Explore the vibrant flavors of Okinawa, where island culture meets unforgettable cuisine. From savory Okinawan soba to fresh seafood and tropical sweets, these must-try dishes offer a taste of the island’s rich culinary heritage. Dive into Okinawa’s food scene and discover its unique flavors!
- Gōya champurū: an Okinawa classic
- Sōki soba: a meaty take on the classic noodle dish
- Rafutē: Okinawa's super tender pork
- Umi budō: poppy and delicious grapes of the sea
- Okinawan pineapple: sweet Okinawan fruit
- Shima rakkyō: Okinawa's must-try side dish
- Taco rice: Okinawa's fusion soul food
- Sātā andāgī: addictive deep-fried doughnuts
- Steak: Okinawa's steakhouse cuisine
- Awamori: liquor of the islands
- Chinsukō: Okinawa's must-buy souvenir snack
Gōya champurū: an Okinawa classic
Gōya champurū is a signature Okinawan stir-fry made with tofu, egg, usually pork or spam, and bitter melon (gōya in Japanese, pronounced as gōyā in Okinawa.) The dish combines bitterness from the melon with savory flavors, creating a hearty and healthy meal.
Goya champuru (photo for illustrative purposes)
Sōki soba: a meaty take on the classic noodle dish
Okinawa’s take on soba features thick, wheat-based noodles served in a light broth, topped with tender, slow-cooked pork ribs called sōki. In contrast to mainland Japanese soba, the broth is typically pork or bonito-based, giving it a unique depth of flavor.
Soki soba from Okinawa Dining Ryūka Roppongi
Rafutē: Okinawa’s super tender pork
This dish consists of braised pork belly, cooked slowly in a mixture of soy sauce, awamori (Okinawan liquor), and brown sugar. The result is melt-in-your-mouth pork with a rich, slightly sweet glaze. It can be enjoyed on its own, but is also often served with eggs and vegetables.
Rafutē (photo for illustrative purposes)
Umi budō: poppy and delicious grapes of the sea
Often called “sea grapes,” umi budō are small, green, bubble-like seaweed with a salty, oceanic flavor. They are typically eaten fresh with a vinegar or soy dipping sauce, offering a unique texture that pops in your mouth. You can also find them included in salads.
Umi budo (photo for illustrative purposes)
Okinawan pineapple: sweet Okinawan fruit
Known for their exceptional sweetness, Okinawan pineapples are a tropical treat that’s enjoyed fresh or used in desserts and beverages. Okinawa’s warm climate produces some of Japan’s best-tasting pineapples.
Okinawa pineapple (photo for illustrative purposes)
Shima rakkyō: Okinawa’s must-try side dish
Island shallots, or shima rakkyō, are small, spicy-sweet pickled onions native to Okinawa. They’re often served as an appetizer or side dish, adding a crunchy and pungent contrast to Okinawan meals. It’s also popularly used as a tempura ingredient.
Shima rakkyo (photo for illustrative purposes)
Taco rice: Okinawa’s fusion soul food
A fusion dish that combines taco-seasoned ground beef, lettuce, tomato, and cheese over a bed of rice, taco rice reflects the influence of American cuisine in Okinawa. It’s a very popular comfort food that nowadays has a lot of custom toppings.
Taco rice (photo for illustrative purposes)
Sātā andāgī: addictive deep-fried doughnuts
These Okinawan deep-fried doughnuts are crispy on the outside and fluffy on the inside, with a slightly sweet flavor. They’re often enjoyed as a snack or dessert and are similar to mainland Japan’s karinto.
Sātā andāgī (photo for illustrative purposes)
Steak: Okinawa’s steakhouse cuisine
Okinawa has a long-standing steakhouse culture, influenced by the American presence in the region. Okinawan steakhouses are known for their hearty portions, affordable prices, and casual dining atmosphere, making them a local favorite.
Steak (photo for illustrative purposes)
Awamori: liquor of the islands
This particularly strong Okinawan distilled liquor is made from long-grain rice and has a distinct, smooth flavor. It’s often enjoyed straight, on the rocks, or mixed with water and pairs well with the rich flavors of Okinawan cuisine.
Awamori (photo for illustrative purposes)
Chinsukō: Okinawa’s must-buy souvenir snack
This snack is a traditional Okinawan shortbread cookie made with flour, sugar, and lard. Chinsukō is crisp and slightly sweet, often flavored with local ingredients like Okinawan brown sugar or sea salt, making it a popular souvenir for all who visit.
Chinsuko (photo for illustrative purposes)
Okinawa’s cuisine offers a unique blend of flavors you won’t find anywhere else in Japan. From savory to sweet, these must-try dishes are a delicious way to experience the island’s rich culture and history. Be sure to savor every bite during your visit!
