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Okinawa's culinary history doesn't have the same pedigree as the haute cuisine of Kyoto or Tokyo. A similar aristocratic tradition hasn't prevailed here, and prized local ingredients like soba, pork, and mozuku seaweed aren't necessarily expensive or hard to produce. This isn't to say that Okinawan cuisine falls short on rare de
Okinawa's culinary history doesn't have the same pedigree as the haute cuisine of Kyoto or Tokyo. A similar aristocratic tradition hasn't prevailed here, and prized local ingredients like soba, pork, and mozuku seaweed aren't necessarily expensive or hard to produce. Th
Okinawa's culinary history doesn't have the same pedigree as the haute cuisine of Kyoto or Tokyo. A similar aristocratic
Okinawa's culinary history doesn't have the same pedigree as the haute cuisine of Kyoto or Tokyo. A similar aristocratic tradition hasn't prevailed here, and prized local ingredients like soba, pork, and mozuku seaweed aren't necessarily expensive or hard to produce. This isn't to say that Okinawan cuisine falls short on rare delicacies or delicious cooking but simply that great, true-blue Okinawan food can be had on the cheap, anywhere. Greasy-spoon joints will have fare as traditional and as tasty as the fancy gourmet establishments, so go enjoy!
One effect of the American military presence has been to increase English-language proficiency throughout Okinawa. Most restaurants and hotels will have some English-speaking staff, so feel confident about going into any establishment for a meal or to inquire about a stay.
This simple tavern serves inexpensive Okinawa favorites such as goya champuru (a stir-fry using bitter melon); Korean-style bibimbap (a delicious, tangy, healthful dish of kimchi, bean sprouts, spinach, and other vegetables stirred into rice); and a plate of katsuo (bonito) sashimi big enough for two or three people. There's live music on weekends.
1--10 Nishizato, Hirara, Okinawa-ken, 906-0012, Japan
The wooden walls of this rustic establishment are full of alcoves holding everything from dolls to farm implements to ancient jugs full of awamori (rice liquor). Partially enclosed tatami-style rooms offer intimate experiences, while the beer hall-style dining area in front of the stage makes socializing easy. There's live music nightly, and cheap, filling, delicious food.
570--2 Nishizato, Hirara, Okinawa-ken, 906-0012, Japan
0980-74–2358
Known For
Rafute (bacon slow-cooked in a mix of awamori, soy sauce, brown sugar, and ginger root)
Benimo (purple potato) croquettes
Large mugs of icy cold Orion (pronounced “oh-ree-yon”) beer
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