Best food in Okinawa – the most delicious things you must eat and where to find them in 2023

If you love Japanese food and have already explored Tokyo or Osaka, then you might want to mix things up and check out Okinawa for a change. Not only are the Okinawan Islands a lot more laidback compared to these bustling cities, but they are also a true foodie hot spot. 

In our opinion, food is a huge part of the travel experience.  So, if you do decide to travel to Okinawa, make sure to treat your taste buds to some of the local flavours. We know it can be tough to know where to start when it comes to trying new foods in a different location. That’s why we are here to help with our guide on the best food in Okinawa, a list of the most delicious things you need to eat in the Prefecture and where to find them.   

The diverse specialties in Okinawa are sure to surprise and delight you. 

Thanks to its complex history and remote location from the mainland, Okinawan cuisine is truly one-of-a-kind foodie destination. With influences from China, Korea, Southeast Asia, and even the USA, you’ll find a mix of flavors that you won’t find anywhere else in Japan. 

For centuries, Okinawa has nurtured and maintained its own unique food culture, dating back to the era of the Ryukyu Dynasty.  

And this rich food culture means that it is home to an abundance of restaurants, izakayas, and sweets shops where you can sample a variety of dishes made from the freshest tropical ingredients produced from the fertile grounds of Okinawa and the emerald ocean that surrounds them. 

It would be a shame to miss out on all the delicious local flavors by only eating at hotel restaurants, so make sure to try some of the dishes listed below. We are confident that you will be amazed by the tantalizing tastes of Okinawa’s cuisine. 

Wondering what dishes to try first? And where the best spots are to savor them? Don’t worry, we have got you covered! Let’s dive in and discover all the delicious food that Okinawa has to offer. 

Please note that for a complete and comprehensive experience of Okinawa’s food culture, including both its popular restaurants and lesser-known gems, it’s advisable to rent a car to explore the island. 

Furthermore this guide to to what to eat in Okinawa compliments our post about on the best time to go to Okinawa, the best places to stay in Okinawa, the best things to do in Okinawa and our full one week Okinawa Itinerary.

PORK IN ALL IT’S FORMS 

In Okinawa, dishes are often made using locally sourced ingredients that are unique to the region. 

For instance, there is a breed of pork that can only be found in Okinawa – the Agu pork.

And most Okinawans have a clear preference for pork over beef. In fact, it’s a staple ingredient in Okinawan cooking and Okinawan cuisine is known for its love of pork.

There is even an Okinawan saying that “you can eat every part of the pig except the oink.” So here are some of the most famous and delicious Okinawan pork dishes:

Some must-try Okinawan pork-based dishes include rafute (a stew made with pork belly in a blend of sweet and salty flavors), and tebichi (a rich and flavorful braised pig’s leg rich in collagen).  You can find more information on these dishes below:

SPAM ONIGIRI

Following World War II, Spam, the well-known tinned pork brand from the U.S., became a staple food source for the islanders of Okinawa. And it remains popular to this day, being used in a wide variety of Okinawan dishes.

One of the most common breakfast options for residents in Okinawa is the Spam Onigiri / sushi sandwich. This delightful breakfast dish consists of rice wrapped in nori seaweed and filled with fried egg or an omelette, Spam, and tomato ketchup. Sometimes this is topped with fried bitter gourd. And would you believe it. This unusual combination makes a surprisingly delicious meal.

Okinawa Musubi is another local favourite. It’s a rice ball filled with fried egg and Spam.

Onigiri, a snack commonly enjoyed throughout Japan, takes on a unique form in Okinawa with the

If you wish to buy some spam as a souvenir, then head to the Aeon supermarket in the American Village, where you can find a variety of different Spam flavours.

RAFUTE (PORK BELLY)

Rafute is a traditional Okinawan dish, made by slowly simmering pork belly in a blend of bonito stock, soy sauce, brown sugar, and Okinawan distilled liquor called awamori. In contrast to Okinawa’s braised pork belly, which is typically prepared by removing the skin before cooking, rafute is cooked with the skin left on, which enhances the dish’s taste and texture.

The slow cooked meat is incredibly tender and flavorful, with a rich, sweet, and slightly spicy taste. The dish is typically served with a bit of sauce and radish.

Rafute is highly versatile and pairs well with rice or soba noodles.  Some restaurants serve it as a topping for rice bowls or in as a Chinese-style fried rice. Sometimes it is also served grilled on skewers, as a side dish or a snack to have with drinks.

Rafute can thus be enjoyed in a variety of settings, from casual restaurants to Japanese-style pubs. Each family and restaurant has its unique recipe, resulting in varying flavors and techniques.

It is also an essential item at banquets during Hoji, a Buddhist memorial service in Japan. And the dish is highly regarded by locals, who believe it can prolong their life.

Rafute’s origin dates back to the Ryukyu Dynasty, where it was popular as a preserved food. The dish’s influence can be traced back to Chinese cuisine, where similar preparations of braised pork belly exist. However, Okinawan chefs have added their unique touch by using local ingredients such as awamori and bonito stock, resulting in a distinct flavor profile unique to Okinawa.

Overall, rafute is a must-try dish for anyone visiting Okinawa. With its melt-in-your-mouth texture, rich flavor, and historical significance, it is a dish that perfectly encapsulates the region’s culture and culinary traditions.

Typical Price range:  1,000-1,500 JPY /7.4 – 11.1 USD

AGU PORK

Agu pork is a highly sought-after meat that is known for its tenderness and sweet taste. It is the pork version of Japan’s famous Wagyu beef.

The meat is obtained from a breed of pigs with black hair that are believed to be descended from the wild boar. The Agu breed was first introduced to Okinawa from China 600 years ago and has since become the island’s most commonly bred pig.  Despite its long history, Agu pork was relatively unknown outside of Okinawa until recently.

Thanks to its excellent flavor and rarity, Agu pork has become a popular ingredient in many high-end restaurants in Japan. The pork fat is sweet and rich in umami, while the meat is marbled and tender.

Agu pork is often served as shabu-shabu, a Japanese hotpot dish where thinly sliced meat is cooked in a pot of boiling water or broth, and then dipped in a variety of sauces before being eaten. The meat is so tender that it melts in your mouth, and the broth it is cooked in becomes infused with its rich and savory flavor.

Another popular way to enjoy Agu pork is as yakiniku, a style of Japanese barbecue where thin slices of meat are grilled over an open flame. This allows the meat to caramelize and develop a slightly charred exterior while retaining its tenderness and flavor.

In addition to its unique taste and texture, Agu pork has also gained attention for its health benefits. The meat is low in cholesterol and rich in collagen, a protein that is known to improve skin elasticity and promote joint health. This has made it a popular choice for those who prioritize both taste and health in their food choices.

Agu pork is a rare and highly coveted ingredient in Japanese cuisine. It is actually, rare to find a pure-blooded Aguu pig, as most of the pigs available in the market today are crossbred with Western white pigs.

The scarcity of Agu pork has led to a higher price point compared to regular pork. As of 2023, the price for Agu pork is around 3,500 JPY or 25.73 USD, making it a luxury item in the culinary world.

While it may come at a higher price point, it is considered a must-try for anyone who wants to experience the best of Okinawan cuisine.

TEBICHI NO NITSUKE

Tebichi No Nitsuke is a traditional dish that has been a part of Okinawan cuisine for centuries. Okinawans are known for their unique culinary culture, which involves using every part of the pig in their cooking, including the feet. This practice was born out of necessity, as the island’s inhabitants had limited access to food and had to make the most out of what they had.

Tebichi No Nitsuke is made by boiling pork feet in a mixture of soy sauce, sugar, and water until they become tender and flavorful. The dish is also enhanced by the addition of grated daikon radish, carrots, tofu, and kombu kelp, which infuse it with their own unique flavors. The combination of these ingredients gives Tebichi No Nitsuke a sweet and savory taste that is truly unforgettable.

One of the key benefits of Tebichi No Nitsuke is that it is very rich in collagen, a protein that is essential for maintaining healthy skin and joints. This has made the dish very popular among Okinawans who believe in the health benefits of consuming collagen-rich foods. In fact, many Okinawan women swear by Tebichi No Nitsuke for its anti-aging properties, claiming that it helps to keep their skin looking young and healthy.

Tebichi No Nitsuke is a versatile dish that can be enjoyed in many different ways. It can be eaten on its own as a hearty stew, with a side of rice, or as a topping for Okinawan soba noodles. It is also a key ingredient in Okinawan oden, a popular hotpot-style dish that is usually served during the winter months. By the way if you are wondering when to go, we have written a whole blog post about the best time to visit Okinawa.

Okinawan oden typically includes a variety of ingredients such as fish cakes, eggs, and vegetables, all simmered together in a pork and bonito broth.

Whether enjoyed on its own or as part of a larger meal, Tebichi No Nitsuke is a must-try for anyone looking to experience the flavors of Okinawa.

PIGS HEAD

In Okinawan cuisine, it is a common practice to use all parts of the pig in cooking. This includes the pig’s face, which is a popular delicacy

When prepared, the pig’s face is cooked until it becomes very gelatinous and has a unique texture that is somewhat akin to a savory jelly.

Despite its unusual appearance, the pig’s face is considered a delicacy in Okinawan cuisine and is highly prized for its rich umami flavor by locals and visitors alike. 

It is often used as a key ingredient in a variety of local dishes, including stews, soups, and hotpots. It can also be consumed as a snack or a side dish as part of a larger meal. It is best enjoyed with a cold beer or awamori.

If you’re interested in trying the pig’s face for yourself, Naha’s markets are a great place to start. Many vendors sell pre-packaged versions of the dish that can be easily taken home and prepared. Just be prepared for a unique culinary experience that you’re unlikely to forget!

The price of the dish is approximately ¥1,800, or about S$23.50.

MIMIGA – SLICED PORK EAR SALAD

Mimiga is a traditional Okinawan dish that has a preparation method similar to Vietnamese pork ear salad.

Although it may not sound appetizing, Mimiga is a dish that might just change your mind about pig’s ears.

The ears are steamed or boiled, then chopped to create a crunchy side dish which is usually served with various toppings such as vinegar, mayonnaise, ponzu sauce, hot miso or peanut dressing. It pairs particularly well with the local alcohol.

Locals love this dish for its unique taste, and the fact that it’s packed with collagen which makes it beneficial for both health and beauty.

In addition to steaming or boiling, pork ears can also be stir-fried with vegetables to create “Mimiga Irichi.”

While it might be an acquired taste, Mimiga proves the Okinawan saying that “every part of a pig can be eaten except for its hooves and its oink.”

Average Price: 1,000 JPY per disc/ 7.35 USD

NAKAMI JIRU

Nakami Jiru is a traditional pork soup that is widely recognized as the centerpiece of Okinawan cuisine.

This savory dish features a blend of pork offal such as intestines, liver, and stomach, alongside vegetables, miso, ginger, soy sauce and spices, which are slow-cooked to perfection. hile the recipe for Nakami Jiru varies by region and household, it always results in a rich and hearty soup that is both flavorful and nutritious.

Interestingly, Nakami Jiru is often compared to Motsuni, a popular Japanese dish made from beef tripe, due to the shared use of similar ingredients.

If you’re a food lover and enjoy trying unique and lesser-known cuisines, sampling Nakami Jiru while visiting Okinawa is a must-do activity that will broaden your culinary horizons and provide a memorable gastronomic experience.

ABURA MISO

Abura miso is a versatile Japanese condiment made from a mixture of savory miso, sweet sugar, and umami-rich ground pork that forms a smooth paste.

The combination creates a deliciously rich and flavorful taste that adds depth to any dish. Indeed, a little bit of abura miso goes a long way in terms of adding a punch of flavor to your food.

This rice topping is commonly used to enhance the flavor of white rice, as well as rice balls and vegetable dips.

It is easy to find abura miso in souvenir shops across Okinawa, where it is often sold in small glass jars. This condiment makes for a unique and delicious souvenir for any food enthusiast or rice lover, as it allows them to bring a taste of Japan home with them.

SEAFOOD

As the Islands of Okinawa are surrounded by the ocean, it’s not surprising that seaweed and fish play a significant role in the preparation of Okinawan dishes.

It is therefore worth trying some of the unique seafood delicacies that can only be found in this region such as “green caviar” (umibudo) – made from green algae, “coconut crab” (yashigani), and “seasnake soup” (irabu-jiru). 

You can find out more about these traditional Okinawan Seafood dishes below:

UMIBUDO / SEA GRAPES

Umibudo, also known as sea grapes, is a type of edible seaweed that only grows natively in the warm waters of Kagoshima and the Nansei Islands of Okinawa.  The seaweed is also cultivated in Onna Village and Kume Island and is usually harvested from the fall to the spring of the next year.

This local specialty gets its name from the fact that it looks like tiny strings of grapes, with small balls at the end of each stem. The little balls pop in your mouth when eaten, and release a refreshing and mildly salty taste similar to caviar.

The best way to enjoy umibudo is to eat it fresh, together with a mixture of vinegar, soy sauce, and mirin (sanbaizu) or with a sweet and salty sauce (tare).

Umibudo makes for succulent snack and pairs well with a cold beer.  It is usually eaten raw and on its own but can also be used as a garnish for many types of food .

In addition to its delicious taste, Umibudo is also known as a healthy snack option because it contains many vitamins and minerals that are beneficial for your body.

It is a popular Japanese food that can be found across Japan, but we would highly recommend tasting it fresh directly in the place where it is produced. You can also find Umibudo at local supermarkets and roadside stations, but it’s important not to keep it in the fridge as this will cause it to shrink and lose its flavor.

This local specialty is known as ‘green caviar’ because of its color and scarcity. So, if you ever have the chance to visit Okinawa or Kagoshima, make sure to try this unique and delicious dish for a memorable culinary experience.

Typical Price: 1,000-1,500 JPY per meal (7.4 – 11.1 USD)

MOZUKU SEAWEED

Mozuku, also known as Sunui in the Okinawan language, is a popular type of brown seaweed found on Okinawa Island. While it can be found in other parts of Japan, Okinawa is a primary source of Mozuku for the Japanese market.

One way to prepare Mozuku is as a side dish by soaking it in vinegar. Sometimes it is deep-fried to create a brown seaweed tempura. It does have a slightly sticky texture, but it is also highly moorish.

YASHIGANI – COCONUT CRAB

The coconut crab, despite its name, does not belong to the crab family but rather to the hermit crab family of decapod crustaceans.

Coconut crabs have an average body length of 40 cm and weigh approximately 4 kg. They are primarily found on Miyako Island in Okinawa. Due to their declining population, the coconut crab is classified as a protected species. As such it is only available for consumption in Okinawa and is considered a rare delicacy.

Some restaurants in the Asahibashi Station area of Okinawa Island offer coconut crab as a menu item.

When served at a restaurant, the usually crab is boiled in its entirety. Diners are provided with a hammer to assist in cracking open its tough shell. It is often accompanied by sweetened vinegar (amazu) or soy sauce.

The meat of the coconut crab is similar in taste to crab or shrimp, and the shell is filled with deliciously flavored innards.

SUKUGARASU

Sukugarasu is a dish commonly served in Okianwan izakayas (Japanese bars).

It consist of small pickled fish served on top of small cubes of tofu.  The pickled fish is paired with the tofu, as on its own it is simply too salty to eat.  By placing the fish on soft tofu, the salty flavor and crunchy texture are balanced out, creating a more pleasant taste experience.

Sukugarasu is typically enjoyed alongside alcoholic beverages.

ASA SOUP

Asa is a type of sea lettuce that is typically harvested  at the start of the year from the shores of Ojima Island. It is usually boiled with tofu in soy sauce to create a flavorful Asa soup. Alternatively it is sometimes deep-fried to make Asa Tempura.

Dried Asa can also be purchased from various grocery stores throughout Okinawa and is often enjoyed as a healthy snack.

IRABU / SEA SNAKE SOUP

Sea snake soup (irabu-jiru) is a staple of traditional Okinawan cuisine.  The soup is made from irabu, and takes 18-36 hours to prepare. 

Irabu is actually the black-banded sea krait that is found in the waters around Kudaka Island. Believe it or not, it is more venomous than a cobra

Despite its potentially intimidating main ingredient, the soup is surprisingly delicious, with a rich umami flavor similar to tuna, kelp, and bacon. 

The dish is quite labor-intensive, with the irabu smoked for a week, washed, parboiled, deboned by hand, and then simmered with kelp, pig’s feet stock (tebichi), and pork spareribs (soki).

Originally, it was exclusively served to royalty and aristocrats during the Ryukyu Dynasty era.

As very few restaurants on Okinawa Island serve irabu-jiru, it’s recommended to book in advance if you want to try this unique and historical dish.

VEGETARIAN DISHES

It’s also worth mentioning that Okinawa has a reputation for its superfood, which is incredibly nutritious and beneficial for one’s health. 

Okinawa is known for the longevity of it’s people and it’s low rates of chronic disease.

This has been attributed to the Okinawan diet which is rich in plant-based foods. In fact Okinawa has gained a reputation for its superfood, which is incredibly nutritious and beneficial for your health. 

Okinawan food includes a variety of vegetables such as sweet potatoes, bitter melon, and goya, as well as tofu and seaweed. Okinawans also consume a lot of legumes and whole grains.

Additionally, Okinawans practice “Hara Hachi Bu,” which means to eat until you are 80% full, which helps to prevent overeating.

Overall, the healthy vegetarian food in Okinawa offers a balanced and nutrient-rich diet that may contribute to their longevity and well-being.

You can find out more about the best vegetarian dishes in Okinawa below.

GOYA CHAMPURU

When it comes to Okinawan cuisine, Goya Champuru is definitely a must-try. Trust us You won’t want to leave the island without trying a bowl of this dish! This pan-fried bitter melon dish is a unique and iconic Okinawan specialty that is extremely delicious and often served as an essential part of everyday meals.

Despite its strong bitter taste, bitter gourd, known as Goya in Japanese, is widely used in Okinawan dishes due to its high nutritional value. Goya is considered a superfood in Okinawa and is a rich source of vitamins and minerals, including Vitamin C, which makes it an ideal ingredient for a refreshing summer dish. Goya is even known as the ‘king of summer vegetables’ due to its ability to stimulate the appetite, even in extreme summer temperatures.

Goya is available as a snack in most convenience stores in Okinawa and is also a great souvenir to take back home from your trip.

There are many ways to prepare bitter gourd. It can be fried like tempura, sliced thinly and mixed in a salad, or served as a side dish.

Goya Champuru is an Okinawan stir fry dish that features bitter melon, tofu, egg, and pork belly or SPAM meat, along with other ingredients that contribute to its delicious flavor such as bonito flakes and soy sauce.

In the Okinawan language, the word “champuru” means “mixed” or “mixed up”, which is an appropriate name for the dish as it is a mixture of various ingredients.

Usually this dish is made with Okinawa-style tofu, which has a firmer texture and richer soy flavor than other tofu in Japan. This tofu maintains its shape even when cooked.

Over the course of a millennium, the people of Okinawa have had ample time to refine and improve upon this dish, resulting in the exceptional quality it possesses today.

Goya champuru has many variations, such as somen chanpuru which is made by adding Japanese thin flour noodles (somen), or fu chanpuru which includes gluten cakes (fu).

Typical Price: 980 JPY/ 7.2 USD

SHIMA RAKKYO (OKINAWAN SHALLOT)

Negi, also known as shallot, is a widely used ingredient in Japanese cuisine. It is a crucial element in many Japanese dishes, providing essential flavor.

In addition to negi, Okinawan cuisine also features another type of scallion called Shima Rakkyo, which is native to Okinawa.

The Shima Rakkyo Shallot is typically harvested in April and is commonly served with a bit of salt or prepared as tempura.

YUSHI TOFU

Yushi dofu or Island tofu, a type of tofu from Okinawa, is distinct from other forms of tofu due to its soft and tender texture. It is made from frozen bean paste and has a sweet taste. Unlike traditional tofu, Yushi dofu is not dehydrated or pressed into shape, retaining its natural brine and soybean flavor.

It can be enjoyed alone with a simple soy sauce dip or incorporated into miso soup and soki soba for added depth of flavor. Yushi Tofu is also often served in soup form with a garnish of chopped onion on top, adding an extra layer of flavor to the dish.

Yushi dofu’s unique texture and taste are an excellent alternative for those who find regular tofu bland.

JIMAMI TOFU

Another tasty tofu you might want to try is Jimami dofu. It is completely unique.

Unlike traditional tofu, Jimami dofu does not contain soy and is made by grinding peanuts and sweet potato starch to create a creamy and slightly sweet flavor.

This tofu can be enjoyed plain or with soy sauce and can be found at various bars and restaurants throughout Okinawa.

If you want to take some home, you can also find pre-packaged Jimami dofu at local supermarkets and souvenir shops.

Additionally, local department stores offer delicious peanut tofu cakes for those looking for a sweet treat.

FERMENTED TOFU YO

Okinawa’s tofu yo is a fermented tofu made from shima dofu (see above).

The soft Okinawan tofu is marinated marinated with Okinawan liquor (awamori), red yeast, and malted rice (komekoji).

The initial concept for this Okinawan delicacy has its roots in China’s fermented bean curd (funyu), which was introduced to Okinawa during the Ryukyu Dynasty.

Tofu yo is highly nutritious, packed with protein and has a distinctive flavour that’s difficult to describe; some compare it to cheese or sea urchin. With a texture similar to cream cheese, tofu yo’s strong flavour is accentuated by the alcoholic notes of the awamori used in the fermentation process.

It is often referred to as “oriental cheese” and pairs perfectly with awamori, beer, shochu, and other Japanese spirits.

Originally reserved for the emperor’s family and a select few nobles during the Ryukyu Kingdom era, tofu yo is now widely available for anyone to enjoy.

Though the production process can be lengthy, it is well worth the wait for those who appreciate bold flavours.

HIRAYASHI

Hirayachi is a type of savory pancake that is uniquely found in Okinawa.

It is made using a simple batter made from eggs, flour, salt, black pepper, and green onion.

It can be eaten as is or enjoyed with a dipping sauce consisting of soy sauce, vinegar, and sesame oil.

This dish is also known as “disaster food” in Okinawa, as it can be easily prepared using a portable gas stove and is made from ingredients that are commonly found in most households. This makes hirayachi a convenient and reliable meal option during power outages caused by severe weather conditions in remote areas of Okinawa.

NINJIN SHIRISHIRI

Ninjin shirishiri is a regional specialty of Okinawa made by stir-frying grated carrots and eggs seasoned with salt and stock. In addition to the basic ingredients of carrots and eggs, many people also add tuna and cold cuts to enhance the flavor of the dish.

This classic home-cooked dish is often prepared using a traditional slicer known as shirishiri-ki, which is commonly found in households across Okinawa.

Ninjin shirishiri is a versatile dish that can be enjoyed as a side dish in boxed lunches (bento) or as a standalone meal.

Whether you’re dining at a local restaurant or eating at home, Ninjin shirishiri is a must-try dish for anyone visiting Okinawa.

WASHOKU – TRADITIONAL JAPANESE DISHES

You might have heard that Okinawan cuisine isn’t as special or refined as other Washoku (traditional Japanese) dishes. Well, in our opinion, that simply isn’t true!

OKINAWA SOBA

I can confidently say that Okinawan Soba is one of the best things I have ever tasted. It’s a simple noodle soup, but it’s the type of simplicity that hits you right in the taste buds. The noodles are thick and slightly chewy, and the broth is made from pork bones, giving it a rich and savory flavor that you won’t find anywhere else. And the best part? You can customize it to your liking by adding green onions, pickled ginger, konbu (edible seaweed), katsuobushi flakes, kamaboko (fish cake) or even a slice of juicy pork belly. Trust me when I say that once you try Okinawa soba, you’ll be hooked for life.

Okinawa soba may sound similar to Japanese soba, but they are actually quite different. So, if you’re a fan of Japanese soba, don’t assume that Okinawa soba will be the same thing. It’s a distinct and delicious dish that you simply have to try for yourself to truly appreciate.

While Japanese soba is made from buckwheat flour and has a nuttier flavor, Okinawa soba is made from wheat flour and has a slightly sweeter taste (a bit like Udon noodles).

The width and shape of the noodles vary by region and restaurant, making it a dish worth trying multiple times.

But it’s not just the noodles that set Okinawa soba apart. The broth is also a key factor in what makes this dish so delicious. Similar to ramen, Okinawa soba broth is typically made from pork bones, giving it a rich and savory flavor that is unique to the region.

And while Japanese soba is often served cold with a dipping sauce, Okinawa soba is usually served hot in a soup with various toppings.

Noodles are highly regarded in Okinawa, with a special day (October 17) dedicated to celebrating the dish. If you happen to visit Okinawa on this day, keep an eye out for more cost-effective prices or even a complimentary bowl of Okinawa Soba!

While Okinawa soba is the most well-known soba dish in the region, there are actually several variations of soba noodles that are unique to different parts of Okinawa.

Soki Soba is a popular variation that is typically found in the central part of Okinawa. The main difference between Soki Soba and Okinawa soba is the addition of tender pork ribs (known as “soki”) to the soup, giving it an extra layer of flavor and meatiness.

Ishigaki sobais named after the island of Ishigaki in the Yaeyama Islands. Ishigaki soba noodles are thinner and flatter than Okinawa soba noodles, and the broth is made with a mix of pork and bonito flakes for a unique umami flavor.

Miyako soba is named after the island of Miyako in the Miyako Islands. Miyako soba noodles are similar to Okinawa soba noodles in texture, but they are made with a mix of wheat and tapioca flour, giving them a chewier texture. The broth is typically made with pork bones and bonito flakes and is slightly sweeter than Okinawa soba broth.

Each of these variations has its own unique flavor and texture, but they all share the same comforting warmth and heartiness that make soba noodles such a beloved dish in Okinawa. So, whether you’re a first-time visitor or a seasoned Okinawa traveller, make sure to try each of these soba variations to truly appreciate the diversity and depth of Okinawan cuisine!

TEMPURA

If you’re looking to try something new and exciting during your trip to Okinawa, I highly recommend giving tempura a try! I know, I know – tempura is typically associated with traditional Japanese cuisine and you might think I have already tried that. But trust us, the Okinawan version is soething special.

What sets it apart? For starters, they use local ingredients to create unique flavor combinations you won’t find anywhere else. We tried goya bitter melon and benimo, the purple sweet potatoes that Okinawans love to use in both savoury and sweet dishes, and they make for some seriously delicious tempura. But the real standout is Mozuka tempura – a type of algae that is salted and fried to perfection. I was a bit sceptical at first, but one bite and I was hooked.

Plus, the history behind tempura is fascinating. Did you know that it was actually inspired by a Portuguese recipe? Apparently, Portuguese traders brought a meat-free, deep-fried recipe to Japan‘s historic port city of Nagasaki during the 16th century, and tempura was born.

So if you’re looking for a tasty and unique culinary experience in Okinawa, definitely give tempura a try. And if you’re not sure where to start, we recommend checking out some of the local tempura shops – they know how to do it right!

TEPPANYAKI GRILL

Teppanyaki grill is a unique style of cooking where the chef grills your food right in front of you on a hot iron griddle, giving it that smoky, slightly charred flavour. Absolutely delicious!

The best part – in our opinion – is that you get to watch the chef perform their culinary magic right before your eyes! Watching you dinner be cooked is a truly immersive experience that adds to the enjoyment of the dish. The sizzling sounds, the tantalizing smells, and the sight of the food cooking right in front of you create a sensory experience like no other.

Another great thing about teppanyaki grill is that it’s a versatile dish. You can choose from a variety of proteins, such as beef, chicken, shrimp, and scallops, and even mix and match them to create your own unique combination. The vegetables are also grilled to perfection, adding a healthy and flavourful element to the dish.

Finally, we have to mention the sauce. Teppanyaki grill is typically served with a delicious dipping sauce that complements the flavours of the grilled meat and vegetables. It’s the perfect finishing touch to an already amazing meal.

From perfectly grilled steak to succulent seafood, the teppanyaki grill is a must-try for any foodie visiting Okinawa. Trust us, once you’ve tried it, you’ll be hooked!

NABE – TRADITIONAL JAPANESE HOTPOT

Have you ever tried Japanese hotpot? As a seasoned travellers of Japan (including the beautiful islands of Okinawa), we cannot recommend this dish enough.

It’s a fun and interactive way to enjoy a meal with friends or family.

A big pot is placed on the table, filled with a flavourful broth that is heated by a portable stove. The broth is simmered for hours with a variety of ingredients, such as kelp and dried bonito flakes, to give it a deep umami flavour  Then, you get to choose from an array of fresh ingredients to cook in the broth right at your table, including sliced beef, seafood, tofu, and vegetables. It’s fun to see what ingredients everyone chooses and how they customize their own bowl.

Our favourite part is dipping the cooked food into a variety of delicious sauces.

It’s like a DIY cooking experience, but without the prep work or clean up. Trust us, your taste buds will thank you for trying this savoury and comforting dish.

ISHIGAKI WAGYU BEEF

Attention all meat lovers! If you’re visiting Okinawa, then you simply cannot miss out on the delicious Ishigaki wagyu beef. The exceptional flavour and high marbling of this beef makes it stand out from other types of meat.

The cows are raised in a stress-free environment on Ishigaki Island and fed with special feed to enhance the meat’s quality, resulting in a culinary masterpiece that is sure to leave a lasting impression.

One of the best ways to experience this delicacy is at a yakiniku restaurant where you can grill the meat to your liking right at your table. The staff are almost always willing to offer recommendations on how to cook the meat to perfection and will suggest different dipping sauces and seasonings to elevate the flavour.

The Ishigaki wagyu beef is so tender and juicy that it practically melts in your mouth, and the rich umami taste will have you craving for more.

Don’t miss the opportunity to try different cuts of Ishigaki wagyu beef, such as sirloin, ribeye, and tenderloin, depending on your preferences. Some restaurants even offer special dishes that showcase the beef’s flavour, such as wagyu sushi or wagyu hotpot. Every bite of this premium beef is an experience in itself, and it’s definitely a must-try for any foodie visiting Okinawa..

OKONOMIYAKI 

If you’re visiting Okinawa and haven’t tried Okonomiyaki yet, you’re missing out!  

This savoury pancake is a beloved dish that you can find all over Japan, but each region has its unique twist on the recipe. We first tried it in Miyajima, loved it and always seek it out in Japan since then. 

Typically Okonomiyaki is made with a batter of flour, eggs, and shredded cabbage, and then topped with an assortment of toppings,  such as pork belly, squid, shrimp, and green onions 

In the Okinawan version, Hirayachi, the shredded cabbage is replaced with spring onions. 

What I love about this dish is that you can customize it with your preferred toppings and sauces, like okonomiyaki sauce, mayonnaise, and bonito flakes.  

It’s like having your own personal pizza, but even better because you get to cook it right at your table. Trust me, the experience of cooking and eating Okonomiyaki is a delight that you don’t want to miss! 

SUSHI 

If you are a foodie like us, then you must try the mouth-watering Okinawan sushi.  

Unlike the sushi you find in other parts of Japan, Okinawan sushi has its unique twist that will leave you wanting more. The sushi is made with fresh seafood caught in the surrounding waters and unique varieties of seaweed, giving you a taste of the ocean in every bite. The rice is also seasoned with Okinawan vinegar, giving it a slightly sweet taste that perfectly complements the savoury toppings. One of the local specialties is “sushi tempura,” where the sushi rolls are deep-fried until crispy and golden brown – trust us, it’s delicious!  

Another must-try is the “inari sushi,” which is made with pockets of fried tofu stuffed with sushi rice and a variety of fillings like cooked vegetables, pickles, or seafood.  

For the daring, we recommend the local specialty of “shima sushi,” which is a unique type of sushi made with vinegared rice, fresh seafood, and wrapped in a fragrant leaf from the “shimamomiji” tree – it’s a flavour explosion!  

Of course, traditional sushi options like nigiri and maki rolls are available too.  

Overall, Okinawan sushi is a must-try for any food lover visiting the island. So, don’t miss out on the fresh and unique flavours of this Okinawan specialty! 

FUSION DISHES

Okinawa is located near China and Taiwan and is also home to several US military troops, all of which have had a noticeable impact on the local cuisine. This cultural fusion has resulted in a unique culinary scene found only on these islands. 

Thanks to these diverse cultural influences, Okinawa is famous for its fusion food, including the Japanese-American dish known as taco rice, which was inspired by the US military base in Chatan. 

You can find out more about these dishes below:

TACO RICE

Taco Rice is a dish that originated in Okinawa in the 1980s and it’s a delicious fusion of Japanese and Mexican cuisine. It’s said to have been invented by a Japanese restaurant owner who wanted to cater to the taste of American soldiers stationed nearby. The dish is made up of seasoned minced meat, lettuce, cheese, and salsa, all served on top of a bed of rice. 

What makes Taco Rice so unique is the way it blends the best flavors of both cultures. The ground beef is seasoned with typical taco meat spices, giving it a Tex-Mex vibe, but it’s served on top of Japanese-style rice. It’s the perfect comfort food that satisfies all your cravings in one dish! 

Taco Rice is a staple dish in Okinawan food culture and you can find it everywhere, from restaurants to school cafeterias to supermarkets. It’s not just delicious, it’s also affordable, costing around 500-800 JPY or 3.7-5.92 USD. Trust me, after you try it, you’ll be hooked just like I am! 

PIZZA

One surprising dish that you should definitely try in Okinawa is the Okinawan-style pizza.

This pizza is made with a unique crust that is a cross between pizza dough and Okinawan sweet bread, giving it a slightly sweet taste and a chewy texture. It was honestly one of the best pizzas we ever ate.

The toppings are also a departure from traditional pizza, featuring local Okinawan ingredients like goya (bitter melon), spam, and mozuku seaweed. While it may sound like an odd combination, the flavours work surprisingly well together and create a dish that is both delicious and uniquely Okinawan.

You can find Okinawan-style pizza at many pizza places throughout the island, but one of the most popular is Pizza in the Sky, which offers stunning views of Okinawa from its rooftop location. Trust us, you won’t be disappointed!

DESSERTS AND SWEET TREATS

BLUESEAL ICE CREAM

If you’re planning a trip to Okinawa, make sure to add Blue Seal ice cream to your list of must-try local delicacies You simply can’t leave Okinawa without trying at least one scoop of this famous ice cream. We promise this ice cream is like no other you’ve ever tasted.

Okinawa has the hottest temperatures in all of Japan. Even in Winter the temperature rarely drops below 15°C. A delicious ice-cream cone therefore serves a refreshing treat for anyone exploring the islands. It also it’s a rather affordable snack, with the average price for a Blue Seal ice-cream cone is 280 JPY/ 2.06 USD.

Blue Seal has been a beloved brand in Okinawa for 68 years, and it’s not hard to see why. The ice cream is known for its melt-in-your-mouth texture and unique flavors that are unique to Okinawa.

There are plenty of flavours to choose from. And some of these flavours can only be found in Japan, like Azuki (red bean), Matcha (green tea), or Sakura (cherry blossom).

One of our personal favorite Blue Seal flavours is shikuwasa, a citrus fruit that grows in Okinawa. The tangy and refreshing taste is perfect for hot Okinawan summers. Another must-try flavour in our opinion is purple sweet potato, which has a slightly sweet and nutty flavor that is unique to Okinawa. And if you have a sweet tooth, you won’t be disappointed with the strawberry cheesecake flavour.

But it’s not just the flavors that make Blue Seal ice cream so special. The quality of the ingredients is top-notch, with many of them sourced from local Okinawan farms.

It’s no wonder why Blue Seal ice cream has become such an iconic part of Okinawan food culture. Trust us, you won’t regret trying this delicious treat during your visit to Okinawa.

YUKISHIO / SALT ICE CREAM

Speaking of ice-cream, we also recommend that you try the unique and delicious salt ice cream that can be found all other the island. Now, I know the idea of salty ice cream might sound a bit odd, but trust us, it’s a flavour sensation you won’t regret.

You can find sea salted ice cream all over the island, from local ice cream shops to the freezer section of supermarkets. But if you want to try the best of the best, then head over to the Yukishio Saltworks, where they make a silky soft serve salted ice cream called “Yukishio”. The name means “snow salt”, and it’s made using a type of healthy salt from Miyako Island that’s loaded with minerals.

Believe it or not, this ice cream is actually quite nutritious, as it contains more minerals than any other food! Plus, the sea salt is believed to help replenish the salt lost from sweating in Okinawa’s hot climate, making it the perfect treat to enjoy after a day of exploring.

But the best part? The ice cream comes with a variety of different flavoured mouth-watering salt toppings, from hibiscus to cocoa to wasabi and more! Yes, you read that right – wasabi ice cream is a thing, and it’s surprisingly delicious. It’s actually the perfect balance of spicy and sweet. If you’re feeling a little less adventurous, there are plenty of other sweet flavours to choose from as well.

The average price for a cone of salt ice cream is ¥350 ($4.60).

So if you want to fully immerse yourself in the Okinawan food culture, then sea salted ice cream is a must-try. Trust us, you won’t regret it!

KOKUTO / BLACK SUGAR

Have you ever heard of Okinawan black sugar, also known as “kokuto?” It’s a type of unrefined sugar that’s made by boiling down sugar cane juice until it becomes thick and dark. This sugar is quite different from the regular white sugar that we’re used to. It has a rich, molasses-like flavour and a beautiful amber colour. And the best part is, it’s healthier than white sugar because it contains more minerals.

One of the best ways to enjoy Okinawan black sugar is in the form of “shikuwasa black sugar juice.” Shikuwasa is a small citrus fruit that’s native to Okinawa, and when combined with black sugar and water, it makes a refreshing and healthy drink that’s perfect for those hot Okinawan summers. Trust us, it’s not sickly sweet, but just sweet enough to satisfy your sweet tooth. We first tried this drink at pizza in the sky and honestly could drink it all day long!

But wait, there’s more! You can also find Okinawan black sugar in other sweet treats like sweet potato and pumpkin cakes. And get this, it can also be used in savoury dishes like miso soup and stir-fry. It adds a unique depth of flavour to any dish it’s used in.

So, if you’re a fan of sweets or just looking to try something new and unique, you have to add Okinawan black sugar to your must-try list when visiting Okinawa. And when you do try it, make sure to bring some back home with you to use in your own cooking.

CONCLUSION

In conclusion, Okinawa is a foodie’s paradise with a unique blend of Japanese and local influences. From savoury dishes like Okinawa soba and goya champuru to sweet treats like shaved ice and salted ice cream, there’s something for everyone to enjoy.
But beyond the delicious flavours, what makes Okinawan food so special is its connection to the island’s culture and history. Each dish has a story to tell, whether it’s the use of local ingredients or the influence of Okinawa’s diverse cultural heritage.
Having visited Okinawa ourselves for our honeymoon, and gorged ourselves in the various Okinawan restaurants, we can’t recommend the food enough.
So if you ever find yourself in Okinawa, be sure to try as many local dishes as you can, and embrace the island’s rich culinary traditions. Trust us, your taste buds will thank you.

If you enjoyed this post and found it useful, don’t forget to check-out our other posts about Okinawa:

• Our detailed Okinawa Itinerary
• Our awesome guide on where to stay in Okinawa
• Our in depth look at the best things to do in Okinawa
• Our month by month guide to the best time to visit Okinawa

You can find more guides for Japan here. Or if you haven’t fully decided where to go yet, you can find other great destinations in Asia here.