Author Archives: artbobo
Shopping
Go shopping. Kokusai Street and Heiwa Dori are the heart of shopping in Naha. Kokusai (which means international) Street is the main retail street in Naha. Heiwa Dori branches off from Kokusai St. and is one of the entrances to … Continue reading
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Shurijo Castle
Shurijo Castle, pride of the Okinawan people. Shurijo was the control tower of the Shuri Monarchy, which ruled over the Ryukyu Islands and expanded its diplomatic and trading links to China, Japan, Korea and the countries of Southeast Asia. This … Continue reading
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Cultural Links
Ryukyu Culture Websites on Okinawa Culture and Society LINKS TO OTHER OKINAWAN SITES Awamori-Kan – A company bringing you Okinawa’s favorite liquor, Awamori. Features information and history about the distilled liquor. Internet-Okinawa.com – A cooperative web effort by a group … Continue reading
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Interesting Factoids
did you know…? Reference: University of Hawaii at Manoa Outreach College Summer Sessions 2000 Course catalog The ship carrying the first 26 immigrants from Okinawa arrived at Honolulu Harbor on January 8, 1900. The second group of 40 arrived … Continue reading
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Religion
Okinawan Religion From the article, "Keys to Okinawan Culture" Published by the Okinawan Prefectural Government (1992) Animism and Shamanism Okinawa’s indigenous religion is animistic and shamanistic. But it is believed that Okinawan animism and shamanism have been transformed and … Continue reading
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Rafute
rafute shoyu pork Recipe by Chef Steve Yamada Owner and Chef of Restaurant Kariyushi Ingredients: 3-4 pounds pork shoulder 1 cup pork stock or combination of pork and chicken stock 1 cup bonito stock 1 cup soy sauce
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Uchina nantu
Uchina nantu Okinawa Mochi Recipe by:Ruth Matsuda Ingredients:4 cups mochiko 3 cups water 1 3/4 cups sugar 1/2 tsp. salt kinako food coloring (optional) Mix mochiko, water, and salt until smooth. Pour into double thickness
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Goya chanpuru
Goya Chanpuru Tofu with bittermelon Recipe by Chef Steve Yamada Ingredients: ½ block firm tofu 1 bittermelon ½ round onion 1 tablespoon canola oil 1/3 can of tuna 1/3 cup bonito flakes Sea salt to taste 1 tablespoon soy … Continue reading
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Unique tastes of Okinawa
Cuisine derived partly from Japan By Joan Clarke Honolulu Advertiser Food Editor Wednesday, July 28, 1999 The Honolulu Advertiser, Section D "Island Life" Most of us who grew up in Hawaii have assumed that Okinawan food and Japanese food were … Continue reading
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Egg flower soup
Hanashinsu no Suimono Egg Flower Soup Recipe by: Sam Uyehara Serves: 6 1/4 lb. ground pork 1/2 tsp. salt 1/2 tsp. cornstarch 1/2 tsp. ginger juice
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