Okinawan cuisine

species of plant in the family Cucurbitaceae

is a Japanese teppanyaki savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

thumb|right|A Various brands of awamori displayed in a shop thumb|right|Habushu, a version of awamori bottled with habu vipers

species of alga

culinary traditions of Okinawa

Chanpurū () is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine. It generally consists of tofu combined with some kind of vegetable, meat, or fish. Luncheon meat (such as American Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan, but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as i

doughnut-like Okinawan dessert made from deep fried dough

, or , is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.

thumb|Chinsukō for sale in Naha, Okinawa is a traditional sweet made in Okinawa since the times of the Ryukyu Kingdom, and often sold as a souvenir (miyagegashi). It is a small biscuit made of mostly lard and flour, with a mild and sweet flavor similar to shortbread.

Ryukyuan food

cooked ear of pig for human food consumption

Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan royal cuisine.

small, green citrus fruit

popular example of Okinawan cuisine

() is an ingredient of Okinawan cuisine. are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba (called ).

Japanese ice cream chain

250px|thumb|right|Window display of okazu offerings Okazuya ( or ) or okazu-ya are a Japanese-style delicatessen common in Hawaii. Unlike western delicatessens found in North America or Europe, an is an establishment that sells readymade Japanese-styled food. "Okazu" refers to a side dish to accompany rice, while "ya" refers to a retail establishment.