The taste of fresh local ingredients, served amidst the blue ocean and sky of Okinawa, is sure to be an unforgettable experience. When I myself visited Okinawa several years ago, the moment I first tasted goya chanpuru (bitter melon stir-fry), I was captivated by its exquisite balance of bitter and sweet tastes. In this article, I will tell you more about such a typical Okinawan gastronomy with my own experiences. I have woven together recommended spots and tips for foreign tourists as well, and have compiled information that will make you want to visit in person.
Start with a stroll through Naha’s markets to experience the charm of Okinawa’s food culture
One of the best parts of a trip to Okinawa is a visit to the Makishi Public Market in Naha. This market is a lively place filled with fresh Okinawan produce, and is a spot used by locals on a daily basis. When I first stepped into the market, I was overwhelmed by the brightly colored tropical fruits, rare sea grapes, and even pig face parts. I was particularly struck by the freshness of the bitter melons (bitter gourd) in the bitter melon section, where piles of lush green bitter melons were piled high.
I have fond memories of walking through the market and learning how to choose the best bitter melons from a local grandmother. She told me that the ones with a smooth surface and heavy weight are the freshest. These little tips can make or break the taste of a dish. There is a dining area on the second floor of the market, where you can have your food prepared on the spot. I ordered bitter melon stir-fry there, and the dish was exceptional to eat amidst the hustle and bustle of the market. English menus for foreigners are also increasing, so you can enjoy your meal without feeling a language barrier.
Furthermore, if you want to learn more about Okinawan food culture, I recommend exploring the small eateries around the market. For example, you can taste traditional Ryukyuan cuisine at a popular local eatery. In my experience, when I ordered the bitter melon stir-fry, the owner advised me to tell him in advance if I did not like the bitter taste. In fact, to reduce the bitterness of the bitter taste of the bitter melon, they make an effort to add salt and the flavor of pork. This makes the flavor easy to eat even for first-timers.
The climate of Okinawa is subtropical, with hot and humid summers. Goya, which grows in this environment, is rich in vitamin C, making it perfect for preventing summer fatigue. Research shows that one of the secrets of Okinawa’s longevity is the consumption of local vegetables. I also felt better after eating bitter melon every day during my stay. In addition to bitter melon, papaya and dragon fruit are available at the market, and juices made from them are also popular. For example, bitter melon juice is a little bitter, but adding honey makes it easier to drink.
Also, as a reminder when visiting the market, it is best to go early in the morning. In the morning, there is more fresh produce and you can avoid the crowds. In my case, I arrived at 8:00 a.m. and took my time strolling around, but by noon, the market is packed with tourists. Parking is limited, so it is wise to use public transportation. It is also easily accessible by Naha’s Yui Rail.
Through this market experience, I was able to experience the diversity of Okinawan food. Goya Chanpuru is not just a stir-fry, but a dish filled with Okinawan history and culture. Influenced by the Ryukyu Kingdom period, a unique style combining pork and tofu was born. Knowing this background will deepen your taste buds. When you visit Naha, please start at the market.
The best taste of goya chanpuru at a famous restaurant in the home of goya chanpuru
When it comes to Okinawan gastronomy, you cannot miss goya chanpuru. This dish is made by stir-frying bitter melon with pork, tofu, and egg, and is characterized by its simple yet profound flavor. At the long-established diner I visited in Naha, I was impressed by a dish that reproduced the taste of home. The restaurant is crowded with locals, and although it is not flashy for tourists, you can enjoy the authentic taste.
The key to making this dish is to balance the bitter taste of the bitter melon while making the most of it. In my experience, the owner told me that the secret is to slice the bitter melon thinly and remove the acrid taste with salt. This makes the bitterness milder and enhances the richness of the pork and the tenderness of the tofu. In terms of nutrition, the momordecine in bitter melon is said to suppress the rise in blood sugar levels, making it ideal for the health-conscious.
Furthermore, we recommend pairing it with Orion beer, an Okinawan beer. The beer’s refreshing taste neutralizes the bitterness of the bitter taste of the bitter melon. I also tried it at dinner and found it to be a perfect match. In choosing a restaurant, it is convenient to find one near Kokusai-dori. Some have live music at night, turning dining into entertainment.
On a related note, Okinawa soba and taco rice are popular, but goya chanpuru is vegetable-based and healthy. It is perfect for calorie-conscious travelers. On my trip, I never got tired of eating it day after day; in fact, I felt lighter. Some restaurants also offer vegetarian versions, catering to a wide range of needs.
And for those who want to recreate it at home, here is a simple recipe. Prepare 1 bitter melon, 100 g pork, 1/2 tofu, and 2 eggs. Simply salt the bitter melon, fry the pork before adding it, and finally toss with the eggs. The seasonings are salt, pepper, and a little soy sauce. This is how you can get close to the authentic taste. I tried it after returning to Japan, and it brought back memories of Okinawa.
Visiting famous restaurants like this is an opportunity to gain a deeper understanding of Okinawan food culture. Okinawa is known as a tourist destination, but the real attraction is to get in touch with local people through food.
Okinawa’s beverage culture, tropical juices and awamori
In addition to gastronomy, beverages are also full of Okinawan charm. Shikwasa juice and pineapple juice, in particular, are perfect for the hot weather. The shikwasa I drank at a local juice bar was very tart and refreshing. It is said to contain several times more vitamin C than lemon juice, so it is expected to be good for your skin.
Awamori, on the other hand, is a distilled liquor unique to Okinawa. The aged version, called kusu (old sake), is recommended, and I tasted it on a tour of an awamori brewery. In my experience, 3-year-old Awamori is mellow and matches with Goya Chanpuru (bitter melon stir-fry). It has a high alcohol content, so be careful.
As related words, “agu pork” and “umi budou,” which are often searched for in Okinawa trips, are also easy to combine with the beverage. When umi budou is served as a snack with awamori, the petit texture is delightful. I also tasted it beachside and it was a great combination.
Juice is for non-alcoholic people and Awamori is for adults. Both are a concentrated version of Okinawa’s natural bounty. In terms of health, Shikwasa is believed to help boost the immune system. Drinking these during my stay helped me to stay in shape.
There are many bars and cafes, especially in Naha, and visiting them at sunset is recommended. Drinks while watching the sunset are exceptional.
Private Wisdom-like Summary
Okinawan gastronomy is not just about eating, it is about satisfying the body and soul. As travelers such as myself have experienced, a journey from market to specialty restaurant to beverage can bring deep satisfaction, and as Private Wisdom, I suggest a trip to exclusively savor this hidden charm. On your next visit to Okinawa, be sure to explore around Goya Chanpuru. It will surely be an unforgettable memory.
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