Food trip to Ryukyu/Okinawa

Okinawa (Ryukyu) is an amazing chain of islands that is often overlooked by Western tourists. Existing since ancient times as the independent Ryukyu Kingdom, it was a vassal state to a couple of Chinese dynasties before Japanese samurai from the Satsuma domain invaded in the 1600s. The islands were officially annexed by Japan in 1879. It's food culture is a fantastic blend of cooking styles, with heavy Chinese and Japanese influences (historically, their only two neighbours).

My favourite food in Okinawa must be their soba ramen. Their buckwheat noodle is very different from Japanese soba, as you can see in the photos here. Thick, pale noodles with amazing texture! Great in combination with local pork and seaweed.

The broth is mostly pork bone, but the texture of the noodle is king - much better than what mainland Japan offers, where the focus is on the soup rather than noodles.

Of course, ramen came from China originally, and through the different ramen joints here in Okinawa you'll encounter Chinese styles of noodle soup. Here's a southern style that's also popular in Taiwan - tan tan ramen.

Champloo is one of the most iconic dishes in Okinawa. In Ryukyuan language, it roughly means 'mixed' stir fry, referring to the varying cultural influences that Okinawa has received from around the world - Chinese, Japanese, South American, North American, etc.

Champloo comes in a varietal of styles, but the most iconic is the combination of egg, tofu and Okinawa's famous goya (bitter melon).

There are heaps of craft beers, but Okinawa's most famous beer is Orion!!! Orion is my favourite out of the common Japanese beer brands, and it's ubiquitous in the Okinawan islands.

Umibudo (sea grapes) is a very special local produce - very health algae, and with a bit of light soy sauce, goes nicely with cold beer.

Umibudo is available in many places - you can buy a small carton of it and take it back to your hotel as a late night snack.

A local specialty entree is peanut tofu.

Japanese style donburi with raw local seafoods is a must try. Here you see umibudo again, with a variety of tropical fishes.

More traditionally Japanese variants are available too, here with deep see fish and roe.

This squid ink soup is an evolution of "court" food - Chinese inspired dishes which the Ryukyu kingdom of old created to serve visiting Chinese politicians in the royal court.