You cannot leave Okinawa unless try the regional unique foods

Okinawa is special in Japan. Geographically it is 640 km (400 mi) south of other
Japan’s main islands. Okinawa once built own kingdom and developed the original culture
unlike the rest of Japan. You can see also some differences from local foods and it makes
Okinawa unique and attractive.<div

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Umibudo, another name is the green caviar

"Umibudou" literally translates as “Sea Grape.” It is only you can see in
Okinawa and people eat it as the daily snack with the soy sauce like "sashimi", the raw
fish. It is a kind of seaweed and its juicy texture is the most characteristic of Umibudou.
Bubbles break in your mouth and you can taste a lightly salty taste which reminds you
Umibudou is a gift from the ocean.

Fish is also good especially tuna

The Okinawa fish market is rather an aquarium because fish is colorful like clear
blue, yellow stripes and black-and-brown dots. Names of fish sounds different from Japan’s
main land as well. For example, one kind of fish is called “Takasago” in Tokyo but
in Okinawa it becomes “Gurukun”. Tuna is also good in Okinawa. Some
local people put the hot sauce called “Koregusu” into the soy sauce which is
the regional style.

Shima Rakkyou, the small but strong tasted onion

Besides marine products, "Shima Rakkyou" is a kind of onion and
you can see it only in Okinawa. People eat them as pickles or fries namely tempura. There
is another kind of onion called "Rakkyou". You can see them in Tokyo or other
areas in Japan. Compared with Rakkyou, Shima Rakkyou is smaller and spicier.

How to visit?

From Tokyo, it is about 3 hours to Naha Airport by an airplane. Okinawa is the popular destination for Japanese so major airplanes like JAL or ANA and minors depart every day.