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

“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!