Written by hand, not generated. Dishes, markets, timing and prices for Okinawa.
A different climate and a different history from the mainland produced a separate set of ingredients and methods here. Pork used cut by cut, vegetables that stand up to heat, and the postwar American presence combine into pairings you will not find elsewhere in Japan.
Despite the name, wheat noodles rather than buckwheat, in a pork and bonito broth topped with belly pork or ribs.
Bitter melon stir-fried with tofu, egg and pork. The bitterness is pronounced and takes getting used to.
Pork belly simmered long with brown sugar and awamori until soft and faintly sweet.
Taco fillings served over rice — a dish that started around the American bases.
Round fried dough balls, sold from markets and street stalls.
The Naha market, where fish chosen downstairs is cooked for you upstairs.
The main Naha shopping street, lined with restaurants and souvenir shops.
A commercial area near the bases, heavy on western restaurants.
Cafes and soba shops scattered along quiet coastal roads.
A southern fishing port dealing in fresh fish.
What it costs — Okinawa soba runs JPY 700-900, a champuru set JPY 900-1,200, and taco rice JPY 800-1,000.
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