Okinawan food is — for me at least — the food of summer. When the days are short and chill, I have little interest in the flavors of Japan’s southwestern isles. But when the heat and humidity build like a thunderhead, that is the time the cravings arise.
Knobbly jade-green gourds of piercing bitterness; juicy, rich cubes of fatty pork belly; fermented tofu, tangily redolent of blue cheese; crunchy seaweed clusters shaped like miniature bunches of grapes. These are tastes and textures that beckon me like an exotic overseas holiday.
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.
We humbly apologize for the inconvenience.