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Okinawan staple foods are traditionally potatoes, such as sweet potato or 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.
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 is a traditional dietary pattern originating from the Japanese island of Okinawa known for its association with longevity, low body mass index, and low rates of chronic diseases ...
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.
Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. Japanese wine; Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from ...
Today, Okinawa soba is considered as a vital part of traditional Okinawan culture, although folklorist Nishimura Hidemi argued that it was an invented tradition. [ 3 ] Monument to sobá in Campo Grande , Brazil , where a local variation of Okinawa soba has spread due to Okinawan immigrants