Uniquely Okinawan

Okinawan Soba is a traditional noodle dish from Okinawa, Japan.
Unlike regular Japanese soba made from buckwheat, Okinawan soba uses thick wheat noodles, similar to udon,
served in a clear broth made from pork, bonito fish, or sometimes chicken.
It is often topped with braised pork belly, green onions, pickled ginger, and sometimes fish cake.
You can find it at local soba resturants called Soba-Ya throughout Okinawa, especially in the islands captial called Naha

Okinawan taco rice is a popular fusion dish that combines Tex-Mex flavors with Japanese rice.
It features seasoned ground beef served over a bed of white rice, topped with lettuce, cheese, tomato, and sometimes salsa or mayonnaise.
It was invented near U.S. military bases in Okinawa in the 1980s and quickly became a local favorite.
You can find taco rice at cafés, local diners, food stalls, convenience stores, and restaurants across Okinawa,
especially in places like Naha, American Village in Chatan, and around military base areas.
Some shops even offer creative versions with eggs, spicy sauce, or seafood.

Goya champuru is a traditional Okinawan stir-fry dish made with bitter melon, tofu, egg, and usually pork or Spam.
The word "champuru" means "mixed," reflecting how the ingredients are tossed together in a simple, hearty style.
Its known for being nutritious and is a staple of Okinawan home cooking and local cuisine.
You can find goya champuru at many Okinawan restaurants, izakayas (Japanese-style pubs),
and local markets across Okinawa.
Popular areas to try it include Nahas Kokusai Street,
traditional eateries in local villages, and family-run diners throughout the islands.

Rafute is a traditional Okinawan dish made from pork belly simmered slowly in soy sauce, brown sugar, and awamori (Okinawan rice liquor).
The result is tender, flavorful meat with a sweet and savory glaze.
It was originally a royal dish served to Ryukyu Kingdom nobility.
You can find rafute at traditional Okinawan restaurants, izakayas, and local markets throughout Okinawa.
It's commonly served as a side dish, in bento boxes, or as a topping for dishes like Okinawan soba.
Places like Nahas Kokusai Street and small family-owned eateries are especially known for serving authentic versions.

Okinawan jushi is a traditional rice dish cooked with pork, vegetables like carrots and shiitake mushrooms, and sometimes seaweed or fish cake.
The ingredients are simmered together with soy sauce and dashi, giving the rice a savory, rich flavor.
Its commonly enjoyed as a comfort food and is often served at family gatherings or celebrations.
You can find jushi at local Okinawan restaurants, bento shops, and convenience stores across the islands.
It is also served as a side dish at traditional eateries and in some hotel breakfast buffets in places like Naha and other main cities.

Umibudo, also known as “sea grapes,” is a type of edible seaweed from Okinawa known for its tiny green bubbles that pop in your mouth.
It has a fresh, slightly salty taste and is often served with soy sauce or vinegar as a side dish or salad.
Its popular for its unique texture and health benefits.
You can find umibudo at local markets, seafood restaurants, izakayas, and souvenir shops across Okinawa.
Places like Nahas Makishi Public Market and coastal restaurants commonly serve it fresh.