Okinawa

Overview

Okinawan cuisine, known as Ryukyu cuisine, is the traditional cooking of the Ryukyu Islands, now Okinawa Prefecture, Japan. It has been shaped by centuries of trade with China, Southeast Asia, and Japan, as well as the subtropical climate of the islands. The cuisine is distinct from mainland Japanese food, featuring more pork, seafood, and tropical vegetables, and is known for its healthfulness, contributing to the longevity of Okinawans. Key influences include Chinese cooking techniques, such as stir-frying and braising, and the use of ingredients like bitter melon (goya), sweet potatoes, and turmeric. The cuisine also reflects the history of the Ryukyu Kingdom, which was a tributary state of China and later annexed by Japan.

Geography and pantry

Okinawa consists of a chain of subtropical islands in the Pacific Ocean, with a warm, humid climate and coral reefs. The terrain is hilly and limestone-based, with limited arable land. The sea provides abundant seafood, including fish, squid, octopus, and sea grapes (umibudo). The islands grow tropical fruits like papaya, mango, and pineapple, as well as vegetables such as bitter melon (goya), sweet potatoes, and taro. Pork is a central ingredient, used in many dishes, and is often slow-cooked or braised. Other defining ingredients include tofu (especially island tofu, shima-dofu), konbu (kelp), and awamori, a distilled spirit made from Thai rice.

Signature dishes

• Goya Champuru — Stir-fried bitter melon with tofu, pork, and egg, seasoned with soy sauce and bonito flakes.
• Rafute — Slow-braised pork belly simmered in soy sauce, awamori, and brown sugar until tender.
• Okinawa Soba — Thick wheat noodles in a pork-based broth, topped with braised pork belly, fish cake, and scallions.
• Taco Rice — A fusion dish of seasoned ground beef, lettuce, tomato, and cheese served over rice, inspired by American tacos.
• Jinamame Gohan — Rice cooked with young soybeans (edamame) and seasoned with dashi and soy sauce.
• Hirayachi — Savory Okinawan-style pancakes made with flour, eggs, and scallions, often filled with pork or vegetables.
• Umibudo — Sea grapes, a type of seaweed with a popping texture, served as a salad with vinegar or soy sauce.
• Sata Andagi — Deep-fried dough balls made with flour, sugar, and eggs, similar to doughnuts.

Cooking techniques

Champuru

A stir-frying technique that combines a variety of ingredients, typically including tofu, vegetables, and meat or seafood. The word ‘champuru’ means ‘mixed’ in Okinawan dialect, and the technique reflects the island’s multicultural influences. It is a quick, high-heat method that preserves the texture of the ingredients.

Nabemono (Hot Pot)

Okinawan hot pot dishes, such as ‘shabu-shabu’ or ‘chiritori nabe’, are communal cooking methods where ingredients are simmered in a broth at the table. Okinawan versions often feature pork, seafood, and local vegetables, with a lighter broth than mainland Japan.

Slow Braising

Used for dishes like rafute and soki (pork ribs), this technique involves simmering meat for hours in a mixture of soy sauce, awamori, and sugar. The low, slow cooking breaks down collagen and infuses the meat with rich flavor.

Sub-regions and styles

• Northern Okinawa (Yambaru) — Mountainous region with wild boar and forest vegetables; known for yamabushi (mountain vegetables) and game dishes.
• Central Okinawa (Okinawa Island) — Most populous area, home to Naha and the fusion of American and traditional cuisines, including taco rice.
• Southern Okinawa (Shimajiri) — Coastal area with strong fishing traditions; known for fresh seafood and sea grapes.
• Miyako Islands — Sub-archipelago with distinct dialect and cuisine; famous for Miyako soba (thin noodles) and kuruma shrimp.
• Yaeyama Islands — Southernmost islands, including Ishigaki and Yonaguni; known for Ishigaki beef and Yaeyama soba (thick noodles).

In Los Angeles

Okinawan cuisine has a limited but notable presence in Los Angeles, primarily through a few restaurants and cultural events. The Okinawa Association of America, based in Gardena, hosts annual festivals and cooking classes. Restaurants like ‘Oki’s’ in Gardena offer Okinawan dishes such as goya champuru and Okinawa soba. Additionally, some Japanese restaurants in Little Tokyo and the South Bay feature Okinawan specialties. The diaspora community, concentrated in Hawaii and California, has helped preserve the cuisine.

Diaspora context

Okinawan cuisine has traveled with the diaspora to Hawaii, where it is well-established, with dishes like goya champuru and andagi popular in local plate lunches. There are also communities in Brazil, Peru, and Argentina, where Okinawan immigrants introduced ingredients like bitter melon and awamori. In the United States, the largest Okinawan communities are in Hawaii and California, with smaller groups in New York and Texas.