Collected by Deanna Ting
2 Chome-4-35 Mekaru, Naha-shi, Okinawa-ken 900-0004, Japan
Awamori—liquor fermented from long-grain Thai rice rather than the short-grain rice used in Japanese shochu—is the firewater of Okinawa. Salon de Awamori, a bar perched on a sleek wooden rooftop, features hundreds of bottles, including Sennen no...
Japan, 〒900-0021 Okinawa-ken, Naha-shi, Izumizaki, 1 Chome−7−１９ 天久住宅 1F
Watanji is a small izakaya (Japanese bar) tucked away on a side street in Naha. It’s clearly a favorite with locals, and we were the only tourists in the place. Our Okinawan friend had selected this place especially for our first night as it’s...
388-5 Asato, Naha, Okinawa Prefecture 902-0067, Japan
One of the most popular Okinawan dishes is goya champuru, a stir-fry of bitter gourd, tofu, eggs, and sliced pork (or Spam). Try it at Urizn, a local restaurant that has recently opened branches on the mainland. Its version of another traditional...
Japan, 〒900-0014 Okinawa-ken, Naha-shi, Matsuo, 2 Chome−5−１ 2F
Japanese generally don't like very spicy food, except for the Okinawans. Koregusu is the hot sauce of this island chain, made with vinegar and very hot peppers, and poured on top of everything from stewed pork to Okinawan soba noodles.
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