The unique food culture, explore Okinawan cuisine

13/09/2018   1.520  5/5 trong 6 rates 
The unique food culture, explore Okinawan cuisine
Okinawan cuisine differs significantly from Japanese cuisine due to the island’s unique history. Okinawan foods may be difficult to define, but its bold, intriguing flavors are easy to enjoy.


Okinawan cuisine was influenced especially by China, Southeast Asia and America. The food of Okinawa is very much a meat-based cuisine, port is the most popular. Every part of the pig is used, from feet to ears, or even pork tripe. Some Okinawan restaurants will also feature goat meat, which can even be severd raw.
  • 1. Okinawa soba

    1. Okinawa soba1. Okinawa soba

    Although it has the name with soba noodle dish found on the Japanese cuisine, this Okinawa soba is completely different. It is made of wheat rather than buckwheat flour. Similar to ramen noodle, it is also served in a bowl of broth with a number of topping included stewed pork ribs, green onions, a few slices of kamaboko (fish cake) and red ginger.

  • 2. Goya champuru

    2. Goya champuru2. Goya champuru

    Goya (bitter melon) came to Okinawa from Southeast Asia and quickly became one of the region's most favored vegetables.Champuru means "stir-fry" in the Okinawan language. This dish is a stir-fry of goya, pork, tofu and eggs. It is prepared by stir-frying various ingredients.

  • 3. Taco rice

    3. Taco rice3. Taco rice

    A result of the American presence in Okinawa, taco rice is a unique dish that is popular as an inexpensive and filling meal. A bowl of taco rice consists of typical taco ingredients such as ground beef, lecture, tomatoes and salsa, served with rice. Sometimes the bowl is topped with cheese and there are no tortillas in the dish.

  • 4. Rafute - Okinawa pork belly

    4. Rafute - Okinawa pork belly4. Rafute - Okinawa pork belly

    A classic Okinawan dish is Rafute, braised pork belly with awamori, a traditional Japanese rice liquor. Rafute is influenced by Chinese cuisine. The meat is slow-cooked in a mixture of sugar, awamori and soy sauce. The pieces of rafute are sometimes served with a bit of mustard as seasoning. The taste of the meat is usually very rich and savory.

  • 5. Umi-budo

    5. Umi-budo5. Umi-budo

    Umi-budo (sea grapes) is related to delicate seaweed. This type of seaweed indeed resemble grapes on a miniature scale. There are places that serve is over rice with bits of sashimi, as a donburi or rice bowl with only a bit of vinegar or soya sauce.

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Nhu Dang

Nhu Dang


is member from: 22/08/2018, has 540 posts

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