Given that it’s made from sticky rice, just like the Japanese rice cake, and how similar the names are, it’s understandable to assume mochi and Okinawan muchi are the same.
The kitchen is chilly and dark as I start a pot of coffee. I find my warm socks and slippers and notice that it’s snowing out the window, the first real snow of the year!
To stroll the bustling maze of tiny stalls in Makishi Kosetsu Ichiba food market is to embrace Okinawa’s food culture. The combination of seafood, tropical fruit and fresh meat smells float in the air. The enthusiasm of local vendors hawking their wares adds spice to the experience.
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.
I know we can all get stressed out every day. Swamped with emails, dealing with phone calls, juggling smart phones, tablets and facing endless responsibilities both at work and home can do that to a person.
Much like the holiday season in the States, December is the most cheerful time in Japan thanks to endless year-end parties, called bonenkai (literally, forget-the-year party).
Indulging in delicious food is one of the best parts of the holidays, and you’ll likely be in constant need of something tasty to take along to all those holiday potlucks.
If you have traveled to Okinawa, you may have stumbled across a dish fit for kings. It’s true, rafute, or braised pork belly, was served as a staple to Okinawan royalty.
