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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.
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]
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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. ... Foods To Eat. The Okinawa diet ...
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.
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.
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.
[citation needed] By the Edo period, as Hokkaidō was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. Traditional Okinawan cuisine relies heavily on kombu as a part of the diet; this practice began in the Edo period. Okinawa uses more kombu per household than any other prefecture. In the 20th ...