Hi there! It’s Tom.
The other day, I stumbled upon an “Okinawan Food Fair” at my local supermarket. The display was packed with goodies I’d never seen before—colorful snack packages, unique sauces, awamori (Okinawan liquor), and deep-fried sweets like sata andagi.
But what caught my eye was a bag of shikwasa-flavored chinsuko.
Naturally, I had to grab one. I tried it during my snack break, and wow—crunchy texture, a hint of citrus, and a delicate sweetness. It was so good I immediately reached for another.
That tiny treat sparked a question: What other amazing local foods does Okinawa have? So today, I’d love to share what I found out about this southern paradise of Japan.
When people think of Okinawa, it’s all about turquoise beaches and relaxing resorts, right? But it turns out, Okinawa is a culinary treasure trove, too.
The food culture is distinct—shaped by its tropical climate and unique history—and it’s full of surprises. Let’s take a wander through Okinawa’s flavorful world.
Naha & Southern Okinawa: Where Local Eateries Shine
Okinawa Soba
You simply can’t talk about Okinawan cuisine without mentioning Okinawa soba. It’s not quite ramen, not quite udon—thickish noodles in a pork-based broth that’s surprisingly gentle.
It’s topped with things like sanmaiku (braised pork belly), soki (pork spare ribs), and kamaboko fish cakes. What I found most interesting is that every shop has its own take, from noodle thickness to broth richness. Locals swear by their neighborhood joints!
Jūshī (Seasoned Rice)
Another dish that caught my attention was jūshī, a comforting rice dish cooked with pork, carrots, hijiki seaweed, and other goodies.
It’s often served alongside soba in set meals, making it perfect for those of us who want to nibble on a bit of everything.
Central Okinawa: A Fusion of Cultures
Taco Rice
Welcome to the birthplace of taco rice—a blend of American and Okinawan culture where taco-seasoned beef, lettuce, cheese, and salsa are piled on white rice.
Sounds odd? I thought so too. But the internet is full of people saying it’s unexpectedly addictive. It’s fast, fun, and filling.
A&W’s Famous Root Beer
Fun fact: Okinawa is the only place in Japan where A&W still exists.
Yes, that A&W. They even have their own website. One particular curiosity? Root beer. People say it’s a “love it or hate it” drink, but I’m dying to know what the fuss is about.
Northern Okinawa: Nature-Fueled Flavors
Wild Boar-Pig Hybrids from Yanbaru
In the forest-rich Yanbaru region up north, wild boar-pig hybrids (called inobuta) are a local delicacy.
They combine the best of both animals—leaner fat, yet deep umami. Locals enjoy them in sukiyaki or grilled, making it a true mountain feast.
Agu Pork
Okinawa’s famed Agu pork also hails from this region. It’s known for being lower in cholesterol and having a rich, sweet fat that’s perfect for shabu-shabu or tonkatsu.
Some farms even let you feed the pigs, making for a fun foodie experience beyond just eating.
The Islands: Every Island Has Its Own Flavor
Yaeyama Soba (Ishigaki Island)
A cousin of Okinawa soba, Yaeyama soba is a specialty of Ishigaki Island.
It features thin, round noodles in a lighter broth, usually topped with chopped pork. Locals even have it for breakfast—what a dreamy way to start the day on vacation.
Mozuku Dishes (Kume Island & Others)
Mozuku, a type of seaweed, is a big deal in Okinawa.
Sure, it’s good in vinegar, but did you know it’s also eaten as tempura or in porridge? You can even try harvesting it yourself on some islands, turning your trip into a delicious hands-on adventure.
Sweets & Drinks: Pure Island Vibes
Sata Andagi (Okinawan Donuts)
These round fried donuts, flavored with brown sugar, are a classic Okinawan snack.
They’re humble, sweet, and delightfully crumbly. I imagine they’re absolute heaven fresh out of the fryer.
Blue Seal Ice Cream
Born in the U.S., raised in Okinawa—Blue Seal is the island’s iconic ice cream brand.
They offer vibrant tropical flavors like beni-imo (purple sweet potato), salty chinsuko, shikwasa, and mango. For many locals, it’s a nostalgic childhood treat.
Check out their website for seasonal flavors and shop info—it’s a dessert lover’s dream.
Chinsuko
Of course, I can’t forget chinsuko, the crumbly shortbread-like treat that started this whole adventure.
Made with flour, sugar, and lard, it’s simple but full of charm. And now there are tons of variations—my favorite so far is the shikwasa-flavored one.
It feels like eating a breeze from a tropical island. You can buy famous brands like Arakaki Chinsuko or Nanfudo online, but I bet it tastes even better under a palm tree.
So, what do you think?
The more I dug into Okinawa’s local specialties, the more I fell under its spell. It’s not just about chilling by the beach with a cocktail—Okinawa’s a feast for the curious, the hungry, and the food-loving traveler.
Someday, I’d love to turn this post into a real-life food tour—camera in one hand, chopsticks in the other.
Until then, thanks for reading—and see you in the next post!
