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Okinawan cuisine facts for kids

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Okinawa soba and goya chanpuru
Okinawa soba and Gōyā chanpurū served with a local Orion beer

Okinawan cuisine (沖縄料理, Okinawa ryōri) is the special food from Okinawa Prefecture in Japan. It's also called Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), named after the old Ryukyu Kingdom. Okinawan food is different from the food on mainland Japan. This is because of its unique history, culture, climate, and the kinds of vegetables and ingredients found there.

A Taste of History: How Okinawan Food Evolved

Okinawan food has been shaped by many cultures over time. Because Okinawa was a big trading hub, it got ideas from Chinese and Southeast Asian cooking.

Early Influences and New Foods

The sweet potato arrived in Okinawa in 1605. It quickly became a super important food for Okinawans until the early 1900s. Other foods like Goya (also known as bitter melon) and Nabera (luffa) probably came from Southeast Asia.

Since the Ryukyu Islands had strong ties with China, Okinawan cooks traveled to Fujian Province in China. There, they learned how to make Chinese dishes. This is how Chinese cooking styles became part of Okinawan food. Pork, which is a big part of the Okinawan diet today, became popular in the 1600s. This was partly because Chinese visitors preferred it over beef. Trade with Thailand also brought Thai Indica Rice. This rice has been used since the 1400s to make a special Okinawan drink called awamori.

Later, after the lord of the Satsuma Domain from Japan took over the Ryukyus, Okinawan cooks also went to Japan. They studied Japanese cuisine, which then added more flavors to Okinawan food.

American Influence After World War II

After World War II, the United States managed Okinawa for a while. During this time, many canned foods became popular. American hamburger restaurants also opened in Okinawa earlier than in mainland Japan. This period introduced Okinawans to American-style food. Today, Okinawan food continues to change, especially because of the American military presence on the island.

What Makes Okinawan Food Special?

Okinawan cuisine uses many herbs and spices, showing its links to southern and southeastern Asia. For example, turmeric is used more often in Okinawa than in mainland Japan.

Common Ingredients and Flavors

The main seasonings in Okinawan dishes are salt, miso (a fermented soybean paste), bonito flakes (dried fish flakes), and kombu (kelp). Compared to mainland Japan, Okinawan dishes don't use as many types of mushrooms.

Even though Okinawa is surrounded by the sea, people there eat less seafood than in many other island cultures. It was traditionally hard to keep fish fresh in Okinawa's warm climate. Also, there aren't as many different kinds of fish around the islands. Fish is often prepared by pickling it in salt, drying it, grilling it, or simmering it in soy sauce. Kamaboko, a processed fish cake, is also popular. Sashimi (raw fish) is eaten, but it's not usually part of a big meal like it is in mainland Japan.

Seaweed and Staple Foods

Okinawans use seaweeds like mozuku and hijiki to make salads, soups, or tempura (lightly fried dishes). Kombu (kelp) is very important. It's used for soup stock and in many braised and stir-fried dishes. Even though kombu isn't grown in Okinawa, the island is one of the biggest consumers of it in Japan!

Traditionally, Okinawans ate a lot of potatoes, like sweet potato and taro root. Today, rice and wheat flour are more common. This led to unique dishes like taco rice. Even with modern changes, Okinawans still have their own food traditions. American-style foods are also often eaten. However, Okinawans don't eat much dairy, like milk and cheese. Bread is also not a main food.

Traditional vs. Modern Okinawan Diet

The traditional Okinawan diet was very healthy. More than 60% of the calories came from the Okinawan sweet potato. This diet was high in carbohydrates (about 80%). It included lots of green and yellow vegetables, bitter melon, and many soy products like tofu.

The Role of Plants and Meat

In traditional Okinawan cooking, fish made up only a tiny part (about 1%). Most of the food (90%) came from plants. Meat, dairy, and eggs were less than 1% of the diet. On average, people ate fish about three times a week, seven servings of vegetables daily, and two servings of tofu. Pork was eaten, but only in small amounts.

Changes After World War II

After World War II, Western influences changed how Okinawans ate. People started eating much more milk, meat, eggs, and grains. For example, Okinawans doubled their rice consumption, and bread became popular. Meat, eggs, and poultry intake increased a lot. This led to a rise in certain health problems.

Because of these health changes, there's now a movement to teach younger generations about the benefits of the traditional Okinawan diet. This diet includes more types of vegetables, fermented foods, and a balanced amount of meat. Places like the Taste of Okinawa cooking school help with this. Also, organic and vegetarian food is becoming more popular, with restaurants like Ukishima Garden leading the way.

Okinawan cuisine is also famous for using every part of the pig. This helps to reduce waste, showing a smart way of cooking.

Key Ingredients in Okinawan Cuisine

  • Meat and meat products
    • Pork
    • Soki (pork spare ribs)
    • Beef
    • Goat
  • Fish
    • Abasu (porcupinefish)
    • Gurukun (double-lined fusilier)
    • Soreru (silver-stripe round herring)
  • Fruit
    • Pineapples
    • Papayas
    • Mangoes
    • Passion fruit
    • Guavas
    • Citrus fruit
  • Vegetables
  • Bean products
    • Aomame (green soybeans)
    • Tofu
  • Grains and grain products

Popular Okinawan Dishes

Main Dishes

Side Dishes

Drinks and Sweets

  • Alcoholic beverages
    • Awamori (Okinawan distilled spirit)
    • Orion beer
  • Sweets

See also

Kids robot.svg In Spanish: Gastronomía de Okinawa para niños

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