{"id":2044,"date":"2023-10-07T18:00:18","date_gmt":"2023-10-07T09:00:18","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2044"},"modified":"2025-07-21T18:07:53","modified_gmt":"2025-07-21T09:07:53","slug":"23053","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23053\/","title":{"rendered":"5 Local foods in Okinawa. | Goya Champuru, Rafute, Okinawa Soba, Taco Rice, and Awamori"},"content":{"rendered":"

A typical Okinawan home-style dish \u201cGoya Chanpuru\u201d<\/h2>\r\n
\"A<\/div>\r\n

Okinawa Prefecture boasts the largest production of bitter melon, or Goya, in Japan. It contains immunity improving vitamin C, and stimulates the appetite, preventing summer fatigue.
\r\nGoya Chanpuru, a stir-fry, is a common dish. Chanpuru means to \u201cjumble\u201d in the Okinawan dialect. It\u2019s made by stir-frying goya, pork, island tofu, and vegetables, commonly eaten daily at home. <\/p>\r\n\r\n

Okinawan-style pork stew “Rafute”.<\/h2>\r\n
\"Okinawan-style<\/div>\r\n

\u201cRafute\u201d is made by stewing pork tripe in sugar, soy sauce, and Awamori. It’s so soft it’s possible to cut with chopsticks, and the skin\u2019s melted texture is enjoyable. Originally a preserved food, its often served as a hospitality dish.
\r\nPork has been popular in Okinawa since its arrival from the Ming Dynasty about 600 years ago, using pork in many dishes beyond rafute. \u201cAgu pork\u201d is a well-known specialty dish with high marbling and fine sweet meat quality. <\/p>\r\n\r\n

No buckwheat flour in it? \u201cOkinawa soba\u201d<\/h2>\r\n
\"No<\/div>\r\n

Okinawa soba noodles, unlike others, do not contain buckwheat flour. They are made from wheat flour and brackish water used for Chinese noodles. With the noodles chewy and yellowish, Okinawa soba\u2019s broth is made of pork bones, dried bonito flakes, topped with pork cubes, red ginger, and green onions. Another specialty is \u201cSoki-soba,\u201d which is Okinawa soba topped with soki pork ribs.<\/p>\r\n\r\n

It originated not in Mexico but in Okinawa! \u201cTaco Rice\u201d<\/h2>\r\n
\"It<\/div>\r\n

Taco rice was born not in Mexico, but in Kinmu-cho, Okinawa Prefecture. It is said to have started as an adaptation of tacos. It is a hearty dish of rice topped with taco meat, lettuce, tomatoes, cheese, and other ingredients cooked with ground meat in spices, and is popular soul food in Okinawa.<\/p>\r\n\r\n

The oldest distilled liquor in Japan \u201cAwamori\u201d<\/h2>\r\n
\"The<\/div>\r\n

It is said that the preliminary Awamori was created around 1470. The process of fermenting all indica rice into malt, with water and yeast, and distilling in a single stage process has remained mainly unchanged since its creation. \r\nThe alcohol content ranges from around 20% to over 46%, and tends to have a mild taste. In the Okinawan dialect, it is called \u201csaki\u201d.<\/p>","protected":false},"excerpt":{"rendered":"

Okinawa Prefecture is located at the southernmost tip of Japan and is blessed with rich nature. Since the Ryukyu Kingdom(1429-1879) had active exchanges with China and Southeast Asia, Okinawa’s unique food culture, which incorporates foreign cultures, has been carefully passed down to the next generation. We will introduce Okinawa\u2019s unique foods such as rafute, taco rice, and more!<\/p>\n","protected":false},"author":2,"featured_media":2046,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[76,83,111],"class_list":["post-2044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-local-gourmet","tag-okinawa","tag-area-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2044"}],"version-history":[{"count":2,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2044\/revisions"}],"predecessor-version":[{"id":2169,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2044\/revisions\/2169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2046"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}