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Yakiniku, known as Japanese BBQ, is a delightful fusion of Korean and Japanese flavors, originating from Korean BBQ.
In Okinawa, King Tacos is almost like a synonym for taco rice.
Although the temperature stays relatively warm throughout the year, winter in Okinawa can be a little too chilly for beachgoers.
The greasy, sweet and sour taste of “Naporitan spaghetti” is very popular among Japanese.
Dried bonito, along with dried kelp, is an indispensable ingredient in miso soup and broths for various types of noodles.
In Japan, before you eat a meal, you say “itadakimasu” to express appreciation for those who cooked the food.
There’s nothing quite like the smoky aroma of grilled meat, the sizzle of seafood on hot coals, and the shared joy of cooking outdoors.
Sushi, tempura, savory okonomiyaki – there are so many yummy Japanese foods you won’t want to miss during your stay. “Hashi” or chopsticks are an indispensable tool when you sample these local specialties.
Kashi pan or “菓子パン” is a word that means “snack bread” in Japanese.
Chuka Soba Tsuki no Akari is a sleek shop on Gate 2 Street that is popular and familiar to Kadena residents and employees.
There are many taco joints on Okinawa, but Mexico is arguably one of the most famous. Since its debut in 1977, this joint has been known for serving only one simple menu item: “taco.”
In Japan, pineapples grow in only two prefectures: Okinawa and Kagoshima.
May 8 is supposed to be “Goya no Hi (day of bitter melon)” in Okinawa. The vegetable, which is rich in vitamin C, is thought to be one of the signature veggies of the prefecture. The date was picked because the numbers 5 and 8 can be pronounced in Japanese “Go” and “ya.”
If you live on Okinawa, you might have heard about Goya, a local cucumber-like vegetable also known as bitter melon.
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Taste of Okinawa
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