Ask any traveler, and he or she will probably tell you that Okinawa is on his or her travel list. The reasons why foreigners are so enamoured with Okinawa are easy to understand: it has a carefree atmosphere that appeals to free-spirited travelers; it boasts clear blue seas; Okinawan people are super friendly; and Okinawan food is deliciously distinctive from food hailing from the rest of Japan. So what are the must-try foods along Kokusaidori Street, arguably the core of the entertainment district in Naha City, Okinawa? Let your appetite be whetted as you embark on this gourmet tour here!
Many izakayas line Kokusaidori Street and offer uniquely delectable Okinawan dishes. Awaken your tastebuds with umibudo (sea grapes), which is a kind of seaweed that releases a juicy liquid when bitten. Remember to dip them into soy sauce for an extra flavour that will tickle your taste buds. Next, savour the bitter, yet addictive taste of Goya, which is a bitter melon so quintessential to Okinawan cuisine that May 8 is known as Goya (go - five, ya - eight) Honouring Day. Since Goya has an acquired taste, try it with Goya champuru, a stir-fried dish that also comes with tofu, eggs and pork. This gives it a more savoury crunch that will definitely take your mind off the bitterness. Also be sure to order a plate of shima rakkyo (Okinawan shallots) that is served with flakes of dried bonito and goes particularly well with beer!
Moving on from vegetable dishes, Okinawan izakayas also serve up some intriguing meat dishes that you should try. For example, no trip to Okinawa would be complete without tucking into rafute, thick cuts of meat from the pig’s belly that are slowly simmered for at least four hours to yield their soft and tender taste. Feel its complex sweetness washing over your throat due to it being cooked in awamori liquor (an Okinawan sake-like beverage) and black sugar. Round your meal up nicely with either taco rice or jushi rice. The former comprises taco fillings on steamed rice - a fusion dish that was created when the American military introduced Mexican tacos to Okinawa - whereas jushi rice is a soothing porridge seasoned with fuchiba (Okinawan dialect for Japanese mugwort), pork broth and lard. Regardless of the rice dish you choose, you are guaranteed to have a newfound appreciation of the versatility of rice as an ingredient.
After finishing your meal at the izakaya, you will be stuffed. Then again, you probably have another stomach for desserts, for who can possibly pass up the chance to indulge in some exotic flavours at Blue Seal, an ice cream shop that was “born in America, raised in Okinawa” as its website proudly proclaims? From Okinawan salt cookies and Ryukyu Royal Milk Yea to sugarcane and shio chinsuko, the possibilities are aplenty!
Or perhaps you crave for an authentic American experience since after all you are in Okinawa, a place where East meets West. Head your way down to the A&W restaurant and enjoy its air-conditioned comfort while slurping ice cream off its famous root beer floats.
Just when you think your gourmet tour is over after licking off the last morsel of your ice cream, fret not. Kokusaidori Street showcases many awesome local delicacies that will enable you to bring home a taste of Okinawa. Not to be missed is Jimami tofu, a sweet tofu made from potato starch and peanuts. I also heartily recommend the yakiniku miso dressing, a grilled garlic sauce that will spice up your culinary experiences.
Now that you know how to eat up a storm in Okinawa, let me just leave you with this final pointer. Masaibin means Oishii (delicious) in Okinawan dialect. Now, commit this word to heart and charm the Okinawans you meet by exclaiming how masaibin Okinawan cuisine is!
