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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.
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]
The first episode of the docu-series follows author and explorer Dan Buettner on a trip to Okinawa, Japan where viewers learn about the Okinawa diet and why traditional Japanese cuisine may play a ...
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.
Hirayachi (Okinawan: ヒラヤーチー hirayaachii) is a thin, very simple Okinawan pancake-like dish similar to buchimgae. It is basically "a savory Okinawan crepe with leeks", [29] and is sometimes called "Okinawan style okonomiyaki". The name means "fry flat" in the Okinawan language. [30]
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
Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. [1] The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity. [2] Rafute was originally a form of Okinawan royal cuisine. [3]