You may have heard and even sampled Okinawa’s signature so-called soul food, taco rice – south-of-the-boarder-seasoned ground beef atop rice with shredded cheese, lettuce and tomato. But, what about...
One of the more popular sushi forms found in Japan is the nigiri, which is a simple pressed rectangle of rice (shari) topped with a piece of fish or other ingredient (neta).
An old Ryukyuan legend has it that a young couple accidentally fell from the sky onto Kouri Island, becoming the first inhabitants of what we know call the Okinawan islands.
You may have heard and even sampled Okinawa’s signature so-called soul food, taco rice – south-of-the-boarder-seasoned ground beef atop rice with shredded cheese, lettuce and tomato. But, what about its cousin, “omu-taco rice”?
If you head out on Route 330 near Camp Foster, the sight of chickens rotating in the orange glow of Bueno Chicken’s storefront may have already drawn you like a moth to a flame.
Unlike in South Korea or Bhutan, winter in Okinawa doesn’t take a lot of spicy hot-pot-type dishes to get through. That may be one reason why the subtropical island didn’t offer many spicy foods in the past.
Philip Troussier, the French coach who led Japan in the 2002 FIFA World Cup, blamed the weakness of young Japanese soccer players on convenience stores.
Since the arrival of COVID-19, we’ve had to change a lot of our usual pastimes and activities. Dining at restaurants in is not really a good option right now.
Turmeric, or “ukon” in Japanese, is a kind of ginger, known as a spice for Indian curry, and in Japan, it is mostly recognized as a food that can help avoid hangover.
