Nanchichi Shokudo

Okinawa's representative home-style dish. A stir-fry of bitter melon (goya), tofu, pork, and egg. Characterized by the slight bitterness of goya and the flavor of bonito broth, it's a dish that goes well with rice.

"Fu" refers to wheat gluten. A dish made by stir-frying vegetables with chewy wheat gluten that has absorbed egg batter. You can enjoy the unique texture of Okinawan fu.

A healthy set meal featuring stir-fried firm island tofu and vegetables. You can taste the soybean flavor of the tofu, which doesn't easily crumble, and the sweetness of the vegetables.

A set of Okinawan soul food, pork luncheon meat and a fried egg. The salty pork and simple fried egg are a perfect match with rice.

Okinawan-style braised pork belly, slowly simmered in awamori, soy sauce, and brown sugar. It's so tender it falls apart with chopsticks and has a rich flavor.

"Okazu" refers to stir-fried vegetables commonly found in Okinawan diners. A hearty dish made by stir-frying plenty of vegetables and pork, seasoned with garlic and broth.

A dish made by simmering pig's trotters (Tebichi) until tender. Rich in collagen, you can enjoy its jiggly texture.