Okinawan cuisine
Goya (bitter melon) and nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia.
Pork, which plays an important role in the Okinawan diet, diffused in the seventeenth century in response to demands from Chinese ambassadors, who preferred it to beef.
[4] Okinawa was administered by the United States after World War II, during which time various canned foods were popularized.
The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end of World War II.
[5] Okinawan cuisine's condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu.
Sashimi is served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands.
- Top row: mozuku , sakurazuke, Okinawa spinach, jimami tofu
- Bottom row: Okinawa seasoned rice, goya salad, Okinawa soba
