Okinawa, Japan’s southernmost prefecture, offers not just turquoise seas and subtropical landscapes but a unique culinary heritage shaped by centuries of trade, war, and cultural exchange. Blending Chinese, Southeast Asian, and native Ryukyuan influences, Okinawan cuisine stands apart from the rest of Japan. Join us as we take a deep culinary dive into 10 must-try dishes in Okinawa, showcasing the flavors that define this vibrant island.
1. Okinawa Soba – The Soul of the Island
Unlike traditional Japanese soba made from buckwheat, Okinawa soba features thick wheat noodles served in a pork-based broth, reminiscent of ramen. The soup is simmered for hours with pork bones, bonito flakes, and kombu, resulting in a rich umami experience. Topped with soft pork belly (rafute), green onions, and pickled ginger, this bowl encapsulates Okinawan warmth in every bite.
Pro Tip: Visit Shuri Soba in Naha for an authentic taste in a rustic setting.
2. Goya Champuru – The Quintessential Stir-Fry
Champuru means “something mixed” in Okinawan dialect, and Goya Champuru is its most iconic variation. This stir-fry combines bitter melon (goya), tofu, egg, and pork or Spam, creating a unique balance of bitter, savory, and umami flavors. Despite its sharp taste, goya is beloved for its nutritional benefits, especially for longevity—something Okinawa is famous for.
Try it at: Uraniwa in Naha for a fresh, modern twist.
3. Rafute – Okinawan Braised Pork Belly
Rafute is a dish steeped in the royal Ryukyuan court’s legacy. This succulent pork belly is simmered slowly in soy sauce, brown sugar, and awamori (Okinawan rice liquor) until meltingly tender. The result is a savory-sweet flavor that pairs beautifully with white rice or soba noodles.
Best enjoyed at: Makishi Public Market, where you can watch it being freshly prepared.
4. Taco Rice – Fusion at Its Finest
A culinary offspring of American and Okinawan tastes, Taco Rice was invented near U.S. military bases. It features taco-seasoned ground beef, lettuce, tomatoes, cheese, and salsa atop a bed of white rice. This dish captures the fusion spirit of post-war Okinawa, blending Western flavors with a Japanese staple.
Where to try: King Tacos in Kin Town—the birthplace of taco rice.
5. Umibudo – The Ocean’s Grapes
Known as “sea grapes” or green caviar”, Umibudo is a type of edible seaweed with small, bubble-like pods that pop in the mouth. Typically served chilled with a light ponzu or soy sauce-based dipping sauce, it delivers a refreshing, briny crunch, making it a popular side dish or bar snack.
Taste it fresh at: Okinawa’s traditional morning markets like Tomari Iyumachi Fish Market.
6. Tebichi – Slow-Cooked Pork Trotters
Tebichi is a hearty stew featuring gelatinous, fall-off-the-bone pork trotters. Slow-cooked with daikon, carrots, and kelp, it’s both nourishing and collagen-rich. While its texture may be unfamiliar to some, its depth of flavor and rich broth make it an unforgettable experience.
Best spot: Yunangi in Naha for a homestyle rendition.
7. Sata Andagi – Okinawan Doughnuts
These deep-fried dough balls are a beloved local snack and dessert. Made from flour, sugar, and eggs, Sata Andagiare crispy on the outside and cake-like inside. Often compared to doughnut holes, they’re less sweet and more dense, offering a satisfying bite perfect with tea.
Don’t miss: Sata Andagi stalls in Kokusai Dori for warm, freshly fried treats.
8. Tofuyo – Fermented Delicacy of the Elite
Tofuyo is fermented tofu, aged with rice malt, awamori, and red koji mold, resulting in a pungent, creamy product often likened to cheese or foie gras. Traditionally reserved for nobility, it’s now a sought-after delicacy, best enjoyed in small bites alongside awamori.
Best tried at: Gourmet izakayas specializing in local brews and pairings.
9. Okinawan Purple Sweet Potato (Beni Imo)
This vibrant tuber finds its way into both sweet and savory dishes. Naturally vivid in color and loaded with antioxidants, beni imo is featured in mochi, tarts, and ice cream, as well as mashed or fried as a side. Its mildly sweet flavor and eye-catching hue make it a culinary staple and Instagram favorite.
Sample it at: Okinawa Beni Imo Tart shops across the island.
10. Jimami Dofu – Peanut Tofu with a Twist
Despite its name, Jimami Dofu isn’t made from soy, but from peanuts and starch. Smooth, creamy, and slightly sweet, it’s typically served with a drizzle of soy or sweet sauce. Rich in flavor and texture, this dish showcases Okinawan ingenuity in plant-based cuisine.
For the best taste: Seek it out in Ryukyu-style kaiseki meals for an elevated experience.
Okinawa’s Culinary Heritage: A Blend of History and Health
The unique geography and history of Okinawa have cultivated a cuisine distinct from mainland Japan. Its emphasis on vegetables, pork, and sea-based ingredients aligns with the island’s reputation for longevity and wellness. Ingredients like goya, seaweed, tofu, and root vegetables are not only delicious but also vital to the traditional Okinawan diet, which emphasizes balance and natural flavors.
The post-World War II presence of U.S. bases introduced new ingredients and tastes, creating dishes like taco rice and the widespread use of Spam. Meanwhile, ancient royal court influences persist in refined dishes like rafute and tofuyo. Whether you’re seeking comforting soups, health-boosting vegetables, or unique fusions, Okinawa’s culinary tour promises a feast for the senses.
Where to Begin Your Culinary Journey
From bustling Naha markets to hidden izakayas in remote villages, Okinawa offers countless opportunities to taste and discover. Consider joining a local food tour, participating in cooking classes, or simply wandering into a small diner (shokudo) to explore these traditional dishes firsthand.
If you’re planning a visit or just dreaming of a future trip, be sure to make these 10 dishes a priority. They’re more than meals—they’re living stories of Okinawa’s cultural richness.