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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]
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 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 ...
Because of its focus on eating until you’re 80% full, the Okinawa diet may help you maintain a healthy and consistent weight, per Cleveland Clinic. “We eat a variety of foods in small portions ...
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Pies: custard, pumpkin, pumpkin-custard, haupia, chocolate haupia, okinawan sweet potato haupia [9] Pumpkin crunch — A variation on the "pumpkin (pie) dump cake" popularized by Sam Choy, often served chilled as a dessert bar. [10]
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [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.