Discover Authentic Okinawan Cuisine: Awamori, Sea Grapes, Goya Champuru & More

About 3 min read

Located at the westernmost tip of Japan, Okinawa Prefecture has developed a unique food culture shaped by its geography, warm climate, and the history of the Ryukyu Kingdom. Well-known dishes include **Goya Champuru** (stir-fried bitter melon) and **Rafute** (braised pork belly), but there are also many lesser-known traditional dishes worth trying. This time, we visited **Okinawa Dining Ryuka**, a restaurant offering both homestyle and creative Okinawan cuisine, to learn about some of Okinawa’s signature dishes and how best to enjoy them!

【Advised by】OKINAWA DINING RYUKA

『専門店で聞いた本当においしい食べ方』 Goodie-Foodie編集部著／彩図社刊（発売中）

Table of Contents

1 First, Order Drinks to Go with Okinawan Cuisine
2 Small Dishes Featuring Unique Local Ingredients
3 Three Classic Okinawan Dishes

First, Order Drinks to Go with Okinawan Cuisine

If you’re enjoying Okinawan cuisine, you’ll definitely want to pair it with the region’s local alcohol. The most iconic Okinawan drink is Awamori—a type of shochu with a history of about 600 years, made mainly from Thai rice and black koji mold. Famous brands include “Kikunotsuyu,” “Zuisen,” “Kumesen,” and “Yaesen,” with many varieties produced across Okinawa’s islands. It’s typically enjoyed on the rocks or with water, and sometimes served in a traditional pottery vessel called a “karakara.” This restaurant offers 35 kinds of Awamori as well as easy-to-drink Awamori cocktails. For beer lovers, Okinawa’s own Orion Beer is highly recommended.

Small Dishes Featuring Unique Local Ingredients

Once the toast is made, it’s time to dive into Okinawan cuisine. You can’t miss the small plates made with unique local ingredients such as umi-budō (sea grapes) and mimigā (pig’s ear).

Sea Grapes (Umi-budō)

Umi-budō is a type of seaweed called *Caulerpa lentillifera*, often referred to as “green caviar.” It has been cherished in Okinawa for generations, known for its distinctive popping texture. Avoid pouring ponzu sauce directly over the sea grapes, as osmotic pressure will ruin the texture—dip them instead to preserve the signature pop.

Jimami Tofu

In the Ryukyuan language, “jimami” means peanuts. As the name suggests, Jimami Tofu is a tofu made from peanuts and typically eaten with a sweet-savory soy sauce. Its chewy texture and nutty aroma are addictive. The restaurant’s Jimami Tofu is crafted using the traditional *nama-shibori jikama* (fresh-squeezed kettle) method, bringing out the full natural flavor of the ingredients.

Mimigā

In Okinawa, dishes made from pig’s ear are called mimigā. It’s loved for its crunchy texture and is said to be rich in collagen, low in fat, and high in protein—great for beauty and health. Here, it’s served seasoned with ponzu sauce, garnished with shredded cucumber and radish sprouts for a refreshing finish.
Incidentally, Okinawans often say, “We eat everything but the pig’s squeal,” reflecting how they use every part of the pig—organs, head, feet, and even blood—in their cuisine.

Island Shallots (Shima-rakkyo)

Okinawa’s traditional vegetable, shima-rakkyo, is known for its sharp, spicy flavor. Since production is limited, it’s sometimes unavailable depending on the season. It’s often eaten pickled or as tempura, but this restaurant serves it with a house-made miso that blends Kumejima miso and Hatcho miso. The miso balances out the sharpness, making it easier to enjoy.

Three Classic Okinawan Dishes

After enjoying the appetizers, move on to Okinawa’s signature trio: Goya Champuru, Okinawa Soba, and Rafute. This is also a great time to order another round of drinks.

Goya Champuru

In the Okinawan dialect, “champuru” means “mixed,” and in cooking, it refers to stir-fried dishes. Goya Champuru is a stir-fry featuring bitter melon (goya). While spam and bean sprouts are common ingredients, this restaurant also adds carrots, garlic chives, and island tofu, all bound together with egg. The goya is briefly boiled in salted water to reduce bitterness.
Try pairing it with a light-tasting Orion Beer to complement its flavor.

Rafute

Rafute is Okinawa’s version of braised pork belly. It’s simmered until tender in awamori, brown sugar, soy sauce, and other seasonings, with the skin left on. This restaurant uses a miso-based sauce instead of soy sauce, giving the dish a mellow flavor. Try adding a touch of mustard for a flavorful accent.

Okinawa Soba

The signature noodle dish of Okinawa, Okinawa Soba, is topped with rafute, red pickled ginger, fish cake, sea lettuce, and green onions. The rich pork-and-bonito-based broth clings beautifully to the chewy thick noodles, creating a satisfying bowl. For an extra kick, try adding kōrēgūsu—a local condiment made by infusing chili peppers in awamori.

Adding kōrēgūsu—awamori-infused chili pepper sauce—enhances the flavor

Start your journey into Okinawan cuisine with these seven dishes and discover a world of rich flavors and traditions!

At Okinawa Dining Ryuka, you’ll also find creative dishes like “Dashi-maki Tamago” (rolled omelet made with Okinawa soba broth) and “Ryukyu Potato Salad” with kunchema bacon. Don’t miss out on these delicious “ma-san(tasty)” specialties!

【Advised by】OKINAWA DINING RYUKA

A popular dining restaurant known for its dishes made with Okinawan ingredients. The menu offers a wide variety of options, ranging from traditional Okinawan cuisine to creative fusion dishes, all prepared to make even the most distinctive local ingredients enjoyable. The restaurant operates four locations: the main branch in Okinawa, as well as branches in Ueno, Roppongi, and Omiya. This article features the Roppongi branch of **Okinawa Dining Ryuka**.