Okinawa recipes

The Okinawa diet is known to be a low-calorie diet with lots of carbohydrates. How many calories you eat will depend on your gender, body size, and activity level.

In the mid-20th century, the average Okinawan would have had a negative energy balance of around 218 calories according to the Annals of the New York Academy of Sciences.

The Okinawan people rank among the world's healthiest and longest-living populations. According to research, they had the lowest incidences of dementia, breast, prostate, and colon cancer, as well as heart disease.

The traditional Okiana diet is mostly plant-based as meat, seafood, and other animal products were sparse, but as the diet modernised, more meats were introduced.

All of these attributions together can make it difficult to follow the Okinawa diet and find recipes that suit you, we have whittled down the best online recipes for you, just click on the images to see the full thing!

Okinawa Soba

A comfort food and soul food for many Okinawans, Okinawan Soba features chewy noodles drenched in delectable pork and dashi broth. This traditional Okinawan noodle soup features chunks of fish cake, delicate stewed pork belly, chopped green onions, and red pickled ginger in addition to other umami flavors.

Via justonecookbook.com

Okinawa shoyu pork

Traditional Okinawan cuisine known as "Okinawan shoyu pork" involves a slow-braising pork belly in a mixture of soy sauce, sake, mirin, brown sugar, and ginger. Although it shares some of the same characteristics as teriyaki, it stands out for having a melt-in-your-mouth tenderness that comes from hours of low simmering.

Via onionringsandthings.com

Okinawa tofu and vegetables

This semi-traditional dish is made up of tasty vegetables and tofu, Okinawa people are the main consumers of tofu, which is high in protein and low in cholesterol. The dish contains carrots, onions, tofu, soy sauce, green onions, and sesame seeds for garnish.

Via abountifulkitchen.com

Okinawa mixed rice with Japanese mugwort

Yomogi, also known as Japanese mugwort, is widely distributed and highly common. Although it is not commonly used in cooking on Japanse mainland, Okinawa is different, and you can frequently find it in their dishes.

Yomogi tastes robust and a little bit bitter. Traditional eastern medicine also makes use of it. Due to the fact that all the vegetables are cooked in the same pot as the rice, this meal is both incredibly healthful and simple to prepare.

Via food.com