Okinawa Chanpuru Sakaba Tida no Hana Soshigaya Branch

Thinly sliced pig ears (mimiga) seasoned with vinegar or peanut sauce. It has a distinctive crunchy texture from the cartilage. A classic Okinawan appetizer rich in collagen.

Tofu made from peanuts (jimami) and starch instead of soybeans. It has a sticky, chewy texture similar to mochi and a rich nutty flavor. Served cold with a slightly sweet soy-based sauce.

Thick Okinawan Mozuku seaweed served in vinegar. It has a slimy texture and a refreshing acidity. Rich in minerals and very healthy.

Sea grapes (umi-budo), a type of seaweed that resembles miniature bunches of green grapes. They have a unique popping texture and a salty ocean flavor. Dipped in ponzu sauce before eating.

Fermented tofu aged in awamori and red koji. It has a strong, pungent flavor and creamy texture similar to rich blue cheese or sea urchin. A delicacy best enjoyed in small amounts with alcohol.

Okinawan-style braised pork belly. Simmered slowly with soy sauce, sugar, and awamori until meltingly tender. Sweet, savory, and rich in flavor.

Stewed pig's trotters (tebichi) in a dashi broth. The skin is gelatinous and soft, while the cartilage provides a crunchy contrast. A collagen-rich dish popular in Okinawa.

A savory Okinawan pancake similar to Korean jeon but thinner. Made with a simple batter containing green onions and tuna or pork. A popular home-style comfort food.

Tempura made with fresh Mozuku seaweed. Crispy on the outside and slightly chewy on the inside. Often seasoned with salt or Worcestershire sauce.

Fried mochi balls made with Okinawan purple yam (beni-imo). Chewy, sticky texture with a subtle natural sweetness. A local snack specialty.

Deep-fried croquette filled with mashed purple yam. Crispy breading surrounds a sweet and creamy potato filling. Best enjoyed with a little salt.

Deep-fried Gurukun (double-lined fusilier), known as the prefectural fish of Okinawa. A white fish with a mild flavor, fried whole until the bones are crispy enough to eat.

Curly seasoned french fries, famously associated with the A&W fast food chain in Okinawa. Crispy, spiral-shaped potatoes with a savory spice blend.

A healthy salad featuring firm island tofu (shima-dofu) and sea grapes (umi-budo). Offers a mix of textures and is packed with minerals and nutrients.

Fresh salad topped with crunchy strips of pig ear (mimiga). High in collagen and protein, providing a healthy and textural addition to the vegetables.

The most famous Okinawan stir-fry dish featuring bitter melon (goya), tofu, egg, and pork. This version uses thinly sliced goya to moderate the bitterness. Savory and nutritious.

Okinawan stir-fry using wheat gluten (fu) instead of tofu. The gluten absorbs the egg and broth, creating a fluffy, meat-like texture. Mixed with vegetables for a hearty dish.

Okinawan noodle soup made with wheat noodles in a broth of pork bone and bonito dashi. Topped with stewed pork spare ribs (soki) containing tender cartilage. Served with pickled ginger and scallions.

Rice porridge (zosui) cooked with sea lettuce (aosa). It has a gentle, comforting flavor with the aroma of the ocean. High in fiber and easy on the stomach.

Okinawan soul food consisting of taco ingredients on white rice. Topped with seasoned ground meat, cheese, lettuce, and salsa. Mix well before eating.

Ice cream from Blue Seal, a famous Okinawan brand. Purple yam (beni-imo) flavor offers a uniquely sweet and earthy taste.

Ice cream from Blue Seal, a famous Okinawan brand. Tropical mango flavor is refreshing, sweet, and fruity.

Ice cream from Blue Seal, a famous Okinawan brand. Sugar cane flavor is mild, naturally sweet, and creamy.

A custard pudding made with Okinawan brown sugar. It has a deep, rich sweetness and a smooth, silky texture.