9 Must-try Dishes In The Southernmost Part Of Japan

Coming to Okinawa, visitors will rarely see yakitori or sushi, but instead dishes such as tempura, grape seaweed or rafute. Travel to Japan discovers 9 must-try dishes at the south end Goya champuru: Speaking of Okinawa cuisine? Can not help but mention outstanding dishes like goya champuru. Champuru, meaning "mixed", is a culinary heritage of the region. This dish consists of several ingredients, the most common being bitter melon (goya), stir-fried with tofu, pork and eggs. This dish can be made in many ways, either fried as tempura or sliced and mixed in salad or with salt to eat

.Umi budo: True to the name umi budo (sea grape) this is a type of seaweed but picture shaped like tiny bunches of grapes. Sea grapes are eaten raw with soy sauce, fresh lemon, when chewing them explode in the mouth of customers like salmon eggs.Awamori: This is a wine made from long grain rice to create an attractive flavor, often served with ice and some water Sometimes awamori is added with snake soaked to form habushu to sell as a "souvenir" for customers or restaurants to buy on display.



Semper: Okinawans love this famous fried dish. In local restaurants, popular ingredients such as purple sweet potatoes, bitter melon, shrimp, mushrooms, and eggplant are often used for tempura processing. Another popular tempura in Okinawa is made from brown seaweed called mozuku.Rafute: This is a dish made from mimigaa (pork ears) and chiragaa (pork face). The rafute meat pieces are cooked with soy sauce, brown sugar to create attractive colors. This dish actually originated from China but was "transformed" into many different versions throughout Asia. Rafute in Okinawa is both salty and sweet and soft enough to melt in the mouth In addition, rafute is also a dish with soba noodles.



Okinawa soba: It is also soba, but compared to many other places in Japan, the way to prepare and eat this dish in Okinawa is somewhat different. The noodles are served with simmered pork broth, katsuobushi and seaweed, and the noodles are both firm and easy to chew. One of the most popular soba side dishes in Okinawa is soki (stewed ribs) and rafute. When enjoying, diners can eat more salted ginger, green onion, pickled chili Taco: Diners to Okinawa will see taco rice - a dish with beef, cheese, salad, tomato sauce. Diners can also call this an Okinawa version of taco salad to compare with western taco. This is one of the types of rice cooking that is not only popular in Okinawa restaurants but also elsewhere in Japan.Sukugarasu: Strong tofu pieces, with tiny fish on top, sukugarasu is very popular in Okinawa and often used when enjoying sake or awamori. Each part of the beans is cut into one piece and the salty taste of the fish blends with the softness of the tofu.



Sata andagi: The people of Okinawa create crispy, crispy brown-yellow cakes called sata andagi. . In Japanese the name means "deep fried sugar". The cake includes sugar, flour, eggs, is a dish often appeared in festivals, desserts in restaurants or sold on the streets as snacks..

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