Naha, home to the World Heritage Site of Shurijo Castle and Kokusai Dori, the prefecture's largest shopping district, is the base for sightseeing in Okinawa. The southern part of the main island is also rich in power spots such as Gangara Falls, Saiba Utaki, and Kutaka Island.
Naha and southern Okinawa are home to such tourist attractions as Kokusai Street, Shuri Castle, Umikaji Terrace on Senaga Island, Uminoue Beach, and Yachimun Street.
Shuri Castle was the royal palace of the Ryukyu Kingdom and served as the political and cultural heart of the kingdom for centuries. Located on a hill overlooking Naha Port, once an important center of overseas trade, the castle is the largest-scale gusuku, or traditional Ryukyuan castle complex, in Okinawa....»
Fukushu-en Garden is a beautiful Chinese-style garden in Naha, Okinawa, offering visitors a tranquil landscape filled with traditional Chinese architecture, stonework, water features, and lush plants. Stepping through its gates feels like entering another world, where the atmosphere and scenery are distinctly different from the surrounding city. The garden was built in 1992 to commemorate the 70t...»
Naminoue Shrine stands dramatically on a steep cliff overlooking Naha Harbor in Okinawa. Perched above the sea, the shrine has long been one of the most important places of worship in the region and was once revered as the guardian shrine of the entire Ryukyu Kingdom. Affectionately known by local people as “Namin-san” or “Nanmin,” the shrine remains an important spiritual landmark in Naha. Its l...»
Valley of Gangala is a unique natural attraction in Nanjo City, southern Okinawa. Combining ancient limestone caves, dramatic rock formations, and lush subtropical forest, the valley feels like stepping into another world. The interior of the valley can only be entered as part of a guided tour. As you walk along the trails, the dense vegetation, towering trees, caves, and weathered limestone form...»
Naminoue Beach is an urban artificial beach located in the heart of Naha and the only designated swimming beach within Naha City. Its exceptional convenience makes it a popular place for both visitors and local residents to enjoy the Okinawan sea without leaving the city. The beach is approximately 15 minutes by car from Naha Airport and around 15 minutes on foot from Kokusai Street, making it an...»
Senaga Island is a small island in southern Okinawa known as the island closest to Naha Airport. Although separated from Okinawa's main island by the sea, it is now connected by a coastal road, making it easy to visit by car, bicycle, or even on foot. Its location directly beside Naha Airport gives Senaga Island a unique attraction: airplanes taking off and landing pass remarkably close overhead....»
Shureimon Gate is one of the most recognizable landmarks of Shuri Castle in Naha, Okinawa. It stands as a powerful symbol of the history and culture of the Ryukyu Kingdom, which ruled the Ryukyu Islands for centuries. Shuri Castle has six gates, and Shureimon is traditionally regarded as the castle's second gate. In terms of Japanese castle architecture, it served as the main entrance gate, welco...»
Chinen Castle Ruins are the remains of a historic gusuku, or Okinawan castle, in Chinen, Nanjo City, southern Okinawa. The site is particularly famous for its beautiful stone archways, which form the former main and rear gates of the castle. The castle is also mentioned in the Omoro Soshi, one of the oldest collections of songs and poems from the Ryukyu Islands. Surrounded by stone-paved paths, o...»
Bibi Beach Itoman is a popular seaside destination in Itoman, southern Okinawa, known for its beautiful white sand, clear emerald-green waters, and convenient access from Naha. Located only about 20 to 30 minutes by car from central Naha, the beach is an easy choice for travelers who want to enjoy Okinawa's tropical coastline without making a long journey from the city or airport area....»
Miibaru Beach, also known as Mibaru Beach, is a beautiful natural beach in Tamagusuku, Nanjo City, in southern Okinawa. With its broad stretch of white sand and relatively unspoiled surroundings, the beach offers a relaxed atmosphere away from the large resort developments found in some other parts of Okinawa. Rather than focusing on luxurious resort facilities, Miibaru Beach is a place where vis...»
Cape Chinen Park is a spectacular viewpoint on the southeastern coast of Okinawa Island, offering sweeping views across the Pacific Ocean. Located in Nanjo City in southern Okinawa, the park is an ideal place to enjoy the island's brilliant blue waters, refreshing sea breeze, and wide-open horizons. At the back of the Nanjo City Local Products Center, the park features pleasant walking paths and ...»
Okinawa World is a large-scale cultural and nature theme park in southern Okinawa that brings together the island's distinctive nature, history, and traditional culture in one fascinating destination. From an enormous limestone cave and a recreated traditional village to traditional crafts, Eisa dancing, and tropical fruits, the park offers a wide variety of experiences that showcase the character...»
Shuri Kinjocho Stone-Paved Street is a historic road in Naha, Okinawa, that preserves the atmosphere of the Ryukyu Kingdom. Built during the reign of King Shō Shin, the road once formed an important route connecting Shuri Castle with the trading port of Naha. Today, its weathered stone pavement, traditional stone walls, and red-tiled houses create an evocative glimpse of old Shuri. Walking along ...»
Shikinaen Garden is one of the finest historic gardens of the Ryukyu Kingdom. Located in Naha, it once served as a villa and reception facility for the royal family of the Ryukyu Kingdom. Surrounded by lush subtropical vegetation, the garden combines elegant landscapes with buildings and features influenced by both Chinese and traditional Okinawan design. At the heart of the garden is a beautiful...»
The Okinawa Prefectural Museum & Art Museum, affectionately known as OkiMu, is a unique cultural complex that combines a museum and an art museum under one roof. It is one of the few facilities of its kind in Japan, offering visitors the opportunity to explore Okinawa from both historical and artistic perspectives. The museum section features a wide range of materials covering geology, biolog...»
Okinawa Peace Memorial Park stands on elevated ground overlooking the sea in the Okinawa Senseki Quasi-National Park, a protected area dedicated to the battlefields and memorial sites of the Battle of Okinawa. The park's symbol is the Tower of Peace, built as a lasting prayer for peace. Set among the hills of Mabuni in Itoman City, at the southern end of Okinawa Island, the park is both a place o...»
Tamaudun is the royal mausoleum where successive kings of the Second Sho Dynasty of the Ryukyu Kingdom were laid to rest. Located in Shuri, Naha, it is one of the most important surviving monuments associated with the former Ryukyuan royal family. The mausoleum was originally built in 1501 by King Sho Shin, the third king of the Second Sho Dynasty, for the burial of his father, King Sho En. The c...»
Ryukyu Glass Village is home to one of the largest glass workshops in Okinawa, where colorful pieces of glass and glass tiles decorate the site. It is an ideal destination for discovering the distinctive beauty of Ryukyu glass, a traditional craft that has developed its own character through Okinawa's history and culture. Using the traditional free-blown glass technique, skilled artisans create v...»
Chanpuru is one of the best-known dishes of Okinawan home cooking. The name comes from the Okinawan language and means “mixed together”, reflecting the dish's simple and flexible style of combining tofu, vegetables, meat, and other ingredients in a stir-fry. Chanpuru has been enjoyed in Okinawa since the days of the Ryukyu Kingdom. Traditionally, people made it with locally grown vegetables, ingr...»
Rafute is one of Okinawa's most famous traditional dishes. It consists of thick pieces of pork belly with the skin still attached, slowly simmered with awamori, soy sauce, sugar, and dashi until the meat becomes exceptionally tender. Often described as the Okinawan version of Japanese-style braised pork belly, Rafute has a long history. It was originally served as a court dish of the Ryukyu Kingd...»
Yagi-jiru is a traditional Okinawan soup made by slowly simmering goat meat in water, often with awamori, Okinawa's traditional distilled spirit. Known locally as “Hijā Gusui,” meaning “goat medicine,” it has long been regarded as a nourishing and energizing dish and remains an important part of Okinawa's traditional food culture. Goat meat has a distinctive aroma and flavor, making Yagi-jiru a d...»
Yushi tofu is a soft, delicate style of tofu made during the tofu-making process. It is removed from the soy milk just as the nigari, a traditional coagulant, begins to make the soy milk set. The result is a loose, fluffy tofu with a texture similar to silken curds. In Okinawa, yushi tofu is commonly enjoyed as an ingredient in miso soup or in a light soup made with katsuo-bushi bonito stock. Its...»
Mozuku su is a simple and refreshing Okinawan dish made by dressing Okinawa mozuku seaweed in sweetened vinegar. With its smooth, slippery texture and pleasantly tangy flavor, it is a popular part of Okinawan cuisine and a wonderful way to enjoy one of the islands' most familiar marine ingredients. Okinawa mozuku has been enjoyed in the region for generations. In addition to being prepared as moz...»
Juicy is the Okinawan name for a traditional rice dish similar to Japanese mixed rice or seasoned rice. Depending on the ingredients, cooking method, and texture, it can take several different forms and names. Despite the English-looking spelling, the name is pronounced in the Okinawan style and refers to a beloved part of local cuisine....»
Duru-ten is a popular Okinawan fried dish made from taimo, or Okinawan water-grown taro. Crispy on the outside and soft, pleasantly chewy, and slightly sticky inside, it is enjoyed both as a local specialty and as a snack or accompaniment to drinks. The name “Duru-ten” is an abbreviated form of “Duru-wakashi tempura,” referring to tempura made from Duru-wakashi, a traditional Okinawan dish. Duru-...»
Nakami Soba is a variation of Okinawa Soba topped with nakami, or pork offal. Okinawa Soba is one of the most beloved foods in Okinawa and an essential part of the island's food culture. Among its many regional and ingredient-based variations, Nakami Soba stands out for its distinctive use of pork offal rather than the more familiar braised pork toppings....»
Irabu-jiru is a highly distinctive traditional Okinawan soup made using the Erabu sea snake. It is considered one of Okinawa's most prestigious traditional dishes and is associated with the culinary traditions of the Ryukyu Kingdom, when it was served as part of the cuisine of the royal court....»
Okinawa Soba is one of Okinawa’s most iconic local foods. Unlike Japanese soba noodles, which are made from buckwheat, Okinawa Soba is made entirely from wheat flour and is traditionally served in a flavorful broth made from pork and bonito stock. In Okinawa, it is often simply called “soba,” while the Okinawan terms “suba” and “Uchina Suba” are also used. Its origins are believed to lie in south...»
Chura Shio Ramen is a local Okinawan ramen that captures the image of Okinawa’s clear blue sea and bright skies in a bowl of noodles. Its light, refreshing flavor comes from a broth based on pork bones and seafood, seasoned with salt produced in Okinawa....»
Castella kamaboko is a distinctive Okinawan fish cake made with plenty of ground fish and eggs. Its pale yellow appearance and soft, fluffy texture are reminiscent of a sponge cake, although it is a savory food rather than a sweet one. It is also commonly shortened to simply “castella” in Okinawa. Despite its name, castella kamaboko contains no sugar and does not have the sweetness associated wit...»
Soki-jiru is a traditional Okinawan soup featuring pork ribs simmered until tender. Pork is an essential ingredient in Okinawan cuisine, and pork ribs are known locally as soki. When the ribs are served with the bones attached, they are called soki-buni, and they are also commonly compared to spare ribs. For generations, pork has played an important role in Okinawan food culture. Soki is used in ...»
Kubu Irichi is a traditional Okinawan dish made by stir-frying kombu kelp with pork and vegetables before simmering the ingredients in a flavorful broth. The name comes from two Okinawan words: “kubu,” meaning kombu kelp, and “irichi,” referring to a cooking method in which ingredients are first stir-fried and then simmered. The dish reflects Okinawa's long-standing food culture centered on dashi...»
Aasa-jiru is a traditional Okinawan soup made with aasa, a green seaweed known as hitoegusa, and Okinawan island tofu. The seaweed grows naturally around rocky coastal areas and is also known as aosa or aosa-nori in other parts of Japan. Seasoned simply with salt and soy sauce, aasa-jiru has a remarkably light and refreshing flavor. While many Okinawan dishes are known for their rich and hearty s...»
Tofu-yo is one of the most distinctive fermented foods in Okinawan cuisine. Made by drying Okinawan island tofu and then fermenting and aging it in a mixture containing rice koji, red koji and awamori, Okinawa's traditional distilled spirit, tofu-yo develops an exceptionally rich flavor and a thick, creamy texture. Its texture is often compared to cheese, while its intense savory flavor carries a...»
Inamudouchi is a traditional Okinawan soup made with pork, konnyaku, shiitake mushrooms, kamaboko fish cake, and other ingredients simmered in a rich, sweet white miso broth. It is especially associated with celebrations and festive occasions and is one of Okinawa's distinctive regional dishes....»
Hīja Sashi is a traditional Okinawan dish made by thinly slicing freshly prepared goat meat and serving it raw, sashimi-style. In Okinawan dialect, hīja means goat, and goat cuisine has long been part of the island's distinctive food culture. Okinawa is famous for dishes such as chanpuru, Okinawa soba, pork dishes, and rafute, but goat dishes also hold an important place in the region's culinary ...»
Pork Tamago is a simple and comforting Okinawan dish made with slices of canned pork luncheon meat and egg. It is a familiar sight in Okinawan homes and casual diners, where the combination is often served as an inexpensive set meal with rice and soup. In Okinawa, canned pork luncheon meat is commonly called simply “pork”. It became firmly established as an everyday ingredient after World War II,...»
Ninjin Shirishiri is one of Okinawa's best-known home-style dishes. It is a simple stir-fry made with finely shredded carrot, tuna and egg, yet its naturally sweet flavor and soft texture make it surprisingly satisfying. Even people who are not usually fond of carrots may find this Okinawan specialty easy to enjoy....»
Mimiga is a traditional Okinawan dish made from pork ear. The outer skin is first exposed to an open flame to remove the hair, then the ear is boiled or steamed and thinly sliced. Its most distinctive feature is the pleasant, crunchy texture of the cartilage, which is often compared to firm jellyfish. Lightly seasoned and served chilled, Mimiga makes an excellent appetizer or accompaniment to drin...»
Mozuku Soup is a simple traditional Okinawan dish made with locally grown Okinawan mozuku seaweed. Compared with many varieties of mozuku found elsewhere, Okinawan mozuku is relatively thick and has a pleasantly plump, springy texture. The soup is easy to prepare. A broth made from bonito is seasoned with salt and soy sauce, and fresh Okinawan mozuku is added just before serving. The result is a ...»
Ojima Island Tempura is one of the most popular local foods on Ojima Island, a small island in Nanjo City in southern Okinawa. Connected to the mainland by a bridge of about 100 meters, the island has a circumference of only around 1.7 kilometers, yet it is famous among locals for its freshly fried tempura....»
Gurukun Karaage is one of the most popular ways to enjoy Okinawa's beloved local fish. Known by its standard Japanese name as Takasa-go, gurukun is a meaty white-fleshed fish that is landed throughout the year at fishing ports across Okinawa....»
Ashi Tebichi is a traditional Okinawan dish made by slowly simmering pig's feet with ingredients such as kombu seaweed and daikon radish. Known locally as chimagu, pig's feet are rich in collagen and become exceptionally tender when cooked for several hours. The result is a comforting soup dish with a deep flavor and an almost melt-in-the-mouth texture....»
Tebichi refers to traditional Okinawan dishes made with pig's feet, an ingredient that has been part of local cuisine for generations. Pig's trotters are especially rich in gelatinous tissue and become wonderfully tender when slowly cooked, giving Tebichi its distinctive soft, silky texture....»
Agu Pork Shabu-Shabu is a popular Okinawan hot pot dish featuring Agu pork, a traditional Okinawan breed known for its exceptionally tender meat and naturally sweet, flavorful fat. Thinly sliced pork is briefly swished through a hot broth, then enjoyed with ponzu citrus sauce or a soy-based dipping sauce with aromatic condiments....»
Suuchikaa is a traditional Okinawan food made by curing pork with generous amounts of natural salt. With its rich umami flavor and refreshing finish, it is a versatile ingredient deeply rooted in Okinawan home cooking. It also pairs exceptionally well with awamori, Okinawa's traditional distilled spirit....»
Goya, also known as bitter melon or bitter gourd, is one of Okinawa's most distinctive summer vegetables. Its intensely bitter flavor may be surprising at first, but this unique bitterness is precisely what makes goya so popular in Okinawan cuisine. Goya is particularly valued for its high vitamin C content, which is relatively resistant to heat. As a result, it can be enjoyed in a wide variety o...»
Hijā is the Okinawan word for goat. Goat meat has long been part of Okinawan food culture and has traditionally been valued as a nourishing ingredient believed to help restore energy and vitality. Goat meat is prepared in several distinctive ways in Okinawa. One of the most unusual is Hijā Sashi, in which freshly prepared goat meat is sliced and served as sashimi. Because it is eaten soon after t...»
Okinawa Wagyu is a premium Japanese beef brand produced exclusively from cattle born and raised in Okinawa. Unlike the broader category of domestically produced beef in Japan, Wagyu is subject to strict standards, including requirements concerning the breeding of recognized Japanese cattle breeds. Okinawa Wagyu goes a step further by focusing on cattle raised entirely within Okinawa under carefull...»
Irabucha is a traditional Okinawan name used for parrotfish, a group of colorful reef fish commonly found in the warm waters around Okinawa. Among the fish known as Irabucha, the steephead parrotfish is one of the representative varieties, recognizable by its striking blue to green coloration....»
Āsa is the Okinawan name for aosa, a green seaweed that grows on rocky shores around the islands. Often processed into dried seaweed similar to the nori used as a rice topping in Japan, āsa is a familiar ingredient on Okinawan dining tables. One of its most appealing characteristics is its vivid green color and fresh ocean aroma. Its distinctive fragrance evokes the rocky coastline and clear wate...»
Gurukun is one of the fish most closely associated with Okinawa and is officially designated as the prefecture's fish. The name “Gurukun” generally refers to members of the fusilier family, while the fish most commonly meant by the name is the Takasago, known by its standard Japanese name. Depending on the region, Takasago is also known by names such as Akamuro in Kochi, Mentai or Akamentai in Wa...»
Suku Tofu is a traditional Okinawan dish made by placing salt-cured young fish called suku-garasu on top of firm shima-dofu, Okinawa's distinctive island tofu. It has long been enjoyed as a classic accompaniment to awamori and other alcoholic drinks, and remains a familiar part of Okinawan food culture....»
Handama is a distinctive leafy vegetable cultivated mainly in Okinawa and southern Kyushu. Its leaves are instantly recognizable: the upper surface is a deep green, while the underside is beautifully colored in shades of red and purple, giving this traditional island vegetable a striking appearance....»
Karashina, also known locally as Shimana or “island greens,” is a traditional vegetable that has been enjoyed in Okinawa for generations. As its Japanese name suggests, karashina has a distinctive spicy and slightly peppery flavor, making it a memorable ingredient in Okinawan home cooking....»
Shima rakkyo is a distinctive Okinawan vegetable related to the Japanese rakkyo shallot. Grown throughout Okinawa, it is noticeably smaller than the rakkyo commonly cultivated on mainland Japan and is known for its sharp, spicy flavor, reminiscent of green onions....»
Sātā andāgī is one of Okinawa's most familiar traditional sweets. These round, deep-fried treats resemble doughnuts and are known for their substantial texture and satisfying sweetness. They are a classic Okinawan snack, especially associated with homemade cooking and childhood memories....»
Pōpō is a traditional Okinawan confection made by thinly cooking a wheat-flour batter and wrapping it around a savory filling. Rolled into a simple cylinder, it can be enjoyed as both a sweet-style snack and a light meal, making it a distinctive part of Okinawa's local food culture....»
In most parts of Japan, the word zenzai usually brings to mind a warm sweet made with azuki beans and mochi. In Okinawa, however, zenzai means something completely different: a refreshing dessert made with sweetened kidney beans, chewy shiratama rice-flour dumplings, and a generous layer of shaved ice....»
Ryukyu Awamori is Okinawa’s distinctive traditional spirit and one of the best-known drinks of the Ryukyu Islands. Made in Okinawa at numerous distilleries across the prefecture, awamori has a long history deeply connected with the region’s food culture and traditions....»
Awamori Masahiro is a traditional Okinawan spirit produced by Masahiro Shuzo, a long-established distillery founded in 1883. Formerly known as Higa Shuzo, the company began producing awamori in the historic castle town of Shuri, once the center of the Ryukyu Kingdom....»
Beni Issui is an authentic Japanese sweet potato shochu made entirely from Okinawan beni imo, or purple sweet potatoes. Produced in Okinawa using locally grown ingredients, it is known as Okinawa's first authentic sweet potato shochu and is described as Japan's southernmost purple sweet potato shochu....»
Ryukyu Awamori Kura Kusu is a premium Okinawan spirit that combines the traditional craftsmanship of awamori with the richness of long-term oak-barrel aging. One of the defining characteristics of awamori is its traditional production method. Black koji mold is used to make the rice mash, which is then distilled only once. This distinctive process gives awamori its characteristic depth and aroma....»
Kudaka Island umibudo is a traditional Okinawan sea vegetable grown in the waters around Kudaka Island, a small island in southern Okinawa. Known in English as sea grapes, umibudo is a type of seaweed called Caulerpa lentillifera, characterized by clusters of tiny, bead-like spheres growing along its stems....»
Kame-no-ko senbei is a traditional Okinawan rice cracker named for its resemblance to a turtle's shell. Each cracker is roughly the size of a fist, making it a substantial yet easy-to-enjoy snack....»
Chinsuko is one of Okinawa's most famous traditional sweets and a classic souvenir found throughout the prefecture. A simple baked confection made primarily from flour, sugar, and lard, it has been produced in Okinawa since the era of the Ryukyu Kingdom. Chinsuko has a texture similar to a light, crumbly biscuit, with a gentle sweetness and a rich aroma. Traditional versions often use black sugar...»
Shikuwasa kosho is a distinctive Okinawan condiment that brings together three local specialties: fragrant shikuwasa citrus, Okinawan island chili peppers, and salt harvested from Nagura Bay on Ishigaki Island. Although its name may suggest a variation of yuzu kosho, the flavor is noticeably different. Shikuwasa kosho contains less chili and salt than traditional yuzu kosho, allowing the refreshi...»
Tannafakuru is a traditional Okinawan baked sweet made by mixing melted Okinawan brown sugar, wheat flour, and eggs before shaping the dough into round pieces and baking them. Simple and inexpensive, this humble confection has been enjoyed in Okinawa since the Meiji era. With its deep brown color and uncomplicated appearance, tannafakuru may look modest, but its flavor is wonderfully distinctive....»
Okinawan Taberu Rayu is a richly textured Japanese chili oil packed with flavorful ingredients unique to Okinawa. It combines Okinawan island chili peppers, island shallots, crispy fried garlic, and fragrant toasted onions to create a condiment that is both spicy and wonderfully savory. Unlike ordinary chili oil, this is a “taberu rayu”, literally meaning “chili oil you can eat.” Rather than simp...»
Okinawan Pork Miso is a popular seasoned miso enjoyed in many homes across Okinawa. Made by combining Okinawan pork with a carefully balanced blend of rice miso and barley miso, it has a slightly sweet flavor, a rich aroma, and a satisfying savory taste. The product is made by Akamarusō, a long-established Okinawan seasoning manufacturer founded in 1950. Known as an everyday side dish and seasoni...»
Okinawan Baked Beni Imo is a simple yet elegant sweet made by baking beni imo, Okinawa's distinctive purple sweet potato. Grown in Yomitan Village, Yaese Town, and Kumejima, the sweet potatoes used for this product are cultivated in Okinawa and transformed into a moist, naturally sweet baked treat. The flesh of beni imo is known for its vivid purple color and distinctive flavor. Once baked, it de...»
Sunagimo Chicken Gizzard Jerky is a popular Okinawan snack made from chicken gizzards. Sold widely throughout Okinawa, this chewy jerky was developed with a simple goal: to create a delicious product that people had never tasted before. After its launch, its affordable price and popularity among visitors to Okinawa helped turn the snack into a widely recognized product enjoyed far beyond the isla...»
Sanpin-cha is one of the most widely enjoyed teas in Okinawa. Although the name may be unfamiliar to visitors, Sanpin-cha is essentially jasmine tea, made by infusing green tea leaves with the fragrant aroma of jasmine flowers. The name “Sanpin” is thought to have evolved from the Chinese term “xiang pian” (香片), a traditional name for jasmine tea used in parts of China. Today, Sanpin-cha is deepl...»
Kame-Jikomi Moromisu is a traditional Okinawan fermented drink made from high-quality moromi, the fermented mash left after distilling awamori, Okinawa's distinctive local spirit. It is produced using the traditional kame-jikomi method, in which fermentation takes place in large ceramic jars. This distinctive drink is made by Masahiro Shuzo, a long-established Okinawan distillery founded in 1883 ...»