Okinawan cuisine

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Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Because of the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, the Okinawan cuisine is very different from the Japanese cuisine.

1 History
2 Ingredients
3 Common Okinawan dishes
4 Health benefits
5 References

[edit] History

Traditionally, Okinawans eat a lot of whole grains and vegetables, and limit their meat intake.

The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end of World War II.

Among other differences, the modern cuisine tends to contain more meat products and fat.

[edit] Ingredients

Meat and meat products
- Pork
- Soki
- Spam
Fruit and vegetables
- Goya/Bitter melon
- Hechima/Luffa
- Shekwasha
Bean products
- Tofuyō
Rice products
- White rice
- Brown rice

[edit] Common Okinawan dishes

[edit] Main dishes

[edit] Side dishes

Umi-budō
Hirayachi

[edit] Alcoholic beverages

[edit] Health benefits

The belief that an Okinawan diet offers health benefits, especially longevity, has become popular in western countries in recent years. It should be noted that modern Okinawan cuisine differs significantly from the traditional one - Spam, for example, is a new addition to the range of ingredients and is of questionable nutritional value.

Indeed, there is evidence that the younger generation of Okinawa are growing up with many of the same health problems that plague the rest of the developed world - increased incidences of obesity, diabetes, and heart attack, for example.