Okinawan cuisine: The Japanese food you don't know

Don't expect to find yakitori at a typical Okinawa restaurant. Or sushi.

Japan’s southernmost prefecture has its own unique food culture, the result of both its location and complex history.

The islands that make up Okinawa were once part of an independent state called the Ryukyu Kingdom, which reigned from the 15th to 19th century.

The kingdom was an important trading hub linking China, Japan, Korea and Southeast Asia. All those gastronomic influences helped form the cuisine that's still served in Okinawa restaurants today.

From China came pork. Like the Chinese, Okinawans famously use every part of the pig “except for its squeal.”

Taco rice

Taco rice might be the U.S.'s greatest contribution to Okinawa cuisine. Well, except for Spam.
Visitors are often perplexed by taco rice -- a bowl of spiced ground beef, cheese and salsa served on top of white rice. Just think of it as Okinawa’s answer to the West’s taco salad.

Taco rice is perhaps one of the U.S. military’s greatest contributions to Okinawan cuisine, a specialty at countless restaurants not just in Okinawa but across Japan. 

Sukugarasu

For those who like their tofu briny.
Sukugarasu, firm tofu topped with salted baby fish, is a classic Okinawan accompaniment to sake or awamori.

Each piece should be eaten in one bite. The intense briny flavor of the fish complements the mildness of the tofu.