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Okinawa Soba (Noodle from Okinawa Prefecture)
Okinawa · Noodles · Soba
The characteristic of ‘Okinawa Soba’ is its thick noodle made from what noodle (not using buckwheat flour, only using Wheat flour) knead with lye water, and thick rich soup made f…
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Chi irichee (Blood pork dish)
Okinawa · Stew · Pork
Chi irichee, also called Chi iricher is sauteed and stewed dish with pig blood. It is a rare dish in which pork, carrots, kamaboko(=fish cake), kikurage mushrooms, and various oth…
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Heejaa-jiru (Goat soup)
Okinawa · Stew · Soup · Meat
Heejaa means goat in Okinawan, also known as feejaa. A goat’s meat, bones, and entrails are slowly stewed in a large pot, and the strong-smelling hooch bar (mugwort) and njana (bi…
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Iragimun (Stewed Papaya and Pork)
Okinawa · Stew · Pork
"Iragimun" is made with papayas that are still green and not ripe, and this type is referred to as "vegetable papaya." Meat, tofu, and kombu (=kelp) are simmered with papaya and s…
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Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)
Okinawa · Rice dish
"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Islands, where glutinous rice is mixed with glutinous millet or red beans and cooked. Taketomi Island…
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