A Hands-On Taste of Okinawan Food Culture
Learn to make two beloved Okinawan soul foods:
Okinawan tempura made with local ingredients such as bitter melon and mozuku seaweed, and Spam & Egg onigiri.
Discover how Okinawan tempura differs from
Japanese-style tempura in flavor and texture, while exploring the history and cultural influences that have shaped Okinawa’s unique food traditions.
Spend two hours in the kitchen of a long-established izakaya in Naha, making Okinawan tempura and pork and egg onigiri. Mozuku seaweed, island vegetables, and local white fish are coated in the thick batter that sets Okinawan tempura apart—crisp outside, soft within. From handling the rice to shaping each onigiri, you will make these local soul foods with your own hands.
10:00
Meet at the Izakaya in Naha
Meet at the designated izakaya in Naha. After check-in and a brief introduction to the day’s experience, the tour begins.
10:10
Discover the History & Culture of Okinawan Food
Learn about the history and cultural influences that have shaped Okinawa’s unique food traditions, as well as the ingredients and dishes passed down through local communities.
By understanding the connection between food, history, and everyday life, you’ll discover a deeper appreciation for the flavors you are about to experience.
10:20
Okinawan Cooking Experience
Get hands-on with traditional Okinawan cooking, using local ingredients and seasonings.
Okinawan Tempura
・Mozuku seaweed tempura
・Island vegetable tempura
・Local white fish tempura
Crisp outside, soft within—a soul food rooted in everyday life in Okinawa.
Pork and Egg Onigiri
・Okinawa’s signature rice ball
・Pork luncheon meat and egg
・Learn how to handle the rice and shape each one
11:30
Enjoy the Meal
Sit down and enjoy the Okinawan dishes you have prepared together. Around the table, savor the flavors and experience the island’s food culture through all five senses.
12:30
End of the Experience
After enjoying the cooking experience and meal, the tour comes to an end. Take with you your own memories and a deeper connection to the food culture of Okinawa.
Date
Sunday, November 8, 2026
Participation Fee
Free of charge as this is a pilot tour
Capacity
Limited to 6 guests(Minimum of 3 guests required)
Meeting Point
An izakaya in Naha
End Point
An izakaya in Naha
Accompanied By
Dedicated bilingual guide and photography staff
What to Wear
Comfortable clothing suitable for cooking
