Okinawan cooking is characteristically stronger and spicier than mainland Japanese cuisine, and is more heavily influenced by Chinese cooking styles. Seafood makes up the bulk of the Okinawan diet, and Okinawan seafood is prized for the variety of fish available in its warm, unpolluted waters. In fact, Okinawan waters are among the best in the world for both consistency and variety of sushi. Here, one can literally enjoy a fine tuna roll prepared fresh fish taken hours before. But it isn't necessary to have a taste for raw fish, or even seafood to dine well on Okinawa.
Pork is a chief meat and can be found prepared in any number of delicious dishes.
Soba noodles are the meat and potatoes of the Okinawan diet, and are a favorite among the international community. Kooreegusu is a condiment made from red peppers marinated in awamori. A more recent popular dish dish also derived from foreign influence is taco rice, or taco filler over an Okinawan rice foundation.