Okinawa Gourmet Guide http://en.okinawa2go.jp/ Okinawa2Go is a portal website that provides sightseeing information of resort island Okinawa in Japan. Please call our multilingual call center to ask any question about sightseeing information in Okinawa such as hotel, gourmet, shopping, event, tour, etc. en http://en.okinawa2go.jp/images/logo.gif Okinawa Gourmet Guide http://en.okinawa2go.jp/ Passion fruit http://en.okinawa2go.jp/u/gourmet/1g8p1vftx9n5sr 2012-01-05T11:24:13+09:00 Experience the tropical atmosphere with this fresh taste!
Perfect smell and sourness for summer mood
Passion fruit
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The "Passion fruit" from Okinawa, is blessed with lot of sun. Used in tropical juices and for cocktails, the rich and fresh smell of this fruit can enliven the mood of Tropical Island. 
Of course it is not only delighted smell but the fresh which you can enjoy by cutting the small round fruit in half and scooping it with a spoon, 
Sweetness with a little sour taste, and the distinctive mild flavor can be savored when the smooth skin becomes rough and not right after picked.
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Vegetable papaya http://en.okinawa2go.jp/u/gourmet/1g8p1vfuoksswp 2012-01-05T11:23:05+09:00 As a vegetable,
it can be used in many ways like a salad, boiled, stir-fries, etc!
Vegetable papaya
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In Okinawa, there is a tradition of eating unripe green papaya as a vegetable. Used in many various dishes such as fresh shredded salad, boiled until soften and eaten as soup, and cooked in stir-fried food like Chanpuru. Also because protease is contained, if you marinate with meat before cooking, it becomes softer.
Often said that it helps make more breast milk if you eat papaya, many people have it after delivery in Okinawa.
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Shima banana (Island banana) http://en.okinawa2go.jp/u/gourmet/1g8p1vfvzppyxs 2012-01-05T11:21:51+09:00 It is like a banana pudding! The rare fruit with rich sweetness.
Shima banana (Island banana)
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The size of "Shima banana" is a little larger than Monkey banana. Even it is small, but has a presence taste with rich sweetness like Banana pudding. Also because it has little acidity which do not disturb the sweetness, the flavor is surprisingly fresh and you can enjoy plain taste.
Shima banana is the rare fruit rarely found in mainland Japan. Please taste this Okinawan banana which has a slightly different flavor from ordinary banana when you visit Okinawa.
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Apple mango http://en.okinawa2go.jp/u/gourmet/1g8p1vf3jtem27 2012-01-05T11:19:09+09:00 Richness, sweetness, and clean finish!
Golden fruits give a tremendous boost to the tropical mood.
Apple mango
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"Apple mango" is named after its look like an apple with red and green color. If you put a knife, the juicy and golden fresh will appear from inside and the feature of the softness enables you to cut in with a spoon so easily.
Its flavor is rich sweetness but not too greasy. Rich in vitamins and dietary fiber and has been one of the fruits that are keeping attention for beauty effect and health in recent years.
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Nago Suba http://en.okinawa2go.jp/u/gourmet/1g8p1vfig4vjhh 2012-01-05T11:15:00+09:00 "Suba" means noodle in Okinawan dialect.
The unique noodle and bland soup are its features.
Nago Suba
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"Okinawa soba" is Okinawan leading noodle dish. Particularly those provided at Nago is called "Nago suba" or "Nago soba". Locals call it just "Suba". Now, nationwide well-known "Soki soba" was born from Nago city. Unclouded and bland soup and handmade flat noodle are used. Usually, standard Okinawan three cuisine’s toppings like a stewed pork belly, soki (pork rib), fish cake, are on it and chewy but crisp noodle has an addictive taste. In the city, there is the street, named "Suba road (Suba kaido)" which lined with specialty restaurants. 
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Pineapple snack http://en.okinawa2go.jp/u/gourmet/1g8p1vfs22vi62 2012-01-05T11:15:00+09:00 Plenty of sweetness! Pineapples which can be tore with hands like snacks
Pineapple snack
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A small pineapple, "Pineapple snack" can be eaten by tearing with hands like a snack after the bottom is cut. Juicy enough to moisten your throat and soft enough to eat its core are its features and because it has stronger sweetness and less acidity than usual pineapple has, people who does not like pineapple's acidic flavor can eat.
It is said that pineapple snack with a large jowl is sweet and delicious, so keep it in mind when you chose.
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Aguni salt http://en.okinawa2go.jp/u/gourmet/1g8p1vfufjg53i 2012-01-05T11:13:52+09:00 The finest sea salt, comes from the clear "chura umi (beautiful ocean)" Okinawa, is produced carefully
Aguni salt
"Aguni salt" produced from very transparent ocean around Aguni island where remote from Okinawa island. The skilled craftsmen do perfect job, boiling the sevenfold naturally-enriched sea water over the wood fire for fifteen hours, while stirring constantly.
Aguni salt, which is completely free from additives and produced by nature, is popular for subtle sweetness with just a trace of the lovely bitterness. Enjoy the ocean’s bounty itself. Recommended going with simple food such as the salt "Musubi (rice ball)" at first, and compare the difference.
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Flour of Iejima (Ie Island) http://en.okinawa2go.jp/u/gourmet/1g8p1vf78evgn4 2012-01-05T11:13:02+09:00 The scentful wheat made in the south island where the coal coral soil is
Flour of Iejima (Ie Island)
It is said that the soil of Iejima in Okinawa is the best for the growth of wheat, because it is neutral and have good drainage made from coal coral that is not solidified even dried after rain.
From long time ago, they have planted indigenous wheat which is used mostly as Tempura flour in private for avoiding linked failure of Iejima's dominant crops like sugarcanes and tobaccos. 
Currently the wheat is reviewed as for industry, not only as for private and produced and sold in varieties for breads, not only an indigenous species.
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Okinawan radish http://en.okinawa2go.jp/u/gourmet/1g8p1vfe9kk5jb 2012-01-05T11:11:00+09:00 Okinawan radish, stocky and round,
is an ideal ingredient for stews such as Oden!
Okinawan radish
Round and squat shape makes Okinawan radish distinctive. It is said that the radish which has smooth skin and makes tapping sound is a good one. Has fine texture, can be easily cooked, and because it does not get mushy, an ideal ingredient for Oden (.Japanese hot pot).
Can be preserved for a while and does not get rotten even left out in the field, thus enables to pick only you need. In Okinawa, it is served as vinegar dish in Lunar New Year, also recommended as pickles or broiled.
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Onupuni-nusuru http://en.okinawa2go.jp/u/gourmet/1g8p1vfv6k7nag 2012-01-05T11:10:55+09:00 Seasonal soup dish of pork bone simmered thoroughly 
Onupuni-nusuru
"Onupuni-nusuru" refers to the boiled soup of pork feet and ribs. In Okinawa, it is made at juncture from February to March after New Years and after finishing rice planting or sugar processing. The recipe is very simple, firstly soak in the salted pork feet and ribs in water to get the salt out and boil them. When the soup is ready, add vegetables and seaweed, boil thoroughly. The perfect, mild and salty taste comes out while boiling the pork bones even after salt is rinsed.
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Pork soup http://en.okinawa2go.jp/u/gourmet/1g8p1vfyno6t63 2012-01-05T11:10:01+09:00 Have the pork with the simple tasted soup, "Butaniku no oshiru (pork soup)"
Pork soup
Okinawa local dish "Butaniku no oshiru (pork soup)", is made from boiled pork dashi (class of soup and cooking stock), Japanese radish, carrot, sea weed, and seasoned with salt. Savor the simple taste soup with pork and vegetables.
There are soups such as "Butano nakamijiru (pork gut soup)" and "Soki jiru (spare rib soup)", as you can see in Okinawa food culture, pork is an essential part. The flavor varies in each region and sometimes katsuo (bonito) dash is used instead of salt, thus taste and ingredients have wide range.
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Chicken shinzu (chicken soup with vegetables) http://en.okinawa2go.jp/u/gourmet/1g8p1vftgj72fr 2012-01-05T11:09:11+09:00 Plain taste chicken soup simply finished with salt
Chicken shinzu (chicken soup with vegetables)
"Toriniku no shinzu (chicken shinzu)" is the traditional Okinawa local dish. "Shinzu”" means the dashi (class of soup and cooking stock), although sometimes the whole chicken soup is called "Shinzu". 
"Toriniku no shinzu" is made from dashi taken from chicken, Japanese radish, carrot, sea weed are boiled together, and in the end salt is added. The simple salt taste adds a rich flavor to the chicken dashi.
Often ingredients at home are used. "Toriniku no shinzu" changes its flavor by houses and restaurants.
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Taste the hearty Okinawa chili oil http://en.okinawa2go.jp/u/gourmet/1g8p1vfgu3ygs8 2012-01-05T11:08:18+09:00 Each bite enriches the taste more and more The hearty Okinawa chili oil
Taste the hearty Okinawa chili oil
Taste the texture of the ingredients, it is the "eating" chili oil. One of the popular souvenir, and ranked in the top sales at Naha Airport. You can savor the unique Okinawa vegetable such as island leek, and island red pepper. Island red pepper is the main spicy taste, but the island leek which has great smell, texture, and the sharp taste finishes up the chili oil. The scent of fried garlic and onions are savory, the secret ingredient beef essence enriches the taste. Have a taste with a beer!
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Okinawa oden (hot pot) http://en.okinawa2go.jp/u/gourmet/1g8p1vf5mcehrp 2012-01-05T11:06:38+09:00 It is not just the ordinary Oden Unexpected ingredient will surely surprise you
Okinawa oden (hot pot)
There are Odens (vegetables, fish dumplings, and other ingredients are stewing in a thin soy soup, and served hot) in Okinawa, too. Sold in convenience store around Okinawa, and special stores are available. You will understand why it is called the Okinawa oden. The main dish for the "Okinawa oden" is the tebichi (pig feet). Enjoy the tender boiled tebichi. Soup is made from soki bone (pork rib) and finished up with salt only. Sausage is the must-have ingredient, green vegetables such as bok-choy (Chinese vegetable), lettuce, and mustard green once immersed in Oden soup are added. American mustard is add together to give a spicy taste. The condensed soup made from pork is served as Okinawa soba, and now the product "Oden soba" is out in the stores.
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Soki bone (pork rib) http://en.okinawa2go.jp/u/gourmet/1g8p1vfbc2yayo 2012-01-05T11:05:47+09:00 Soki bone is one of the significant ingredients of Okinawa food.
Have it simmered or as a soup.
There are various ways to enjoy it!
Soki bone (pork rib)
Soki bone means the rib (meat including part of a rib). Originally, soki means the colander in Okinawa language. Because the shape of the rib looks like it, the rib is called soki. The most popular recipe is the simmered pork. Soki bone is simmered until the meat is tender, and even chopsticks go through the bone. The taste is marvelous and you can have your own flavor, too. The "Soki bone soup" which is seasoned by Japanese radish, sea weed, and bonito bouillon powder is one of the recipes loved by the locals.
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Yagi jiru (goat soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vfh2vjasw 2012-01-05T11:04:18+09:00 Smell of the goat meat makes you want to have it or not? Okinawa's famous "Yaji jiru"
Yagi jiru (goat soup)
Goat meat and vegetables are boiled in this Okinawan local dish. Because of the strong scent, even some of the locals do not eat it. Boiled with ginger or mugwort (called fuchiba in Okinawa) to take away the smell. The best superior tonic, and known as medicine, but depending on the physical constitution, the side affection of fainting or nose bleeding might occur. For those who love it, the smell just can't stop them to have it. They even claim that "Yaji jiru" is the best food in the world. If you have chance, please try some.
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Zebra pan (bread) http://en.okinawa2go.jp/u/gourmet/1g8p1vfzozgxmt 2012-01-05T11:03:26+09:00 You will be addicted to the striped cream that has the  moderate sweetness
Zebra pan (bread)
The popular bread even sold at convenience store in Okinawa which peanut butter is filled inside the soft sponge bread made from black sugar flour cream. Because from the side it looks like a zebra, it is called "Zebra pan (bread)".
The company Okiko co., Ltd which produces Zebra Pan is famous in Okinawa because of the naming has originality such as "Men's melon" and "The super black melon".
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Nakijin Agu- http://en.okinawa2go.jp/u/gourmet/1g8p1vfmfjoijm 2012-01-05T11:02:17+09:00 The genuine Agu- pork that  crossed only pigs from the island
Nakijin Agu-
The genuine Agu- pork called "Nakijin Agu-" is the pig which is crossed with the one backcrossed successfully to be called "Agu-" and the other called "Ayo-" which came from foreign country during the 18th century eventually inhabited in the island.
This "Nakijin Agu-" pork is raised in a distinctive way such as feeding dirt with lot of minerals and let it playing with dirt that makes it tasty and mild. The fat is so sweet and because of the low melting point, it has low fat and low cholesterol compared to regular pork.
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Handama http://en.okinawa2go.jp/u/gourmet/1g8p1vfw7de2gx 2012-01-05T11:01:11+09:00 The colorful Handama has been drawing attention as a nutrient-rich and healthy ingredient
Handama
The leafy vegetable with the color of dark green outside and reddish purple the other side is grown mainly in Okinawa or southern part of Kyushu. The family of chrysanthemum "Handama" has plain and fresh tasted with stickiness as same as okra or natto. It has been regarded as the medicinal plant, and common folk remedy for a blood or to confer immortality. It can be cooked as stir-fry, deep fried as tempura, fresh salad, or anything to make the dish colorful. Many hotels on Okinawa serve "Handama" as one of distinctive ingredients of Okinawa and attracts favorable comment from tourists.
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Banana http://en.okinawa2go.jp/u/gourmet/1g8p1vftw93pun 2012-01-05T10:55:00+09:00 Domestic banana highly valued in the prefecture has different taste and flavor from imported banana
Banana
Over 90% of bananas in Japan rely on imports and domestic bananas grown only in Okinawa and Kyushu are valuable. In Okinawa, several types of bananas are produced such as bananas originated of Ogasawara, edible banana, cooking bananas, and Israel banana. Taste and flavor are vary in different varieties and its shorter length and thicker body than usual banana's. This banana is very rare because of few farmers and can not be seen easily in the prefecture. You can enjoy rich sweetness. Do not hesitate to try it out when you find it.
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Dragon fruit http://en.okinawa2go.jp/u/gourmet/1g8p1vf8h5vkhz 2012-01-05T10:54:00+09:00 A beauty fruit, rich minerals and vitamins also effects on constipation
Dragon fruit
Dragon fruit also called Pitaya is cactus family and named from Chinese name fire dragon fruit. Even it has being often seen in Japan mainland in recent years, the producer in Japan is still few and it is a rare fruit grown primarily in Okinawa. It has a unique appearance of red round fruit with thick umbonal green leaves. There is also a yellow fruit, white or red flesh, and both species have black seeds such as if it is sprinkled with sesame. The tick leave is eaten without cut. Its juicy and lush flesh has slightly sweet and plain taste. Because ripe dragon fruit is hardly seen, you can only have it here in tropical style.
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Kuwansou (ditch daylily) http://en.okinawa2go.jp/u/gourmet/1g8p1vfba9yfpr 2012-01-05T10:53:00+09:00 "Ditch Daylily" became deeply ingrained in Okinawa with folk therapy
Kuwansou (ditch daylily)
"Ditch Lily" is kind of sensitive plant, seen in the southwestern district of Japan including Okinawa. In Okinawa region, as a folk remedy, it is said that if you eat Ditch Lily you can sleep well. So it was planted in the garden of a house and eaten at night when you cannot sleep from your daily tiredness. It is loved since ancient times by people
Ditch Lily has wide variety of recipes such as boiled flowers and stems, cooked as an ingredient, also drew in a tea like herbs tea. It is an ingredient which can be enjoyed in many ways.

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Urizun mame (winged bean) http://en.okinawa2go.jp/u/gourmet/1g8p1vfpmzat3k 2012-01-05T10:52:00+09:00 The cut cross section is fun to watch,
Okinawa’s “Urizun mame (winged bean)”
Urizun mame (winged bean)
If you cut the surface of the section, the “Urizun mame (winged bean) form a square shape (looks like human body shape). “Urizun” is an Okinawa word that indicates the season in April which all the new green leaves sprouts. It is said to be named after the light green color of “Urizun mame” similar to the color of fresh green season.
“Urizun mame” was recommended by Ministry of Agriculture to Okinawa in 1980s to fill in the shortage of summer vegetables, since than it is seen around fences and kitchen gardens. Tastes like bitter green beans and usually used in dishes after cooked. It is blended in miso soup, salad, or ingredients for stir-fries.
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Aloe Vera http://en.okinawa2go.jp/u/gourmet/1g8p1vfwdc9kb8 2011-12-08T15:17:18+09:00 King of aloe, the healthy “Aloe Vera”
Aloe Vera
The Okinawa Miyako Island’s specialty product “Aloe Vera” is one of aloe plant, and famous for its medical effect. Compared to other aloes, the feature of thick leaves make it easy to use for cooking popular aloe dishes such as soup, salad, and drinks. It is also served in stir-fries, sushi, yogurt, and sashimi. The taste is simple and the skimmed aloe has very little aroma and flavor. The delicious flavor is very adaptable any recipe is available with it.
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Buta shabu (slices of pork boiled in hot soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vfdw2ap3v 2011-12-08T15:16:33+09:00 Profound world of Buta shabu (slice of pork in hot soup) Not blind tasting sake but blind tasting pork might be fun
Buta shabu (slices of pork boiled in hot soup)
The custom of eating all body parts of the pig enables to have variety of pork dishes in Okinawa. “Buta shabu (slices of pork boiled in hot soup)” is a popular plate among the locals and travelers that provides tasty pork in a reasonable price. Agu pork (traditional breed Okinawa pig) is the famous brand pork, although because there are certain standards of pork, many other breeds are reared. Starting from Churaumiton, Benibuta, Kotobukiton, Yanbaruton, Choujyubuta, and other brands are served as shabu shabu. To savor the rich taste of Okinawa pork, soup stock is used and not ponzu sauce or sesame sauce. Enjoy the different kind pork around Okinawa.
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Hiraya-chi- http://en.okinawa2go.jp/u/gourmet/1g8p1vfmu6f6vg 2011-12-08T15:15:46+09:00 Okinawan well-known emergency food called "Hiraya-chi-"
Hiraya-chi-
Mix flour with water and chive, green onion, and tuna altogether, fry thin on a pan and roll it then paste sauce to eat. It is popular snack because it is easy to cook even there are not many ingredients at home during the typhoon hit and cannot go out for grocery shopping long time ago. Therefore, there is regions that has a custom of eating "Hiraya-chi-" when the typhoon hit to Okinawa still now.
By the way, the name "Hiraya-chi-"comes from what people say "hirayaki" which means flatly fried in Okinawan dialect 
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Jimami (peanut tofu) http://en.okinawa2go.jp/u/gourmet/1g8p1vff3njabd 2011-12-08T15:14:54+09:00 Reasonable and delicious taste, “Jimami”
Jimami (peanut tofu)
"Jimami" means "beans that grown in the ground", which means peanut. It is the special local product of Ie Island. From the old days in the homes of Ie Island, the canned “Jimami” were always set and eaten for appetizers, a processed food of peanut butter, sweet natto (fermented soybeans), and tofu. These days, Jimami tofu is not just popular in Okinawa, but among Japan as healthy food, and loved by many young females.
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Shimaninjinn no kinpira (stir fried burdock and island carrot) http://en.okinawa2go.jp/u/gourmet/1g8p1vf6zh6ae9 2011-12-08T15:14:10+09:00 Burdock and nutrient Okinawa island carrot stir fried
Shimaninjinn no kinpira (stir fried burdock and island carrot)
Cut the Okinawa born “Island carrot (type of yellow carrot grown in Okinawa)” into thin strips, add soy sauce sweet cooking rice wine, and white sesame to make a plate similar to Kinpira (stir fried burdock and carrot). Because the island carrot contains lots of vitamin A, used in healthy foods, and easily to attain, this dish is made by many homes in Okinawa. Other ingredients rather than “Island carrots”, the burdock roots are major. Although, the carrots (not Island carrots) are also cooked together, so you can enjoy the two different tastes and flavor.
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Papaiya irichi (stir fried papaya) http://en.okinawa2go.jp/u/gourmet/1g8p1vfj93pezs 2011-12-08T15:13:25+09:00 The crunchy taste and sweetness of stir fried papaya, “Papaiya irichi”
Papaiya irichi (stir fried papaya)
Cut the unripe papaya into thin strips (or use the grater to slice in strips), add pork, carrots and other ingredients, and stir fry. Use soy sauce, sugar, and sweet cooking rice wine for seasoning to make “Papaiya irichi”. A famous dish from old times in Okinawa, the texture like Kiriboshi daikon (dried radish strips) and the sweetness of papaya is a great match. Sometimes pork is replaced with tuna for snacks with alcohol. The most popular papaya dish, please have a taste when you visit Okinawa.
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Moi (seaweed) http://en.okinawa2go.jp/u/gourmet/1g8p1vfbf39x8m 2011-12-08T15:11:54+09:00 Enjoy the texture of the legendary seaweeds "Moi", The Okinawan delicacy
Moi (seaweed)
"Moi" is "Ibaranori" which is one of the delicacy that is the legendary seaweed even in Okinawa. It has crunchy texture like Wakame stem and often used in chopped fish and salad with Tuna and vegetables.
Also Moi tofu is another typical recipe. Moi Tofu uses the feature of Moi which it melts when heated and frozen when it is cooled. Cooled Moi tofu is perfect for hot summer days in Okinawa. Its flavor is very appetizing and the fresh taste beats the summer heat.
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Mozuku soup (edible seaweed) http://en.okinawa2go.jp/u/gourmet/1g8p1vfugw74py 2011-12-08T15:11:03+09:00 Smooth, refreshing and nutritious "Mozuku soup (edible seaweed)"
Mozuku soup (edible seaweed)
Local dish cooked by Okinawa mozuku (edible seaweed) that is thicker and fresh than the usual ones. Easy cooking process of putting salt and soy sauce in bonito broth soup with raw Okinawa mozuku. Mozuku's smooth and chewy texture goes great with bonito broth soup making it easier to eat for summer days with less appetite. Ingredients such as island tofu and mitsuba (Japanese honewort) which does not interrupt the texture of mozuku are sometimes added.
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“Pengin Shokudo no Ishigaki rayu” (Ishigaki chili oil by Pengin restaurant) http://en.okinawa2go.jp/u/gourmet/1g8p1vf5m42ecx 2011-12-08T15:10:11+09:00 Unobtainable phantom taste You will get addicted to its spicy flavor
“Pengin Shokudo no Ishigaki rayu” (Ishigaki chili oil by Pengin restaurant)
The finest quality “Rayu”(chili oil) made from Okinawan ingredients, produced by a restaurant in Ishigaki islands. Since it is mixed with Okinawan pepper, turmeric, salt and black sugar with high mineral, bipachi (island pepper), black bean paste, and sansho (Japanese pepper), it is called “Shima kosho”(Okinawan pepper).
Surprisingly it tastes smooth, nutritiously rich, and flavorful. Once taste it, unable to forget the intricate rich flavor. Due to its deliciousness, the chili oil became popular by word of mouth. Because it is handmade with loving care, they cannot keep up with its order. Not only hard to get in Okinawa but also it is filled up in advance of shopping online next several months. If you see it at any store, better buy it.
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Papaya http://en.okinawa2go.jp/u/gourmet/1g8p1vfnhguhfm 2011-12-08T15:09:22+09:00 An outstanding cooking ingredient green "Papaya" 
Papaya
Papaya is famous for a large fruit, however fresh green unripe Papaya, as a vegetable, is known better for cooking in Okinawa.  The shredded green unripe Papaya use in a salad, it brings you crisp texture and subtle fruity sweetness. Also it is popular for the simmered dish. After simmering Papaya chunks, its taste become more gourmet like daikon (Japanese radish) or togan (winter melon). Since the green papaya is rich in an enzyme which is useful in tenderizing meat, it is often cooked stir-fry.
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Agu (Okinawa pork) http://en.okinawa2go.jp/u/gourmet/1g8p1vft9sgve6 2011-12-08T15:08:37+09:00 Pork is an essential ingredient in Okinawa, and Agu pork (Okinawa pork) is the most popular
Agu (Okinawa pork)
This pork is Okinawan traditional breed which has black hair like a wild boar and it's famous for tender sweet and delicious meat. There are so many unclear point of the origin of "Agu (Okinawa pork)" but it is told that "Agu (Okinawa pork)" was brought from China in 14th century (Min era) and kept as an island pork since then.
Because of the World War 2, the number of the pork dramatically decreased and thought it has extinct but it was cultured with the small numbers of the pork that were found after the war. Although, long time inbreeding is causing a stabilization of rut and also cause lower production . Because of the problems of breeding, it is called phantom pig even now.
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Chingensai (pak choy) http://en.okinawa2go.jp/u/gourmet/1g8p1vf4nfd94o 2011-12-08T15:07:47+09:00 Slender shape "Chingensai (pak choy)" is suited for hot climate of Okinawa
Chingensai (pak choy)
"Chingensai (pak choy)", family of brassica originally from China, is cultivated from Okinawa to Hokkaido all over Japan. The stalk part is usually thick and rolls up, yet Okinawan "Chingensai (pak choy)" stalk is too slender to roll up. It beats summer heat, thus cultivated throughout a year, and has green with green leaf. Also, since it has soft leaf and stalk, it is easier than ordinary one to cook for Chinese cuisine, even stewed dish or pickle. Enjoy the crisp texture and moist taste.
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Karashina (mustard green) http://en.okinawa2go.jp/u/gourmet/1g8p1vfie4or4x 2011-12-08T15:06:58+09:00 Marinated "Karashina (mustard green)" is the Okinawa style Simple flavor with high nutrition
Karashina (mustard green)
"Karashina (mustard green)", also known as "Shimana (island vegetable)" in Okinawa, is one of the most common traditional vegetable in Okinawa. "Karashina", literally means mustard plant in Japanese, has its own spiciness. Japanese mustard is made from crushed seeds of "Karashina". In Okinawa, it is marinated with salt to make its taste milder. Marinated "Karashina" is called "Chikina" with stronger smell with rich flavor. It is a local common dish stir-fried with tuna or spam. "Chikina chanpuru" which is the cooked island tofu and "Chikina" would fit perfect with alcohol, and also the popular Okinawan cuisine for tourists. 
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Agu pork shabu shabu (Japanese hot pot) http://en.okinawa2go.jp/u/gourmet/1g8p1vfhzfz57e 2011-12-08T15:06:08+09:00 Enjoy the treasure of Okinawa which is the agu pork without missing anything out of it!
Agu pork shabu shabu (Japanese hot pot)
This is a cuisine that paper thin-sliced sweet fatty agu pork which is surprisingly soft to boil for only a few seconds and dip into ponzu sauce (citrus based sauce) or soy sauce. The native breed agu pork, with a low melting point, is soft marbled meat melts the fat by dipping only a few seconds into the boiling stock and you can enjoy the sweetness of the meat. The left over stock can be used as porridge or as a soup of Udon (noodles made of wheat flour) as well. Thus, if you want to enjoy agu pork completely, shabu shabu is the best way.
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Nabera unbushi (pork and sponge cucumber stewed in miso) http://en.okinawa2go.jp/u/gourmet/1g8p1vffokn2cb 2011-12-08T15:05:04+09:00 Popular cuisine during summer time in Okinawa Best match dish of henchman (sponge cucumber) and miso
Nabera unbushi (pork and sponge cucumber stewed in miso)
One of the Okinawan representative vegetable during summer time is "Nabera"(sponge cucumber). It is easy to grow in home gardens, so the view of sponge cucumber cultivated in town spreads out in summer. "Nabera unbushi" is the essential plate in Okinawa which nabera (sponge cucumber) is simmered with pork and miso paste. "Unbushi" means that many ingredients are simmered with miso. You can enjoy both textures of nabera's softness and the juicy pork. Spam or tuna can be substituted for pork, and tofu from the island can be added as well. The sweet taste of miso paste goes really good with rice. It’s the standard summer plate in the homes of Okinawa.
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Tebichi soup (boiled pig feet) http://en.okinawa2go.jp/u/gourmet/1g8p1vft6s4str 2011-12-08T15:04:12+09:00 Okinawan unique miso soup Tasty Tebichi soup which Tebichi's bone and all is boiled thoroughly
Tebichi soup (boiled pig feet)
Tebichi means pork feet. Back in the day, Okinawa suffered from food shortage which the food culture of not wasting any ingredient take root, so the dishes of pork offal and feet are still eaten. Tebichi soup is one of the major dishes using Tebichi. It is seasoned with miso after simmered together with konbu (tangles) and tougan (winter melons). The Awamori and ginger take away the smell of Tebichi and the unique soft texture spreads in your mouth with bonito soup. Pork feet that are rich in gelatin are lumps of collagen. It has a great effect to the skin. Also the retort is sold in supermarkets in Okinawa.
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Asa (sea lettuce) http://en.okinawa2go.jp/u/gourmet/1g8p1vf7y5ar86 2011-12-08T13:29:23+09:00 Bright green nutritious sea lettuce has supported Okinawan people's health
Asa (sea lettuce)
Processed as laver (edible seaweed) for dried seasoning powder, green seaweed "Aosa" grow around rocks and are called "Asa" in Okinawa language. Distinctive rich flavor makes you feel like tasting the sea of Okinawa. It is one of the essential ingredient of Okinawa homes and used in various dishes for its beautiful vivid color. "Asa" is cooked in a soup called "Asa-jiru" or tempura (deep fried fish and vegetables), or simply sprinkled over natto (fermented soybeans) and noodles (noodles made of wheat flour). Schools love them for its high nutrition and are popular as healthy food. From winter to spring, raw "Asa" is sold at store and dried sea lettuce is sold as a standard item throughout a year.
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Togan no shiru (winter melon soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vfdjno2k9 2011-12-08T13:28:29+09:00 ”Togan” (winter melon) makes the soup mild
Togan no shiru (winter melon soup)
The tasty local Okinawan soup that "Togan (winter melon)" is sank gently in the soup. A plate which Togan, pork, chicken bone, and vegetables are stewed together, and the mild taste of soft Togan which soaked up juice from other ingredients serves you a sophisticated flavor. You can enjoy different taste by putting soup stock or other ingredients to savor fresh flavor every time. Since Togan can be preserved in a cool dark place for a couple months, you can cook anytime adding the other seasonal vegetable with it.  
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Shima yasai (island vegetable) http://en.okinawa2go.jp/u/gourmet/1g8p1vftfbboea 2011-12-08T13:27:38+09:00 Island vegetables grown in the soil and sunray of the tropical island Have it's unique taste as Okinawa cuisine
Shima yasai (island vegetable)
Okinawa had cultivated its own food culture. “Shima yasai”(Okinawan vegetable) is one of the main part of it. The original meaning of Okinawan vegetable indicated only the native-grown, although these days all vegetables harvested in Okinawa are called “Shima yasai”. Many varieties such as “Nabera” known as Hechima (luffa) and “Unjyana” known as Nigana (bitter herb) are rare vegetables in mainland Japan. However, there are famous ones such as “Goya (bitter melon)”. Because the vegetables are strong to the sun, it contains lots of vitamin and high nutrition with rich taste. It is also attracting attention for “longevity”, too.
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Soki jiru (sparerib soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vf2zei9uh 2011-12-08T13:26:45+09:00 Vital ingredient for Okinawa food Loved by all generations
Soki jiru (sparerib soup)
Pork is the essential ingredient in Okinawa. “Soki” is the ribs of the pig, and the sparerib is called the “Sokibone (buni)”. Also known as “Sparerib”, it is the far most important ingredient in Okinawa. Famous sparerib dish is the simmered sparerib seasoned with soy sauce, awamori (Okinawa alcohol), and black sugar which makes it sweet and sour, it is eaten among houses in Okinawa. By boiling it thoroughly, the extra fat is chipped away and makes it a simple flavor. The soft meat melts in your mouth, and enables to eat the gristle, too. Used in “Soki soba”, and has a great beauty effect.
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Asa jiru (sea lettuce soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vfirtjygp 2011-12-08T13:25:56+09:00 An extra accent for rich Okinawa cuisines Have the simple and tasteful Asa jiru (sea lettuce soup)
Asa jiru (sea lettuce soup)
In Okinawa “Aosa” is called “Asa” that grows on rocks as green  seaweed, which also has a name of "Aosanori". Its official name is “Hitoegusa”. “Asa jiru (sea lettuce soup)” is a plain flavor soup seasoned with soy sauce and salt. Usually, tofu is added or cooked as miso soup. Because most of Okinawa plates have strong-tasting, this is a rare dish. One of Okinawa’s home cooked meal which is the must-have plate for set menus and home dishes. Have a sip and the rich smell of ocean spreads in your mouth and makes you feel like tasting the sea of Okinawa. Savor the simple but rich flavor. Contain high vitamin, mineral, and fiber. Recommend menu for breakfast in Okinawa.
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Nakami no suimono (pork intestines soup) http://en.okinawa2go.jp/u/gourmet/1g8p1vf6ipy8e9 2011-12-08T13:24:58+09:00 Pork intestines soup Despite the name, it is the first-class dish for ceremonies 
Nakami no suimono (pork intestines soup)
“Nakami no suimono (pig intestines soup) is a traditional cuisine which is called “Nakaminuushi-mun” in Okinawa language or “Nakamijiru”.  Nakami stands for pig intestines. Boiled pig gastro and intestine with bonito soup are seasoned with soy sauce and salt. Back in the days, removing the smell took time and effort, but today the preparation is all done and placed in stores. Set aside in beautiful bowls and served as good fortune in celebration and new years. Put ginger or green onion to add a little of spicy taste to the plain flavored soup. Cut the “Nakami” cut into thin rectangles to enjoy the unique texture. Also, it can be a topping for Okinawa soba to make “Nakami soba”.
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Island Yellow Carrot http://en.okinawa2go.jp/u/gourmet/1g8p1vfwxenn79 2011-12-08T13:23:59+09:00 Children loves the sweet "Island Yellow Carrot"
Island Yellow Carrot
The heat-tolerant carrot that is only grown in Okinawa, grows thin and about 30cm to 40cm long. It is sweeter than the standard carrot and the yellowish color gives extra color to the dish. The sweetness and the color are the reasons why the Island Yellow Carrot is used frequently as an ingredient of stir-fry and simmered cuisine.
The season for Yellow Island Carrot is from November to the beginning of March, thus people living in Okinawa knows the winter is coming by seeing it at the market, in the same way, they know the spring is coming because they don't see it anymore.
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Island Pumpkin http://en.okinawa2go.jp/u/gourmet/1g8p1vffdkao96 2011-12-08T13:23:11+09:00 The pumpkin which is an  essential, and also all-round ingredient to Okinawan food culture
Island Pumpkin
Many people grow "Island Pumpkin" in home garden on Okinawa. It's called as "Chinkwa-" or "Nankwa-" in Okinawan dialect. The striated pumpkin like the one you see in everywhere, is called "Chinkwa-", on the other hand the one has a smooth skin is called "Nankwa-".
Although the pumpkin from the island is more watery and has a plain taste, it would change to resilient by been dried. It is all-round ingredient without having difficulty of thinking how to use, the excellent vegetable in Okinawa. 
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Taimo (taro) http://en.okinawa2go.jp/u/gourmet/1g8p1vfgcu59tj 2011-12-08T13:21:58+09:00 Okinawan local ingredient Taimo (taros) is rich in nutrition and cooked for desserts
Taimo (taro)
Taimo is a kind of taros grown in Okinawa, and it is used for the celebration when the time of Ryukyu Kingdom era because the aspect of how it increases the number, one after another in flooded fields conjures image of fertility. Taimo is an excellent emergency food that it's not only relatively-harmless by rats because it grows in the water flooded field, and also rarely gets damage by the typhoon.
Since Taimo is stickier than taros, they used to make Mochi (sticky rice cake) and it is used as an ingredient for sweets after smashed like sweet potatoes still now. It is popular among females because Taimo has calcium, iron, and a lot of fiver.
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Tougan (Okinawa winter melon) http://en.okinawa2go.jp/u/gourmet/1g8p1vfhrengeg 2011-12-08T13:21:10+09:00 Other ingredients accentuate the taste of "Winter melon", the queen of cucurbit
Tougan (Okinawa winter melon)
30cm width and 50cm long, cucurbit vegetable. Its taste is simple but soaks up other flavor and changes to an elegant flavor, often used in soups such as Miso soup and Ankake (thick sause) or Aemono (vegetables and fish in various dressings).
Even though its name is "Winter Melon", this summer vegetable is picked from July to August. The name came from an origin that it can be preserved until winter if placed in a cool dark room. Because of the easy way of preservation, spread widely among Okinawa and came in handy.
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Mo-i (Chinese yellow cucumber) http://en.okinawa2go.jp/u/gourmet/1g8p1vfor7jrk9 2011-12-08T13:20:16+09:00 The queen of cucurbit, have it raw or cooked
Mo-i (Chinese yellow cucumber)
The Okinawan traditional summer vegetable and an ingredient from family of cucurbit. From its dry peel like shark skin, the clear white fresh fruit inside is unimaginable. The taste is similar to cucumber, but more simple and easy to eat for less peculiar smell of cucurbit. Recipes such as, Aemono (vegetables and fish in various dressings) that is thinly sliced and mixed with Tuna or often used as ingredients for Nimono (boiled dish) because it does not fall apart while cooking.
This Chinese yellow cucumber beats the hot summer day for its thick skin. Very useful vegetables in warm regions like Okinawa.
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