Sometimes it's hard to say no, but practice and learn this Japanese phrase so you're prepared!
Only in Japan can I order fish that is about 800 kilometers (about 497 miles) away from Tokyo to be delivered fresh and ready to eat.
Kabocha korokke, is a common and very popular bento meal item. You’ll find this in many schoolchildren’s lunch boxes when autumn arrives as it’s a great way for moms to get their kids to eat more veggies.
Heejaa (or Hiijaa) goats are valued as livestock in Okinawa. Locals commonly cook soup with heejaa bones and meat or eat it raw as (sashimi) as it is thought that the rich nutrition is an energy boost.
On Okinawa, sea snakes are valued as a treat rich in nutrition. During the times of the Ryukyu Kingdom (1429 – 1879), sea snakes were served up as fine dining for VIPs.
Five Star Deli near the Sunabe Seawall in Chatan City has garnered a lot of popularity on Okinawa.
On a rainy day in late May, I visited Agarihama Ichiba, a local farmer’s market in Yonabaru Town. In search for some seasonal produce for a summer recipe to try, I had tomatoes, goya (bitter melon), or gumbos in mind.
There are plenty of similar café-galleries on Okinawa, but Doka Doka is one of the most popular among tourists.
As I was on my way back home, I stumbled upon Café The Palm, a new establishment on a hill overlooking the southern coast.
Sata Andagi is an Okinawan donut that is commonly cooked at home. Meaning “deep-fried sugar,” Sata Andagi is a local favorite often served up during special occasions.
It is a no-no in Japan to pick up food with your chopsticks when it was already held by someone else’s chopsticks.
Umukuji tempura, or umukuji andagi, is an Okinawan snack food commonly sold at local supermarkets.
Full flavor profiles and serving recommendations
Chinpin is an Okinawan sweet often described as a pancake or crepe flavored with brown sugar.
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Taste of Okinawa
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Destination Paradise
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