights from Tokyo to Okinawa now: skyticket

11. Sukugarasu - Healthy Snack Food

Sukugarasu is usually an izakaya (Japanese bar) food consisting of tiny pickled fish served on small tofu cubes. The reason the fish is served on tofu cubes is due to it simply being too salty to eat by itself. The soft tofu acts like a cushion and mellows out the salty flavor and the crunchy texture of the pickled fish. It is another dish usually served with alcohol.

12. Yushi Dofu - Fresh Soft Tofu Dish

Yushi dofu is soft tofu that hasn't been dehydrated or pressed into shape. It is very flavorful as it still contains some of the brine (saltwater solution), and has a full soybean taste.

Yushi dofu can be eaten by itself with soy sauce, used in miso soup or even on soki soba. The texture and flavor profile are very unique and people who usually think tofu has no flavor should definitely give it a try.

13. Jimami Dofu - Creamy Peanut Tofu

Jimami dofu is a tofu-like dish made from peanuts. The springy texture is achieved by mixing the liquid extracted from peanuts with sweet potato starch. Usually, no soy is used.

Jimami dofu is creamy, slightly sweet and is usually eaten plain or with soy sauce. While it can be tried at bars and restaurants throughout Okinawa, it is also available pre-packaged in supermarkets and souvenir shops.

14. Tofuyo - The Emperor's Snack

Tofuyo is a fermented tofu delicacy made with awamori. The texture is said to be that of cream cheese and the taste is strong, with the alcoholic note of the awamori clearly present.

Tofuyo used to be only available to the emperor’s family and a few privileged nobles during the Ryukyu Kingdom era, as it is very time-consuming to make. Nowadays it is freely available to anyone, and if you like strong flavors it is worth giving it a try.

15. Abura Miso - Rich Rice Topping

Abura miso is a rice topping made from miso (fermented soybean paste) that is cooked with sugar and pork to form a paste. It is normally used to top white rice, in rice balls or as a vegetable dip.

Abura miso is rich, sweet and flavorful. It only takes a small amount to flavor any dish of your choosing. Souvenir shops sell abura miso in small glass jars and it makes for a unique souvenir for any rice lover.

16. Sata Andagi - Okinawan Doughnut

Sata Andagi is often refered to as the Okinawan doughnut. They are small, dense and crunchy deep-fried cake balls. Their texture and flavor is reminiscent of old fashioned doughnuts.

Black sugar , or molasses, is the star ingredient in Sata Andagi. It gives it a sweet and smoky flavor. The most common Sata Adangi are plain, but they do also come in typical Okinawan flavors such as purple sweet potato.

17. Chinbin - Delicious Black Sugar Pancakes

At first glance, Chinbin might look like ordinary pancakes. However, they are another treat featuring black sugar, which makes them rich in flavor and slightly moist in texture.

Chinbin can be bought premade, but the most common form is chinbin powder mix which works just like the usual pancake mix. Why not try taking some chinbin mix home with you and surprise your friends and family with Okinawan pancakes?

18. Chinsuko - Okinawa's Most Popular Souvenir

Chinsuko are a famous souvenir to bring home from Okinawa. They are oval-shaped cookies made with wheat flour, sugar, and lard. In flavor, chinsuko are reminiscent of shortbread cookies, but are much more fragile and melt on your tongue as soon as you bite into them.

Chinsuko are often found in plain, black sugar and sea salt flavors. Salt cookies are generally common in Okinawa. The sea salt really brings out the flavor and cuts through the sweetness.

19. Okinawa Ice Cream - Unique Flavors

Picture from Blue Seal - Okinawan Ice Cream And The Best Japanese Crepes In Tokyo! Okinawa is the hottest place in Japan––even in winter, it rarely drops below 15°C. Ice cream shops can be found everywhere, with some carrying flavors unique to Okinawa.

Blue Seal is Okinawa's most popular ice cream brand. These days, Blue Seal shops can be found all over Japan, offering Okinawan flavors such as shikuwasa, purple sweet potato and salt cookies.

Sea salted ice cream is also very popular in Okinawa. It can be found at many ice cream stores as well as in the freezer section at the local supermarkets. The sea salt is believed to replenish the salt lost from sweating in the Okinawan heat.

20. Shikuwasa Cytrus: The Refreshing Taste of Okinawa

The shikuwasa is a small green citrus fruit native to Okinawa and Taiwan. Its flavor profile is somewhere between a lemon and a grapefruit, and it is mainly used to flavor dishes in a similar way to lemon and lime.

Shikuwasa is a flavor strongly associated with Okinawa, and shikuwasa-flavored items include everything from drinks to ice cream to salad dressing.

Enjoy the Flavors of Okinawa

Okinawa is always worth a visit. The unique culture and endless beaches make it a favorite vacation spot even for Japanese people.

As introduced in this article, Okinawa has a one-of-a-kind cuisine due to weather and international influence. When in Okinawa, make sure to try the local food with a refreshing glass of their famous local beverage Orion Beer .

What food is Okinawa famous for?

Okinawa, a prefecture in Japan, is renowned for its unique cuisine that is not only delicious but also known for promoting longevity. Some of the foods Okinawa is famous for include: Goya (a vegetable often used in Okinawan cuisine, known for its bitter taste and health benefits), Rafute (Okinawan Braised Pork Belly, a dish consisting of thick slices of pork belly simmered in a savory mixture until the meat becomes tender and flavorful), Okinawa Soba noodles (featuring tender stewed pork ribs as topping), Jushi (a traditional Okinawan dish made with seasoned rice mixed with various ingredients such as mushrooms, carrots, and pork), Umibudo (unique seaweed like-structures are often served as a delicacy and are known for their refreshing pop of flavor resembling mild seawater), Taco Rice (a fusion dish incorporating elements of Tex-Mex cuisine with traditional Okinawan ingredients, including seasoned ground beef, lettuce, tomatoes, and cheese on a bed of rice), Champuru (a stir-fry dish that typically includes tofu, vegetables, and some type of meat or seafood, known for its simple yet flavorful combination), and Mozuku (a type of seaweed often served as a salad, known for its health benefits and unique texture).   These dishes highlight the diverse culinary influences that have shaped Okinawan cuisine, making it both delicious and distinctive.

What fruit is Okinawa famous for?

Okinawa is famous for a unique purple-fleshed sweet potato known as beni imo. This sweet potato is a staple in Okinawan cuisine and is used in various dishes ranging from desserts to savory dishes. It is not a fruit but a tuber that is known for its vibrant color and sweet flavor. Additionally, Okinawa is also known for its cultivation of tropical fruits such as pineapples, papayas, mangoes, and shikwasa (a type of small green citrus fruit). These fruits thrive in Okinawa's warm climate and sandy soil, contributing to the rich agricultural heritage of the region.

Why is Okinawa called the Hawaii of Japan?

Okinawa is often referred to as the "Hawaii of Japan" due to several similarities between the two regions. These include the tropical climate with beautiful beaches, lush vegetation, and vibrant marine life; tourism, as both Okinawa and Hawaii are popular tourist destinations known for their stunning natural landscapes, clear waters, and rich cultural heritage; cultural influences (both regions have a unique cultural heritage that sets them apart from the mainland. Okinawa, with its distinct Ryukyuan culture, and Hawaii, with its Polynesian and American influences, have rich histories and traditions that attract visitors looking for unique cultural experiences), the Pacific Island Connection (geographically, both Okinawa and Hawaii are located in the Pacific Ocean, albeit at different ends. This shared location in the Pacific has led to similarities in aspects of their natural environments and landscapes); relaxed atmosphere (Okinawa and Hawaii are both known for their laid-back and relaxed atmospheres, where visitors can unwind and enjoy a slower pace of life compared to bustling cities on the mainland). While there are similarities between Okinawa and Hawaii that have earned Okinawa the nickname "Hawaii of Japan," each region also has its unique cultural nuances, histories, and attractions that make them distinct destinations worth exploring in their own right.

What do they eat for breakfast in Okinawa?

Breakfast in Okinawa often consists of a variety of dishes that reflect the region's unique culinary traditions and focus on health and longevity. Some common breakfast items in Okinawa include Jushi (Okinawan mixed rice), Miso Soup, Sweet Potato, stir-fried vegetables, tamagoyaki (Japanese rolled omelet), fruits (tropical fruits like pineapples, mangoes, and papayas are common in Okinawan breakfasts, providing a refreshing and sweet component to the meal), and green tea.   Okinawan breakfasts often emphasize a balance of flavors, textures, and nutrients, reflecting the region's focus on healthful eating practices and longevity.

What is the food street in Okinawa Japan?

Kokusai Dori, located in Naha, the capital city of Okinawa, is a famous food street known for its vibrant atmosphere and plethora of dining options. It is a bustling street lined with restaurants, cafes, street food stalls, souvenir shops, and boutiques, making it a popular destination for both locals and tourists.   Kokusai Dori translates to "International Street" in English, and it is one of the main thoroughfares in Naha. The street offers a diverse selection of Okinawan cuisine, Japanese dishes, and international foods, catering to various tastes and preferences. Visitors can indulge in traditional Okinawan specialties like goya champuru, taco rice, soki soba, and various seafood dishes.   Apart from food, Kokusai Dori is also a great place to explore Okinawan culture, shop for souvenirs, and experience the lively atmosphere of Naha. The street comes alive especially during festivals and events when performances, parades, and street vendors add to the festive ambiance.   Overall, Kokusai Dori is a must-visit destination for food enthusiasts looking to sample Okinawan cuisine and immerse themselves in the vibrant culinary scene of Okinawa.

Additional Travel Preparations: Car Rentals, Hotels, and WiFi

For getting around Okinawa, we suggest renting a car for better mobility.

MATCHA offers an exclusive 10% discount coupon for international visitors when renting a vehicle from Nippon Rent-A-Car, one of Japan's leading rental car companies.

There are numerous Nippon Rent-A-Car offices around Tokyo and Okinawa. Be sure to check it out if you're considering renting a car!

After deciding on your travel itinerary and travel method for Okinawa, the next thing to book is accommodations.

If you're looking for an accommodation or hotel in Okinawa at a value, please check out Agoda or Booking.com .

Booking.com

Places that offer free Wi-Fi in Japan are limited. International visitors will find it handy to rent a pocket Wi-Fi during their travels.

MATCHA offers a 30% off coupon for NINJA WiFi, so please take advantage of this discount!

We hope everyone will create wonderful memories of their Okinawa travels!

Main image by Pixta

I was born and raised in Berlin, Germany and am living in Tokyo, Japan since 2008. I am native in German and English.

I am a cat-mom to three rescue cats and I have a deep love for 90s rock music, kickboxing, history, chocolate and cookie dough, anything pistachio flavored, cats and bats, dragons and vampires and all things creepy-cute.

My favorite book author is Anne Rice. My favorite band is LUNA SEA.

My most recommended Japanese movie is 'Merry Christmas, Mr. Lawrence', featuring David Bowie and Ryuichi Sakamoto.

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Okinawa Food: 12 Must-Try Cuisine from Japan’s Southernmost Prefecture

By Author Kay A.

Posted on Last updated: October 3, 2023

Categories Area & Restaurant Guides

Okinawa, Japan’s southernmost prefecture, is a popular vacation destination that is famous throughout the country for its picturesque beaches with crystalline waters, hosting one of the largest aquariums in the world, and unique food.

I’ve been fortunate enough to travel to Okinawa several times and Okinawan food, called Okinawa ry ō ri (沖縄料理, おきなわりょうり) is unlike any other I’ve come across in Japan. The colors, the textures, and the flavors almost make you feel like you’re having something other than Japanese food, which perhaps shouldn’t be much of a surprise when considering the history of Okinawa. 

For a little over 400 years, Okinawa was an independent country called the Ryukyu ( Ryūkyū ) Kingdom. They engaged in trade across South Asian countries and served as a bridge between China and Japan before being annexed by Japan in 1879. This is why when you visit Okinawa, you may notice that certain elements of their culture differ from that of mainland Japan. In fact, many Okinawan dishes that are still popular to this very day are known as Ryukyu Cuisine as they date back to the Ryukyu Kingdom era.

Although Okinawa might be too far for some to visit on a trip to Japan, the good news is that restaurants serving Okinawa ry ō ri can be found in major cities like Tokyo and Osaka. So if you haven’t had food from Okinawa before, get yourself acquainted through this article before you try. 

Table of Contents

Goya Champuru

Goya Champuru (ゴーヤチャンプル, gōya champur ū ) is a quintessential Okinawan dish that originated during the Ryukyu Kingdom era. Ryukyu Cuisine is known for its nutritional benefits and as goya (bitter melon) is considered to be a superfood, Goya Champuru is no exception. It’s said to be especially good to eat in summer to help regain energy.

Although undoubtedly healthy, this stir-fry dish has a complex taste that people either love or hate. I’ll admit that at first, I wasn’t a fan as I found the goya to be too bitter; however, it quickly grew on me. The goya’s bitterness is offset by the other ingredients, mainly salty scrambled eggs and meat, as well as its umami-filled seasonings like soy sauce. This helps keep the dish balanced and makes it taste surprisingly light for a stir-fry. The texture of crisp goya paired with fluffy and soft scrambled eggs also makes it enjoyable to eat.

As the word champur ū means “mixture” in Okinawan, this dish can have a variety of additional ingredients that are mixed and stir-fried together, such as vegetables, tofu, pork, or spam. 

There are also other types of champur ū apart from Goya Champuru, such as Somin Champuru (ソーミンチャンプルー, sōmin champurū ), which consists of stir-fried s ō men noodles (called s ō min in Okinawa), green onions, and meat, and Tofu Champuru (豆腐チャンプルー, tōfu champurū ), which is a stir-fry featuring tofu, pork, and vegetables.   

Okinawa Soba

With hundreds of restaurants dedicated to serving it, Okinawa Soba (沖縄そば, おきなわそば) is undoubtedly a popular dish in Okinawa. Despite its name, however, Okinawa Soba’s noodles are not made out of buckwheat but wheat flour instead, making them more similar to udon. The noodles are flatter than udon, though, with some curl and a bit of a bite to them.

These noodles are served in a light tonkotsu (pork bone) and bonito broth, and topped with seasoned pork, pickled ginger, and green onions.

Yaeyama Soba

Yaeyama Soba (八重山そば, やえやまそば) is a type of Okinawa Soba that originates from the Yaeyama region, which is comprised of 23 remote islands in Okinawa, including Ishigaki and Iriomote. Unlike Okinawa Soba, the noodles used in Yaeyama Soba are thin and relatively straight and the tonkotsu and bonito broth is a little lighter and sweeter. 

Sea Grapes or umi-budou (海ぶどう, umi-bud ō ), are a type of seaweed comprised of tiny vibrant green bubbles and are also referred to as green caviar (グリーンキャビア). It’s more famous for its texture than taste, specifically the popping sensation of the bubbles, which is strangely addictive. When chewed, the bubbles pop and release what I can only describe as a little bit of salty ocean water into your mouth. The taste is surprisingly light, though, which is why it is usually eaten with ponzu or soy sauce.

Umi-budou is also used as a topping for rice, udon, or sushi. Although it might seem intimidating to eat, I absolutely recommend giving it a try, perhaps one strand at first, because it is quite good.  

Ninjin Shirishiri

Similar to kinpira gob ō (shredded burdock root), this is a typical home-cooked side dish in Okinawa but instead of gob ō , Ninjin Shirishiri (ニンジンシリシリ) uses shredded carrots ( ninjin ). The shredded carrots are fried alongside canned tuna and eggs, making it a simple but nutritious and tasty dish.   

Pork is a meat that has been traditionally used in many Okinawan dishes, so perhaps it’s no surprise that there is a type of pork called Agu Pork (or アグー豚, Ag ū Buta ) that has been bred on the island for hundreds of years after being brought to Okinawa from China.

Agu Pork is famous for its soft, melt-in-your-mouth texture, its sweetness, as well as its rich umami. It is commonly enjoyed in shabu-shabu and tonkatsu (fried pork cutlets), which is exactly how I have it when I am lucky enough to go to a restaurant that serves it. And let me tell you, Agu Pork is something you should not miss trying if you have the chance.

Best of all, Agu Pork has less cholesterol than standard pork, so you don’t have to feel guilty about pigging out a little. 

Rafute (ラフテー, rafutē ) is another traditional Okinawan pork dish that comes from the Ryukyu Kingdom. It consists of pork belly that has been simmered in dashi, awamori (a type of distilled Okinawan liquor), soy sauce, and sugar, making it tender and flavorful. 

Taco Rice (タコライス) is something that surprised me when I first moved to Japan. Although it originated in Okinawa, this popular dish can be found at a number of restaurants and cafes throughout the country and is also easy to make at home.

Taco Rice is a blend of both East and West, consisting of rice topped with seasoned ground beef, shredded cheese, lettuce, tomatoes, and salsa. It might sound strange to those who have had taco ingredients in a shell and not on rice, but Taco Rice is definitely worth trying at least once.

Chinsuko (ちんすこう, chinsukō ) is a confectionary that has roots in the Ryukyu Kingdom and is said to be a fusion of Chinese and Japanese sweets. In the past, these small rectangular biscuits made of flour, lard, and sugar were reserved for only royalty and aristocracy on special occasions.   

Nowadays, Chinsuko is one of the most popular souvenirs for tourists when visiting Okinawa. It’s easy to share as there are several individually wrapped packages in a box, they don’t expire quickly, and there are a variety of flavors such as beni-imo (Okinawan sweet potatoes), chocolate, brown sugar, and goya. 

Sata Andagi

Like many Okinawan foods, Sata Andagi (サーターアンダギー, sātā andagii ) has a long history and traditionally was a treat to enjoy during celebrations. 

These round, fried sweets made of flour, eggs, and sugar resemble fritters or crispy donuts and are crunchy on the outside but soft inside. They taste best when fresh but are also common souvenirs and can be readily found at supermarkets and souvenir shops in Okinawa.

Blue Seal Ice Cream

Although fairly new in terms of food from Okinawa and perhaps not the most traditional, Blue Seal is a brand famous throughout the country and has origins in Okinawa, specifically the US military bases (the US has maintained a large military presence in Okinawa since WWII). They offer a huge variety of ice cream flavors including ones unique to Okinawa, such as shiiquasa (a tangy Okinawan citrus fruit), beni-imo , and sugar cane.

Blue Seal has branches throughout the country, especially in major cities, so it’s worth checking if one is near you. Sometimes you can find their ice creams at convenience stores as well.

Awamori (泡盛, あわもり) is a spirit made of distilled Thai rice and black kōji mold. As its alcohol content ranges from around 30-40%, Awamori is quite strong and typically drank with water or on the rocks. Awamori that is aged for more than three years is known as Kusu and tends to have a richer and more mellow taste similar to fine whisky or brandy.

If you visit Okinawa, you’re also likely to come across Habushu (ハブ酒), which is an alcoholic beverage with an Awamori base that is blended with honey and various herbs. This drink is named after the venomous Habu snake and true to its name, each bottle is aged with an entire snake inside! (Bottles are sold with or without the snake.)

Okinawa food at convenience stores

Lastly, if you make it down to Okinawa, make sure to stop by their convenience stores as well as they have food made of Okinawan ingredients that you won’t find anywhere else in Japan. 

For instance, the last time I went to Okinawa, I stopped by LAWSON and enjoyed shiiquasa-flavored Karaage-Kun (LAWSON’s signature fried chicken) and Abura Miso with Agu Pork onigiri, which were both delicious. I almost want to hop back on a plane to Okinawa just to have that onigiri again! Have you tasted Okinawan food? What dish would you most like to try?

Kay is a Canadian freelance translator and writer who has been in Japan for more than a decade. Having lived in the Chugoku, Kanto, and now the Kansai regions, she hopes to share their various local cuisine on JFG.

She also writes about her experiences being a mother in Japan on her website, Tiny Tot in Tokyo.

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Okinawa Food Guide

Okinawan cuisine differs significantly from Japanese cuisine due to the islands' unique history, during which its food culture was influenced especially by China, South East Asia, Japan and the United States, and due to the different climate with its effects on agriculture and appetite.

Okinawan dishes are widely available at restaurants throughout the prefecture. For trying out a variety of dishes, we recommend a visit to a local izakaya , where multiple smaller dishes are shared at the table. Some establishments offer live Okinawan music to further enhance the dining experience, especially in tourist districts like Naha 's popular Kokusaidori Street .

The following three meals, especially Goya Champuru and Okinawa Soba, are omnipresent across Okinawa. They are popular not only among tourists, but also in home cooking:

Small dishes

Like on the mainland, there are many izakaya style restaurants in Okinawa where diners share a number of small dishes instead of eating one main meal each. Among the most famous are:

The following uniquely Okinawan drinks are very popular and widely available:

Questions? Ask in our forum .

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Okinawa Food Guide — From the Unusual to the Unapologetically Delicious

Co-written by: Michelle Neo & Edelyn Chua

From giant sea clams to goat sashimi, here are the wildest, wackiest and most wondrous food you can find in Okinawa, Japan’s southernmost prefecture.

Japan is currently the country with the most Michelin Star restaurants, but you’ll be surprised to find out that that none of them are on Okinawa, often dubbed the Hawaii of Japan. But this doesn’t mean Okinawa has no good food.

On the contrary, this tropical Japanese island boasts a plethora of food types from wow to wild . There’s no need for official stamps of recognition when validation is the word of mouth from locals and visitors.

This Okinawa food guide aims to introduce the unique Okinawan food that’s not quite the same from your usual Japanese cuisine (goat sashimi , anyone?).

1) Okinawan Taco Rice

An iconic Okinawan dish, taco rice is a fusion of Mexican and Japanese cuisine just as its name suggests. Instead of taco shells, the usual taco-flavoured ground beef fillings are enjoyed with Japanese short-grain rice instead.

Many diners have taco rice on their menus, but we recommend King Tacos for a taste of the authentic Okinawan comfort food. For something fancier, Taco Rice Cafe Kijimunaa serves up piping hot omutaco — taco rice with a runny omelette on top.

King Tacos (キングタコス) Cost: ¥400 Opening Hours: 10:30AM – 12AM Address: 4244-4 Kin, Kin Town Kunigami Okinawa

Taco Rice Cafe Kijimunaa (タコライスカフェ) Cost: ¥650 Opening Hours: 11AM – 10PM Address: 2F Depot Island Building C, American Village, 9-1 Mihama, Chatan Town

2) Sea Grapes

Sea grapes, locally known as umibudo , is a type of seaweed often eaten raw with vinegar in Okinawa. Some people call it the “vegan caviar” as the tiny “grapes” burst as you bite into them, releasing a salty yet refreshing taste. Sea grapes can be found at most Okinawan diners and supermarkets.

3) Okinawan Onigiri

In Okinawa, onigiri are prepared a little differently. Due to influence from the US troops stationed in Okinawa, luncheon meat (or spam) is a prominent plate stuffer. So it’s no surprise that onigiri in Okinawa come sandwiched with a slice of luncheon meat!

To accommodate the size and shape of spam, onigiri in Okinawa are rectangular, instead of the triangular-shaped ones we’re used to seeing.

At the Heiwa Dori Street alley, a snaking queue quietly forms as people wait patiently to order freshly prepared onigiri . Filling choices range from loofah tempura and bitter gourd to tuna. We had our breakfast here, and it was fantastic . Who knew simple luncheon meat wrapped with rice and seaweed could taste so awesome?

Pork Tamago Onigiri Honten (Kokusai Street branch ) Cost: From ¥250 Opening Hours: 7AM – 5:30PM, closed on Wed Address: Japan 900-0014, Okinawa, Naha, Matsuo, 2 Chome−8−35

Want to know what’s around the area? Check out our Ultimate Okinawa Guide !

4) Pig Head

Okinawans love their pork so much that there’s a saying, “every part of a pig is eaten besides its squeal”. So another oddly interesting food item you’ll see a lot in Okinawa is entire pig’s heads sold in markets.

Although the look of it isn’t something visually acceptable by everyone, I have to say it’s a pretty tasty treat. That is, if you enjoy gelatinous textures when it comes to food.

5) Snake Wine

Snake wines, while not the most unusual drink in the world, is unusually common in Okinawa. Habushu (or habu sake ) is an awamori -based liquor made in Okinawa, and it’s said to strengthen the body and boost stamina! The snakes used to make it are venomous pit vipers found only on Japan’s Ryukyu Islands.

6) Snake Soup

Okinawans do seem really adventurous when it comes to food. Besides snake wines, they also enjoy soups made with venomous sea snakes. The irabu , or black-banded sea krait, is a highly venomous sea snake (10 times more venomous than cobras!) that lives in the waters of Kudaka Island, a small island south of Okinawa’s main island.

Till this day, all sea snakes used to prepare the irabu soup are caught wild by elderly ladies using only their bare hands. Say what?

And if the harvesting process doesn’t sound wild enough, maybe the preparation process will. Irabu caught will then be smoked for flavouring and preservation. It then takes another 16–36 hours to prepare and cook the smoked snakes before being served to diners. The long hours include scrubbing, deboning, and of simmering the snakes!

There are only a few places in Okinawa where you can still have a taste of this dish today. One famous place is Kana, a family-run restaurant that serves up to 30 bowls of irabu soup each week. Reservations at least a week in advance are definitely needed but it’s 10/10 recommend if you’re daring enough!

Kana Restaurant (カナ) Cost: From ¥3,800 Opening Hours: 6PM – 9PM, closed on Sun, Mon and Thu Address: 515-5 Yagibaru, Kitanakagusuku-son, Nakagami-gun, Okinawa-ken 901-2304 Tel: 098-930-3792 (for reservations)

7) Okinawan Soba 

Okinawan soba is the absolute comfort food. It’s unlike the typical soba we know of — it’s slightly thicker and flatter, kind of curly, and served in clear tasty broth with thick slices of pork belly or pork ribs.

Okinawan soba is a staple dish in Okinawa that can be found almost everywhere, but here are some restaurants we tried and recommend:

Ryukyu Shinmen Tondou (琉球新麺 通堂) Opening Hours: 11AM – 12:30AM Address: 5-4-6 Kinjo, Naha City, Okinawa ( and 4 other branches )

Ryukyu Sabo Ashibiuna (琉球茶房 あしびうなぁ) Opening Hours: 11AM – 3PM, 5PM – 11PM Address: 2-chōme-13 Shuritōnokurachō, Naha, Okinawa 903-0812, Japan

Sacchan Soba (幸ちゃんそば) Opening Hours: 10AM – 4PM, closed on Mon Address: 2 Chome-11-11-3 Ominami, Nago, Okinawa, Japan

Hamaya Soba (浜屋そば) Opening Hours: 10:30AM – 8:30PM Address: 2-99 Miyagi, Chatan, Nakagami District, Okinawa 904-0113, Japan

8) Goat Sashimi

Sashimi is loved by people all over the world, but goat sashimi is one that’s definitely something not everyone finds palatable. The raw goat meat smells very gamey and can be revolting for people who don’t like the gaminess of mutton.

At Yanbarukuinaa , the yukke , sashimi , soup, and stir-fried goat blood are some dishes worth trying. It’s no doubt an acquired taste, but if you already love mutton, give this Okinawan delicacy a try.

Yanbarukuinaa — Goat Sashimi (山羊料理 山原食いなぁ) Cost: ~¥1,600 Opening Hours: 12PM – 12AM, closed on Mon Address: 3 Chome-13-1 Nishi, Naha, Okinawa 900-0036, Japan

Read also: 7-Day Okinawa Itinerary Under S$1.2k — Road Trip in Japan’s Underrated Island Utopia

9) Awamori (Okinawan Rice wine)

Photo credit: Wikimedia

Okinawa has a homegrown alcoholic beverage (other than Orion Beer) — the awamori . This rice-based distilled liquor actually originates from Thailand, when the technique of distillation made its way to Okinawa from Thailand in the 15th century.

So unlike every other rice wine of Japan, awamori uses long-grain rice imported from Thailand for production. Awamori is sold for consumption at most restaurants, izakayas and even convenience stores in Okinawa.

The koregusu is a chilli-infused awamori.

While typically enjoyed on the rocks, awamori is also used in another iconic Okinawan condiment commonly seen in soba houses — the koregusu . The koregusu  is a chilli-infused awamori  often used as a hot sauce with Okinawan soba .

You’ll recognise the clear bottles of liquid with a few chillis in them, which can be found in every soba house and supermarket. The perfect souvenir for the folks who love spice!

10) Turbo Marmoratus (Great Green Turban)

Photo credit: netease.com

Walking through the First Makishi Public Market you’ll come across many seafood stalls selling giant green sea conch along with colourful parrotfish. The edible molluscs are crunchy to the bite and mostly eaten raw sashimi -style. Giant Green Turbans can grow up to 20cm in length and weigh up to 1.5kg each.

Also known as “the kitchen of Okinawa”, First Makishi Public Market is where many locals do their daily marketing. But in recent years, tourists have also made their way to the old market for the freshest seafood.

Eat what you buy immediately by getting it cooked at any restaurant located at level 2 of the market for about ¥500! If you’re looking for places to eat in Naha city, you cannot miss First Makishi Public Market for its wide array of Okinawan food.

Cost: ~¥1,500 – ~¥4,000/pc (depending on size)

11) Parrotfish

Photo credit: Okinawaclip.com

Being surrounded by the ocean, you can bet Okinawa’s seafood scene is fresh and bustling. One of its strangest eats is the parrotfish, known locally as irabucha .

A lovely shade of emerald green, this fish can be found in almost all stalls at First Makishi Public Market . You can order it straight from the shopkeeper and have it sashimi -style, or bring it to an onsite restaurant to have it deep-fried.

12) Sukugarasu (Fermented Fish)

Photo credit: Temporarilylost.com

Found in most izakaya s and restaurants, sukugarasu is an Okinawan specialty where pickled baby fish is served atop bite-sized pieces of tofu. The fish is cured in salt for over a year, and is popular amongst locals. It’s a popular snack that’s best enjoyed with alcoholic drinks like beer or awamori .

13) Tofuyo (Fermented Tofu)

If Taiwanese stinky tofu makes you run the other way, you don’t need to worry about tofuyo ! Fermented in red kouji (yeast rice) and awamori, tofuyo tastes like a strong cheese. It can be rather intense for first-timers, and should be eaten in very small quantities at a time.

The specialty is available in most restaurants, but you can opt to join a tour to see how it’s aged in a cave!

14) Mimiga (Sliced pig’s ear)

It’s not just the pig’s face that’s a delicacy — the ears are too! Mimiga is prepared by first burning hair off, before boiling or steaming to make it tender. The result is flesh and cartilage that’s both soft and crunchy. Many locals like to pair the tasty dish with alcohol, but it’s an acquired taste for some!  

15) Funazushi (Fermented carp)

Photo credit: Tapswineshop.com

Found almost everywhere in Japan, funazushi is basically pickled fish sushi . Crucian carp is pickled in salt for over a year, before being pickled in rice and vinegar for three more years. It’s usually sliced and eaten on its own, but can also be served in soup or fried in tempura batter.  

16) Goya Chanpuru (Stir-fry bitter gourd)

Photo credit: Wikimedia commons

Chanpuru  is Okinawan to mean “something mixed”, and the dish goya chanpuru is a stir-fry dish with bitter gourd mixed with other ingredients like beansprouts, eggs, carrot, small chunks of luncheon meat and tofu.

Interestingly, the word “chanpuru” is sometimes used to refer to the Okinawan culture of being a mixture of Ryukyuan, Mainland Japanese, and Northern American cultures. Goya chanpuru can be found in most Okinawan restaurants.

17) Okinawa Pork (Okinawan Agu Pork)

Photo credit: okinawatraveler.net

As mentioned earlier, pork is a big part of Okinawan cuisine. And while there are many varieties of pork, the most famous in Okinawa would be the Agu pork, from native black pigs of Okinawa.

The Okinawan Agu pork is a highly regarded variety of pork for its rich flavours, melty texture, and lower cholesterol percentage as compared to regular pork. It’s apparently best enjoyed over shabu shabu , sukiyaki , or yakiniku ! Here’s where you can try it:

Matsumoto Agu Shabu-shabu Senmonten Cost: ¥5,000/pax Opening Hours: 5:30PM – 10:30PM Address: 1F, Matsuyama Garden Bldg., 1-7-1, Matsuyama, Naha-shi, Okinawa

Ufuya Cost: From ¥1,030/dish Opening Hours: 11AM – 5PM, 6PM – 10PM Address: Nakayama 90, Nago City, Okinawa Prefecture

Tonsen Okinawa Cost: ~¥1,600/set Opening Hours: 11AM – 5PM Address: Maekawa-418-1 Tamagusuku, Nanjō-shi, Okinawa-ken 901-1400, Japan

18) Beni Imo (Sweet Potato) Everything

Beni imo is a purple-fleshed sweet potato found in Okinawa. This vibrant purple tuberous root is iconic in Okinawa, and there are all sorts of snacks made beni imo flavoured. Tarts, ice cream, puffs, chips, cheesecakes, chocolates and even vinegar, you name it, they’ve got it.

Kokusai Dori (International Street) has numerous shops selling beni imo products, but if you’re looking for the one-stop-shop for all-things sweet potato, head to the Okashi-goten Kokusai Street Matsuo Store . With a store facade modelled after the Shuri Castle, these folks have truly immortalised beni imo as the pride of Okinawa.

Okashi-goten Kokusai Street Matsuo Store (御菓子御殿 国際通り松尾店) Opening Hours: 9AM – 10PM How to get there: On Kokusai Street, walk 3 mins from Kencho-mae Station

19) Okinawan Donut ( Sata andagi )

These deep-fried donut balls are nothing like your usual western fluffy sugary or glazed ring donuts. Instead, they’re dense and have a more cake-like texture that make for hearty snacks at any time of the day.

The traditional donuts balls can be found at most markets and confectionery stores, and come in flavours like sweet potato, brown sugar, white sugar, pineapple, and even coconut! We recommend getting them at Ayumi no Sata Andagi , a popular donut stall at Naha that only sells the traditional donut in one flavour — brown sugar.

Ayumi no Sata Andagi Cost: ¥450/5pcs, ¥756/9pcs Opening Hours: 10AM till sold out Location: Level 2, First Makishi Public Market, Naha city, Okinawa

20 ) Blue Seal Ice Cream

Okinawa is best visited during the summer months for its mesmerising blue seas and skies. But the summer heat can be unforgiving, and that’s when you’ll appreciate how often you can find Blue Seal Ice Cream stores. This ice cream chain has stores literally everywhere.

Cost: From ¥350

21) Sea Salt Ice Cream (and Other Sea-Salt Products )

Sea salt from Okinawa is said to be the answer to longevity as the salt harvested there are high in minerals and low in sodium. When nature gives you something good in abundance, make full use of it, gurl!

In Okinawa, you can find sea salt products of every kind, from beauty products to soft-serve ice cream. Yes, the ice cream is salty, but also creamy and refreshing. For an interesting kick, top your ice cream with different flavoured salts outside the store (and it’s all free too)!

Yukisio Salt Ice Cream Cost: ¥280 – ¥380 Opening Hours: 9:30AM – 9PM Address: 3-chōme-2-59 Makishi, Naha, Okinawa 900-0013, Japan

22) Okinawan Brown Sugar

Brown sugar milk tea is all the rage now and if you’re a fan of the caramelised goodness, you’ll want to try the OG brown sugar in Okinawa.

Also known as kokuto , Okinawa’s brown sugar is often taken as they are — raw. Essentially made from sugarcane juice, Okinawan brown sugar is said to be high in calcium and iron, and helps alleviate body heat.

Most cafes in Okinawa serve coffee with brown sugar cubes at the side.

While the brown sugar can be consumed as it is, there are many other ways to enjoy this saccharine goodness. Melt a few cubes in hot water and drink it brewed, use it as a coffee/tea sweetener substitute, or even cook it together with instant noodles!

Read also: 14 Awesome Things To Do in Okinawa and How to Best Capture Them — Okinawa Photo Guide

Deliciousness comes in all shapes and sizes, and Okinawa has no shortage of either! We set out to try as many Okinawan specialties as we could, and we were amazed by the many usual and exotic eats the island offered.

For an interesting adventure, give these things on this list a try! It may not be your cup of tea, but it’s a foodie experience worth remembering (or maybe gagging) about. 🍽️

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10 Must-Try Local Okinawa Delicacies in 2024: Okinawa Soba, Irabu Jiru, and More!

• tsunagu Japan

Okinawa has incredibly distinctive local cuisine inspired by its unique natural environment and historical background. In this article, we cover some Okinawa specialties that you absolutely have to try, including Okinawa soba, a unique Okinawa soup called “irabu jiru,” and ashi tebichi. Okinawa cuisine is sure to pack a visual and flavorful punch, so be sure to add them into your Okinawa travel itinerary!

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1. Okinawa Soba / Soki Soba

Made up of 100% wheat flour and ironically not using a lick of “soba” (buckwheat) flour, these noodles are known for their firm texture. The noodles are served in a flavorful broth made with pork bone and bonito stock. “Soki soba” comes with a topping of “soki” (spare ribs that have been simmered in sweet soy sauce), while “Okinawa soba” is garnished with “sanmainiku” (boneless pork belly) and “kamaboko” (fish cake). Don’t forget to add “benishoga” (red pickled ginger) and spring onion for a truly unforgettable bowl of noodles!

2. Ashi Tebichi (Pig’s Feet Soup)

As the literal translation of this dish’s name suggests, “ashi tebichi” is pig’s feet soup. The meat of pig’s feet contains little fat and is full of collagen, so it is popular among beauty enthusiasts. The pig’s feet are parboiled and then slowly simmered with “konbu” kelp and daikon radish until it becomes soft and tender, making it quite easy to eat and a long-beloved dish among the elderly.

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3. Goya Champuru

“Goya” (bitter melon), lovingly known as “the king of summer vegetables,” is full of vitamins and the star of this dish. As “champuru” means “jumble together” in the Okinawa  language, it is stir-fried with pork, tofu, and egg, and the bitterness of the goya is sure to whet your appetite.

4. Jimami-Dofu

In the Okinawan language, “jimami” means “peanut,” and while the name of this dish has the same kanji characters for “tofu,” it actually contains no soybeans or nigari (bittern), instead entirely made from peanuts. Raw peanuts are ground up and then packed together with potato starch. It is known for its slippery texture and refreshing taste, often eaten with a stock-based sauce or soy sauce. The taste of the peanuts also goes extremely well with sugar or brown sugar syrup, so it also makes for a great dessert!

5. Sata Andagi

In the Okinawan language, “sata” is the word for “sugar” while “anda” is “oil” and “agi” is “to fry.” So, that would make “sata andagi”ーyes, that’s right—Okinawan doughnuts! Made with batter containing an ample amount of sugar, the outside is nice and crispy while the inside remains light and fluffy. You can see many people buying these popular treats as souvenirs!

“Tofuyo” is a delicacy made by fermenting “shima dofu” (“island tofu” - a kind of tofu commonly made in Okinawa) with “koji” (malted rice), ang khak (red yeast rice), and “awamori” (Okinawan liquor). It is often eaten as a side with alcohol, and unsurprisingly, it pairs amazingly well with awamori! It has a bit of a sticky texture, and many people find themselves addicted to this fermented food’s unique taste.

Although awfully similar to mainland Japan’s “buta no kakuni” (stewed pork), what makes “rafute” unique is that it is simmered in awamori! Sanmainiku or thigh meat with the skin still on is simmered in a mix of awamori and soy sauce to give it a spicy-sweet flavor, until it becomes so soft, you can break it apart with your chopsticks! It’s often seen as an Okinawa soba topping or dish for New Year’s or Buddhist memorial services.

8. Mimiga Sashimi (Chopped Pig’s Ears)

Okinawan cuisine values using the entirety of the pig and not leaving anything left over, as can be seen in many of its dishes. Mimiga sashimi is made by boiling or steaming pig’s ears, slicing them, and then mixing them with cucumbers or bean sprouts. They are then dressed with a mixture of peanut butter, sugar, vinegar, soy sauce, and miso. The crunchy texture makes it a great appetizer with sake, and similar to dried squid commonly found in Japanese convenience stores, mimiga can be seen lining the shelves of convenience stores in Okinawa.

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9. Nakamijiru

The “nakami” in the name of this dish refers to pork intestines, while “jiru” means “soup.” The pork offal (large intestine, small intestine, and stomach) are cleaned to remove the odor, simmered in bonito broth until tender, and are then seasoned with salt and soy sauce. Although this may seem like an oily dish, the taste is actually quite refined and refreshing. It is certainly a must-have during the Okinawan New Year!

10. Irabu-Jiru (Sea Snake Soup)

This impactful dish contains a hearty amount of sea snake, called “irabu” or “erabu umi hebi.” The sea snake is dried and smoked for preservation. It is later slowly simmered to return it to its original state, and then seasoned with dashi stock. Other soup ingredients can include shima dofu, pork, konbu kelp, and vegetables. It is said to have many health benefits including being an analeptic, helping cure fatigue, and purifying the blood. Although it may look scary, it is a wonderful local delicacy that is great for the body.

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• Tokyo Cheapo (繁體中文)

Eating in Okinawa: What to Try and How to Eat it

When it comes to culture, climate and scenery, the contrast between Mainland Japan and Okinawa is clear from the second you arrive.

That goes for cuisine too—so if you’ve prepared yourself for the usual Japanese foods, you’re in for a surprise. If you’re anything like me, you’ll want to know what something is and how you’re supposed to eat it long before it’s placed expectantly on your table. You’ve come to the right place for the full dish on Okinawan food!

Okinawa’s signature dish, chanpurū is so popular you’ll find some version of it in almost any Okinawan izakaya (Japanese-style pub) or restaurant. The dish consists of stir-fried eggs and tofu, usually with beansprouts and other veggies. Every eatery has its own variations and toppings, but the most popular are goya (see below) and SPAM, which became an Okinawan favorite after American GIs distributed it as a cheap meat substitute.

A renowned Okinawan powerhouse of a food, goya (sometimes known as bitter melon) has a wide range of alleged health benefits. The bitter taste is no joke. I can’t say I find it especially delicious, but it’s interesting and I don’t struggle to eat it. The most accessible way to try it is probably as an ingredient in chanpurū, but you’ll see it in many forms throughout Okinawa.

Rafute is pork belly cut into cubes and cooked slowly in a mix of soy sauce, sugar and often awamori (an Okinawan liquor—we’ll get to that). That explanation fails to capture quite how delicious rafute is. The slow cooking process makes for a melt-in-your-mouth flavor explosion. A portion is usually a couple of pieces, so order accordingly if you’re in a big group. Sometimes you’ll get a small smear of mustard to the side of the bowl. Don’t get cocky with it—it’s pretty intense!

If you’re squeamish about bones or strange textures like skin, these pigs’ feet are not for you. They’re stewed in a sweet, salty broth until the collagen starts to dissolve and the meat is practically falling off the bone. Best enjoyed as a soup to share, alongside veggies such as daikon, carrots and kombu (dried kelp).

Shima rakkyo

Described as shallots, these are a lot smaller and milder than you might be used to. They’re often served lightly pickled or fried and topped with katsuobushi (bonito flakes) as a snack. Some people pour on a little soy sauce for extra flavor. Try not to go too wild—it’s easy to drown out the taste!

Sukugarasu is more or less exactly what it looks like—tiny fish, served on a cube of tofu. The saltiness of the fish goes well with the otherwise bland tofu. These are best eaten in one bite, as the tofu tends to crumble if you mess around too much with it.

Okinawa’s iconic alcoholic spirit, awamori is (usually) clear and always fermented using rice. At between 30-40% alcohol it’s reasonably strong, so a small bucket of ice and a jug of water to mix it with are normal. I’m generally a little intimidated to try drinks that come with additional steps, but this is fairly straightforward—just add the ice and water to suit your taste. If that’s not your style, it’s also used in mixed drinks in the same way shochu is.

This purple potato variant is known for its sweet taste and vivid purple flesh. It’s another alleged health food—but as if to offset any health benefits, you’ll generally find them served either in sweet desserts or fried. They’re denser and chewier than your average potato, and delicious sprinkled with a little salt.

Apparently created for American military personnel, this very rough approximation of the taco has become a mainstay of roadside cafes and diners. The combination of taco meat, American cheese, lettuce, salsa and rice makes for satisfying lunch. If you’re lucky you might get a couple of tortilla chips too. Ditch the chopsticks, use a spoon.

Something for more adventurous diners, this fermented tofu product is served in a vivid pink, awamori-laced pool. Don’t be tempted to one-shot this like some other tofu dishes—it’s strong stuff. Expect to see toothpick-like sticks, which you can use to slice off and skewer a small piece at a time.

Commonly called sea grapes or green caviar, these clusters of algae are popular for their unique popping texture. They’re tasty on their own, but they’re usually served with a thin vinegar or soy-based sauce. Pick up a bunch with your chopsticks, dip it, and eat the whole thing, vine and all.

Okinawa soba

Soba in Okinawa is very different to its mainland cousin. Using wheat-flour noodles instead of buckwheat, Okinawa soba more closely resembles some kind of ramen/udon mashup. The broths and toppings vary between shops, especially between islands. Soki (boneless pork ribs), pork belly and pigs’ feet are all popular.

See that condiment bottle with little peppers in it? That’s koregusu—an Okinawan chili sauce. The liquid is awamori, not vinegar as I initially expected. It’s a little spicy and a lot boozy. A splash adds some warmth to soba, chanpurū, or pretty much anything else.

Pigs’ ears. The final proof that no part of the pig goes uneaten in Okinawa. A popular drinking snack, the cartilage in mimiga makes for an interesting combination of crunchy and soft textures.

Sata andagi

Often known as Okinawan doughnuts, these guys are little cakey balls of dough. The simplest coating is sugar, but there are more elaborate versions. Ideally, you want them fresh—slightly crispy exterior with a soft interior. Pre-prepared ones can be closer to stale pound cake.

No guide to Okinawan cuisine would be complete without mentioning Orion beer. While the rest of the country chugs Asahi, Sapporo, Ebisu and Kirin, almost every Okinawan bar stocks Orion. These days you’ll occasionally see it in Mainland Japan distributed by Asahi, but it really is best enjoyed in Okinawa alongside any of the above dishes!

For more dining ideas, read Japan For Foodies: 47 Prefectures, 47 Must-Try Dishes .

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What to eat in Okinawa? — 31+ best food in Okinawa & must try food in Okinawa

If everyone has visited Tokyo or Osaka, why not visit Okinawa in Japan to experience the various spaces and views? Okinawa has been known as a place that is different from other cities and localities in Japan, therefore, you will not surprise by the food which brings to you new but interesting flavors and sensations with a wide range of foods that will satisfy your taste buds. So, what to eat in Okinawa (Okinawa what to eat), what to eat in naha Okinawa and where to eat in Okinawa? Let’s check out 31+ must try food in Okinawa, (must eat in Okinawa) must eat Okinawa including best food in Okinawa, top food to eat in Okinawa, Okinawa famous food (famous food in Okinawa), Okinawa local food, Okinawa traditional food as well as best places to eat in Okinawa to find out the answer!

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With the fusion of Eastern and Western cultures, Okinawa has become the home of many quirky delicacies that can only be found on this special island. Surrounded by the sea, Okinawa’s cuisine culture can be said to be “Beginning with pork and ending with pork”.

Although many people said that Okinawan cuisine is too simple and not as special as other Japanese dishes, the specialties in Okinawa are very diverse. Besides pork, a lot of local vegetables, algae, and fish are also used as ingredients for dishes in Okinawa. An interesting point to be noted is that Okinawa has been known for its superfood, which is very nutritious and good for your body.

Therefore, if you have the opportunity to experience Japanese tours and travel this area, you should quickly try some dishes listed below.

What to eat in Okinawa: Salt Ice Cream

Ice cream with salt? It might be special, when you are in Okinawa, however, you just try this silky soft salted ice cream named Yukishio, which is only at Yukishio Saltworks. “Yukishio” means the snow salt, and is considered a healthy food from Miyako Island in Okinawa, Japan.

It seems to contain the most minerals in the world and a variety of mouth-watering flavors – hibiscus (atiso), cocoa, wasabi (mustard), pepper, black sesame, green tea and etc.

Surprisingly, if you think wasabi is a picky taste, it is proper for ice cream. This ice cream taste will give you an “intense” taste in the beginning, but then the vanilla will regain the best and increase the sweetness of the ice cream. What’s an interesting food!

• Price: ¥350 ($4.60)

Sata Andagi (Okinawa Donuts)

From the traditional American donuts, the island’s locals have transformed variously to make Okinawan donuts.

Sata Andagi is a round, sweet donut that’s deep-fried perfectly, therefore the crust is very nice and crispy, while the inner is light and fluffy! The shape is likely a small ball, the fillings contain purple sweet potato, brown sugar and outside sprinkled with black sesame and desiccated coconut. Originated from Okinawa Prefecture, this sweet dish is also very popular in Hawaii and is widely sold by roadside hawkers. If you enter a fancy restaurant or cafe, you will see Okinawan donuts served with ice cream.

• Price: 80–100 JPY/0.59 – 0.74 USD

Best food in Okinawa: Taco rice

It’s seemed Taco was firstly found at the Para Senri restaurant next to the US military base in Kin-Cho town in 1984. The original Taco is eaten with tortillas made from cornstarch and originated in Mexico and the United States.

However, Okinawans use ingredients such as seasoned minced meat, lettuce, cheese, and salsa of Taco to eat with rice, which Tacos rice was born from. Among Okinawan specialties, Taco rice is a well-known cuisine by tourists to this country. It’s called rice, but an Okinawan version of taco salad as well!

Taco rice can be considered to be an example of Okinawa’s diverse culture. But this dish has a very unique taste. People do not pay attention that Taco rice is Japanese or Mexican because it is simply too delicious.

Taco rice is one of the types of rice that is ready in restaurants and other places such as schools, family meals, supermarkets, or snack bars all over Okinawa!

• Price: 500–800 JPY/ 3.7 – 5.92 USD

Where to eat Taco rice?

Hamabe no tipi restaurant (onna, okinawa).

There are many restaurants you can choose to eat this Taco rice. However, the Taco rice is here presented impressively. Layers of rice, cheese, and meat are stacked and vegetables are lined up all around. When eating, use a spoon to scoop the toppings and mix the vegetables together.

Soraniwa restaurant (Irabu Island)

The colorful Taco Rice dishes are here arranged in a fairly large bowl and the meat is seasoned with a characteristic spicy flavor. The cafe is built quite luxuriously, both enjoy the food and look at the clear blue sea on Irabu Island.

Sweet Potato Tart (purple sweet potato)

Purple sweet potato is a perfectly healthy food, so Okinawans have used it to make various dishes for centuries. Many stores are found by tourists to exclusively sell purple sweet potatoes.

It is made with sweet potato ice cream, dried sweet potato, fried sweet potato and a variety of sweet potato cakes. In particular, sweet potato tart is one of the souvenirs that you should buy when traveling to Okinawa, Japan. Okashi Goten Sweets Palace Traditional Store is chilled out and loved by tourists and local residents.

You can even make a batch of sweet potato cake with your taste at the Onna Store branch. You can register a class prior to one day and also choose the time frames, such as 10 am, 1 pm, and 4 pm.

• Price: 2,160 JPY per box of 12 pieces/ (15.98 USD)

Best food in Okinawa: Umi Budo (Sea grapes/grape seaweeds)

Umibudo is a favored species of Okinawa. It is made from a type of seaweed that has small balls at the end of the stem. Umibudo is grown in Okinawa and harvested from the fall to the spring of next year.

This dish is usually eaten raw with soy sauce and fresh lemon or vinegar. The interesting thing is that when eating, this dish explodes in your mouth like you are eating salmon roe. Umi shall be the perfect and succulent snack eaten with a cold beer!

There is a very unique mild salty taste that will cause you to overeat. This sea grape is also known as a healthy snack because it contains many beneficial vitamins and minerals for your body. Although you can enjoy grape seaweeds all over Japan, you should try at once the fresh taste of the place where directly produced.

• Price: 1,000-1,500 JPY per meal (7.4 – 11.1 USD)

Where to eat Umibudo?

Shirasa shokudo (kōri island, okinawa).

Located in Kouri Island – a famous sightseeing spot in the North, Okinawa. You can drive over the famous Kouri Ohashi bridge to get here. You should try Kaisendon seafood rice with a variety of sashimi and grape seaweed served with rice. It’s better to enjoy the fresh and delicious taste of grape seaweed at the original place.

Tokujin Restaurant (Kudaka Island)

The restaurant is located at the southern port of Tokujin Island. It is famous for the Umibudo-don grape seaweed rice dish. A bowl of rice filled with grape seaweed and shredded herring will be very suitable for those who love this grape seaweed dish.

What to eat in Okinawa: Rafute (stewed bacon)

How to cook Rafute? – Rafute is made from pork ribs, pork ears, pork face or Sanmainiku – bacon made with Awamori (Okinawa alcohol), soy sauce, brown sugar and skipjack tuna broth. Rafute is usually served with a bit of sauce and radish or even skewered over the grill. The meat is rich, sweet and a bit spicy, hence Rafute is very suitable to eat with rice, soba noodles or as bait to drink alcohol.

Rafute in Okinawa is a full-bodied, melting and mouth-watering dish; What’s more for this dish, the locals believe it can help prolong their life.

• Price: 1,000-1,500 JPY /7.4 – 11.1 USD

Best food in Okinawa: Okinawa Soba (Soba Noodles)

These dish names are easy to mislead and confuse if you define them by the standards of traditional Soba elsewhere in Japan! Although this dish is called Okinawa Soba, the noodles are almost similar to traditional Udon noodles and the broth flavor is similar to ramen. It can be said that soba noodles are the soul food representing Okinawan cuisine.

Soba Okinawa noodles are made from rice flour and juice extracted from pork and Katsuo skipjack. People also add scallions, chili, and ginger to enhance the flavor of the dish.

If you put the stewed pork belly in the noodle bowl, it will be “Okinawa Soba noodles”, and the stewed ribs will be “Soki Soba noodles”. There are also Ishigaki soba noodles and Miyako soba noodles. Although there are many types of soba noodles, each of which has its own unique characteristics, Okinawa is so popular that there is a local word for those who are fervent with Soba noodles. Once you have eaten, you will want to overeat.

Although simple, the taste of Soba noodles is delicious. Noodles are highly appreciated in Okinawa, which is even a special day (October 17) as a dedicated time to celebrate the dish. So, if you suddenly come to Okinawa on this day, look out for more economical prices or even a free bowl of Okinawa Soba!

• Price: 500-800 JPY/ 3.7 – 5.92 USD

Where to eat Soba Noodles?

Yagiya restaurant (yaese, okinawa island).

This is a famous restaurant for Okinawa soba noodles. The set of Soki noodles with tenderloin ribs has been cooked with noodles.

Daiwa restaurant (Miyako island)

This is a small shop located on Route 78 dating back to the Showa period (1969). The soup of Soki Soba noodles is made from herring, Combu algae, and bones, so it is very sweet and less greasy. The flat noodles served with a piece of pork tendon will satisfy your taste buds.

Must try food in Okinawa: Awamori (Awamori Rice Wine)

Everyone has heard of sake in Japan, but you know that Okinawa has a unique alcoholic beverage made from long-grain Indica rice called Awamori, distilled by Okinawans on the island. It usually contains from 30-43% alcohol, sometimes up to 80%, however, the taste of Awamori is quite mild, not harsh and has a light aroma.

Awamori is aged in traditional clay pots to “nourish” the flavors, and this wine is often enjoyed to the fullest with ice and water.

At parties, there is always Awamori alcohol, but it is diluted with water to reduce the alcohol content. Besides, people also use Awamori wine with brown sugar to soak plums, processed into plum wine with a sweet taste but much less alcohol.

There is also a convenient bottled version of Awamori known as Habu-Shu, which are typically quite affordable.

• Price: 500 JPY/ 3.7 USD – per 750ml bottle

Goya Champuru (Fried Bitter Gourd)

Referring to Okinawan specialties, one must definitely mention Goya Champuru. This pan-fried bitter gourd dish is extremely delicious and an indispensable dish for everyday meals.

Goya Champuru is made of bitter melon, tofu, egg, sliced pork and a few other auxiliary ingredients that make up a unique dish that is like a heavenly taste in your mouth. One can prepare a sautéed bitter gourd in many ways. Either fry it up like tempura or slice it thinly and mix it up in a salad or pick it up as a side dish. This dish has full of flavor and is nutritious. Vitamin C in bitter melon makes this dish a cooling dish to purify the body during summer days in Okinawa.

You can buy this snack in almost convenience stores in Okinawa, and they pack a great souvenir as well to take home from your trip.

After all, with over a thousand years of history, the residents of Okinawa certainly had plenty of time to perfect and elevate it to the quality it is today.

This is the eternal summer dish in Okinawa. Goya (bitter gourd) with its legendary bitter taste will make others hesitate to try it, however, it contains a lot of beneficial nutrients for the body. When it comes to the topic of life nutrition in Okinawa, Goya is of course an indispensable ingredient. As an iconic Okinawan dish that is different from typical Japanese dishes, you will feel inadequate and can’t leave the island without trying a bowl of Goya Champuru!

• Price: 980 JPY/ 7.2 USD

Must try food in Okinawa: Yagi Sashimi (Raw Goat Meat)

Cooked goat meat can be found in some parts of Japan, but raw goat meat is probably only found in Okinawa. One of the best places to eat this delicacy is in Nanzan, a goat meat specialty restaurant and one of the top 100 restaurants in Kyushu and Okinawa. With quite tough, strong and rich flavor pieces of meat, it’s certainly not for the persons who prefer safety and non-adventure.

• Price: 1,200-1,500 JPY/ 8.81 – 11.02 VND

Must try food in Okinawa: Mimiga (Sliced Pork Ear Salad)

This is a traditional Okinawan dish. There is a processing method similar to the pork ear salad of Vietnam.

While you might think that the pig’s ears are not delicious, Mimiga can change your mind! Either steamed or boiled, and then chopped, you can enjoy it with toppings such as vinegar, peanut butter, and hot miso. This dish is very popular with the locals because of its delicious and local taste, especially, Mimiga contains a large amount of collagen, therefore it is good for your health and beauty!

Furthermore, pork ears stirred-fried with vegetables will be called “Mimiga Irichi”.

• Price: 1,000 JPY per disc/ 7.35 USD

Okinawa famous food: Shikuwasa (kumquat)

Being a native fruit of Okinawa, Shikuwasa is not only yummy but also perfect for being a popular fruit throughout the island, used in many dishes because of its delicious aroma! That’s a result to have a delicious can of kumquat juice to quench your thirst on a hot day, you can be waked up at the moment.

• Price: 150 JPY per can/ 1.10 USD

Okinawa famous food: Agu pork

This is the pork version of “Wagu Beef”, Agu is meat obtained from a pig breed with black hair likely the wild boar and is known to be very tender and sweet. It has been renowned for its rich and tender taste, making melt in your mouth, Agu will be the major ingredient for Shabu-Shabu. Maybe this famous meat was imported from China about 600 years ago.

The Japanese often focus on their health. Hence, Agu contains a lot of collagen of repute, containing a lot of collagen.

• Price: 3,500 JPY/ 25.73 USD

Okinawa famous food: Chinsuko (small biscuits)

Chinsuko is a traditional dish of Okinawa and is the most famous biscuit on the island, these biscuits have a simple shape, on the contrary, their flavorful taste is extremely florid in order to be suitably the identical souvenirs of Okinawa! Entering any souvenir store, you’ll immediately see a box of biscuits ready to greet you.

• Price: 1,600 JPY/ 11.76 USD per box of 12 pieces

Must eat Okinawa: Orion Beer

What is special about Orion beer that makes it so famous? They use fresh, pure water from the mountains behind the brewery! Therefore, the beer taste will become special and refreshing, giving you cool feelings after drinking the first sip of beer. Hence, let’s try it if you have a chance.

Must eat Okinawa: Blue Seal Ice Cream

This is no ordinary ice cream that you are used to eating every day. Blue Seal ice cream can only be found in Okinawa and is a perennial favorite among the locals! It’s right, this beloved 68-year-old brand has earned an eternal place in the Okinawan’s hearts and is definitely a must-try while you’re here.

The menus of ice cream are not simply famous for their melt-in-the-mouth texture and great taste and along with unique flavors such as sweet potatoes, salted biscuits of Okinawa and strawberry cheesecakes, all of them assist to be a unique ice cream both in Japan and worldwide.

• Price: 280 JPY/ 2.06 USD per ice cream cone

Must eat Okinawa: Sukugarasu (firm tofu topped with salted baby fish)

Where to eat Fu Chanpuru?

Minyo kanasando tavern.

• Address: 176 Urasaki Motobu-Cho | Urasaki Building. 2F, Motobu-cho, Kunigami-gun 905-0217, Okinawa Prefecture, Japan.

Okinawa traditional food: Tebichi No Nitsuke (Stewed Pork Roll)

Okinawans love to use all parts of a pig and Tebichi No Nitsuke is the perfect example. Tebichi No Nitsuke is made with pork feet boiled with Daikon (grated radish), carrots, tofu, and kombu kelp. Pork leg is boiled in soy sauce until it is tender and a sweet taste of the meat is likely melted in your mouth.

This dish consists of much collagen that you must try at once.

Where to eat Tebichi No Nitsuke?

• Address: 2-11-1 Matsuo, Naha 900-0014, Okinawa Prefecture

Okinawa traditional food: Asa Soup

Asa is sea lettuce, which is usually harvested on the shores of Ojima Island at the beginning of the year. It is boiled with tofu and soy sauce to make Asa soup, or can be deep-fried to make Asa Tempura.

You can also buy dried Asa from many grocery stores in Okinawa. Asa is also made as be a very healthy snack.

Where to eat Asa soup?

Sakaemachi arcade.

• Address: 388 Asato, Naha 902-0067, Okinawa Prefecture

Nakami Jiru (pork soup)

Nakami Jiru is a pork soup that is considered the main course in Okinawa’s cuisine. It uses similar ingredients as the popular Japanese Motsuni (stewed beef tripe). If you consider yourself an adventurer and love novel and rare food, you should try some Nakami Jiru soups when you travel to Okinawa.

Where to eat Nakami Jiru?

Aguigaki shurei heiwadorimae beef and pork restaurant.

• Address: 2-3-1 Makishi | Building K2. 2F, Naha 900-0013, Okinawa Prefecture

Okinawa traditional food: Pochigi (Pork Sausage)

This spicy pork sausage is very popular in Japan, but it has orthodoxy originated in Japan from Portugal. Ground pork is stuffed in a pork rind along with hot red peppers, making it a great addition to any Bento lunch in Okinawa.

Where to eat Pochigi?

• Address: 90 Nakayama, Nago 905-0004, Okinawa Prefecture

Okinawa local food: Shima Rakkyo (Okinawa shallot)

Shallot or Negi is a common ingredient in Japanese recipes. It is included in many Japanese dishes as the necessary additive in making flavor. In Okinawa, there is another type of scallion that is eaten regularly also known as Shima Rakkyo. It is harvested in April and served with salt or prepared as tempura.

Where to eat Shima Rakkyo?

Farmers market itoman umanchu market.

• Address: 4-20 Nishizaki | Michi-no-Eki Itoman, Itoman 901-0305, Okinawa Prefecture

What to eat in Naha Okinawa: Tempura (Fried dish)

Tempura is a famous fried dish of Japan, one of the most popular food in Japanese cuisine. This dish usually has variations, hence the taste differs from others. Okinawa’s locals also have a version of tempura from the locally exclusive ingredients to make a unique dish.

You can enjoy sea lettuce tempura or Goya Tempura. However, one type of tempura that you need to try in Okinawa is Mozuka Tempura. The tempura has been salted, so you don’t need to dip it in the sauce anymore for eating. Especially it will be better when eating in the cold weather. A lot of locals have grown up with this dish. The preferred fillings are fish, seaweed and seafood such as squid.

In fact, in a hot and dry climate like Okinawa Island, the seafood could not be stored for a long time, therefore Tempura has been made by the locals in clever preparation of the seafood recipes.

It may sound unappealing, but this tempura has a rich flavor unlike any other. Mozuka is a type of algae and it is rather novel, but it is a very attractive sea vegetable. Okinawans also often cook it with seafood such as scallops and shrimp.

Where to eat Tempura?

Hitoshi ishiganto.

• Address: 197-1 Okawa, Ishigaki 907-0022, Okinawa Prefecture

What to eat in Naha Okinawa: Yushi and Jimami Tofu

Yushi is tofu from Okinawa with the ingredients of the frozen bean paste and the finished product is softer than normal tofu and has a sweet taste.

There is also a type of tofu that I like very much, Jimami. This type uses peanuts to make tofu. The sweet and fragrant taste makes me very satisfied. This dish is just simple including pounding peanuts and grinding until watering, then, adding the potato powder for boiling. Once you have the thickened mixture, let it cool and you can enjoy your peanut butter tofu with syrup. Local department stores sell delicious peanut tofu cakes.

Where to eat Yushi and Jimami?

Iroha tei (naha).

The restaurant is famous for its traditional dishes of Okinawa and serves set dishes. A rice set (about 1,500 JPY) includes Yushi Tofu. This type of tofu is soft and fragrant, not hard as normal tofu and is eaten as a soup, with a little onion on top.

Tofuno Higa (Ishigaki Island)

The restaurant is also the famous tofu factory in Ishigaki. The store opens from 6:30 am until the tofu runs out, so it’s reasonable for everyone to arrive at breakfast time. The shop closes around 10 am on weekdays because it’s sold out.

You will enjoy the traditional tofu dish at this store, a simple and frugal dish has a very reasonable price, only about 500 JPY for a set of breakfast. Additionally, you can buy tofu at supermarkets to try or give as a gift.

Must eat in Okinawa: Zenzai (Red Bean dessert soup)

You’ve probably already known Zenzai – Japanese red bean soup is served with Mochi, a staple for cold winter days. But under the hot weather of Okinawa, Zenzai is a summer cooling dish.

The cool shaved ice layer covered with the red bean syrup and condensed milk promises to give you refreshment and help dispel the summer heat.

Must eat in Okinawa: Mozuku Seaweed (Sunui)

Mozuku or Sunui in the Okinawan dialect is a very famous brown seaweed on Okinawa Island. Although this type of seaweed is also available elsewhere in Japan, Okinawa is a major supplier of Mozuku to the Japanese market.

As a side-dish, Sunui is soaked in vinegar and sometimes deep-fried to make brown seaweed tempura. When you eat, you will feel a little sticky but very addictive.

Famous food in Okinawa: Brown sugar

Brown sugar is one of the specialties in Okinawa that tourists buy a lot. Since it’s made from sugar cane grown in mineral-rich regions, the iron, calcium and potassium content will be higher.

Local people always use brown sugar to make confectionery as well as a seasoning for dishes. Furthermore, visitors can also eat it in the form of small sugar tablets in case of fatigue due to anemia.

Famous food in Okinawa: Steak (Beef Steak)

After the war, the American culture has still been deeply rooted in Okinawa, so it is natural that people here love steak. Characterized by steakhouses in Okinawa as “delicious – cheap – plentiful”, the restaurant has a friendly atmosphere and is easy to enter, hence it attracts not only locals but also tourists.

The famous and long-standing restaurant is Jack’s Steak House. In addition, more and more steak shops are opening along Kokusai Dori street. Steak shops serve for lunch, dinner to even eating after drinking. The characteristics of the restaurant are delicious steaks at a reasonable price and the atmosphere is like a ramen shop. Guests after drinking or coming to eat. When you enter the shop, you will buy your own order ticket in advance. Steak in Okinawa cannot exclude A1 sauce, salt and wasabi. Soup and rice are optional. The shop only has counter seats facing the kitchen.

Where to eat beef steak?

Jumbo steak han’s (chatan, okinawa island).

This is a famous steakhouse chain in Okinawa. There are many types of premium beef such as Ishigaki Gyu beef and also the desired amount from 200gr to 1kg for customers’ choice, depending on the ability to eat.

Green Field Restaurant (Itoman, Okinawa Island)

This is a famous Shichu steak and beef (beef stew) restaurant that was featured on the TV show “Ojama Mapu”. At Green Field, you will enjoy the traditional Okinawan A1 sauce. The succulent piece of meat is placed on a hot, flat pan, extremely attractive.

Captains Inn (Kokusai Dori area)

The restaurant will have a professional chef perform the cuisine in front of a Teppan stove and serve each guest one by one. With a steak course lunch priced from 1800 JPY, you will enjoy a quality beef fillet. Soft and sweet beef pieces served with vegetables, soup, Goya Chamburu or grilled vegetables and rice, and garlic bread.

Some best day tours, trips, activities and transfer services, tickets in and from Okinawa you can refer to

• Private Naha Airport Transfers (OKA) for Okinawa
• Private Naha Airport (OKA) Transfers for Okinawa
• Private Naha Airport (OKA) Transfers to Okinawa
• Okinawa Airport Shuttle Unlimited Ride Pass (3/5 Days)
• Okinawa Stargazing Trip with Taxi/Private Chartered Car Transfer
• Main Island Enjoy Pass in Okinawa
• Okinawa Main Island Route Bus Pass & Monorail Pass
• Okinawa Hip Hop Bus One Day Tour: Cape Manza, Okinawa Churaumi Aquarium & More
• Churashima Okinawa Bus Day Tour (Naha Departure)
• Eight Okinawa Attractions Pass
• Okinawa Cooking Class and Historic Market Tour
• Southern Okinawa Half/One Day Trip
• Okinawa Private Car Charter
• Okinawa Churaumi Aquarium Ticket (Naha Airport Pick Up)
• 4G Prepaid Sim Card (JP Airports Pick Up) for Japan
• 4G WiFi (Japan Pick Up) for Japan
• JR Pass for Whole Japan (7, 14, or 21 Days)

Are you looking for more some hidden gems cafes in Okinawa? Let’s check it out: The fullest guide for your wonderful first trip to Okinawa, Japan.

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Regional Cuisine - Okinawa

A taste of some of the local foods of Okinawa

A genuine world of their own, the local foods of Okinawa prefecture draw on a deep cultural and historical heritage, finding inspiration through Chinese and Southeast Asian influences. Goya bitter melon finds its way into the prefecture's signature dish, pork is a common ingredient with all parts of the pig used, including the ear and the rib, while the region is also home to a unique wheat noodle dish. Here is a simple guide to some of the regional cuisine of Okinawa.

Goya chanpuru

The signature dish of Okinawa, goya chanpuru is a stir-fry dish featuring the unforgettable flavour of the goya bitter melon. The dish also includes eggs, pork, tofu and seasonings while luncheon meats are a common addition. Colourful and light on the palate, goya chanpuru makes for a unique meal during summer.

Okinawa soba

Okinawa soba is the prefecture's representative noodle. Made from wheat and egg and thus not technically soba, these thick udon-like noodles are served in a ramen-like broth made with pork and bonito stock. The taste, colours and textures are completed with the addition of stewed pork and fish cake, and a garnish of chopped green onion and pickled ginger.

Arguably Okinawa's signature pork dish, rafute is a proper melt-in-the-mouth food. Once part of the royal cuisine of the old Ryukyu Kingdom where it was served to visiting dignitaries, rafute is pork rib dish its skin intact and stewed in either in miso or in soy sauce and brown sugar until even the skin becomes extremely tender and soft.

With a texture that is both chewy and crunchy at the same time, mimigaa pig's ear is one of the most curiously well-known of Okinawa's pork dishes. Boiled or pickled and then dressed with vinegar and soy sauce, mimigaa is usually served sliced as a kind of sashimi-style dish and makes for a uniquely enjoyable appetiser.

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A staple of Okinawan cuisine, Okinawa soba , also known as  Okinawa  ramen , is a kind of noodle that is generally thick like udon  and slightly twisted. It is a local specialty dish of Okinawa Prefecture that uses noodles made in a process derived from Chinese noodle-making. It is easy to find in most local restaurants in different areas of Okinawa

There are also regional styles of this soba dish. For example, if you order this Okinawan dish on Ishigaki Island and the other Yaeyama Islands, you'll find they have thin, straight noodles. The Okinawa ramen of the Yaeyama Islands is called Yaeyama soba. The buckwheat noodles of Miyako Island are also thin and flat without any shrinkage and are called Miyako soba because of the unique characteristics of the ingredients and the way they are arranged.

Rafute  (braised "pork cubes") is another local dish of Okinawa Prefecture. It is made with skin-on pork belly stewed in soy sauce and brown sugar. During the Ryukyu Dynasty, the Chinese pork dish "Tong Po Lo" was introduced to the Ryukyu kings, who loved it so much that it became one of their court dishes. One of the characteristics of the dish is the use of awamori ( an alcoholic beverage indigenous and unique to Okinawa)  in the cooking process. One recommended Okinawan restaurant where you can try this dish is  Yuunangii (ゆうなんぎい)  located in Naha.

3. Goya Chanpuru

Goya chanpuru  (also spelled goya "champuru") is another specialty dish in Okinawan cuisine, a stir-fry of bitter gourd slices, usually with pork and tofu. 

Okinawan bitter melon (“goya”) is known as the "king of summer vegetables" and is a staple food in Okinawa that's rich in vitamins. It is said that one of the reasons why many people in Okinawa live long lives is because they often eat bitter melon, a traditional food in Okinawan cuisine. You can find this Okinawa bitter melon dish easily in most local restaurants in Okinawa.

Check out  Goya: 3 Easy Japanese Bitter Melon Recipes for Summer  to learn how to cook goya chanpuru and other bitter melon dishes!

4. Ishigaki Beef

When it comes to Okinawa's specialty dishes,  Ishigaki beef  should be a must-try dish on your list. Ishigaki Island is one of the most popular tourist destinations in Okinawa Prefecture and boasts Ishigaki beef, a brand of beef raised in the warm and natural environment unique to Ishigaki Island. 

Ishigaki beef refers to pure Japanese black cattle that have been produced and raised in the Yaeyama area with a certificate of registration and production history. The cattle must have been fattened and managed in the Yaeyama area for approximately 20 months or more after birth.

See our post on  Ishigaki Island  for Okinawan restaurant recommendations, including places to try Ishigaki beef and things to do!

Umibudo   means “sea grapes” in Japanese. In Okinawa Prefecture, it has been eaten for a long time and is sometimes called “green caviar” because of its shape. Umibudo is eaten raw, dipped in soy sauce and vinegar as a sauce, and gives puchi puchi popping sensation similar to ikura (salmon roe).

Umibudo is also used as a garnish for sashimi. It is also eaten as  umibudo-don  (umibudo rice bowl) on a bed of rice topped with sanbaisu vinegar, or as  umibudo soba  (buckwheat noodles) without seasoning. If marinated in a seasoning solution for a long time, the umibudo beads will shrivel up.

6. Taco Rice

Among all of Okinawa's specialty dishes, the flavors of this one may already be familiar to you. Taco rice  is an Okinawan dish consisting of rice topped with typical taco ingredients from the Mexican-American style dish, served with a tomato-based salsa. It was first created in 1984 in Kanatake Town, Okinawa Prefecture. It has become a popular dish in the prefecture and has been used in school lunches since the 1990s. 

The rice is with minced meat or dry curry in the way it is eaten. It is usually served with a tomato-based red salsa, but sometimes tomato ketchup is used in place of salsa at popular restaurants and bento shops.

Mimiga  (pig’s ear) is an Okinawan dish made from seasoned, thinly cut pig’s ears. The pig's ears are boiled or steamed and cut into strips. 

Mimiga is eaten as a vinegared dish, often with sauces such as ponzu, vinegared miso, peanut miso, or just salt. It is characterized by the crunchy texture of the cartilage, similar to that of hardened jellyfish. It is high in collagen and is considered beneficial for health and beauty. When mimiga is eaten cold, it is often called  mimiga sashimi . The texture is crunchy and chewy.

8. Sata Andagi

Sata andagi  (Okinawan donuts) is a type of deep-fried sweet from Okinawa Prefecture. It is a spherical fried doughnut made of sweet batter. It is considered to be a good luck snack and is served at weddings and other celebrations. Because of the sugar content, the small size of the air bubbles in the crumb, and the density of the dough, it is a confection that is satisfying and filling, with a crunchy surface.

In addition to being made at home, sata andagi are also sold at tempura stores, on street corners, and in markets, especially in Okinawa shopping streets such as Ishigaki City Public Market. When sold in stores, the type made with refined sugar is called "white" and those made with brown sugar is called "black.”

9. Okinawa Pineapple Ice Cream / Hyouka

Okinawa is famous for pineapples, so there are a lot of pineapple products to try. The  pineapple-flavored ice cream  or   hyouka   (ice) are both worth a try. Especially in summer, these pineapple treats are suitable for cooling off in Okinawa's hot weather.

In traditional Okinawan cuisine, you can taste different flavors such as bitter, sweet, and salty; and enjoy a variety of textures, from popping umibudo to crunchy mimiga. If you are thinking about what to eat in Okinawa, mark down these Okinawan dishes so you can try them while exploring Japan's southernmost island!

Experience Okinawan culture through food! Browse  food experiences in Okinawa  and check out our  YouTube channel  to follow along on our food adventures in Japan!

Top Food to Try in Okinawa

There’s many different cuisines in Japan. Here’s what you need to know about Okinawan food…

Okinawa is Japan’s southernmost prefecture, and it comprises hundreds of islands stretching over 1,000 kilometres (620 mi) southwest towards Taiwan.

The Okinawan islands only officially became part of Japan in 1879, before which they formed part of the Ryukyu Kingdom – an independent monarchy with its own rich culture and history. After being incorporated into Japan, it was not long before Okinawa found itself embroiled in World War Two, and after the devastating Battle of Okinawa in 1945 the islands were governed by the US until 1972.

This long, interesting, and frequently troubled history has left its mark, and visitors to the islands will note numerous differences between Okinawan culture and that of mainland Japan.

Not the least of these differences is Okinawan food, which differs quite drastically from the usual Japanese fare – and contains a few surprises!

Check out this Okinawa cooking class and market tour!

The following is our top ten list of Okinawan food to try – if you dare…

Okinawa has the highest life expectancy in the world – even higher than mainland Japan – and if you ask an Okinawan why, they’ll tell you it’s “goya”.

Often called “bitter melon” in English, this knobbly green vegetable has the texture of cucumber and the bitter flavour of an unripe green pepper. It can be eaten in salad, but is most commonly found in “chanpuru” (see below).

2. Chanpuru

Chanpuru is stir-fry – Okinawa-style. Besides goya, perhaps the most popular ingredient in Chanpuru is Spam. Somewhat surprisingly perhaps, Okinawan people absolutely love Spam, and you’ll find it displayed in numerous shops as well as on the menu of nearly every restaurant.

It’s said that the Okinawan penchant for Spam is the result of long years of American military presence on the island, which continues to this day.

Pork is one of Okinawa’s favourite products, and every part of the pig is used. Mimiga is pig’s ear, tonkotsu is pig’s trotters, and rafute is a delicious, melt-in-the-mouth cut of boiled pig’s belly – to name just a few popular dishes.

For some reason, vaccuum-packed pig faces seem to be a staple of souvenir shops and grocery stores throughout Okinawa, which can be a little off-putting for the uninitiated.

4. Beni-imo

A bright purple sweet potato native to Okinawa, beni-imo is used to flavour anything and everything – from ice cream to drinks, kit-kats and spaghetti. Almost as ubiquitous as the infamous goya, for most it is much more palatable!

5. Taco rice

An island speciality influenced by the American presence in Okinawa, this dish consists of all the ingredients of a taco – without the taco. Minced meat, cheese, tomato sauce, chopped tomatoes, rice and lettuce – it’s not what you’d call traditional Japanese, but it’s delicious!

6. Shikuasa

Resembling a green mandarin and with a taste similar to lemon or lime, shikuasa is Okinawa’s native citrus fruit. Try it as juice, or as flavouring for all kinds of sweets and cakes.

7. Umi budo

The name “umi budo” literally translates as “sea grapes”, and refers to a type of seaweed with tiny, bubble-like (or grape-like) sacs, a salty taste, and a texture like caviar. Eat it fresh, with rice and salmon roe.

8. Yagi sashimi

Not one for the faint-hearted, yagi sashimi is the Japanese name for raw goat. Not sold? Nor was I when I tried it. Chewy and distinctly goaty, it’s unlikely to become your favourite Japanese food.

9. Chinsuko

Chinsuko is a variation on shortbread, and is possibly the most delicious of all Okinawan foods. Not to be confused with “chinko”, which is a Japanese slang word for penis (a similarity that is not lost on chinsuko producers).

Last but not least, if you have a sweet tooth – get your hands on some kokuto, or Okinawan black sugar. Used as a sweetener in dishes across Japan, kokuto has a flavour similar to liquorice and can be eaten as a sweet on its own (if you don’t value your teeth).

Goya and tuna meal in Japan.

Shikuasa on the supermarket shelf in Japan.

Lunch with Umi budo in Japan.

Pork cans in Japan.

Chanpuru in Japan.

Beni-imo in Japan.

Pork in Okinawa, Japan.

Interested in food in Japan? Check out these posts:

• Supermarkets in Japan: Common Items Explained
• Travelling Vegetarian in Japan
• Food Discoveries in Hiroshima
• Japanese Pork Chop in Downtown Osaka

I'm sure you've had similar experiences I had whilst traveling. You're in a certain place and a fellow traveler, or a local, tip you off on a little-known beach, bar or accommodation. Great travel tips from other travelers or locals always add something special to our travels. That was the inspiration for Travel Dudes.

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Why the Food in Okinawa’s Not Like Anything in the Rest of Japan

Laurie Woolever tastes and cooks her way through the unique landscape and culinary heritage of this remote and atypical Japanese archipelago

By Laurie Woolever

Published on December 21, 2015

My first meal in Okinawa, a Japanese prefecture known for the extraordinary longevity of its people thanks to a traditionally vegetable-intensive diet devoid of processed foods, was a crispy and insanely delicious fried thing, more chicken hand than chicken finger, purchased at a Lawson konbini (convenience store). For dessert, I ate all of the smoky, dark brown Okinawa sugar from my hotel room tea service, then drank a cold Orion, the local beer, in my bathtub at Ryukyu Onsen Senagajima, where I spent my first few days napping off jet lag and soaking in an outdoor onsen (or hot spring) overlooking dramatic rock outcroppings on the fringes of the East China Sea. The polyglot cuisine, lush flora, and laid-back vibe of this extraordinary subtropical island chain, once the independent Ryukyu Kingdom, make it seem, at times, more like Hawaii or Southern California than Japan.

Japan-obsessed Western chefs and writers have tended to ignore Okinawa in their pilgrimages, and there are woefully few English-language resources about the cooking of the region, which has been shaped by Okinawa's history of trade with (and in some cases, occupation by) China, Malaysia, Korea, the Philippines, Portugal, and the U.S.

Writer Matt Goulding spent nine months in Japan in the service of his recent, indispensable gastro-travel guide, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture , covering more than 5,000 miles on the ground, but says, "Truth is, I never made it to Okinawa. The food was so different, and ultimately a diversion from the larger central themes drawn out by the mainland cuisine." Even chef Roy Yamaguchi, whose mother is Okinawan, said that before he opened his first restaurant there last spring, "I'd not really spent much time in Okinawa," which he called "the lost child of Japan."

Until recently, the sum of my own knowledge about Okinawa had come from multiple adolescent screenings of The Karate Kid, Part II and a glance at a handful of dry nutrition guides. I decided to go and see for myself this part of Japan that everyone else had been skipping over in favor of Tokyo, Kyoto, and Hokkaido. I would visit donut stands and izakayas and cafés and konbini , wander the markets and streets and farm fields, but I also wanted to learn by doing, from the people who knew the food best, so I lined up three cooking classes, each with a different teacher, wrapped up my knives and notebooks, and took a long-haul flight.

Kouri Island and Yagaji Island; Okinawa, Japan

A hotel breakfast buffet can be decadent and gut-busting, but the one I encountered on the island of Senagajima was long on tofu, fish, vegetables, soups, and tea. The ubiquitous bitter melon, or goya , a high-fiber, vitamin C-packed digestive aid that lowers blood glucose, was available to guests in four forms: raw, sautéed with carrots, deep-fried into chips, and cooked into a sweet jam to be spread on alarmingly labeled "embryo bread."

After a run around the island, with a pause to watch a youth baseball game in progress, I had my first bowl of Okinawa soba at Anjina Beach Café, adjacent to the wide, shallow bay between Senagajima and Okinawa-honto, the prefecture's main island, where windsurfers take advantage of sharp breezes. Unlike mainland Japan's buckwheat-based noodles, springy Okinawa soba is made from wheat flour and eggs. The broth is a pork-enriched dashi, the bowl completed with sweet braised pork belly (rafute) or loin ribs (soki) , sliced fish cake, red pickled ginger, and scallions. Served alongside is koregusu , a condiment of tiny hot peppers suspended in awamori , a strong Okinawan spirit distilled from Thai long-grain rice that's a popular beverage in Okinawa's izakayas. This particular bowl also contained asa, bright green, micro-fibrous sea lettuce that reminded me of something found inside one's bathing suit after a long day at the beach.

I spent the next afternoon at the Ishikawa Dome in Uruma City, in the center of the main island, drinking Orion, eating freshly cooked yakisoba with pork belly, sausage, cabbage, and carrots and watching a series of relatively bloodless Okinawa-style bullfights, in which two massive animals pushed each other around the ring by their horns until one retreated in defeat, each living to fight again.

Later, I visited Urizun, a dark, smoky izakaya in the capital city of Naha, to begin my deep dive into goya champuru , a bitter melon stir-fry with eggs, tofu, and sometimes pork or Spam, seasoned with dashi and soy sauce and garnished with bonito flakes. Champuru means "mix," referring to the jumble of ingredients and flavors—by turns bitter, salty, sour, sweet, and earthy—that compose this defining Okinawan dish. And the next day I was back in the center of Okinawa-honto, in the town of Kin, home of the U.S. Marine base Camp Hansen and self-proclaimed birthplace of "taco rice," which is your basic Middle America-style ground beef taco, with white rice standing in for the tortilla. Like Spam musubi in Hawaii and budae jjigae in Korea, taco rice is a Western-Asian hybrid dish, born of a strong American military presence here, and people in Okinawa love it. The plate I tried at King Taco was tasty, but once was enough—I didn't feel the need to spend any more time passing the Old El Paso.

Okinawan ingredients

The islands’ local ingredients inclued shima-dofu (a type of tofu with salted fish) and goya (bitter mellon)

That evening, I began cooking. My first instructor was a young man named Atsushi Miyagi. He teaches architecture at Sci-Tech College in Naha by day and home cooking by night. Atsushi lives in Urasoe, a small city just outside of Naha that's home to the Orion beer brewery; Camp Kinser, another Marine Corps base; and eight smoky pachinko parlors that throb with blazing lights. I'd found Atsushi on govoyagin.com , where visitors to Japan connect with locals who will help them harvest sugarcane, attend sumo wrestling practice, or, in my case, learn to cook rafute and goya champuru , if not from actual centenarians, then from young Okinawans armed with their grandmothers' recipes.

Before the lesson, we stopped at Kanehide super-market to buy shima-dofu , Okinawan tofu that's coagulated in a magnesium chloride brine, making it saltier than average. It also has a low water content, which lends it a firm consistency. It was nearly 7 p.m., but the shima-dofu was still warm, indicating, said Atsushi, that it had been made within the hour.

Atsushi's bikes and surfboards stood in a corner of the kitchen. In lieu of a stove, he'd plugged in a single-induction burner on a small dining table. He was rather shy, his English good but not great, and his teaching style was more demonstrative than hands-on as he silently filled a pot with water, added a few splashes of awamori and a dash of salt and placed it on the burner, cut the skin from the pork, and slipped it into the pot. I'm something of a nervous talker, especially with strangers, but I'd already used up all the polite questions I could muster on the car ride over, and as the steps he took with the food were utterly self-evident, I could think of no new ones to ask. I knew that the pork would take at least 90 minutes to braise, and that goya champuru was a rather quick dish, so I descended into a language-barrier-induced awkwardness panic spiral when Atsushi, likely feeling the same, turned on the television in the next room. Sugary Japanese pop music stood in for the long silences between bits of instruction, and eventually he handed me a spoon to scoop out the bitter pith of the goya , while he peeled and sliced ginger for the pork braise.

It occurred to me that this experience, while less structured than I'd anticipated, was not unlike cooking with family—in the home, as it's needed, with no pretense. I had a slug of awamori when Atsushi stepped away for a moment, just as I might have nipped a sip of Carlo Rossi when learning to cook with my mother as a teenager. The goya champuru we made together was the best of my trip.

Atsushi Miyagi; Okinawa, Japan

Architecture professor and sometime Okinawan cooking instructor Atsushi Miyagi demonstrates how to cook rafute —sweet braised pork belly—in his home kitchen

Nao Ogura-Gayler, whose one-woman school is the aptly named Cooking Class with Nao, was my second teacher. She lives and teaches in Yomitan, where Torii Station Army Base and Kadena Air Base supply a steady stream of students eager to cook with warty-looking goya and dried seaweed. A former marketing professional, Nao teaches introductory Japanese cooking and sushi classes in addition to Okinawan dishes. She sharpened her Japanese culinary skills in London as a student of Narihito and Yoshie Matsunaga, whose consulting company, Mat UK, has helped fuel the rise of sushi restaurants and takeout in Europe.

Over the course of a happy, collaborative afternoon, listening to both traditional sanshin music and Massive Attack, we cooked through a menu that offered variations beyond the ubiquitous rafute and goya champuru . Mozuku, a brown, slimy-but-crisp seaweed, was in season and being harvested at nearby Fuchaku Beach, so we made a sunomono of it and topped it with foamy grated mountain yam. We sliced goya for a spicy, sesame-inflected Korean namul , and later mixed goya with seafood for tempura. We crumbled shima-dofu by hand and tossed it with peanut butter, miso, and micro-thin ribbons of intensely bitter umjana leaf.

The standout of the day was abura miso , or "fat miso," for which we diced and rendered pork belly, cooked it with red miso and awamori , and combined a dab of it with hot dashi, somen noodles, sprouts, and pepper threads to make a deeply satisfying meal in less than half the time it takes to make a pork stock or braise a slab of belly. The salty miso helps preserve the pork, explained Nao, who also uses it in onigiri (rice balls) and to accompany fried eggplant and peppers.

A View of Japan's "Lost Child"

Okinawa, Japan

Makishi Public Market; Naha, Okinawa, Japan

Fish Stall at Makishi Public Market; Okinawa, Japan

Vendor at Makishi Public Market; Okinawa, Japan

Sata Andagi at Makishi Public Market; Okinawa, Japan

Piles of sata andagi—a type of donut—in flavors like sesame and caramel tempt customers at this public marketplace.

An Okinawan Feast

Mi-La Shop; Okinawa, Japan

Nao Ogura-Gayler; Okinawa, Japan

Nao Ogura-Gayler, left, instructs the author in the ways of authentic Okinawan cuisine.

Seafood restaurant; Okinawa, Japan

The cliffs of Okinawa, Japan

Ganaha Chikusan Agu Village; Okinawa, Japan

Observe, feed, and eat black Agu pigs at this outdoor village with an on-site restaurant.

King Taco; Okinawa, Japan

As we sat and slurped somen, I told Nao that I couldn't wait to add abura miso to my own kitchen repertoire. Using seasoned bits of meat as flavoring agents for vegetables and grains is a relatively novel approach for Western cooks looking to Asia for inspiration.

Nao grew up in Saitama Prefecture, near Tokyo, and moved to Okinawa with her British husband only six years ago, but in that time she's observed, especially among younger generations, a turn away from the traditionally moderate, vegetable-driven Okinawan diet toward larger portions, more meat, processed foods, and heavy drinking. While many of her students are American, European, and Australian expats, she has also taught Okinawan dishes to natives. She said, “Local people have asked me how to make Okinawa soba from scratch, which is pretty ironic.”

The curriculum at Yonner Food, the Naha cooking school where I had my final lesson, was originally designed for tourists, but my teacher, Kazumi Kayo, said that many of her students, too, are local Okinawans seeking to learn the pork belly and goya lessons they may have missed in homes full of dashi powders and Western conveniences. Kazumi studied with Okinawa food authority Kayoko Matsumoto and perfected her recipes with the help of her mother-in-law.

Kazumi and her translator, Saki Kinjo, guided me through the Makishi Public Market, a multi-story series of connected arcades on busy, garish Kokusai Street, which is equal parts wet market, food hall, and souvenir center. Familiar with chefs' tales of 2 a.m. visits to Tokyo's Tsukiji seafood market, I was surprised to see, at 10 a.m., that some Makishi merchants were just opening their stalls, stacking mini pineapples, and setting fish out on ice.

Kazumi Kayo; Okinawa, Japan

Instructor Kazumi Kayo is one of the local cooking experts who are preserving Okinawa’s classic dishes.

"We start later in Okinawa," said Kazumi with a smile, noting that the market stays open until 8 p.m. I'd just availed myself of an approximately 950-course Japanese breakfast at my hotel, but as we gathered goya , pork, just-shaved bonito flakes, warm shima-dofu , and dried seaweed for the lesson, I couldn't resist a freshly fried sata andagi , a cake-style Okinawan donut rolled in black sesame seeds and Okinawan sugar. As a palate-cleanser, I sampled tiny, salty bubbles of umi budo, the "green caviar" seaweed cultivated in Okinawa and the Philippines.

Shopping done, Kazumi drove us to her teaching kitchen and we got to work on a simple asa and tofu soup, kufa jushi (rice studded with shiitakes and pork), rafute , and goya champuru . Having tried several variations of goya champuru by this point, I was surprised when Kazumi instructed me to slice an onion and grate a carrot for the dish. She explained that their sugars would counter the strong bitterness of the goya ; it was a concession for Western palates, and while I felt slightly infantilized by the well-meaning gesture, I filed the knowledge away for when I'd try to sell goya champuru to my family back home. I also took careful notes on the green goya juice we mixed with the juice of an endemic citrus fruit called shikwasa and sweetened with a bit of simple syrup, as I knew that, with a splash of gin, it would make an excellent Okinawan cocktail: at once healthy and indulgent, with the right balance of bitter, sour, herbal, and sweet.

A Taste of Okinawa

Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)

Get the recipe for Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru) »

Green Gin Cocktail

The extracted juice from bitter melons takes the place of common bittering agents, such as Campari, in this floral, lime-punched cocktail. Get the recipe for Green Gin Cocktail »

Braised Pork Belly with Leeks and Ginger

Awamori, a lightly sweet rice distillate, is used to blanch and cook—as well as coat—tender pork belly, resulting in a sticky, umami-rich sauce. Get the recipe for Braised Pork Belly with Leeks and Ginger »

Noodles in Dashi with Miso-Coated Pork Belly

Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds.

An Okinawa Primer

Where to eat.

Urizun Choose from more than 100 varieties of awamori and sample Okinawan specialties served in tapas-sized portions. 388-5 Asato, Naha

Nishimachi This 15-seater serves an impeccable bowl of Okinawa soba, with tender pork belly and kamaboko heaped atop chewy fresh wheat noodles. 1-20-13 Nishi St., Naha

Ramen Koryu Naha Matsuyama Okinawa is soba country, but there's great Hakata-style ramen to be had at Koryu. Skip the lines at the Kokusai-dori branch and head to the quieter Matsuyama location. 1-8-6 Matsuyama, Naha

Where to Stay

Ryukyu Onsen Senagajima Tiny Senaga Island is home to a few cafés, a baseball park, and this hushed upscale resort. 174-5 Senaga, Tomigusuku

Agritourism

Ganaha Chikusan Agu Village Observe, feed, and eat black Agu pigs at this outdoor village with an on-site restaurant. 69 Okawa, Nago

Learn to Cook

Cooking Class with Nao Nao Ogura-Gayler teaches Japanese standards and Okinawan specialties, and offers dedicated sushi-rolling classes. 1414-61 Sobe, Yomitan

Yonner Food After a tour of Makishi Public Market, Kazumi Kayo and Miyagi Yuko help students prepare classic Okinawan dishes, including seaweed soup, rafute , and a refreshing goya -based juice. 902-0064 Libra House, room 303, 2-5-8 Yorimiya, Naha

Voyagin A web hub for booking immersive experiences in Asia, including Atsushi Miyagi's three-course Okinawan cooking seminar, taught in his home.

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• MIND, BODY, WONDER

Why the traditional Okinawan diet is the recipe for a long life

This plant-based, anti-inflammatory diet boosts health and promotes a longer life, all while protecting the planet.

The Mediterranean diet gets loads of attention for being one of the healthiest approaches to eating on the planet—and it’s well deserved. But there's another super-healthy diet that's often overlooked: The traditional Okinawan diet, which is loaded with plant-based foods and is anti-inflammatory and rich in antioxidants and phytochemicals, which are   health-promoting compounds in plants. In fact, the traditional Okinawan diet is associated with greater longevity compared with eating habits in other parts of the world.  

Okinawa is one of the famous Blue Zones, the geographic regions around the world that have the highest concentrations of people who live to age 100 or older. While there isn’t nearly as much research on the benefits of the Okinawan diet as there is for the Mediterranean diet, the dietary principles behind it are sound and mounting research is revealing how this diet can contribute to good health. For example, when people followed an Okinawan-based diet for 12 weeks, they not only lost weight but their blood sugar, insulin, and cholesterol levels, also decreased and they experienced positive changes in their gut microbiota, according to a   study in 2023 issue of the journal   Nutrients .    

What makes the traditional Okinawan diet so beneficial for human health? There are many factors.  

“It’s low in calorie density and high in nutrient density and fiber,” says Craig Willcox, a professor of gerontology at Okinawa International University and head of research and codirector of the Okinawa Research Center for Longevity Science. “It’s rich in phytonutrients, including lots of antioxidants. It’s low in glycemic load, and it’s anti-inflammatory.” This is significant, Willcox adds, because “chronic low-grade inflammation at the cellular level drives the aging process and age-related diseases such as heart disease, stroke, diabetes, and cancer.”  

( The Mediterranean diet has stood the test of time for a reason: It works )

The diet is also beneficial for immune function.   Research   has found that people who regularly eat Okinawan vegetables and fruits have higher levels of antibodies—including IgA, IgG, and IgM—that help protect the body from viral and bacterial infections. What’s more, there’s growing recognition that foods in the Okinawan diet may contribute to   long-term brain health , helping to reduce the risk of developing age-related cognitive impairment.    

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“If you’re interested in healthy aging, it’s the perfect diet,” Willcox says. “A lot of these foods turn on   FOXO3, the longevity gene , which slows telomere shortening and reduces inflammation.” (Telomeres are   the protective caps at the ends of your chromosomes, which prevent the genetic material inside from unraveling; as a result, they help determine how fast your cells age.)

The diet’s origins and essential foods  

Located in the southernmost islands of Japan, Okinawa has been home to one of the longest living populations in the world. This is believed to be linked to the traditional diet and overall lifestyle, says Asako Miyashita, a dietitian in New York City who grew up in Japan. “They spend lots of time outdoors, and eat small amounts of each food throughout the day, everything in moderation.”

Compared to the Mediterranean diet and the DASH (Dietary Approaches to Stop Hypertension) plan, the traditional Okinawan diet is the lowest in fat (especially saturated fats) and the highest in carbohydrates. In fact, the   proportions of macronutrients in the Okinawan diet   skew heavily toward good-quality carbohydrates (like sweet potatoes, other root vegetables, and leafy greens)—with 85 percent carbohydrates to 9 percent protein and 6 percent from fats, including omega-3 fatty acids.

In the traditional Okinawan diet, the staple carbohydrate is the antioxidant-rich sweet potato (not just the orange variety but purple and white ones, too), rather than rice as it is in the Japanese diet. “The sweet potato is a high-quality carb so it doesn’t whack out your blood sugar levels,” Willcox says.

Other core foods include large amounts of soy foods (including soybeans, tofu, and miso soup), leafy greens (including spinach, mustard greens, mizuna, and cabbage), legumes, root vegetables (such as carrots, taro, pumpkin, squash, and daikon radish), mushrooms, various seaweeds, fish, fruits (like bitter melon, grapes, bananas, and green papaya), with smaller amounts of meat (particularly pork). Favorite beverages include tea (especially jasmine) and sake. Commonly used seasonings include turmeric, ginger, bonito flakes, soy sauce, and garlic.  

In fact,   one study   found that tofu and various types of seaweed were the most frequently consumed foods among residents of the village of Ogimi, at the north end of Okinawa. Seaweed contains lots of minerals, which helps maintain a good electrolyte balance in the body and protects neurological and brain function, says Miyashita.  

“It’s a remarkably healthy diet because it adheres to the fundamental theme of healthy eating—it’s real food, mostly plants in a sensible, balanced assembly,”   says David Katz, a preventive medicine specialist, past president of the American College of Lifestyle Medicine, and co-author of   How to Eat: All Your Food and Diet Questions Answered.   “Optimal nutrition keeps everything working well so that you keep working well. By putting good fuel in the tank, you’re optimizing the engine and you’re essentially detoxing every day.”  

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Another noteworthy aspect of the traditional Okinawan diet is the concept of food as medicine, says Willcox, coauthor of   The Okinawa Program: How the World’s Longest-Lived People Achieve Everlasting Health—and How You Can Too.   In the traditional Okinawan diet, plants, including herbs and spices, are often used for therapeutic purposes.  

( This island unlocked the secret to long life—and knows how to get through tough times )

For example, jasmine tea is known to adjust the autonomic nervous system in ways that have a relaxing effect, notes Miyashita. And   research   has shown that regularly drinking antioxidant-rich Ishimaki tea (made from extracts of Ooitabi leaves, a plant native to Okinawa) for three months can reduce blood pressure and improve lipid abnormalities.  

Among the things that are noticeably absent from the traditional Okinawan diet: Processed foods, refined sugars, and lots of red meat. And “there’s not a lot of dairy because they didn’t have animals to produce it,” says Keith Ayoob, a dietitian in New York City and   an associate professor emeritus of pediatrics at the Albert Einstein College of Medicine.    

“What it has in common with the Mediterranean diet is [the Okinawan diet] wasn’t designed to treat a chronic health condition,” says Ayoob. “It was just part of their culture and it evolved.”  

Bringing your mind to the table

Part of the traditional diet’s magic stems from the Okinawan attitude toward eating.

The Okinawans embrace a concept called   hara hachi bu ,   a practice that encourages people to stop eating when they feel 80 percent full. “It’s a really good recommendation,” says Ayoob, “because you might feel 80 percent full now but in 15 or 20 minutes, you might feel 100 percent full.” That’s because it takes that long for your brain to register satiety.  

Besides preventing overeating, this practice allows for a natural form of mild calorie restriction that helps with weight management, healthy digestion, and metabolic health. And because the primarily plant-based diet is low in calories, high in nutrients, and high in volume, Willcox says, it contributes to satiety and weight control.    

Traditionally, “Okinawans have been lean, which is healthy,” Katz says.  

In recent decades, the traditional way of eating in Okinawa has given way to a more Westernized approach. This trend may have started when   the American military brought Spam —the pink, canned pork product—to Okinawa during World War II and it was quickly adopted into favorite local dishes like   champuru   (a stir-fried dish). Since then, white rice and eggs have become more commonly used in Okinawa, and fast-food joints have proliferated on the island. Not surprisingly, obesity, and hypertension rates, have been climbing in Okinawa in recent years.  

If the people of Okinawa and elsewhere can return to the traditional Okinawan diet, it would do their health a world of good, experts say. It’s good for the planet, too. “These days, any discussion of diet and health needs to address sustainability and planetary health,” Katz says. “People have lived on the Okinawan diet for generations. It’s sustainable.”

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The Japanese national anthem, “Kimigayo” (literally, the reign of your majesty), is known as the oldest and shortest among the world’s national anthems. The lyrics have only 32 characters, and it is sung in only 11 measures (about 50 seconds). The lyrics are based on a tanka poem written 900 years ago, which wishes that the emperor’s reign would be continued forever.

tsubaki/chin (camellia) (Stripes Okinawa)

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• Taste Okinawa

Discover the tropical fruits, island vegetables, premium meats, and abundant seafoods intrinsic to Okinawan food culture

Okinawa’s fresh foods are an integral part of the islands’ food culture, and are considered nuchigusui , the medicines of life. From antioxidant rich vegetables and vitamin packed tropical fruits to nutritious seaweeds and ocean-fresh fish, they are a tonic for the body and are considered an important factor in the longevity for which the islands are renowned. Bring your appetite with you to Okinawa, and give both your body and your taste buds a treat.

Tender & Tasty—Premium Meats

Speciality meats can be sampled across the islands of Okinawa in a range of dishes and styles, from Okinawan soba to shabu-shabu and yakiniku

Nature’s Bounty—Island Fruits

Enjoy fresh locally grown tropical fruits across the islands of Okinawa

Healthy & Nutritious—Island Vegetables

Okinawa’s vegetables are rich in vitamins and minerals and have many natural health benefits

Fresh from the Sea—Seafood in Okinawa

Dive into Okinawan food culture and savor the flavors of the islands through freshly caught fish and deliciously nutritious aquatic plants

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The moon will get its own time zone as space travel aims for human returns — here’s why.

Greenwich moon time?

As NASA strides to return astronauts to the lunar surface for the first time since the early 1970s , astronomical experts say that the orbital rock needs its own localized time zone.

Simply because Earthly clocks won’t get the job done due to changes in gravity off-world.

A new paper from the National Institute of Standards and Technology (NIST) explains that even the most efficient terrestrial clocks, which stay in rhythm using atomic principles, would tick slightly quicker at a rate of 56 microseconds per day on the moon, where gravity is weaker.

That is a sizeable number when considering the scale of forthcoming manned Artemis moon missions that will increase “the number of assets on the lunar surface ,” add the authors, now published in “ The Astronomical Journal .

“Communication and navigation systems rely on a network of clocks that are synchronized to each other within a few tens of nanoseconds.”

Essentially, similar to how car clocks lose accurate time after a while, the same would happen to equipment on the moon’s surface.

The proposed alternative still under creation and recently backed by the International Astronomical Union is the development of Lunar Coordinate Time. It would function similarly to the principle of Earthly Coordinated Universal Time (UTC).

That 1960-originated concept — within a nanosecond of accuracy — keeps a singular, ultra-specific time by averaging atomic clock measurements globally. UTC is utilized by scientists and laboratories throughout the world .

Experts could tweak the UTC for space exploration purposes.

“It’s like having the entire moon synchronized to one ‘time zone’ adjusted for the moon’s gravity, rather than having clocks gradually drift out of sync with Earth’s time,” NIST physicist Bijunath Patla said .

It is currently unknown whether there would be just one or several time zones on the moon.

Lunar Coordinate Time would also play a role in navigating space and the moon, added NIST physicist Neil Ashby. Specifically, it would lay the work for a “system similar to GPS” but on the moon, he said.

Palta is confident that this approach could be utilized for frontiers beyond just our lunar surface, too.

“The proposed framework underpinning lunar coordinate time could eventually enable exploration beyond the moon and even beyond our solar system,” the expert said.

Specifically, Albert Einstein’s theory of relativity first addressed the concept that time can move slower under different gravitational conditions.

In this case, the changes happen in part due to the moon orbiting around the Earth and our planet’s revolution around the sun.

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The first ever rye whiskey finished in ex-Awamori casks

The 12-year-old rye whiskey finished in ex-awamori casks from the world whiskey society.

An unusual and rare whiskey is entering the market: the first rye whiskey finished in ex-Awamori casks. Using casks from a traditional type of Japanese beverage from Okinawa, Japan, the latest release is a limited edition from the World Whiskey Society’s Reserve Collection.

The release features a 12-year old Indiana Rye whiskey, aged in both American oak casks and Japanese Awamori casks. These two types of cask help to give the whiskey a mellow, sweet, spicy quality with an unusual depth and flavor profile.

With a high rye content, the whiskey offers flavors of black pepper and cinnamon with toasted oak and hints of florals and flowers, leading into an umami finish with notes of coconut.

“We’re constantly seeking new ways to experiment with finishes, so when the opportunity to obtain rare ex-Awamori casks presented itself, we seized it and pushed our limits,” says Alex Kogan, CEO of World Whiskey Society. “This marks the first time rye whiskey has been finished in these exceptional casks, proving that embracing innovation can lead to valuable insights and remarkable discoveries.”

Awamori is made using a traditional method that has remained unchanged for hundreds of years, using long grain Indica rice and most commonly stored in clay pots. Only a small amount is aged in oak casks, so finding these casks for use in whiskey ageing is a rare treat that makes this release something special.

The release will be available at retailers and on the World Whiskey Society’s website for $169.

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It’s easy to get overwhelmed with the whiskey world. There are countless styles and subsets. This includes bourbon whiskey, rye whiskey, single malt Scotch whisky, Japanese whisky, Irish whiskey, and more. In addition, some distilleries also add flavors to elevate their whiskeys.

But, as is expected, not every flavored whiskey is worth your time. Quite a few overly sweet, over-the-top flavored whiskeys don’t belong in your home bar. But for every handful of duds, there are a few flavorful, nuanced, memorable flavored whiskeys that actually do deserve a spot on your home bar or bar cart. 6 flavored whiskeys actually worth drinking

Scotland may be the traditional home of whisky, and Japan, Ireland, and the U.S. are other countries renowned for their whisky production, but as the world has embraced this spirit, distilleries have popped up all over the world. Korea has its first single malt whisky, Ki One, which launched last year, and now the brand will be available in the UK as well.

Created by Three Societies Distillery, located near to Seoul, Ki One has generated plenty of international interest since its launch. Founded by Bryan Do, who is known for his work in the craft beer scene as well, the brand has been a hit within Korea as well with an increasing interest in whisky there.

The world's interest in bourbon shows no sign of slowing down, and more and more distilleries are meeting that demand not only with regular releases but also with special limited edition expressions. Limestone Branch Distillery out of Kentucky, one of the longstanding names in traditional bourbon, creates small batch whiskeys including a yearly release of its Yellowstone straight bourbon whiskey, with the latest expression just announced.

The brand has been announcing yearly Yellowstone releases since 2015, and this year's spirit features double finishing in two different types of casks. The 2024 expression is an extra aged bourbon, and is a blend of 7 year old and 17 year old aged bourbons, which are double finished in brandy and cognac casks to create a soft, round spirit with flavors of pear, sugar, and honey.

More From Forbes

Rapping with ludacris about atlanta’s dining scene.

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Ludacris is always ready to roll out to a function with good food.

Can somebody get Ludacris a beer? No, really. It’s an unforgiving 93 degrees in Atlanta ’s Piedmont Park this August evening, but Luda’s still all over the place, taking pictures, playing hacky sack and doing whatever else he needs to while hosting his Luda’s Cookout. A part of Stella Artois’ multi-city Let’s Do Dinner Summer Series , this cool event is not only bringing people together, but by partnering with Black Restaurant Week , it’s shining light on tasty small businesses in the area, too.

Restaurants are an important part of Ludacris’ brand. With successful Chicken and Beer locations in Hartsfield-Jackson International Airport and Los Angeles International Airport, the rapping restaurateur is nearly as famous for his food as he is for his music (he’s a three-time Grammy winner), movies (like the Fast & Furious series) and many endorsements (State Farm Insurance, Knorr foods). Forbes Travel Guide caught up with the sizzling businessman — naturally, over a couple of cold ones — to discuss it all.

Welcome to Atlanta, where the players host a great party.

What makes you and Stella Artois such good partners?

I had an album called Chicken-N-Beer [that released] 20 years ago. What the brand stands for [is great], and they’re doing this Let’s Do Dinner Summer Series. I think the best thing for me is making sure that I go with a brand that is celebrating family and conversation and getting around the dinner table, and it’s synonymous with creating memories. That’s what the Stella Artois Let’s Do Dinner Summer Series is all about. And what better way [to celebrate family] than to partner with the Black Restaurant Week? So, in terms of synchronicities and things that are going on in terms of visions and creating lifetime memories, it’s a great brand partnership because we both stand for that.

Why is amplifying Black restaurants so important to you?

As a Black business owner myself, I feel like the awareness is extremely important. I love how many startups [there are], especially in Atlanta . This is the mecca and the hub. It’s very important to me to get the word out.

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The best way to say that without even being political is that there’s so much love put into the food. The cuisine of the Caribbean and all these different spices [is wonderful]. The experimentation takes things to a whole other level when it comes to cooking.

I’m putting Black Restaurant Week [in the spotlight] because there needs to be more awareness about it. I don’t feel like everybody knows. I think it continues to evolve each and every year. When you asked me first about the brand partnership, that’s what’s so good — Stella is coming together with me to increase awareness about Black Restaurant Week because they’ve been on it for a long time. I’m very proud to say that I love hearing more and more about different Black restaurants that I didn’t even know about.

[Different] tastes and cuisines. That’s what today is all about, for sure. I’m mad that we could only pick six of them [for the event]. But this is just a testament. I think everybody who comes today will walk away with a sense of, “Okay, I didn’t know about Black Restaurant Week, but now I know about it, and I definitely know about these restaurants.” It’s all about support. That’s the “short” answer of why I do it — because I want everyone to support these businesses.

Of course, chicken and beer are always on the menu.

As an Atlanta restaurant owner, define the city’s culinary scene.

Forever evolving. One of my favorite things to do is just drive around Atlanta. I’ve always been a person who drives to clear my head. But nowadays, I’m on the road so much that when I get home, I just drive around and try and figure out what new businesses are open. I’ll be downtown or the south side, and I just love noticing new Black restaurants pop up. So, from my vantage point, I just see more and more Black businesses thriving and more and more Black businesses and restaurants opening up. I love to see that because I just want to support.

Speaking of which, I had Busy Bee’s soul food for lunch today.

That’s a staple. That’s one of my favorites. Dang, man. The consistency. Amazing.

Luda has a restaurant in Los Angeles.

How are things going with the newest Chicken and Beer at LAX? And where to next?

Worldwide dominance. Everything’s going good with LAX. The location is amazing. You can’t miss it. If you fly from Atlanta and you land at LAX or if you’re leaving LAX and going to Atlanta, you’ll see it. It’s a prime location. We’re just happy that it opened up. People are embracing it.

We’re trying to get in as many airports as possible and, maybe, one day have a brick and mortar. Who knows what else, man? We talked about evolution. Chicken and Beer is no exception.

What are a few lessons you’ve learned being a restaurant owner?

The key is consistency. If you think about your favorite restaurants, you think about every time you go there, how consistent it is. You order the same thing. You don’t want it tasting different than what you originally loved it for. I think that the key, no matter how many locations you have, is the consistency of the food. That’s what I want.

Tell me a couple of places you’ve visited where the food has been surprisingly good.

Savannah, Georgia, is great. You already know they got the seafood there. And if you’re going to talk about cuisine, seasonings and spices, Haiti. They put so much love and affection in Haitian food. And it’s like, the way that they do it is with such unorthodox practices because they had so little and had to be so creative. I think it shows in their food.

Haiti is one of the rapper’s favorite food destinations.

When you’re at a hotel, what’s your go-to room service order?

It depends on the hotel. But if you’re talking about the late-night menu, probably some grilled salmon or something over a salad. Late night like that, you don’t want nothing heavy. So, I would probably do something pretty simple. I’d see what soups they got on there. That’s kind of a hard question because I try to steer away from hotel food a little bit — unless it’s one of those hotels that’s got extreme cuisine or [a renowned] chef in there. I venture out to see what the city has to offer. No disrespect to any hotels.

We’ve seen you in a bunch of commercials lately. What else are we going to see Ludacris in?

We’re shooting one more Fast & Furious next year. I’m sure that’ll be out in 2026. And 2025 is the 25th anniversary of the first [major studio] album [ Back for the First Time ] coming out. Stoked. So, definitely working on some [new] music. I’ve been saying this forever, but the music is coming out in 2025.

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