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Seasoning in Okinawa
Think on the Basis of Actual Okinawa Life
Date:19, Aug, 2017
Investigated and Written by Misaka Youhei
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You must think of black sugar, when you hear "Seasonings of Okinawa." It is very popular, as you know, that they have farmed the ingredient of sugar in the Kyushu southern areas including Okinawa.

However, it is naturally considered that they are not always close to sugar in cooking. Now, let's think about the truth on the basis of actual Okinawa traditional dishes.



The Okinawa Ocean

In the traditional dishes, we can find that there are a lot of pork ones. Including Okinawa, Japan had been influenced by China a lot. Like they do so in China, they will eat all parts of pigs except the hooves in Okinawa. I wonder that fish dishes haven't so developed though it is all around the ocean in Okinawa.

In Okinawa, they'll usually have salt, miso and dried bonito as the seasonings for the traditional dishes. However, except some islands like Miyako-jima, it is said that they'll hardly produce dried bonito in Okinawa. So we can guess they are almost big consumers of dried bonito but not the great producers.



The Landscape from Shuri-jo

Well, left are miso and salt. I see, Okinawa is so warm that it suits fermenting and maturing miso. In Tamanaha Miso, they have produced traditional miso over 140 years. Their miso is said to have been loved so much by the Ryukyu Dynasty in old times.

And you cannot forget salt. Okinawa is warm, which means foodstuffs quickly spoil there. It is not difficult to conjecture salt was very precious for keeping foodstuffs in old times when there were no refrigerators. That probably made them use a lot of salt and miso including salt for their dishes. In Okinawa, they say "salt keeps your life." You can find many Okinawa-made salt products like "Yuki-shio (Snow Salt)" by Paradise Plan Inc. there.



"Yuki-shio 120 g" 600 yen (tax out)





 

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