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Ten Okinawa sweets awarded special status

Date Posted: 2010-12-16

Ten original Okinawa pastries and sweets are now carrying the designation ‘Ryukyu Sweets Brand’ by order of the Okinawa Prefectural Pastry Association and the Okinawa Prefectural Cook Party.

The two organizations have created The Ryukyu Sweets Brand Promotion Commission to develop and promote fascinating sweets created using Okinawa fruits, brown sugar and salt. At a contest in late November, 174 products competed for the right to display the Ryukyu Sweets Brand. Sweets using pineapple, Okinawan citrus, Awamori and tofu were popular creations.

A patissier working in an Okinawa hotel was one of those competing, as were others with more than two experience. Hideo Yokota, who is authorized as “the modern master” by the Ministry of Health, and a team of examiners evaluated the products. Yokota says “there were a lot of special foodstuffs in Okinawa, as compared to other prefectures, and it is so interesting.” He predicted a nationwide surge in interest for Okinawa products as the promotion becomes known.

Some of the award-winning products were a mousse of the Yaima pineapple with the fragrance of Piperch created by the Oki Leshi team, Shima Kizuna by Shinsuke Sekizuka, a Ryukyu Southern Country Pine by Ayano Tokushiro, a Duet of Ryukyu Tea and Ji-Ma-Mi from Shigeo Miura, Nantu chocolate and Shima-Tofu Dukushi by Emika Kinjo, Hanagasa and Shimagukuru by Yoshitaka Gibo and th Ayako team, and Rainboy by the Renaissance Rainbow team.

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