Sweet potatoes were a staple food for many years, because there are few rice fields here. Pork and tofu, two protein sources, are eaten with ample amounts of green and yellow vegetables. Again because of the Chinese influence, stir-fry dishes are common, with salt being used sparingly for a lighter taste. This low salt content helps explain why Okinawan recipes are considered typical of the type of Japanese cuisine that promotes longevity. Okinawan culinary traditions developed on islands that have a warm climate and beautiful natural environment.
People here live longer than anywhere else in Japan.
Here we introduce to the world one type of cuisine from these islands of longevity. Okinawan menus can be divided into two types - cuisine for the royal court, and food for ordinary people. Chanpuru is a good example of food for ordinary people. Tofu is made from soybeans, so is rich in protein. Chanpuru is a simple yet nutritious meal made by quickly frying tofu with vegetables and pork.