One of the most talked-about and memorable experiences on any Okinawa tour is sampling the variety of dishes unique to the islands. Although Okinawa is the southernmost prefecture of Japan, it has a long history of independent cultural and culinary development. Additionally, many of its most well-loved dishes can’t be found anywhere else. Here are a few items to try when you visit.

What to Look for When on an Okinawa Tour

1. Champurū

Champurū is perhaps the most emblematic dish in Okinawan cuisine. It consists of stir-fried tofu, eggs, bean sprouts, and other vegetables. Occasionally, it will have pork seasoned with soy sauce and bonito flakes. 

A popular variation is goya champurū, which includes bitter melon. An alternative ingredient to pork is Spam, which was introduced to the islanders after World War II and has since become a popular meat substitute.

2. Umibudo

Umibudo, also known as sea grape or green caviar in English, is a species of marine algae that resembles tiny glass beads when fully grown. 

Although it’s frequently used as an ingredient in salads, it’s more common to eat it raw and dipped in vinegar or ponzu. You should always eat fresh umibudo, as it will shrink and lose its color and flavor after several hours out of the sea.

3. Taco Rice

Taco rice is a perfect example of the blend of cultures evident in Okinawan food. It consists of ground beef cooked in packaged taco seasoning served on a bed of rice with cheese and lettuce. 

First prepared in the 1980s to cater to American military personnel, it’s often found in diners, roadside cafes, and lunch trucks. This dish is now a beloved lunchtime treat for islanders and visitors alike.

Sample these and other flavorsome dishes when you book an Okinawa tour with N & K Travel Service Inc. in Honolulu, HI. This family-owned and -operated travel agency has arranged memorable trips to Japan for residents throughout Oahu since 1997. Call (808) 739-9010 to speak with a friendly team member, and visit them online to learn more about their tours.