Authentic main dishes recipes from the Okinawan people of Japan.
Sushi roll featuring umibudo sea grapes, a prized Okinawan seaweed harvested from coral reef waters, offering a briny pop.
Okinawa's beloved noodle soup with thick wheat noodles in pork-bonito broth, topped with tender braised pork ribs.
Crispy breaded cutlet made from Agu, Okinawa's heritage black pig breed known for rich marbling and flavor.
Chicken thighs glazed in sweet shoyu-awamori sauce, reflecting Ryukyu Kingdom's historic trade-influenced flavors.
Okinawan spin on sukiyaki using tender pork belly simmered in awamori-sweetened soy broth with vegetables.
Okinawa's signature stir-fry combining bitter melon, tofu, egg, and pork—a beloved everyday household staple.
Slow-braised pork belly simmered in awamori, soy sauce, and brown sugar until meltingly tender, a festive classic.
Okinawan-American fusion dish born near U.S. bases, featuring seasoned taco meat and toppings over steamed rice.
Slow-simmered pig's feet in awamori, soy and brown sugar until gelatinous and tender; a prized Okinawan longevity dish.
Clear savory soup made from thoroughly cleaned pig intestines, kamaboko, and konbu, served at celebrations and gatherings.
Dried wheat gluten soaked and stir-fried with eggs, vegetables, and pork, a humble everyday champuru variation.
Thin somen noodles stir-fried with SPAM, egg, and vegetables, a beloved quick Okinawan noodle dish.
Rich black soup made with squid, its own ink, pork, and vegetables, an unusual and striking Okinawan specialty.
Thinly sliced boiled pig ear tossed in vinegar-miso dressing with peanuts, a crunchy nose-to-tail Okinawan classic.
Hearty goat meat soup with mugwort and awamori, traditionally served at celebrations and believed to boost stamina.