Zanpa no Kaze

A representative Okinawan home-style dish stir-fried with bitter melon (goya), tofu, pork, and egg. Characterized by the slightly bitter taste of goya and the umami of the ingredients.

A stir-fry dish using Okinawan "kuruma-fu" (wheel-shaped wheat gluten). The fu, soaked in egg mixture, has a chewy texture and is stir-fried with vegetables and meat.

A stir-fry dish featuring firm island tofu. Enjoy the solid soybean flavor of the tofu and the texture of the vegetables.

A dish of boiled somen noodles stir-fried in oil. Simple yet popular as an appetizer or meal, often with tuna and green onions.

Okinawan-style braised pork belly, slowly simmered in awamori, soy sauce, and sugar until sweet and savory. So tender it can be cut with chopsticks.

A dish of braised pork spare ribs (soki). The meat is so tender it falls off the bone, with a rich flavor.

A dish made with pork ear skin. It has a unique chewy texture and is enjoyed as a refreshing vinegared or dressed dish.

Salt-cured baby fish (suku-garasu) placed on top of island tofu. The blandness of the tofu and the saltiness of the fish are a perfect match, making it an ideal accompaniment to drinks.

A dish of Okinawan-produced seaweed (mozuku) dressed with vinegar. It has a thick, chewy texture and a refreshing sourness.

A rare delicacy made by fermenting and aging island tofu with red koji and awamori. It has a rich, creamy flavor reminiscent of cheese or sea urchin, and is meant to be eaten in small portions.

Okinawan-style okonomiyaki. The batter is thinly spread and grilled, containing ingredients like chives and tuna, with a chewy texture.

Okinawan-style satsuma-age (fried fish cake). Made from ground white fish and deep-fried, it has a rich fish flavor.

Spam (pork) grilled until crispy. It's salty and pairs well with alcoholic beverages.

A dish stir-fried with spicy sausage "pochigi" (Portuguese sausage). The spicy flavor of the sausage pairs well with beer.

A dish stir-fried with spicy sausage "pochigi" and vegetables. The spiciness and umami of the sausage blend with the vegetables.

A classic Okinawan soul food combining grilled Spam (pork) and egg omelet.

A dish made by mixing and frying corned beef hash (a mix of corned beef and potatoes) with egg. It has a strong salty and savory flavor, perfect with rice or drinks.

A whole fried Okinawan state fish, "Gurukun" (thread-sail filefish). It's a white, light-flavored fish that is often eaten with the bones, which become crispy.

Thinly sliced goya coated in batter and deep-fried. Frying reduces the bitterness and creates a crispy texture.

Thinly sliced goya dressed with vinegar. The bitterness of the goya and the sourness of the vinegar are refreshing.

A sesame ball filled with a paste made from Okinawan-produced beni-imo (purple sweet potato). Crispy on the outside and naturally sweet on the inside.

A croquette made with vibrant purple beni-imo (purple sweet potato). It has a fluffy texture and the characteristic sweetness of the sweet potato.

Simple appetizer of cold tofu topped with condiments and soy sauce.

Cucumber slices served with plum paste, a refreshing appetizer.

A fermented food made by pickling vegetables like napa cabbage with chili peppers, etc.

Well-chilled sliced tomatoes. Refreshing and perfect for cleansing the palate.

Thinly sliced raw yam. Enjoy its crisp texture and sticky consistency.

Assortment of pickled Okinawan vegetables.

A classic salad made with tuna and raw vegetables.

A hearty salad topped with grilled meat.

Deep-fried potato sticks.

Tofu coated in batter, deep-fried, and served in dashi broth. Crispy on the outside and melt-in-your-mouth on the inside.

A dish stir-fried with pork and kimchi. It's spicy and savory, pairing well with both rice and drinks.

A noodle dish, a specialty of Okinawa. It features thick wheat noodles and a light broth made from pork bones and bonito. Often topped with pork belly and kamaboko.

Okinawan soba topped with sweet and savory braised pork spare ribs (soki). It's hearty, and the flavor of the meat melts into the soup.

Yakisoba made with Okinawan soba noodles. It's lightly seasoned with salt, and you can enjoy the chewy texture of the noodles.

Yakisoba stir-fried with Okinawan soba noodles in a ketchup-based sauce. It has a home-style flavor, similar to Neapolitan spaghetti.

A dish originating in Okinawa, consisting of taco meat, cheese, lettuce, and tomatoes served over rice. Eaten with a spicy salsa sauce.

Rice balls brushed with soy sauce and grilled to a fragrant finish.

A dish of rice with hot tea or broth poured over it. It's easy to eat and good for finishing a meal.

Simply shaped rice balls, often triangular. You can choose your filling.

Plain white rice.

A set meal including rice and soup.

Ice cream made with Okinawan-produced beni-imo (purple sweet potato). It features a beautiful purple color and the natural sweetness of the potato.

Awamori produced by Helios Distillery in Nago City. Characterized by a light flavor from reduced-pressure distillation and a clean finish.

A representative awamori from Miyako Island. Made with mineral-rich water, it offers a unique umami and a rich aroma like aged sake.

One of the representative awamori from Kume Island. Made using traditional methods, it has a substantial body and a rich aroma.

Awamori produced by Higa Shuzo in Yomitan Village. It has a high alcohol content but is both mellowed by aging and has a clean finish.

Commonly known as "Zankuro." It has a rich aroma and body derived from black koji, yet is popular for its clean taste.

Commonly known as "Zanshiro." With its fruity aroma and extremely mild taste, it's easy for awamori beginners and women to drink.