In Okinawa Prefecture, where pork is often eaten, it is said that "everything but the squeal is eaten up" because every last bit is used in cooking.

Where it is made

All over the prefecture

Main ingredients

Pork offal

Ilichee, often heard of in Okinawa's local cuisine, is a dish made by stir-frying dry foods and root vegetables and then simmering them to add flavor.

Where it is made

All over the prefecture

Main ingredients

Kelp

In Okinawa Prefecture, "ina" means "wild boar" and "muduchi" means "imitation"; the local dish "inamuduchi" means "imitation wild boar.

Where it is made

All over the prefecture

Main ingredients

Three slices of pork

There are two types of "juicy": kufa (hard) juicy, which is cooked with rice, and yafala (soft) juicy (also called boro boro juicy), which is cooked with rice in a porridge.

Where it is made

All over the prefecture

Main ingredients

Rice, pork tripe

Somin Tasiya" is an Okinawan home-style dish of stir-fried somen noodles.

Where it is made

All over the prefecture

Main ingredients

Somen noodles

Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs.

Where it is made

Throughout the entire prefecture

Main ingredients

Boneless pork ribs

“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed and sweetened. It is also prepared as a dessert which pairs well with a fatty pork meal.

Where it is made

All areas within the prefecture

Main ingredients

Taimo

One nationally recognized example of Okinawan sweets and snacks is sata andagi. Sata andagi is an Okinawan donut hole, made by deep frying a kneaded mixture of wheat flour, egg, and sugar.

Where it is made

Okinawa Prefecture

Main ingredients

Wheat flour

“Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wrapped in a shell ginger leaf.

Where it is made

All areas within the prefecture

Main ingredients

Sticky rice flour

Clear soup with bone-in ribs that have been simmered to softness is called “soki soup ”(sokijiru), as well as “soki bone soup”.

Where it is made

All areas throughout the prefecture

Main ingredients

Pork bone-in ribs

Among the different types of "Chanpurus", "Goya Chanpuru" is the most popular one, both in Okinawa and throughout Japan.

Where it is made

The entire prefecture

Main ingredients

Goya (bitter gourd), Okinawan tofu

“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink.

Where it is made

The entire prefecture

Main ingredients

White squid (bigfin reef squid)

Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-shiri” pan (a larger grater with a big hole in it), before adding eggs.

Where it is made

All areas of the Prefecture

Main ingredients

Carrots

"Minudaru" is a thin slice of pork loin coated with black sesame sauce and steamed, also called "kuljin" (=black meat) because of its dark finish.

Where it is made

All of Okinawa Prefecture

Main ingredients

Pork loin, black sesame

"Mimigar Sashimi", which is eaten daily as a menu item, is a way to enjoy the texture of "Mimigar".

Where it is made

All of Okinawa Prefecture

Main ingredients

Mimigar (=Pork ear skin)

The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor.

Where it is made

All of Okinawa Prefecture

Main ingredients

Hechima(=Sponge cucumber)

“Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinji” (=broth) and is a soup that is served to those with anemia or those feeling unwell or tired.

Where it is made

All of Okinawa Prefecture

Main ingredients

Pork liver

“Jimami” refers to raw peanuts, and the juice from the peanuts and “nmukuji” (=potato kudzu) are mixed with water and cooked over a stove.

Where it is made

All of Okinawa Prefecture

Main ingredients

Raw peanuts

‘Ashi Tibichi’ or ‘Tibichi’ is a dish of simmered pig’s feet (‘chimaguu’ in Okinawa dialect) with ‘kombu’ kelp (‘kuubu’ in Okinawa dialect) and daikon radish (‘deekuni’ in Okinawa dialect) for a…

Where it is made

All of Okinawa Prefecture

Main ingredients

Pig’s feet

The characteristic of ‘Okinawa Soba’ is its thick noodle made from what noodle (not using buckwheat flour, only using Wheat flour) knead with lye water, and thick rich soup made from rich broth from…

Where it is made

All of Okinawa Prefecture

Main ingredients

Okinawa soba (noodle)

"Mozuku-don" is a dish fried "mozuku" seaweed with meat and vegetables, then put on top of cooked rice.

Where it is made

All of Okinawa Prefecture

Main ingredients

Mozuku seaweed

‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and ‘Gumbo’ (‘Gobou’ burdock).

Where it is made

Naha, Shuri, etc.

Main ingredients

Pork belly

"Hirayachi" is made by mixing wheat flour with egg and Dashi (=Japanese soup stock) (or water), sprinkling with green onions, Chinese chives, and other ingredients, and baking.

Where it is made

All of Okinawa prefecture

Main ingredients

Wheat flour

"Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in water and stir-frying to a paste. "Puttu-ru" refers to the starchy, sticky glue-like texture.

Where it is made

All of Okinawa prefecture

Main ingredients

Sweet potato starch

There are two types of "Jushi" based on texture: "Kufua Jushi" (=mixed rice type) and "Yafuara Jushi" (=porridge type). "Yafuara Jushi" is also known as "Boroboro Jushi."

Where it is made

All of Okinawa prefecture

Main ingredients

Rice

"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ingredients. It has been used as a nourishing food for a long time.

Where it is made

All of Okinawa prefecture

Main ingredients

Beef

"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Islands, where glutinous rice is mixed with glutinous millet or red beans and cooked.

Where it is made

Taketomi Island

Main ingredients

Glutinous rice

"Iragimun" is made with papayas that are still green and not ripe, and this type is referred to as "vegetable papaya." Meat, tofu, and kombu (=kelp) are simmered with papaya and seasoned with miso.

Where it is made

Islands (Yaeyama district) of Okinawa prefecture

Main ingredients

Papaya

Heejaa means goat in Okinawan, also known as feejaa.

Where it is made

All over Okinawa Prefecture

Main ingredients

Goat meat

Chi irichee, also called Chi iricher is sauteed and stewed dish with pig blood.

Where it is made

All over Okinawa Prefecture

Main ingredients

Pork tripe, pig blood