Subtropical islands and distinct Ryukyu culture.



Photos: Sefa-Utaki — Hyougushi via Flickr, CC BY-SA 2.0 · Yachimun no Sato pottery village — morishi via FIND/47, CC BY 4.0 · Nakijin Castle Ruins — MaedaAkihiko via Wikimedia Commons, CC0
Must-eatGoya champuru (ゴーヤーチャンプルー)
Okinawa's signature stir-fry of bitter melon, tofu, egg and pork. 'Champuru' means 'something mixed' in the Okinawan dialect; featured by JNTO as a must-try…
Okinawa soba / Soki soba (沖縄そば・ソーキそば)
Despite the name, made from wheat (not buckwheat) so closer to udon; served in a savory pork-bonito broth. The 'soki' version is topped with tender braised…
Must-eatRafute (ラフテー)
Braised pork belly slow-simmered in soy sauce, brown sugar and awamori (local rice spirit) until melt-in-your-mouth tender. A classic of Ryukyu court cuisine.
Okinawa at a glance

Next door
Links marked PR are affiliate links: if you book through them we may earn a commission at no extra cost to you. Photos: Shuri Castle — Hiroki_Hieda via FIND/47, CC BY 4.0 · Sefa-Utaki — Hyougushi via Flickr, CC BY-SA 2.0 · Yachimun no Sato pottery village — morishi via FIND/47, CC BY 4.0 · Nakijin Castle Ruins — MaedaAkihiko via Wikimedia Commons, CC0 · Goya champuru — _Yuki_K_ via Flickr, CC BY 2.0 · Rafute — David Iwaoka via Wikimedia Commons, CC BY-SA 4.0. Map: Geolonia (MIT).