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Okinawan cuisine (Japanese:沖縄料理,Hepburn:Okinawa ryōri) is the food culture ofOkinawa Prefecture, Japan. The cuisine is also known asRyukyuan cuisine (琉球料理,Ryūkyū ryōri), a reference to theRyukyu Kingdom.[1] Due to differences in culture, historical contact between other regions,climate, vegetables and other ingredients, Okinawan cuisine differs fromJapanese cuisine.[2]
Okinawan cuisine incorporates influences fromChinese cuisine andSoutheast Asian cuisine due to its long history of trade. Thesweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. Goya (bitter melon) and nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. SinceRyukyu had served as a tributary state to China, Ryukyuan cooks traveled toFujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. Pork, which plays an important role in the Okinawan diet, diffused in the seventeenth century in response to demands from Chinese ambassadors, who preferred it to beef.[3] The trade withSiam (Thailand) also introduced the use of Thai Indica Rice which is used for thedistillation ofawamori[4] from the 15th century. After the lord of theSatsuma Domain invaded the Ryukyus, Ryukyuan cooks traveled to Japan to studyJapanese cuisine, causing that influence to seep into Okinawan cuisine.[5]
Okinawa wasadministered by the United States afterWorld War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Ryukyuan became familiar with Americanized food culture. The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end ofWorld War II.[1]
Besides vegetables and fruits, the influences ofsouthern andsoutheastern Asia are evident in Okinawan cuisine in its use of herbs and spices, such as turmeric,[4] used in Okinawa more often than in Japan, but less frequently than other tropical island cuisines.[6] Okinawan cuisine's condiments consist mainly of salt,miso, bonito flakes (katsuobushi) orkombu. Compared to Japanese diets, Okinawan dishes do not use as many kinds of mushroom.[citation needed]
Despite being surrounded by the sea, Ryukyuan eat relatively little seafood compared to other maritime cultures. Fish and other seafood products were traditionally difficult to preserve in the high temperatures of the Okinawan islands. Additionally, the islands are surrounded by relatively few fish species. The primary preparations of fish are pickling in salt (shio-zuke), dried, grilled, simmered in soy sauce (nitsuke), and askamaboko, a processedseafood product typically made fromwhite fish.Sashimi is served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands. Sashimi, unlike on Japan, is not part of a full course meal.[1]
Ryukyuan make salad, soup, or tempura using seaweeds likemozuku andhijiki. Okinawan cuisine frequently useskombu (kelp), not only in making soup stock, but also in preparing braised dishes, stir fried dishes and so on. Although it is not cultivated in the region, Okinawa is one of the largest consumers of kombu in Japan.[7]
Okinawan staple foods are traditionally roots, such assweet potato[2] ortaro,carotenoid and otherantioxidant richvegetables. But since 1950's they are substituted to rice or wheat flour, then Okinawans developed original dishes such astaco rice.
After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets. But, Ryukyuan do not consume dairy foods so much, such as milk and cheese. Bread is not so popular as a staple food.
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