Within Japan, Okinawa Prefecture far leads in the number of living centenarians per 100,000 population. Behind Okinawan cuisine is the idea that medicines and food share a common origin. For instance, much Okinawan home cooking includes pork and thick kelp. According to surveys by the Management and Coordination Agency Statistics Bureau, Okinawa leads the nation in pork consumption, and is among the top prefectures in consumption of kelp. Pork and kelp, core foodstuffs in Okinawan cuisine, make a wonderfully nutritious combination.
Pork is acid and rich in protein, the kelp is alkaline and non-caloric.
Delicious and weight conscious - this epitomizes the idea of medicine and food sharing the same roots. The history of these core foodstuffs in Okinawa is unique. Pork was brought to Okinawa by Chinese immigrants, and pig husbandry was developed, so pork could be provided the Investiture Envoys sent by Chinese Emperors to preside over the ascension of the Kings of the Ryukyus. Pork production grew with the spread of sweet potato cultivation. By the early Meiji period, Okinawa made up majority of the pork consumption in Japan.