Naha, Japan (dpa) – Japan‘s subtropical Okinawa Island often
captures headlines for its problems with the US military presence
there but it is also well known for longevity and healthy food.
Okinawa offers a unique culinary experience and visitors come to
know what Okinawans eat to live long, while it is easy to travel on
the cheap here even at a time of euro and dollar depreciation.
Restaurants are reasonable and taxies and many hotels are
inexpensive.
Many locals frown when they are told the island‘s economy depends
on the presence of the US military whose facilities make up almost 20
per cent of the main Okinawa island. But the island‘s distinct food
has been lucrative as Okinawan restaurants appears to be almost
everywhere in Japan, competing with sushi bars and noodle shops.
Coming into the Makishi Public Market (2-10-1 Matsuo) in the
centre of Naha, the island‘s capital, visitors are likely to come up
with one question.
“Do Okinawans eat every part of a pig?”
Almost. Okinawans are said to eat everything but the “oink” and
the toenails.
At the market, store staff with an Okinawan accent recommend their
pork specialities including pork tongues, Mimiga or sliced pork ears,
Tebichi or boiled pig‘s feet, Chiraga or pork facial skin smoked with
seasoning, Rafute (stewed pork) or pork back ribs cooked with brown
sugar, seasonings and awamori, traditional Okinawan hard liquor.
Okinawans say pork is simmered for hours, so the fat is boiled
off. In addition, they tell you that many of their pork dishes
contain a high-quality protein called collagen. Such collagen is
included in one of the island‘s popular menus, Soki Soba or noodles
with spare ribs over it, which includes collagen-rich cartilage.
Okinawan cuisine appears to be becoming increasingly popular as
more Japanese are smitten with collagen these days.
Moreover, Okinawa is now trying to promote its top brand “Agu”
meat. The Agu is the island‘s rare native pig and “Agu” meat is
produced by cross breeding with the west breed. They say Agu is
suitable for steak, fried pork cutlets and a Japanese hot-pot dish.
Agu Curry (1260 yen – 14 dollars) is one of the most popular items
at Cafe Okinawa-shiki (2-31-11 Kume) especially among tourists and
young people. The cafe, which exhibits the island‘s laid-back
lifestyle, serves other kinds of curry including taco curry with
lunch-menu meals starting from 735 yen.
In addition to pork, Okinawa offers a variety of distinct produce
including turmeric, green papaya, island hot pepper and Goya or
bitter gourd, a traditional summer vegetable of Okinawa. Goya is
believed to help lower cholesterol and blood glucose levels.
Goya Champuru, a stir-fry of Goya, pork, tofu and eggs, is also
among the island‘s most popular dishes.
To try such traditional Okinawan food, you can be dining with the
locals at Takara Shokudo (1-7-10 Wakasa) where generous helping of
Goya Champuru with rice and soup costs only 500 yen, Tofu Champuru
450 yen and Soki Soba 500 yen.
The Okinawa Prefecture is a chain of remote islands, located 1,600
kilometres south-west of Tokyo. Skymark Airlines Inc, a low-cost air
carrier, offers cheap flights starting from around 10,000 yen (in
comparison the cost of a bullet-train ride from Tokyo to Kyoto is
13,520 yen).
Unlike the string of pricey resort hotels on the island‘s west
coast, inexpensive lodging facilities can be found almost everywhere
in Naha.
Inn Grace Naha (1-19-29 Matsuo) is a favourite place for budget
travellers. Singles with shared bath start from 2,500 yen per night,
15,000 yen per week. The room has a makeshift bed, air-conditioning,
a TV set, a refrigerator and an internet connection. Inn Grace Naha
is conveniently situated near the Kokusai-Dori (which means
International Street, the city‘s lively main street).
Rakuchin Hotel (1-13-8 Tsuji) is a cheap, charming and clean
place. Singles with bath and complimentary breakfast start from 4,700
yen. The hotel also has a larger bath for its guests and parking is
free.
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Takehiko Kambayashi 