Okinawan Cuisine
A flavorful journey through the Ryukyu Islands’ unique culinary traditions
Cultural Fusion
Unique blend of Chinese, Japanese, Southeast Asian, and American influences shaped over centuries
Longevity Diet
Okinawa’s traditional diet contributes to the world’s highest concentration of centenarians
Signature Dishes
Okinawa soba, goya champuru, rafute pork belly, and taco rice are island favorites
Local Ingredients
Bitter melon, purple sweet potato, mozuku seaweed, and island pork define Okinawan flavors
Traditional Okinawan Dishes
Okinawan cuisine developed in relative isolation, incorporating influences from Chinese court cuisine, Japanese mainland techniques, and abundant local ingredients. The result is a unique culinary tradition that emphasizes pork, tropical vegetables, and healthy preparation methods.
Okinawa Soba
Despite the name, Okinawa soba uses thick wheat noodles rather than buckwheat. Served in a clear pork and bonito broth, the noodles have a satisfying chew that distinguishes them from mainland ramen.
Toppings: Tender braised pork ribs (soki), kamaboko fish cake, green onions, pickled red ginger, and sometimes konbu seaweed.
Variations: Soki soba features stewed spare ribs, while tebichi soba includes gelatinous pig’s trotters. Yanbaru soba from northern Okinawa uses bonito-heavy broth.
Where to Try: Every neighborhood has soba shops. Long-established places like Kishimoto Shokudo and Ashibiuna in Naha serve exceptional versions. Expect to wait during lunch rush.
Goya Champuru
Okinawa’s most iconic stir-fry combines bitter melon (goya) with island tofu, egg, and pork belly. “Champuru” means “mixed” in Okinawan dialect, reflecting the dish’s diverse ingredients.
The Bitter Truth: Goya’s distinctive bitterness divides people. Locals appreciate its cooling properties in hot weather and believe it promotes longevity. First-timers should expect an acquired taste.
Preparation: Goya is sliced thin, sometimes salted and squeezed to reduce bitterness, then quickly stir-fried with other ingredients. The result should be crispy-tender, not mushy.
Health Benefits: Rich in vitamin C and believed to help regulate blood sugar. Okinawans credit goya consumption as one factor in their exceptional longevity.
Rafute
This luxurious braised pork belly shows strong Chinese influence, similar to Shanghainese red-braised pork. The pork is simmered for hours in soy sauce, brown sugar, awamori, and aromatics until it achieves melt-in-your-mouth tenderness.
Characteristics: Cubes of pork belly retain their shape but collapse at the slightest pressure. The fatty layers should be silky rather than greasy, balanced by the sweet-savory braising liquid.
Traditional Context: Rafute was originally festival food and royal court cuisine. Today it appears on izakaya menus and as a beloved homestyle dish.
Perfect Pairing: Eaten with steamed white rice to balance the richness. Often served with mustard on the side to cut through the fat.
Mimiga
Thinly sliced pig’s ear served as a cold appetizer demonstrates Okinawan nose-to-tail eating philosophy. The cartilage provides a distinctive crunchy texture unlike any other ingredient.
Preparation: Ears are thoroughly cleaned, blanched until tender, then sliced paper-thin. Typically dressed with vinegar, sesame oil, and cucumber for refreshing contrast.
Texture: The appeal lies in the unique crunch—similar to jellyfish but meatier. The cartilage offers resistance before giving way, creating satisfying textural interest.
Availability: Standard izakaya appetizer throughout Okinawa. Look for it at traditional pubs and market stalls. Often served as a drinking snack with beer or awamori.
Jimami Tofu
Despite the name, this “tofu” contains no soybeans. Made from peanuts, sweet potato starch, and sugar, it has a smooth, jelly-like consistency similar to sesame tofu or annin tofu.
Serving Style: Cut into cubes and drizzled with sweet soy sauce or brown sugar syrup. The subtle peanut flavor and unique texture make it popular as both appetizer and dessert.
Cultural Note: Jimami means “ground bean” in Okinawan dialect, referring to peanuts. This reflects the linguistic distinctiveness of Okinawan language from standard Japanese.
Where to Find: Available at most Okinawan restaurants and supermarkets. Some shops specialize in making it fresh daily using traditional methods.
Hirayachi
Okinawa’s version of a savory pancake, thinner than okonomiyaki. Made with simple batter (flour, eggs, water) mixed with tuna, green onions, and sometimes nira (garlic chives).
Preparation: Batter is spread thin on a hot griddle and cooked until crispy. The result should be lacy around the edges with a tender center, similar to a crêpe but with more body.
Home Cooking Staple: Hirayachi represents Okinawan home cooking at its essence—simple, economical ingredients transformed into comforting food. Mothers make this for after-school snacks.
Eating Style: Served immediately while hot and crispy. Eaten plain or dipped in soy sauce. Best enjoyed fresh from the pan.
The word “champuru” (mixed) describes a category of Okinawan stir-fries beyond just goya champuru. Other variations include:
Fu Champuru: Made with wheat gluten cakes (fu) instead of vegetables
Somen Champuru: Stir-fried thin wheat noodles with vegetables and pork
Tofu Champuru: Similar to goya champuru but without the bitter melon
All champuru dishes share the technique of quick stir-frying that preserves texture while blending flavors. The Okinawan island tofu (shimadōfu) used in these dishes is firmer than mainland tofu, holding its shape during cooking.
Street Food & Snacks
Okinawan street food reflects the islands’ multicultural influences and post-war American presence. Markets, roadside stands, and convenience stores offer quick bites that range from traditional sweets to fusion creations born from necessity and creativity.
Taco Rice
This Okinawan invention fuses Tex-Mex flavors with Japanese rice bowl tradition. Seasoned ground beef, shredded lettuce, cheese, tomatoes, and salsa sit atop steamed rice, creating a satisfying one-plate meal.
Origin Story: Created in 1984 by Matsuzo Gibo at Cafe Parlor Senri near Camp Hansen. American servicemen wanted tacos; he made it work with rice. Now it’s an Okinawan staple.
Where to Try: Cafe Parlor Senri (the original), King Tacos (multiple locations), and countless casual restaurants. Convenience stores sell packaged versions.
Sata Andagi
Okinawan doughnuts made with flour, sugar, eggs, and sometimes brown sugar or pandan. Deep-fried until golden with a distinctively cracked surface, crunchy exterior, and fluffy interior.
Name Meaning: “Sata” means sugar, “andagi” means deep-fried. These are festival treats, temple offerings, and everyday snacks sold at markets and bakeries.
Variations: Traditional plain, brown sugar, pandan-flavored (green), purple sweet potato, or filled with red bean paste. Best eaten fresh and warm.
Okinawa Onigiri
Unlike mainland Japanese rice balls wrapped in nori, Okinawan onigiri are coated in thin fried egg. Common fillings include spam, tuna with mayonnaise, and bonito flakes.
Convenience Stores: Every Lawson, Family Mart, and local konbini sells these for breakfast or quick lunch. The egg adds richness and prevents the rice from drying out.
DIY: Popular homemade lunch item. The egg technique requires practice but creates a portable, protein-rich meal perfect for beach days or hiking.
Chinsuko
Delicate shortbread-style cookies made with lard, flour, and sugar. These crumbly, melt-in-your-mouth treats originated as royal court confections during the Ryukyu Kingdom.
Characteristics: Less sweet than typical cookies, with a subtle richness from lard. Traditional recipe uses only three ingredients, resulting in pure, simple flavor.
Souvenir Status: Packaged chinsuko are Okinawa’s most popular omiyage (gift). Look for artisanal versions at specialty shops for superior quality over mass-produced varieties.
Umi Budou (Sea Grapes)
These tiny spherical seaweed clusters resemble miniature grapes. When bitten, they pop in your mouth releasing a briny, ocean-fresh flavor with mild saltiness.
Serving: Eaten raw, often dressed simply with vinegar or ponzu. The texture is the main attraction—crisp, juicy bubbles that burst satisfyingly. Must be consumed at room temperature; refrigeration destroys the texture.
Nutritional Value: Rich in minerals and low in calories. Often called “longevity seaweed” and credited as part of the healthy Okinawan diet.
Okinawan Tempura
Differs from mainland Japanese tempura with thicker batter and heartier coating. Less delicate but more satisfying as street food. Common items include fish, squid, sweet potato, and mozuku seaweed.
Market Food: Sold hot at public markets like Makishi and roadside stands. The thick batter stays crispy longer, making it ideal for eating while walking around markets.
Price: Very economical at ¥100-200 per piece. An assortment makes a cheap, filling snack or light meal.
Island Fruit & Fresh Produce
Okinawa’s tropical climate supports fruits rarely seen in mainland Japan. Roadside stands and markets overflow with seasonal offerings:
Pineapple: Smaller and sweeter than commercial varieties. Eaten fresh, juiced, or made into cakes and desserts. Northern Okinawa has pineapple plantations open for tours.
Mango: Peak season April-July. Okinawan mangos are prized for their intense sweetness and creamy texture. Expensive but worth trying at least once.
Dragon Fruit: Both white and red-fleshed varieties grow abundantly. Mildly sweet with a texture similar to kiwi. Often eaten simply cut in half with a spoon.
Shikuwasa: Small citrus fruit similar to calamansi. Extremely tart when green, sweeter when ripe. Used for juice, dressings, and as a souring agent in cooking.
Passionflower: Wrinkled purple fruit with intensely aromatic pulp. Eaten fresh or made into juice. The perfumed flavor is divisive—people love it or find it overpowering.
Makishi Public Market (Naha): First floor sells fresh seafood, produce, and meat. Second floor restaurants will cook your first-floor purchases. Surrounding streets have tempura stands and snack vendors.
Tomari Iyumachi Market (Naha): Smaller, more local atmosphere. Early morning for freshest selection. Good for seafood and produce shopping.
Farmers’ Markets: Every region has Sunday farmers’ markets (JAおきなわ) with local produce, prepared foods, and homemade snacks. Prices are better than tourist areas.
Festival Food Stalls: Major festivals feature yatai (food stalls) selling yakitori, takoyaki, and Okinawan specialties. Festival atmosphere adds to the experience.
Drinks & Desserts
Okinawan beverages range from ancient distilled spirits to refreshing tropical juices. Desserts blend Japanese, Chinese, and indigenous influences, often featuring local ingredients like brown sugar and purple sweet potato.
Awamori
Okinawa’s indigenous distilled spirit, predating shochu by centuries. Made from long-grain indica rice (not the short-grain japonica used in Japan), black koji mold, and water. The distillation process differs fundamentally from sake or shochu.
Alcohol Content: Standard awamori ranges 25-30% ABV, but can reach 43% or higher in some varieties. The high alcohol content made it suitable for aging and long sea voyages during the Ryukyu Kingdom era.
Kusu (Aged Awamori): Awamori aged three years or more in clay pots. The aging process mellows the spirit and adds complexity. Some distilleries maintain 100+ year-old kusu reserves, though these are extremely rare and expensive.
How to Drink: Traditionally served on the rocks, diluted with water (mizuwari), or mixed with turmeric tea. Can also be enjoyed straight in small cups. The water-to-awamori ratio is personal preference, typically 50/50 to 70/30 water.
Distillery Visits: Many awamori distilleries offer tours and tastings. Helios, Zuisen, and Sakiyama are among the most established. Tours explain the koji cultivation process and distillation techniques unique to awamori.
Souvenir Tip: Purchase awamori directly from distilleries for better selection and prices than tourist shops. Airport duty-free also stocks major brands.
Orion Beer
Okinawa’s pride and joy since 1957. This crisp, light lager was specifically formulated to complement Okinawan cuisine and combat tropical heat. Clean, refreshing taste with subtle malt sweetness.
Varieties: Classic Draft (most common), Premium, Southern Star (low-malt beer), Zero Life (non-alcoholic), and seasonal special editions. The classic draft pairs perfectly with champuru dishes and fried foods.
Cultural Significance: Orion represents Okinawan identity and pride. Locals overwhelmingly prefer it to mainland beer brands. Many restaurants serve Orion exclusively.
Brewery Tour: The Orion Happy Park brewery in Nago offers free tours (Japanese) with tastings. Gift shop sells exclusive merchandise. Reservations required.
Non-Alcoholic Drinks
Sanpin-cha (Jasmine Tea): Ubiquitous in vending machines and restaurants. Served hot or iced. More aromatic than Chinese jasmine tea, with a refreshing floral finish. Often drunk with meals.
Shikuwasa Juice: Made from Okinawa’s tart citrus. Extremely high in vitamin C and antioxidants. Usually diluted or sweetened. Fresh-squeezed versions at markets taste dramatically better than bottled.
Turmeric Tea (Ukoncha): Traditional health drink made from turmeric root. Believed to prevent hangovers and aid digestion. Earthy, slightly bitter taste. Often drunk after consuming awamori.
Purple Sweet Potato Drinks: Vibrant purple smoothies, lattes, and soft-serve ice cream featuring beni imo (purple sweet potato). Naturally sweet with creamy texture.
Traditional Desserts
Okinawan Zenzai: Unlike mainland zenzai (hot red bean soup), this is shaved ice piled over sweetened red beans, topped with mochi balls and condensed milk. Perfect for hot days.
Beni Imo Tart: Modern creation using purple sweet potato. Sweet potato paste in delicate pastry shell.御菓子御殿 (Okashigoten) popularized these—now a must-buy souvenir.
Satakibi Juice: Fresh sugarcane juice pressed from Okinawan sugarcane. Sweet, grassy, refreshing. Sold at markets and roadside stands. Drink immediately as it oxidizes quickly.
Blue Seal Ice Cream: Okinawan ice cream brand with unique flavors: beni imo, shikuwasa, brown sugar, sea salt. Originally served to US military, now beloved throughout Okinawa.
Brown Sugar & Kokuto
Okinawan brown sugar (kokuto) differs from refined brown sugar. It’s unrefined sugarcane juice boiled down and crystallized, retaining minerals and complex molasses flavor. Deep, rich sweetness with notes of caramel and coffee.
Uses: Eaten as candy in solid blocks, dissolved in tea, used in baking, or mixed with awamori. Health-conscious locals consider it superior to white sugar.
Regional Varieties: Each island produces slightly different kokuto based on soil and processing methods. Iriomote, Hateruma, and Tarama islands are particularly famous for high-quality production.
Where to Buy: Supermarkets, markets, and souvenir shops stock various grades. Premium artisanal kokuto costs more but offers superior flavor complexity.
Key Okinawan Ingredients
Okinawa’s unique climate and geography produce ingredients found nowhere else in Japan. These distinctive flavors define Okinawan cuisine and contribute to the islands’ reputation for longevity.
Goya (Bitter Melon)
Warty green gourd with intensely bitter taste. The signature ingredient in goya champuru. Okinawans believe its bitterness has cooling properties essential for hot, humid climate.
Health Properties: Extremely high in vitamin C, believed to regulate blood sugar and promote longevity. The bitterness comes from compounds called momordicins.
Beni Imo (Purple Sweet Potato)
Vivid purple flesh with natural sweetness and creamy texture. Used in both savory dishes and desserts. Contains high levels of anthocyanins (antioxidants).
Uses: Tempura, steamed as side dish, mashed in tarts, ice cream, bread, and even cocktails. The natural purple color is striking in presentations.
Mozuku Seaweed
Delicate brown seaweed with slippery texture, growing in Okinawa’s coral reef waters. Rich in fucoidan (health-promoting polysaccharide).
Preparation: Usually served in vinegar (mozuku-su) as appetizer. Can be added to tempura batter or miso soup. The slippery texture takes getting used to but is prized for digestive benefits.
Agu Pork
Indigenous Okinawan black pig breed, nearly extinct but now being revived. Meat has higher fat content than regular pork with sweeter, more complex flavor.
Premium Status: Agu pork costs 2-3 times regular pork prices. Used in high-end restaurants and specialty dishes. The fat melts at lower temperature, creating exceptionally tender texture.
Island Tofu (Shima Dofu)
Firmer, denser than mainland tofu, not pressed after coagulation. Retains more soy flavor and holds shape during stir-frying. Essential for authentic champuru dishes.
Difference: Higher protein content, less water. Can be picked up with chopsticks without breaking. Fresher-tasting with pronounced soy bean flavor.
Hihatsu (Long Pepper)
Small dried berry cluster with complex spicy-sweet flavor. More aromatic than black pepper. Traditional Okinawan spice experiencing renewed interest.
Traditional Use: Okinawa soba shops keep hihatsu on tables as seasoning. Adds warmth and depth without excessive heat. Believed to aid digestion and circulation.
The Role of Pork in Okinawan Cuisine
Okinawan saying: “Everything but the oink.” This reflects comprehensive use of every part of the pig, a practice rooted in Chinese influence and Buddhist gratitude for taking animal life.
Common Parts Used:
• Belly (rafute, champuru)
• Ribs (soki soba, spare rib soup)
• Trotters/feet (tebichi soba, braised tebichi)
• Ears (mimiga salad)
• Face meat (chiragaa, steamed and sliced thin)
• Blood (blood sausage)
• Intestines (nakamijiru soup)
This nose-to-tail eating developed from both practical necessity and philosophical belief in honoring the animal’s sacrifice. The extended cooking times required for tougher cuts also developed as fuel-efficient cooking method.
Okinawa has the world’s highest concentration of centenarians. While genetics and lifestyle play roles, traditional diet is considered crucial:
• Plant-based emphasis: Vegetables and sweet potatoes formed diet base historically
• Limited calories: Traditional saying “hara hachi bu” (eat until 80% full)
• Antioxidant-rich foods: Goya, turmeric, purple sweet potato
• Omega-3 fatty acids: Fresh fish and seaweed consumption
• Fermented foods: Tofu-yo (fermented tofu), miso, awamori
Modern Okinawan diet has become more Westernized, with corresponding decrease in longevity advantage among younger generations. Traditional foods are experiencing renewed interest as health benefits become better understood.
Food Tours & Cooking Classes
Immerse yourself deeper in Okinawan food culture through guided experiences. These activities provide cultural context, local knowledge, and hands-on learning that enhance appreciation for the cuisine.
Makishi Market Food Tour
Guided walk through Naha’s largest public market with local expert. Learn about ingredients, try samples from vendors, and enjoy lunch at market restaurant with items you selected.
What’s Included: Market tour, food samples, full lunch, cultural explanations, sometimes includes nearby shops or temples.
Best For: First-time visitors wanting introduction to Okinawan ingredients and food culture. Morning tours when market is most active.
Okinawan Home Cooking Class
Learn to prepare authentic dishes like goya champuru, Okinawa soba, or rafute. Classes usually cover 3-4 dishes. Eat what you cook. Some include market shopping portion.
Skills Learned: Knife techniques, stir-fry methods, broth preparation, sauce making, ingredient selection. Recipes provided to recreate at home.
Languages: English-language classes available but book in advance. Japanese-only classes cheaper but require cooking experience to follow along.
Awamori Distillery Tour
Visit traditional distilleries to learn about awamori production from rice selection through distillation and aging. Tours explain koji cultivation and clay pot aging unique to awamori.
Tastings: Sample multiple varieties including standard awamori and aged kusu. Learn proper drinking methods and food pairings.
Recommended Distilleries: Zuisen (Shuri), Helios (Nago, also makes rum), Sakiyama (traditional methods). Reservations often required.
Kokusai Street Food Walk
Evening walking tour along Naha’s main street and side alleys. Stop at 5-7 venues for small tastings. Includes izakaya, street stalls, dessert shops, and local bars.
Format: Small groups (maximum 8-10 people) for easier restaurant access. Guide provides cultural context and navigation assistance.
Advantage: Access hidden spots tourists rarely find alone. No need to choose restaurants or communicate in Japanese—guide handles everything.
Soba Noodle Making Workshop
Hands-on experience making Okinawa soba from scratch. Learn dough preparation, rolling techniques, and noodle cutting. Cook and eat your handmade noodles with traditional toppings.
Difficulty: Suitable for all ages and skill levels. Instructors guide each step. Physical activity involves kneading and rolling dough.
Take-Home: Some workshops provide dough recipe and tips for replicating at home. Photos of your noodle-making process.
Orion Beer Factory Tour
Visit Orion’s brewery in Nago for guided factory tour. Learn brewing process, see production lines, and taste fresh beer straight from the tank (ages 20+).
Tour Language: Primarily Japanese but English guides sometimes available. Self-guided portions have English signage.
Booking: Reserve online in advance, especially during busy seasons. Gift shop sells exclusive merchandise and fresh beer unavailable elsewhere.
Booking Food Experiences
Online Platforms: Sites like Viator, GetYourGuide, Airbnb Experiences, and Japan-specific platforms offer numerous Okinawan food tours and classes. Read recent reviews to assess quality and English proficiency.
Hotel Concierge: Many accommodations can arrange cooking classes or recommend local tours. This option provides recourse if issues arise since hotel maintains relationship with provider.
Direct Booking: Some experiences operated by restaurants or cultural centers accept direct booking via phone or email. May require Japanese language ability but often cheaper than platform bookings.
Advance Notice: Book 3-7 days ahead minimum, 2-3 weeks during peak seasons (July-August, October-November, Golden Week). Popular English-language experiences fill quickly.
Dining Tips & Etiquette
While Okinawa is more relaxed than mainland Japan, understanding basic dining etiquette enhances your experience and shows respect for local culture.
Do This
- Say “itadakimasu” before eating (I humbly receive)
- Say “gochisōsama deshita” after finishing (thank you for the meal)
- Slurp noodles—shows appreciation and cools hot noodles
- Lift small bowls to your mouth when eating
- Use chopstick holders between bites
- Pour drinks for others before yourself
- Pay at the register, not at table
Avoid This
- Stick chopsticks upright in rice (funeral ritual)
- Pass food chopstick-to-chopstick (funeral practice)
- Point at people with chopsticks
- Leave excessive food waste on plate
- Tip servers (not customary, can cause confusion)
- Talk loudly on phone in restaurants
- Eat while walking in shopping arcades
Ordering & Communication
Getting Attention: Raise hand to eye level and say “sumimasen” (excuse me). Many restaurants have call buttons at tables. Never snap fingers or wave aggressively.
Pointing at Menu: Perfectly acceptable if you can’t read Japanese. Point and say “kore kudasai” (this please). Most servers appreciate clarity over struggling with pronunciation.
Portion Sizes: Okinawan servings tend to be generous. Start with fewer dishes than you think you need. You can always order more—leaving food waste is worse than under-ordering.
Sharing: Common at izakaya but less so at soba shops or shokudo where individual meals are norm. Order your own dish at these establishments.
Special Requests: Simple requests (no onions, extra spicy) usually accommodated. Complex modifications harder to communicate and may be refused. Allergies should be communicated clearly with written notes if possible.
Dietary Restrictions & Allergies
Vegetarian/Vegan: Challenging in Okinawa. Most broths use pork or fish stock. Soy sauce often contains bonito. Pure vegetarian restaurants exist but are rare. Explain restrictions clearly, ideally with written Japanese explanation.
Gluten-Free: Extremely difficult. Soy sauce contains wheat, many broths use wheat, tempura is wheat-based. Rice dishes are options but cross-contamination common. Those with celiac should exercise extreme caution.
Halal/Kosher: Very limited options. Some hotels near US bases may accommodate. Bring written dietary restriction cards in Japanese. Consider self-catering from supermarkets with careful label reading.
Allergies: Communicate allergies seriously. Bring allergy cards in Japanese listing specific ingredients. Seafood, eggs, and pork dominate Okinawan cuisine, making avoidance challenging.
Useful Food Phrases
Kore wa nan desu ka? (これは何ですか？) – What is this?
Osusume wa nan desu ka? (おすすめは何ですか？) – What do you recommend?
Oishii desu! (美味しいです！) – This is delicious!
Okawari kudasai (おかわりください) – Another serving please (for rice/drinks)
O-kaikei kudasai (お会計ください) – Check please
Mizu kudasai (水ください) – Water please
Savor Okinawa’s Culinary Heritage
Okinawan cuisine offers far more than delicious food—it provides a window into the islands’ history, cultural fusion, and philosophy of life. From humble soba shops to refined Ryukyuan restaurants, every meal tells stories of trade routes, royal courts, wartime necessity, and modern innovation. The ingredients that sustained centenarians, the techniques passed through generations, and the warm hospitality accompanying every dish create a culinary experience found nowhere else in Japan. Whether you’re savoring the bitterness of goya, slurping fresh soba, or toasting with awamori, you’re participating in a living culinary tradition that honors both past and present.