WINTER FOOD OKINAWA
Okinawa's Palace Cuisine
Okinawa’s Palace Cuisine was created in order to hospitalize messengers from China who was a trading partner in the Ryukyu Kingdom era (1429–1879). Unlike the ordinary cuisine in general, this dish is made out of rice or pork. It is characterized by colourful ingredients. This dish that is served with a class reflects the glory of the Ryukyu Kingdom era.
Awamori liquor is said to be the oldest distilled liquor in the country. It is said to be the roots of shochu, an alcoholic beverage indigenous. This sake is similar to shochu but the big difference is long-term preservation. It tastes like mellows and the smell is strong. When Awamori liquor is kept for more than three years, it is called Kusu (old liquor). Sake is also familiar throughout Okinawa.
Umibudo (Sea Grapes)
Umibudo (Sea Grapes) is a kind of seaweed growing in the sea of Okinawa. It is called sea grapes or green caviar because from of the seaweed appearance that looks like tiny clusters of green grapes. The long stem of this grapes is also edible. This snack has a slight saltiness and can be eaten as a snack, seafood rice bowl and also together with a variety of dishes.
Ishigaki beef is a high grade Wagyu that is raised in Ishigaki Island. It is rich in nutrients including vitamins, protein and minerals. This delicacy is famous to be served at banquet parties of the Okinawa Summit. It has gained nationwide recognition as a high-class Japanese Wagyu by the leaders of the countries.