<strong>Unique cuisine:</strong> Japan's southernmost prefecture of Okinawa has its own unique food culture, the result of both its location and complex history. Among its many culinary delights are habushu, an awamori-based snake liqueur.
Unique cuisine: Japan's southernmost prefecture of Okinawa has its own unique food culture, the result of both its location and complex history. Among its many culinary delights are habushu, an awamori-based snake liqueur.
Scott R/Flickr
<strong>Local delicacy: </strong>Sukugarasu is a firm tofu topped with salted baby fish and is a classic Okinawan accompaniment to sake or awamori.
Local delicacy: Sukugarasu is a firm tofu topped with salted baby fish and is a classic Okinawan accompaniment to sake or awamori.
chichacha/Flickr
<strong>Popular dish: </strong>Okinawa soba -- noodles -- are firm and chewy and come served in a clear broth of pork, bonito fish flakes and konbu (kelp). Soki (slow-cooked spare ribs) is one of the most common toppings.
Popular dish: Okinawa soba -- noodles -- are firm and chewy and come served in a clear broth of pork, bonito fish flakes and konbu (kelp). Soki (slow-cooked spare ribs) is one of the most common toppings.
Banzai Hiroaki/Wikimedia
<strong>Green caviar:</strong> Umi budo (sea grapes) are delicate seaweed clusters that resemble miniature bunches of grapes, hence the name. Served with a tangy ponzu dipping sauce, the bubbles of bliss pop like caviar in your mouth.
Green caviar: Umi budo (sea grapes) are delicate seaweed clusters that resemble miniature bunches of grapes, hence the name. Served with a tangy ponzu dipping sauce, the bubbles of bliss pop like caviar in your mouth.
Jetalone/Flickr
<strong>Glazed pork:</strong> Rafute are succulent slabs of pork belly simmered in soy sauce and glazed with brown sugar. It is sweet and savory, usually eaten on its own, or as a topping for Okinawa soba.
Glazed pork: Rafute are succulent slabs of pork belly simmered in soy sauce and glazed with brown sugar. It is sweet and savory, usually eaten on its own, or as a topping for Okinawa soba.
Jetalone/Flickr
<strong>Staple food:</strong> Okinawa's signature dish is goya champuru, a melange of vegetables based around goya -- a bitter green gourd. Loaded with vitamin C, it's prized as a restorative, especially during the steamy summer months.<br />
Staple food: Okinawa's signature dish is goya champuru, a melange of vegetables based around goya -- a bitter green gourd. Loaded with vitamin C, it's prized as a restorative, especially during the steamy summer months.
Banzai Hiroaki/Wikimedia
<strong>Sweet buns: </strong>Sata andagi (the name means literally "deep-fried sugar") are Okinawan donuts, a heavyweight confection with a crisp, deep brown crust encasing a dense, cakey center.
Sweet buns: Sata andagi (the name means literally "deep-fried sugar") are Okinawan donuts, a heavyweight confection with a crisp, deep brown crust encasing a dense, cakey center.
305 Seahill/Flickr
<strong>Taco rice:</strong> A bowl of spiced ground beef, cheese and salsa served on top of white rice -- is perhaps one of the U.S. military's greatest contributions to Okinawan cuisine, a specialty at countless restaurants across Japan.
Taco rice: A bowl of spiced ground beef, cheese and salsa served on top of white rice -- is perhaps one of the U.S. military's greatest contributions to Okinawan cuisine, a specialty at countless restaurants across Japan.
Jpatokal/Wikimedia
<strong>Okinawan tempura: </strong>Okinawans have embraced this Japanese standard wholeheartedly, using local ingredients such as purple sweet potatoes and goya in place of the prawns, eggplant and mushrooms typically served at Japanese restaurants.
Okinawan tempura: Okinawans have embraced this Japanese standard wholeheartedly, using local ingredients such as purple sweet potatoes and goya in place of the prawns, eggplant and mushrooms typically served at Japanese restaurants.
ryusuke/Flickr