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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]
"The Okinawa diet, or the eating pattern espoused by individuals of Okinawa, Japan has been associated with health and longevity with many Okinawans living to 100 years of age and older," explains ...
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Another unique element of the diet is that the Okinawan people embrace the Japanese concept of “Hara Hachi Bu,” where you eat until you feel eighty percent full—basically a holistic take on ...
Taco rice is a popular dish among U.S. military personnel stationed in Okinawa as lunch or late night food. KFC put it on their menu throughout Japan for a time during the 1990s and Yoshinoya , a nationwide gyūdon restaurant, serves it in the chain's restaurants in Okinawa prefecture. [ 7 ]
Chanpurū (Japanese: チャンプルー) is an Okinawan stir fry dish. 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]
She points to the practice in Okinawa where people stop when they're about 80% full. Again, diets high in plant-based foods are a common denominator in places where people live the longest.