With a cuisine shaped by centuries of trade, subtropical agriculture and Ryukyuan heritage, Okinawa serves up dishes you won’t find anywhere else in Japan. From vibrant purple sweet potatoes to slow-simmered pork belly, Okinawa food is hearty, soulful and full of unexpected flavor.
If you’re wondering what to eat in Okinawa, think beyond sushi. This is a region where Chinese, Japanese, Southeast Asian and American influences all come together in rich stews, stir-fries, broths and sweets that celebrate the island’s independent spirit and longevity.
Here are the best dishes in Okinawa to try on your next visit.
1. Okinawa Soba
The most iconic noodle dish on the island, Okinawa soba is made with thick wheat noodles served in a pork-and-bonito-based broth, often topped with braised pork belly, fish cake and pickled ginger. It’s comforting, savory and one of the most famous foods in Okinawa.
2. Goya Champuru
A stir-fry of bitter melon (goya), tofu, egg and pork or Spam, this classic dish is a staple of Okinawan home cooking. The word “champuru” means “mixed” in Okinawan dialect, and it reflects the fusion spirit of local cuisine. Love it or hate it, it’s a must-try.
3. Rafute (Braised Pork Belly)
Rafute features thick chunks of pork belly simmered slowly in a sweet and savory sauce made from soy, awamori (Okinawan rice liquor) and sugar. The result is tender, melt-in-your-mouth meat with rich flavor. It’s a dish that embodies Okinawa’s love of slow cooking.
4. Taco Rice
Born from Okinawa’s American military presence, taco rice piles seasoned ground beef, shredded cheese, lettuce and tomato over a bed of white rice. It’s Tex-Mex meets Japan, and it’s become a local comfort food found in cafés and diners across the island.
5. Umibudo (Sea Grapes)
Known as “green caviar,” these tiny seaweed pearls burst with salty ocean flavor. Often served chilled with ponzu or soy-based dipping sauce, umibudo is a unique and refreshing appetizer that showcases Okinawa’s close connection to the sea.
6. Tebichi (Pig’s Trotters Soup)
Simmered for hours until the meat is fall-off-the-bone tender, teibichi is a gelatin-rich pork soup made with clear broth, daikon and kelp. It’s often enjoyed for its supposed health benefits and collagen content.
7. Mimiga (Pig’s Ear Salad)
Thinly sliced pig’s ear is blanched and tossed with vinegar, miso or peanut dressing to create this crunchy, savory dish. It’s served as a side dish or bar snack and reflects Okinawa’s nose-to-tail culinary philosophy.
8. Tofuyo
Sometimes called “Okinawan cheese,” tofuyo is fermented tofu that has a creamy, intense flavor. Marinated in rice malt, awamori and red koji mold, this pungent delicacy is usually served in small cubes — a little goes a long way.
9. Beni-Imo (Purple Sweet Potato)
The vibrant purple sweet potato is one of Okinawa’s most famous ingredients. You’ll find it mashed into tarts, swirled into ice cream or baked into cakes. Its naturally sweet, nutty flavor makes it a favorite among visitors and locals alike.
10. Sata Andagi
These deep-fried doughnuts are golden on the outside and fluffy inside. Slightly crisp and subtly sweet, sata andagi are sold at food stalls, markets and souvenir shops throughout Okinawa. Pair with tea for the ultimate afternoon treat.
11. Jimami Tofu
Made from peanuts instead of soybeans, jimami tofu is silky and subtly sweet, served with soy-based sauce and grated ginger. It has a soft, custard-like texture and is a great introduction to Okinawa’s unique take on tofu.
12. Gurukun (Banana Fish)
Gurukun is the official prefectural fish of Okinawa and is often served deep-fried whole. The crispy skin and tender flesh are best enjoyed with a squeeze of citrus and a sprinkle of salt. It’s simple, satisfying and quintessentially Okinawan.
13. Okinawan Tempura
Unlike mainland Japanese tempura, Okinawan-style tempura is thicker and chewier. Popular varieties include sweet potato, fish, squid and goya. You’ll find it in convenience stores, markets and seaside stalls throughout the islands.
14. Mozuku Seaweed
Harvested locally, this stringy seaweed is served in vinegar or added to soups and tempura. Rich in minerals and beloved for its health benefits, mozuku is a staple in Okinawan cuisine and a taste of the island’s long-living lifestyle.
15. Awamori
While not a dish, this indigenous Okinawan spirit is central to local food culture. Made from long-grain Thai rice and black koji mold, awamori is distilled and aged in clay pots, resulting in a rich, smooth liquor that pairs beautifully with Okinawan cuisine.
Discover Food Excursions in Okinawa
Explore Okinawa’s culinary traditions and coastal wonders through immersive local excursions that go beyond the plate:
- Breeze of Naha – English Guide (Okinawa, Japan)
- Begin your journey at a lively fish market where glistening tuna and vibrant reef fish highlight the bounty of Okinawan waters. Then, visit Cape Manzamo, a scenic clifftop overlook famed for its elephant trunk-shaped rock formation and turquoise sea views. In Naha, stroll along Kokusai-doori, the island’s most iconic shopping street, where you’ll find street food stalls, local crafts and beloved snacks like sata andagi and beni-imo tarts. This experience offers a flavorful introduction to both Okinawa’s natural beauty and its urban culture.
What To Eat in Okinawa?
If you’re wondering what to eat in Okinawa, start with Okinawa soba, goya champuru and rafute. From sea grapes and purple sweet potato tarts to pork belly simmered for hours, the best dishes in Okinawa celebrate the island’s rich heritage, longevity secrets and deep connection to the sea. Whether you're snacking on street food in Naha or sipping awamori with grilled gurukun, Okinawa food is a journey of flavor, history and discovery.
