Okinawan cuisine

Okinawan cuisine(Japanese:沖縄料理,Hepburn:Okinawa ryōri)is the cuisine ofOkinawa Prefecture, Japan. The cuisine is also known asRyukyuan cuisine(琉球料理,Ryūkyū ryōri), a reference to theRyukyu Kingdom.Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs frommainland Japanese cuisine.
Okinawan cuisine incorporates influences fromChinese cuisineandSoutheast Asiancuisine due to its long history of trade. Thesweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. Goya (bitter melon) and nabera (luffaor towel gourd) were "likely" introduced to Okinawa from Southeast Asia. SinceRyukyuhad served as a tributary state to China, Ryukyuan cooks traveled toFujian Provinceto learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. Pork, which plays an important role in the Okinawan diet, diffused in the seventeenth century in response to demands from Chinese ambassadors, who preferred it to beef.The trade withSiam(Thailand) also introduced the use of Thai Indica Rice which is used for thedistillationofawamorifrom the 15th century. After the lord of theSatsuma Domaininvaded the Ryukyus, Okinawan cooks traveled to Japan to studyJapanese cuisine, causing that influence to seep into Okinawan cuisine.
Okinawa wasadministered by the United StatesafterWorld War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Okinawans became familiar with Americanized food culture. The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end ofWorld War II.
Besides vegetables and fruits, the influences ofsouthernandsoutheastern Asiaare evident in Okinawan cuisine in its use of herbs and spices, such as turmeric,used in Okinawa more often than in mainland Japan, but less frequently than other tropical island cuisines.Okinawan cuisine's condiments consist mainly of salt,miso, bonito flakes (katsuobushi) orkombu. Compared to mainland diets, Okinawan dishes do not use as many kinds of mushroom.
Despite being surrounded by the sea, Okinawans eat relatively little seafood compared to other maritime cultures. Fish and other seafood products were traditionally difficult to preserve in the high temperatures of the Okinawan islands. Additionally, the islands are surrounded by relatively few fish species. The primary preparations of fish are pickling in salt (shio-zuke), dried, grilled, simmered in soy sauce (nitsuke), and askamaboko, a processedseafoodproduct typically made fromwhite fish.Sashimiis served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands. Sashimi, unlike on the main islands of Japan, is not part of a full course meal.
Okinawans make salad, soup, or tempura using seaweeds likemozukuandhijiki. Okinawan cuisine frequently useskombu(kelp), not only in making soup stock, but also in preparing braised dishes, stir fried dishes and so on. Although it is not cultivated in the region, Okinawa is one of the largest consumers of kombu in Japan.
Okinawan staple foods are traditionally potatoes, such assweet potatoortaro root, but they are substituted to rice or wheat flour, then Okinawans developed original dishes such astaco rice.
After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets. But, Okinawan people do not consume dairy foods so much, such as milk and cheese. Bread is not so popular as a staple food.