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At the outer zone of Japan’s culinary firmament, Okinawa may be a little off-kilter for the prevailing fooderati, but the growing appeal of its cuisine is that, as many locals insist, “Okinawan food is not Japanese food.”

Such is the health value of its cuisine, that Okinawa has joined a select number of regions in the world, such as the Greek island of Ikaria, Pakistan’s Hunza Valley, and the Ogliastra region of Sardinia, designated as “Blue Zones,” areas where health and longevity have been directly connected to lifestyle and diet.

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