By Jun Ikemura Everyone in Nishihara Town thinks education, with a couple of universities and a junior college within its boundaries, and there’s a hi...Read More
- Definitive book on languages of Ryukyu islands published [News]
- Rai Matsushima has successful heart transplant surgery [News]
- Scooter hit-and-run leaves woman slightly injured [News]
- Fresh high school graduates celebrate in Okinawa [News]
- Ishigaki school teacher arrested for DUI, causing fatal accident [News]
- Elderly woman found dead, apparent victim of murder [News]
- Two marines arrested for trespassing in Kin [News]
- Miyako’s Yonahama-Maehama Beach voted best for 3rd time [Travel & Beach]
- OCVB publishes Muslim tourist welcome Handbook [Business]
- Orion Beer to open namesake beer terrace at new AEON Mall [Business]
- Kagoshima Bank plans to expand to Okinawa [Business]
- Onaga inching closer to canceling Henoko construction approval [News]
- Hotel Orion Motobu lauded for energy saving design [News]
This is one more way to use local tofu in your meal. Okinawan tofu is quite solid so it is easy to toss in a salad. Also, maybe some readers have noticed that tomatoes at local farmers’ markets are really fresh and delicious at the moment. The tomatoes are grown throughout the year but winter-spring tomatoes on Okinawa are especially good as they are harvested when they’re ripe and ready to eat. Naoko Ogura-Gayler Ingredients • 1/3 block Okinawan tofu • 1 tomato • 1 blanch of coriander • Pinch o...Read More
“San-nin” is a shell ginger in Okinawan dialect or “Getto” in Japanese. San-nin grows wild everywhere on Okinawa and is very easy to find.
It has a pleasant smell, but is also an effective insect repellant. In Okinawa, makers of “moo-chi,” sweets similar to Japanese “mochi,” use san-nin leaves to cover the treat usually consumed on Dec.8th of the lunar calendar.
Please try to have a taste, if you have a chance!