Okinawan cuisine

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Okinawa soba and Gōyā chanpurū with a cup of local Orion beer
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Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom.[1] Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.

History

Okinawan cuisine incorporates influences from

Siam (Thailand) also introduced the use of Thai Indica Rice which is used for the distillation of awamori[3] from the 15th century. After the lord of the Satsuma Domain invaded the Ryukyus, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.[4]

Okinawa was administered by the United States after World War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Okinawans became familiar with Americanized food culture. The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end of World War II.[1]

Character

Besides vegetables and fruits, the influences of southern and southeastern Asia are evident in Okinawan cuisine in its use of herbs and spices, such as turmeric,[3] used in Okinawa more often than in mainland Japan, but less frequently than other tropical island cuisines.[5] Okinawan cuisine's condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu. Compared to mainland diets, Okinawan dishes do not use as many kinds of mushroom. [citation needed]

Despite being surrounded by the sea, Okinawans eat relatively little seafood compared to other maritime cultures. Fish and other seafood products were traditionally difficult to preserve in the high temperatures of the Okinawan islands. Additionally, the islands are surrounded by relatively few fish species. The primary preparations of fish are pickling in salt (shio-zuke), dried, grilled, simmered in soy sauce (nitsuke), and as kamaboko, a processed seafood product typically made from white fish. Sashimi is served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands. Sashimi, unlike on the main islands of Japan, is not part of a full course meal.[1]

Okinawans make salad, soup, or tempura using seaweeds like mozuku and hijiki. Okinawan cuisine frequently uses kombu (kelp), not only in making soup stock, but also in preparing braised dishes, stir fried dishes and so on. Although it is not cultivated in the region, Okinawa is one of the largest consumers of kombu in Japan. [citation needed]

Okinawan staple foods are traditionally potatoes, such as

taro root, but they are substituted to rice or wheat flour, then Okinawans developed original dishes such as taco rice
.

After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets. But, Okinawan people do not consume dairy foods so much, such as milk and cheese. Bread is not so popular as a staple food.

Ingredients

Common Okinawan dishes

Main dishes

Side dishes

Alcoholic beverages

Sweets

References

  1. ^
    OCLC 153301537. Archived from the original
    on August 25, 2007. Retrieved 2013-07-15.
  2. S2CID 243465562
    .
  3. ^ a b "Awamori and Pork Curry - Japan Airlines". jal.japantravel.com. Retrieved 2022-03-20.
  4. ^ Ishige, Naomichi. "Food Forum Okinawa Archived 2008-05-17 at the Wayback Machine." Kikkoman. Retrieved on November 30, 2009.
  5. ISBN 9781569243480
    .
  6. ^
    ISBN 9784866581316
    .
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