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Mozuku (Seaweed)
Mozuku (Seaweed) Okinawa Local Ingredients The season of natural Mozuku is April to June. Try it in variety of dishes..Mozuku is a type of seaweed algae grown on other seaweed, and seaweed algae is called "Mo" in Japanese language. The way it's grown is expressed as "Mo ni tsuku". The word "ni tsuku" means "to grow (stick) on". Therefore...
Umi budo(Sea grape)
Umi budo(Sea grape) Okinawa Local Ingredients The gift for Okinawa from sea as a delicacy for a long time Shiny bright bubble proved its freshness.Umi budo (sea grape), is a local specialty seaweeds in Okinawa and is referred as green caviar. It is also known as "Caulerpa lentillifera" as the scientific name, which has a feature of shiny-gr...
Okinawa Wagyu
Okinawa Wagyu Okinawa Local Ingredients Enjoy the "Okinawa Wagyu", the pure beef born and raised on Okinawa."Wagyu" is different from domestic beef which can only be breed with Japanese native species. The Wagyu cattle that is born, raised, feeded in specific locations on Okinawa can become called "Okinawa Wagyu". The taste is excell...
Togan no shiru (winter melon soup)
Togan no shiru (winter melon soup) Okinawa Local specialty ”Togan” (winter melon) makes the soup mild.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...
Zebra pan (bread)
Zebra pan (bread) Okinawa Local specialty You will be addicted to the striped cream that has the moderate sweetness.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 pa...
Papaiya zuke (marinated papaya)
Papaiya zuke (marinated papaya) Okinawa Local specialty The great combination of crunchy Papaya, black sugar, and vinegar.The local product Papaya is not eaten only as fruit but here in Okinawa it is eaten as vegetable before it's ripe. Many people have a papaya tree in their front yards, and it is cooked with pork as "Papaya irichi (stir fried Papay...
Shima yasai (island vegetable)
Shima yasai (island vegetable) Okinawa Local specialty Island vegetables grown in the soil and sunray of the tropical island Have it's unique taste as Okinawa cuisine.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...
Yaeyama fish cake
Yaeyama fish cake Okinawa Local specialty Used in a great variety of dishes with rustic and rich taste, which has been supported by grace of the sea traditionally..This old traditional food is made with plenty of fresh whitefish such as Knobsnout parrotfish caught in the sea near Yaeyama. As the whole egg and salt from Ishigaki are used...
Suchika (salted pork)
Suchika (salted pork) Okinawa Local specialty As a side dish, try this salted pork which was a preserved food. !.This pork (block of pork belly) is salted for a preserved food during the non-refrigerator era. After boiling it to let the salt out, it is sliced and grilled or used in stir-fried dishes. Also it is a good side dish for sake.
Yagi jiru (goat soup)
Yagi jiru (goat soup) Okinawa Local specialty Smell of the goat meat makes you want to have it or not? Okinawa's famous "Yaji jiru".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 sm...
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