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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.
It is considered the representative dish of Okinawan cuisine. [ 1 ] [ 2 ] Chanpurū generally consists of tofu combined with some kind of vegetable , meat , or fish . [ 2 ] Luncheon meat (such as American Spam or Danish Tulip ), egg , moyashi ( bean sprouts ) and gōyā ( bitter melon ) are some other common ingredients.
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The Okinawa diet reflects the traditional cuisine of Okinawa, Japan, one of the world's Blue Zones. Here's how the diet plays a role in longevity and health. This Traditional Japanese Diet May ...
Chinese delegates possibly brought wheat noodles to the royal court, [2] though no link has been established to the modern Okinawan cuisine. [ 3 ] The first known documented reference to Okinawa soba was in 1902 during the late Meiji period when it was known as Shina soba (Chinese soba ) as in mainland Japan.
The plate to the right is the national dish, gōyā chanpurū, made with bitter melon known as goyain. The traditional diet of the islanders contained sweet potato, green-leafy or root vegetables, and soy foods, such as miso soup, tofu or other soy preparations, occasionally served with small amounts of fish, noodles, or lean meats, all cooked with herbs, spices, and oil. [8]
In fact, 90% of the traditional Okinawa diet is whole plant foods. They get their protein from less than 1% of each of the following: local coastal fish, meat, and dairy and eggs.
The Okinawan variation, using awamori, soy sauce and miso, is known as Rafute (ラフテー). Nikujaga (肉じゃが): beef and potato stew, flavored with sweet soy. Nizakana (煮魚): fish poached in sweet soy (often on the menu as nitsuke (煮付け)). Sōki (ソーキ): Okinawan dish of pork stewed with bone.