Specialties & Local Products of 沖縄県

Uruma Mozuku

特産品

The Katsuren region of Urumable City, which is connected to the main island by the Kaichu-doro, is a major production area for Okinawa mozuku. Okinawa is a 'mozuku kingdom' accounting for over 90% of the national share, and Katsuren is the central hub, providing approximately 40% of that total. Thanks to its protruding peninsula topography, red soil does not flow into the sea; instead, the clean waters brought by the Kuroshio Current nurture thick, firm 'Atsu-mozuku' (thick seaweed). The crunchy texture and abundant mucilage are the pride of Katsuren mozuku. It is shipped nationwide as a healthy food. It is exceptional whether served in vinegared dishes, tempura, or soups. Please try this mineral-rich blessing from the sea for yourself.

Bullfighting Spectating Gourmet

郷土料理

Uruma City is known as the most active region for Okinawa bullfighting. The powerful sight of massive bulls, weighing nearly one ton, clashing horns is a source of pride for the local people. Around the bullfighting arenas, it is a tradition to enjoy street foods like Okinawa Soba, Zenzai, and grilled specialties to accompany the viewing. Eating soba while watching a nail-biting match offers an exceptional flavor. There is a unique sense of excitement in tasting food amidst the roaring cheers of the crowd. Cooling down your heated body with hot Zenzai is also one of the joys of spectating. This is an experience unique to Uruma, where Okinawa's traditional culture and cuisine become one. Please come and enjoy the heat of the bullfighting along with the local gourmet delights.

Aguni Salt

特産品

Produced on Aguni Island, 'Aguna no Shio' (Aguni Salt) is a natural salt carefully crafted using 100% seawater. Seawater is circulated through a collection tower and slowly concentrated by the power of the sea breeze and the sun. Afterward, it is boiled in flat pans for a long period. Using a unique production method that leaves an appropriate amount of bittern (minerals), a mellow and deep flavor is created. It contains a balanced variety of minerals, and its quality has been highly praised by chefs nationwide. The painstaking salt-making process supports its clean, elegant taste. Aguni Salt is the essence of the ocean's bounty condensed into crystals. A masterpiece of Okinawa that makes any dish stand out with just a pinch.

Iejima Peanuts (Shimarakasei)

特産品

Iejima is Okinawa's premier production area for peanuts (jimami). Growing under the strong summer sun, when these Shimarakasei peanuts are boiled in salt while fresh, they offer a fluffy texture and a gentle sweetness. They possess a moist deliciousness that tastes different from mainland peanuts. 'Peanut Brown Sugar' (Peanut-to), which coats island-grown peanuts with brown sugar made from Iejima sugarcane, enjoys enduring popularity as a souvenir. It is a masterpiece where the fragrant peanuts and the sweetness of brown sugar harmonize beautifully. Peanut butter is also produced here. It is the simple and warm taste of Iejima. Once you pick up a single nut, you won't be able to stop eating.

Izena Brown Sugar

特産品

Izena Island is known as the birthplace of King Sho En, the founder of the Second Sho Dynasty of the Ryukyu Kingdom. Izena's brown sugar is produced from sugarcane grown in the island's very own fields. Traditional Okinawan brown sugar is made by boiling down and solidifying sugarcane juice directly. Even with the same method, it is said that differences in the island's soil, weather, and how the sugarcane grows are reflected directly in the flavor. Izena's brown sugar features a mellow and rich sweetness. Its deep, mineral-rich sweetness is perfect as a secret ingredient in cooking or as a snack to enjoy by the piece. Please experience a taste that feels like it has captured the island's sun.

Iezuna Rice (Land associated with King Sho En)

特産品

Iezuna Island is the birthplace of King Sho En, who rose from a rural farmer to become the King of Ryuk_yu. He is said to have been skilled in irrigation techniques, and even today, the island is known as a rare rice-producing area in Okinawa where rice cultivation remains prosperous. Despite being a small remote island surrounded by the sea, lush green rice paddies have spread across the island since ancient times. The island's rice is beloved under the name 'Shoen no Sato,' and as rice grown in the land associated with King Sho En, it serves as a popular souvenir for visitors to the island. Each grain of rice harvested amidst the warm island landscape carries the weight of the story of a hero who ascended from the countryside to become a king. Please enjoy the unexpected charm of Okinawa's rice through freshly cooked, glossy white grains.

Iheya Island Mozuku

特産品

Floating off the northern coast of the main island of Okinawa, Iheya Island is one of the prefecture's premier sites for mozuku cultivation. The seas around Iheya Island, where untouched nature remains, are known for their high transparency. The thick mozuku grown in these clear waters possesses an exceptional crunchy texture and a rich oceanic flavor. This thick, slimy seaweed is packed with minerals and dietary fiber. It can be enjoyed deliciously in vinegared salads, soups, tempura, or miso soup, making it a versatile addition to the daily dining table. Iheya Island's mozuku is nurtured by beautiful seas. It is a healthy and body-friendly dish that allows you to taste the full blessings of the island.

Iheya Brown Sugar

特産品

Pure brown sugar is produced on Iheuly Island, the northernmost inhabited island of the Okinawa main island. Brown sugar is made by boiling down and solidifying the juice extracted from sugarcane grown under the subtropical sun. Iheya's brown sugar is counted among the brown sugars produced across the eight islands of Okinawa. It is characterized by an unadulterated, simple sweetness and a deep richness, condensing the essence of the island's climate. Rich in minerals, it is perfect as an ingredient for cooking and sweets, or just as a snack on its own. It also pairs wonderfully with coffee or tea. Made with great care and time, a single piece of Iheya brown sugar allows the sweetness of the island's sun to slowly spread through your mouth.

Urasoe Foreigner Housing Cafe

ご当地グルメ

In the Minatogawa area of Urasoe City, stylish cafes and shops lined up in renovated former US military residences await. The unique streetscape, characterized by single-story concrete buildings, is known as the 'Foreigner Housing District,' exuding a retro American atmosphere unique to Okinawa. The charm lies in being able to enjoy multinational gourmet delights—such as specialty tacos, hamburgers, homemade sweets, and baked goods—at each individual shop. With various lifestyle stores and galleries scattered around, every stroll brings new discoveries. Taking time to find your favorite shop while wandering is one of the true joys of traveling. It is a stylish food-walking spot where Okinawa's history and cafe culture blend seamlessly.

Tedako Soba

郷土料理

Take a sip of the milky white soup. It is even more mellow than it looks, with a deep, savory richness that spreads through you. The homemade, chewy, twisted noodles cling perfectly to the broth, making it easy to keep eating. This bowl was born from a famous Okinawa Soba restaurant founded in Urasoe City in 1993, which continues to be loved by locals. 'Tedako' means 'Child of the Sun' in the Okinawan language. This name stems from a legend associated with Urasoe, once the capital of the Ryukyu Kingdom, stating that the father of King Eiso was the sun. The menu is full of playfulness, featuring unique varieties like Natto Soba and Black Rice Tororo Soba, as well as their signature gyoza. It is a true taste of Urasoe, with many local regulars.

Koza Tacos

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Okinawa City, formerly known as Koza. This city, which flourished as a gateway town for the US military bases, can be called the birthplace of Okinawa's taco culture. Among them, 'Charlie Takosu' was founded in 1956. It is known nationwide as a long-established pioneer of 'Original Okinawa Tacos,' continuing its legacy from the US administration era. Their unique shells, made with a special method adding wheat flour to cornmeal, are light and crispy on the outside and chewy on the inside. The spicy meat and crunchy vegetables harmonize exquisitely. This is a flavor that has been loved across generations for over half a century. The tacos of Koza, born from the intersection of America and Okinawa, represent the very history of the city. It is a dish you must try at the original shop at least once.

Okinawa Soba in the Central Region

ご当地グルメ

While they are all called 'Okinawa Soba,' each region possesses its own unique personality. The central area, centered around Okinawa City, is one of the most competitive battlegrounds for this dish. The hallmark of the Central Style is thick, firm noodles paired with a rich, pork-bone-based soup. This hearty bowl satisfies both hunger and the soul. You will find shops that preserve the traditional methods of making hand-kneaded noodles using wood ash (mokkai), as well as popular modern shops that have undergone their own unique evolutions, offering endless fun in comparing different styles. The passion and dedication of each shop owner can be felt in every single bowl, a true characteristic of this competitive region. Served with slices of Sanma-niku (pork belly), Soki (braised pork ribs), and plenty of red pickled ginger, Okinawa Soba from the central region is a soul food deeply rooted in the dining tables of Okinawa.

Onna Village Resort Gourmet

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Onna Village is one of Okinawa's leading resort areas, home to beautiful beaches and large-scale resort hotels. In the hotel restaurants overlooking the famous rock formation, Manzamo, you can enjoy creative cuisine made with fresh local ingredients and BBQs while looking out over the blue ocean. Dishes luxuriously featuring Agu pork, island vegetables, and freshly caught seafood will add color to your special travel moments. The elegant atmosphere unique to a resort is also a major draw, making it perfect for anniversary meals. Dining amidst breathtaking views surrounded by the sea and sky is truly an extraordinary experience. This area is highly recommended for anyone looking to spend a luxurious moment.

Gourmet in front of the Kadena Gate

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Kadena Town is home to the Kadena Air Base, which is said to be one of the largest in the Far East. A unique food culture has taken root in front of its gate. While American-style diners and steak houses line the streets, traditional Okinawa soba shops stand alongside them. This area allows you to enjoy a 'base town specialty'—a fusion of two cultures: America and Okinawa. Whether it is a thick steak or a light bowl of Okinawa soba, both are everyday flavors deeply rooted in this town and have been beloved by locals for a long time. The history of post-war Okinawa is directly reflected on the dining tables here. Please come and experience these multicultural flavors in front of the Kadena Gate.

Ginoza Strawberries

特産品

Ginoza Village is known as a region where strawberry cultivation is highly active within Okinawa Prefecture. Utilizing greenhouse cultivation that takes advantage of the warm climate, bright red strawberries bear fruit from winter through spring. Growing in a warmth different from mainland Japan, these strawberries are juicy with a concentrated sweetness. Within the village, you can enjoy strawberry picking and experience the luxury of biting into a freshly picked berry. At local sales offices, you can also find fresh strawberries, jams, sweets, and more, which make for wonderful souvenirs. Eating strawberries in the tropical setting of Okinawa makes you feel something truly special. Please come and taste these sweet jewels grown under the warm sunlight.

Ginowan Tacos

ご当地グルメ

Ginowan City, which hosts the Futenma Base, is a city that has been deeply influenced by American culture since the post-war era. Due to this local character, specialty taco shops trained in authentic methods are scattered throughout the area. The tacos feature crispy, fragrant fried shells filled with spicy seasoned meat, plenty of crunchy lettuce, and cheese. These tacos, which have evolved uniquely in Okinawa, are a soul food born from the meeting of American and Okinawan food cultures. It is even said that the roots of Taco Rice—meat and toppings served over rice—lie within this taco culture. With just one bite, the light texture and spicy flavors spread throughout your mouth. This is a dish unique to Okinawa, to be enjoyed in the base town of Ginowan.

Kuruma Shrimp of Kume Island

特産品

Kume Island boasts the number one production volume for farmed Kuruma shrimp in Japan. The secret lies in the deep-sea water pumped from a depth of 600 meters. This mineral-rich seawater, which is low in pollution and maintains stable temperatures throughout the year, raises healthy, high-quality Kuruma shrimp. The translucent flesh is plump, and an elegant sweetness spreads when you take a bite. Whether served as sashimi, salt-grilled, or tempura—it demonstrates its full potential regardless of the cooking method. Eating 'odori-gui' (live shrimp) using freshly caught shrimp is a luxury unique to this production area. Kume Island's Kuruma shrimp, nurtured by pure deep-sea water. Please try tasting an exceptionally fresh one.

Kume Island Sea Grapes

特産品

Kume Island is known as a production area for sea grapes, a specialty alongside Kuruma prawns. Sea grapes (Caulerpa lentillifera) are named for their appearance like clusters of grapes. On Kume Island, they are cultivated using deep ocean water pumped from a depth of 600 meters. Because they grow in pure, mineral-rich water, the grains become large and plump, making the popping texture particularly outstanding. The oceanic flavor that bursts in your mouth is incredibly refreshing. The fresher they are, the firmer the grains, making them shine like jewels. Often called 'sea caviar,' sea grapes from Kume Island served with sanbaizu (vinegar sauce) or ponzu are truly exquisite.

Miyako Soba

郷土料理

Miyako Soba is an Okinawa Soba that developed uniquely on Miykan Island. The Miyako style combines thin, straight, non-curly flat noodles with a light soup. Based on bonito dashi, it features a clear, gentle flavor layered with the umami of pork and chicken. Traditionally, a major characteristic of Miyako Soba was hiding the toppings under the noodles to make it appear as 'Kake Soba.' There are various interesting theories regarding its origin, such as the idea that people showed they were 'too poor to even afford toppings' during heavy tax collections. Nowadays, most shops serve it with toppings visible. It is a bowl of soup where the gentle broth soaks deep into your soul. Please try this unique soba that can only be found on the remote Miyako Island.

Miyako Island Mango

特産品

Miyako Island is known as a major production area, boasting one of the highest mango production volumes in the country. The apple mangoes, grown under the brilliant tropical sun, turn bright red like an apple when ripe. The Irwin variety is the main type cultivated here. While the sugar content of general mangoes is said to be around 1-5 degrees, it is not uncommon for fully ripe Miyako Island mangoes to exceed 20 degrees, offering a rich and smooth texture that is often compared to melon. The peak season is summer. The melting sweetness is perfect as a treat for yourself or a gift for someone special. Please enjoy the taste of a single, fully ripe fruit.

Yuki Shio (Snow Salt)

特産品

'Yuki Shio,' produced from the underground seawater of Miyako Island, is a salt with a fine, powdery texture much like powdery snow. It has become a well-known staple as a souvenir for trips to Miyako Island. The entire island is made of Ryukyu limestone, which acts as a natural filter, creating pure underground seawater rich in minerals. Using a special production method that evaporates the water instantly, the process preserves as many of the seawater's components as possible. In 2000, it was recognized by the Guinness World Records for the variety of minerals it contains. It is a versatile salt that pairs well with both cuisine and sweets, and Chinsuko made with Yuki Shio is also a popular souvenir. Please enjoy the fine salt of Miyako Island.

Miyako Island Mozuku Vinegar

特産品

When it comes to essential appetizers on an Okinawan dining table, Mozuku Vinegar is the top choice. The mozuku cultivated in the nearby waters of Miyary Island boasts a thick, crunchy texture and is highly appreciated as a souvenir. Mozuku is a slimy, thread-like seaweed, and Okinawa is known as one of the leading production areas in the country. Enjoying Mozuku Vinegar with a refreshing sanbaizu sauce is a classic dish perfect for the hot island climate. There is also a wide variety of convenient cup-sized mozuku available for easy takeout. The pleasant texture that slides smoothly down the throat and the moderate acidity leave a lasting impression. Please enjoy this abundant bounty of the sea, unique to the island-surrounded Miyako Island, in an easy-to-eat serving.

Taco Rice (King Tacos)

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Spiced taco meat atop hot rice. When you take a spoonful containing melted cheese, crunchy lettuce, and fresh tomatoes, a wave of spice, umami, and acidity hits all at once. The more you mix it, the more it goes well with the rice. It was born in Kin Town. It is said to have been invented in 1984 at 'Parlor Senri,' which was located in front of the gate of Camp Hansen. The idea began with a desire to provide an easy-to-eat snack for hungry US soldiers—simply placing taco ingredients over rice. Eventually, it was passed down to the affiliated 'King Tacos' and has now become a representative local gourmet dish of Okinawa. Please enjoy the happiness of digging in heartily with a spoon.

Kincho Taro (Tunmu)

特産品

Kincho Town is known as the number one production area for Tunmu (taro) in Okinawa. Tunmu is a type of taro grown in flooded rice paddies. Kincho, blessed with abundant spring water, provides the perfect land for its cultivation. It features a sticky texture and a gentle sweetness, and processed goods like taro pies, taro chips, and Dengaku (skewered miso-glazed taro) are also gaining popularity. Because the small tubers grow around the main root, it is considered a symbol of prosperity and is an essential ingredient in New Year's and celebratory dishes. Tunmu has long supported the Okinawan dining table since ancient times. Within its simple and warm flavor lies the quiet wisdom of island life.

Yanbaru Inobuta Cuisine

特産品

Inobuta cuisine is a specialty that can be tasted in the Yanbaru region, including Kunigami Village. Inobuta, a cross between wild boar and domestic pig, possesses both the deliciousness of pork and the wild essence of boar. While the fat is refined, you can enjoy a robust flavor. It reveals different charms depending on the cooking method—light and refreshing as shabu-shabu, or hearty as charcoal grilling. The balance between the sweetness of the fat and the solid umami is unforgettable once tasted. It is a powerful feast unique to Yanbaru, embraced by lush forests. Inobuta cuisine is packed with the blessings of great nature. It is a dish we truly want you to try when you visit Yanbaru.

Nakijin Watermelon

特産品

Nakijin Village is a rare watermelon production area that ships watermelons from winter to spring. "Nakijin Watermelon" is harvested between December and April. Since it appears during the period when watermelons are unavailable on the mainland, it serves as a precious way to bring the taste of summer ahead of schedule. Grown under a warm climate, these watermelons boast a crunchy texture and a clean sweetness. Tasting cold watermelon in winter provides a truly luxurious feeling. A single juicy slice is so delicious it will bring a smile to your face. Experience Nakijin Watermelon, which anticipates the season. Please enjoy this early taste of summer unique to Okinawa.

Mozuku Tempura of Zamami Island

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Zamami Village in the Kerama Islands is a collection of beautiful islands where mozuku seaweed cultivation is flourishing. What you must taste here is freshly fried mozuku tempura. When fresh mozuku harvested from the island is lightly coated in batter and deep-fried, it achieves a crispy exterior and a tender, succulent interior. The scent of the ocean spreads gently, pairing perfectly with beer. You can also enjoy the crisp texture unique to fresh mozuku. Enjoying a dish at an island diner while looking out over the crystal-clear blue sea known as 'Kerama Blue' is truly a blissful experience. A taste of Zamami where the blessings of the sea and the island scenery become one. Please be sure to stop by during your travels.

Itoman Kamaboko

特産品

Okinawa's kamaboko is slightly different from the steamed versions found on the mainland. The main style is 'age-kamaboko' (fried kamabлоко), where fish paste is fried until crispy. Itoman, the town of Uminchu, is said to be the birthplace of this Okinawa kamaboko. Since the Taisho era, shops have lined the markets, selling achiko-ko (freshly made and hot) kamaboko every morning. The rich flavor, with the concentrated umami of the fish paste, is an indispensable item for New Year's jubako dishes. The famous 'Bakudan'—onigiri wrapped in kamaboko—is also unique to Itoman. You can enjoy it as is, or add it to oden or stir-fries. Please enjoy this simple taste nurtured by this seaside town.

Itoman Fisherman's Cuisine

郷土料理

Itoman is Okinawa's leading fishing town. In this land known as the 'Town of Uminchu,' the tradition of making makanai dishes using fresh seafood continues to this day. Specialties include simple yet powerful flavors that fishermen have eaten on boats and at the port, such as sashimi made from tuna or sei-ka (bigfin reef squid) landed that very day, and 'iyujiru' (fish soup) made by simmering whole fish scraps. Every dish is a feast of freshness, unique to Itoman, which is blessed with abundant fishing grounds. The simple dining tables shared by fishermen after their work reflect a life lived alongside the sea. The daily activities of those who have lived facing the ocean are captured directly in each dish. Please experience the taste of the Uminchu at a port town diner.

Okinawa Mozuku

特産品

When you bring it to your mouth, you experience a slippery texture followed by a crunchy bite. The refreshing acidity of the sanbaizu (vinegar sauce) blends with the thick, sturdy mozuku, making it so pleasant that you could eat it endlessly. The type harvested in Okinawa is 'Okinawa Mozuku,' measuring about 1.5 to 3.5 mm in thickness, also known as Futo-mozuku. It is rich in fucoidan, a slimy component, and its characteristic feature is its crunchy texture. In 1977, Okinawa succeeded in the first harvest of farmed mozuku and has continued to refine its technology. It is surprising that Okinawa now accounts for over 99% of the national production. Please enjoy this blessing of the sea, which is delicious not only as a vinegared dish but also in soups and tempura.

Nishihara Sugarcane

特産品

Nishihara Town was once prosperous due to sugarcane cultivation and has been called the 'Town of Sugarcane.' Sugarcane, grown under the subtropical sun, is an essential part of Okinawa's food culture. The brown sugar made by slowly boiling its pressed juice is attractive for its mineral richness and deep, mellow sweetness. The town also features a facility where you can experience making brown sugar, allowing you to encounter traditional sugar-making scenery and the sweet aroma of the boiling process. It is a place where everyone from children to adults can learn about Okinawan food culture. It is delicious whether eaten as is or used as a secret ingredient in cooking and sweets. The simple, warm sweetness of the brown sugar is filled with the memories of the Okinawan islands.

Ishigaki Beef

特産品

When you put meat with beautiful, fine marbling into your mouth, it melts away, spreading an elegant umami. The fat is clean and not heavy, possessing a light quality that allows you to eat as much as you want. Ishigaki beef is a brand of Japanese Black Wagyu produced and fattened within the Yaeyama District. Raised in an environment where cattle can grow without stress amidst the warm climate of Ishigaki Island, it possesses a unique umami and tender texture. Its name became known nationwide following its service at the Okinawa Summit in 2000. Despite the beautiful marbling, it is not greasy, offering a melting texture in the mouth. Whether for yakiniku or steak, you can fully enjoy the prowess of Wagyu from Japan's southernmost point.

Yaeyama Soba

郷土料理

Yaeyama Soba is the Okinawa soba beloved in the Yaeyama region, centered around Ishigaki Island. It is characterized by thin, round-cut straight noodles paired with a clean soup made from bonito flakes and pork bones. The noodles stand out for their soft mouthfeel, moderate chewiness, and smooth texture. The topping consists of thinly sliced, sweetly seasoned pork, resulting in a gentle flavor. The Yaeyama way is to finish it with a sprinkle of 'Piparchi' (local pepper), which adds a deep dimension to the bowl with its citrus-like sweet aroma. An authentic taste loved on this tropical island. Please try a bowl that is unique to Yaeyama.

Ishigaki Island Chili Oil (Pengin Shokudo)

特産品

The 'Ishigable Island Chili Oil' made by Pengin Shokudo on Ishigaki Island is the original 'chili oil to eat,' born in the year 2000. It reportedly began when the shop owner's wife handmade it for her husband. In addition to chili peppers, it uses over 10 types of ingredients centered around island products, including turmeric, Piparchi, Ishigaki salt, black sugar, and garlic. Since its launch, it has continued to be made with a commitment to handcrafting. The story of its creation has been featured in books and films, and it has fans nationwide as a 'phantom' oil that is quite difficult to obtain. It has a mellow umami that pairs well with both rice and tofu. Please enjoy a jar filled with the essence of Ishigaki Island.

Ishigaki Island Pineapples

特産品

Ishigaki Island is a top-class pineapple production area in Japan. From April to August, various unique pineapples reach their peak season, making it a true 'pineapple paradise.' We take pride in harvesting our Ishigaki pineapples only after they have fully ripened on the tree under the abundant tropical sun. We also cultivate rare varieties, such as 'Snack Pine,' which can be eaten by hand, and 'Peach Pine (Soft Touch),' which has a sweet aroma like a peach. The charm lies in the rich sweetness that can only be experienced through full ripeness. Each exceptional fruit is air-lifted from the island on the very day it is harvested. Please enjoy the full bounty of the tropics.

Tarama Black Sugar

特産品

Located exactly halfway between Miyako Island and Ishigaki Island, Tarama Island is a representative island for black sugar in Okinawa. It is known as a leading production area, accounting for approximately 40% of the total black sugar production in Okinawa Prefecture. Tarama Island, composed of uplifted coral reefs, enjoys a warm subtropical climate even in winter. The pure black sugar, made by boiling down the juice of sugarcane grown in this environment and hardening it, is characterized by its deep dark brown color and solid granules. It is treated as the highest grade among Okinawa-produced black sugars, boasting a rich, deep sweetness and high mineral content. Whether eaten as is or used as a secret ingredient in cooking, please enjoy this premium black sugar nurtured by the island's sun.

Shikuwasa

特産品

When squeezed, a sharp acidity overflows along with a refreshing aroma. It has a gentle acidity, not as intense as lemon or sudachi, and simply adding a squeeze to dishes or drinks instantly enhances the flavor. Shikuwassa is a citrus fruit of the Rutaceae family widely cultivated in the northern part of Okinawa Island, known in Japanese as Hirami Lemon. In the Okinawan language, it carries the meaning of "making someone eat something sour." Ogimi Village is particularly famous as a production area, accounting for over sixty percent of the prefecture's production. It is rich in citric acid and has gained attention in recent years for its high content of nobiletin. Whether squeezed over grilled fish or added to juice and alcohol, its refreshing aroma and acidity add a bright, clean touch to the Okinawan dining table.

Ogimi Village's Longevity Diet

特産品

Ogimi Village is a region known worldwide as the "Village of Longevity." The secret is believed to be its traditional diet. Healthy cuisine that highlights natural ingredients—centered around Shimadofu (island tofu), island vegetables, seaweed, and legumes—is passed down through generations. A dining table abundant with nature's blessings, such as island vegetables like Goya and Njana (bitter melon/nigan) and Skunk Vine (shikakumame), is truly a health-friendly longevity diet. The characteristic feature is carefully prepared dashi (broth) and light seasoning that brings out the inherent flavor of the ingredients. The flavors of Ogimi are filled with the blessings of the land and the wisdom of local life. Here, you can find hints for health by re-examining your daily meals.

Water Buffalo Carriage Tours and Island Gourmet in Taketomi Island

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The greatest pleasure of visiting Taketomi Island is the time spent leisurely touring the red-tiled villages while being swayed by the water buffalo carriage. You move slowly through a landscape that preserves the traditional scenery of old Okinawa, accompanied by the sounds of the Sanshin played by your guide. Since Taketomi Island belongs to the Yaeyama region, you can enjoy 'Yaeyama Soba' made with round noodles at local diners. Furthermore, there is a variety of simple and warm island cuisine, such as Goya Chanpuru and fried Gurukun (rabbitfish). A bowl of noodles enjoyed after a peaceful village stroll is truly exceptional. Experience unpretentious island gourmet within the slow-flowing 'island time.' When you visit Taketomi Island, please stop by a village eatery and enjoy the authentic taste of the island.

Wild Boar (Kamai) of Iriomote Island

特産品

The Ryukyu wild boar living in the deep mountains of Iriably Island has long been cherished locally as 'Kamai.' For the islanders, this game meat has historically been an important winter delicacy and a precious source of protein. The hunting season is open for only three months, from November 15th to February 15th each year. Fresh Kamai meat, which can only be tasted during this period, is renowned for having little odor and a prominent sweetness in its fat and umami. It is enjoyed in various island-specific dishes such as sashimi, stir-fry, and Kamai soup. This is a bounty of the mountains that can only be encountered on Iriomote Island, where rich nature remains. If you visit the island during the hunting season, please try the rare Kamai cuisine.

Kokuto (Brown Sugar) of Kohama Island

特産品

Kohama Island in Taketomi Town is a remote island known as the setting for the NHK morning drama series 'Churasan.' A single road cutting straight through the sugarcane fields served as the heroine's school route in the drama. On Kohama Island, brown sugar is made from 100% sugarcane grown on the island. Pure brown sugar, made by boiling down and solidifying sugarcane juice, features a simple and rich sweetness. The scenery of the vast, lush green sugarcane fields is a treasure of this island itself. With just one bite, the flavor brings to mind the tropical sun and the peaceful island time. Please enjoy the brown sugar nurtured by the island of 'Churasan.'

Nakagusku Island Carrot

特産品

Island carrots, also known as 'chideekuni' in the local dialect, add color to Okinawa's winter dining tables. In Nakagusku Village, these vibrant yellow island carrots are harvested during the winter season. They are characterized by a slender appearance, being longer and thinner than mainland varieties, with a strong sweetness and soft texture. When used in 'carrot shirishiri' (a staple of Okinawan home cooking) or stir-fries, their subtle sweetness stands out. Their bright yellow color brightens the table and stimulates the appetite. Island carrots have been cherished since ancient times as a nutritious vegetable. They are a traditional vegetable with a gentle flavor that embodies the old wisdom of Okinawa.

Tokashiki Island Seafood

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Tokashiki Island in the Kerama Islands is surrounded by seas boasting some of the highest levels of transparency in the world, often referred to as 'Kerama Blue.' The seafood nurtured by these beautiful waters is incredibly fresh. Local guesthouses and eateries feature specialties such as sashimi made from fish caught that very day and plump, buttery grilled fish. It is a simple yet luxurious flavor where the freshness of the ingredients becomes the feast itself. Enjoying a dish while feeling the sea breeze after a day of diving or snorkeling offers an exceptional taste. The rustic hospitality unique to the island also leaves a lasting impression. Crystal clear seas and fresh seafood—please enjoy the blessings of 'island time' that can only be experienced on Tokashiki Island.

Mochikibi of Tonaki Island

特産品

Tonaki Island is a quiet, sparsely populated remote island. It is an island with nostalgic scenery, where old red-tiled villages remain. What has been carefully cultivated on this island is mochikibi (called 'majin' in the local dialect). This bright yellow grain is characterized by its chewy texture and subtle sweetness. It has been enjoyed simply in island households, cooked into rice or prepared as tempura. Its charm lies in its popping texture and a gentle sweetness that expands with every chew, offering a comforting taste. It is also highly nutritious and has supported the islanders since ancient times. Tonaki Island's mochikibi has been passed down through much effort and care. It is a gentle flavor filled with the memories of island life.

Higashison Pineapple

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Higashison is the largest pineapple-producing region in Okinawa Prefecture. It plays a central role in the domestic supply, as most pineapples distributed within Japan are produced in Okinawa. Higashison's warm climate and mineral-rich red soil cultivate sweet, tangy, and juicy fruits. Pineapples allowed to ripen fully on the tree possess an exceptional rich aroma and intense sweetness. In addition to their fresh raw taste, processed products such as juices, jams, and dried fruits are also popular and make wonderful souvenirs. As a representative tropical fruit nurtured by the land of Yanbaru, one bite of its rich sweetness spreading through your mouth is sure to bring a smile to your face.

Yomitan Beni-imo (Purple Sweet Potato)

特産品

When you break open a steamed potato, steam rises softly. A vibrant purple cross-section is revealed, and an elegant sweetness spreads along with a fluffy texture. Both the color and the taste possess a beauty that leaves you captivated. Yomitan Village, located in the central part of Okinawa Island, is a renowned production area known as the 'Village of Purple Sweet Potatoes.' Purple sweet potato fields stretch across much of the village, where the rich earth nurtures potatoes that have slowly accumulated deep flavor. It is said that the movement began in the late 1970s when, as part of a village revitalization effort, attention was focused on the potatoes with the deepest purple color in the prefecture at the time. Eventually, Yomitan's purple sweet potatoes gave rise to numerous famous confections, including the Beni-imo Tart, becoming a representative specialty of Okinawa. Whether steamed or made into sweets, please enjoy this vibrant purple sweetness.

Okinawa Soba (Shuri Soba)

郷土料理

Firm, hand-kneaded noodles in a clear bonito-based soup. With just one sip, the light umami spreads through you, bringing a smile to your face. It is a characteristic of Okinawa Soba that no buckwheat flour is used; the noodles are made solely from wheat flour. It is said that these noodles were brought from China about 450 years ago and were initially food for royalty and nobles. They spread to the common people in the late Meiji era and became established as a staple food for the residents after the war. It is said that Shuri Soba opened in 1994, inheriting the flavor of the famous restaurant 'Sakuraya' which had continued since before the war. Because they are handmade, the amount produced each day is limited, and they may sell out early. Please savor every bit of the effort put into every bowl.

Soki Soba

郷土料理

On top of the bowl sits the glossy, sweet and savory simmered soki. When it falls apart easily with chopsticks and you slurp it along with the noodles, the deliciousness spreads through your palate. 'Soki' refers to pork ribs. It is said that they became known by this name because their shape resembles a comb. The cartilage soki, which allows you to enjoy tender meat and soft cartilage, is also popular. It is believed that Soki Soba was born in the 1970s after the reversion of Okinawa to Japan. There are various theories regarding its origin, with 'Gusukoyama Shokudo' (formerly a butcher shop in Nago City) and 'Marutaka Soba' being well-known. It is said that when leftover ribs were simmered sweet and savory and placed atop Okinawa Soba, they became a hit and established this dish. Please enjoy this hearty bowl.

Rafute

郷土料理

When you insert your chopsticks, both the skin and fat melt away. As you bring it to your mouth, the sweet and savory richness, infused through slow simmering in awamoli and soy sauce, dissolves beautifully. Rafute is an Okinawan-style braised pork belly with skin, slowly simmered with awamori, soy sauce, and sugar. Its roots lie in the court cuisine of the Ryukyu Kingdom, believed to be modeled after the Chinese 'Dongpo Pork.' It developed as a dish to entertain envoys from China and eventually became an indispensable item for celebrations and memorial services. It is said that the awamori helps tenderize the meat and removes excess greasiness. Please experience the melting texture of the skin for yourself.

Goya Chanpuru

郷土料理

On the iron griddle, goya, Shimadofu, pork, and eggs sizzle away. The savory flavor follows the initial bitterness, making it impossible to stop eating with rice. 'Chanpuru' means to mix various ingredients together. Its etymology is said to come from the Malay or Indonesian word 'campur.' An essential component is the firm Shimadofu. Goya is native to Southeast Asia and India, and is believed to have reached Okinawa around the 15th century via China. With its nutritional value, vibrant green color, and unique bitterness, it took root as a household staple alongside the wisdom of 'food as medicine.' It is an energizing Okinawan meal that can blow away even summer fatigue.

Jimami Tofu

郷土料理

When scooped with a spoon, it bounces playfully. Once in your mouth, the fragrant sweetness of the peanuts spreads softly from the chewy base. 'Jimami' is the Ryukyuan word for peanut. Since the fruit grows underground, it is written as '地豆' (earth bean), which is said to have evolved into this name. Although it has 'tofu' in its name, no soybeans are used. It is made by kneading together peanut juice and potato starch (from sweet potatoes). Its roots go back to the Ryukyu Kingdom era, and it is believed to be modeled after 'Peanut Tofu' from southern China. Peanuts were once precious and served as a delicacy on special occasions. Please enjoy its gentle sweetness.

Mimiga

郷土料理

With just one bite, you experience a delightful crunch. The unique texture of the cartilage combined with the mellow acidity of peanut vinegar leaves a lasting impression. Mimiga is a traditional Okinawan dish made from pig's ear skin. The name is said to be a combination of 'mimi' (ear) and 'ga' (skin). The standard preparation involves singeing off the hair, boiling, shredding, and tossing with vegetables and peanut vinegar. In Okinawa, there is a deep-rooted food culture of using every part of the animal, embodied by the saying, 'We eat everything from the pig except its squeal.' Pigs are believed to have been introduced from China around the 15th century, and Mimiga was born from the wisdom of the common people. Please enjoy this collagen-rich dish alongside your drinks.

Pork and Egg Rice Ball

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When you lift the seaweed, you find perfectly browned pork and a fluffy, thick layer of rolled omelet. Taking a large bite with the rice allows the saltiness and sweetness to harmonize beautifully. 'Pork' refers to luncheon meat. It is said to have been introduced during the American administration period after World War II and became a staple in Okinawan households. This rice ball was born from 'Pork Tamago,' a set meal served in diners that combines this meat with thin omelets. There is also a theory that Hawaii's Spam Musubi was brought to Okinawa through immigration. The unique U-shaped fold of the rice and filling is adorable, making it a breakfast staple today. A vibrant day in Okinawa begins with this single rice ball.

Umi Budou (Sea Grapes)

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The moment you put it in your mouth, the tiny bubbles burst with a pop. The aroma of the sea and a subtle saltiness spread through your palate, making it feel as though you are tasting a jewel from the ocean. It is called 'Umi Budou' (Sea Grapes) because the small granules grow densely together like clusters of grapes. Its formal Japanese name is Kubirezuta, which comes from the constriction between the stem and the small branches. Due to its beauty, it is also referred to in English as 'green caviar.' While originally a seaweed that grows in the shallow waters of Okinawa and the Southwestern Islands, it is said that the Onna Village Fisheries Cooperative introduced land-based aquaculture technology around 1094. Today, it has become a major aquaculture product, following mozuku and Kuruma prawns. Please enjoy its popping texture dipped in sanbaizu.

Tebichi (Pork Trotters)

郷土料理

When you pick up the tenderly simmered pork trotter with your chopsticks, it wobbles beautifully. The skin and gelatinous texture melt in your mouth, allowing the savory flavor of the infused dashi to spread gently across your palate. Tebichi is a dish made by simmering pork feet for a long time along with kombu (kelp) and daikon radish. It is said to have been introduced from China during the Ryukyu Kingdom era, originally serving as a court cuisine to entertain envoys. Over time, it became a beloved flavor among the common people. In Okinawa, there is a belief in eating the same part of an animal that corresponds to the part of your body that is ailing; thus, there was a custom of eating pork feet when your legs were tired. Because it is packed with collagen, it is also popular among those concerned with beauty. Please enjoy this melt-in-your-mouth delicacy.

Nakami-jiru

郷土料理

Take a sip of the clear soup. It is so light that you wouldn't believe it contains pork organs, and along with the aroma of ginger, it warms you to your very core. 'Nakami' is an Okinawan word referring to pork organs such as the small intestine, large intestine, and stomach. The ingredients are meticulously pre-processed to remove any odor before being prepared into a clear soup. Nakami-jiru is a type of Ryukyuan cuisine, and it is said that during the Ryukyu Kingdom era, it was served to envoys and officials from Satsuma. In former Okinawa, there was a custom of slaughtering pigs at the end of the year, making Nakami-julu—which uses fresh organs—a delicacy equivalent to 'Zoni' (traditional New Year soup) in mainland Japan. Even today, it remains an essential dish for special occasions such as New Year's, Obon, weddings, and memorial services.

Fu Chanpuru

郷土料理

When you bite into the Kurumabu that has absorbed the dashi (broth), savory juices burst forth. The combination of the chewy, fluffy texture with the gentle flavors of egg and vegetables is deeply comforting. Fu Chanpuru is a home-cooked dish made by stir-frying Okinawan Kurumabu with eggs and vegetables. Unlike wheat gluten used for clear soups, Kurumula is resistant to dissolving and holds its shape well, making it perfect for stir-frying. After soaking it in dashi and then frying, a chewy texture is created. Since wheat gluten has a long shelf life, it is said to have been very useful on typhoon days when going shopping was impossible. This dish was born from the connection between Chanpuru culture and the unique lifestyle of Okinawa. Please enjoy this simple, warm, 'mother's home cooking' flavor.

Okuima Island Tempura

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When you pick up a freshly fried piece, the batter is fluffy and slightly warm. As you take a crispy bite, the umami of the fish or mozuku, seasoned with a slightly strong marinade, bursts forth. It is wonderful that you can enjoy them like a snack for about 60 yen per piece. Okuima, a small island in southern Okinawa Main Island in Nanjo City, is known as the 'Island of Tempura.' Just across the bridge, it is a famous spot surrounded by the aroma of freshly fried food. The recommendation is 'Mozuku-ten' (mozuku tempura), which uses plenty of the island's specialty mozuku. When made as a kakiage (fritter) with carrots and chives, you can enjoy the crispiness of the batter and the crunchiness of the mozuku at the same time. Please enjoy eating while walking through the sea breeze.

Thai Food at Cafe Curcuma

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Perched on a small hill in Nanjo City, surrounded by greenery, lies the breathtaking 'Cafe Curcuma.' The terrace seats, overlooking the Pacific Ocean below, embody the tropical essence of Okinawa. Their specialty is authentic Thai cuisine. You can savor spice-infused green curry, Pad Thai, and Gapao rice while looking out at the blue sea and sky. Prepared by Sri Lankan and Thai chefs, the flavors are truly authentic, and the ethnic spiciness pairs perfectly with Okinawa's warm climate. The ocean view from the spacious terrace is one of the greatest joys of visiting this place. Enjoying a dish while feeling the sea breeze will create an unforgettable travel memory. It is a destination that makes you want to include it in your southern Okinawa driving route.

Daito Soba

郷土料理

Daito Soba is a unique style of Okinawa Soba that grew independently on Minamidaito Island, floating far east in the ocean from the main island of Okinawa. This remote island has a particularly unique history, having been developed by immigrants from Hachijojima during the Meiji era. The noodles of Daito Soba are thick and wavy hand-made noodles. Because they are not pre-boiled or oil-cured, you can enjoy the chewy texture unique to fresh noodles. The soup has a light, clear taste that pairs perfectly with the powerful, thick noodles. Today, the noodles are made at a noodle factory in Naha City and can be enjoyed at directly managed shops in Naha or at eateries on the island. Please try a bowl of this robust dish that was born on a distant remote island and has continued to be loved by the islanders.

Daito Sushi

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Daito Sushi is a representative local dish of Minamito Island. It is a flavorful marinated sushi consisting of Spanish mackerel, thoroughly soaked in a special mirin-soy sauce, placed atop vinegared rice. Its roots lie in the 'Shima-zushi' of Hachijojima, the hometown of the immigrants who developed the island. In the Meiji era, pioneers such as Hanemon Tamaki from Hachijojima settled Daito Island, bringing the food culture of the Izu Islands to this distant land. The Daito style uses prepared wasabi instead of mustard. The compatibility between the umami of the fish soaked in the sweet sauce and the moderately acidic vinegared rice is exceptional. Since it can also be purchased at Naha Airport shops, why not enjoy it as a perfect conclusion to your trip to Okinawa?

Haebaru Pumpkin

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Haebaru Town is beloved as the 'Town of Pumpkins.' Its local brand, 'Tsukazan Pumpkin,' boasts a fluffy texture and rich sweetness. Grown slowly under Okinawa's warm climate, it absorbs flavors well when simmered in stews and is also delicious as a dessert. Every year, the town holds a 'Pumpkin Day' event, celebrating a vegetable that has been loved by locals for a long time. Its versatility is one of its charms, serving as an ingredient for tempura, soups, and sweets. When you take a bite of a heavy, ripe Haebaru pumpkin, its simple and warm flavor provides a sense of comfort through its natural sweetness.

Yaese Bell Peppers

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Yaese Town, located in the southern part of Okinawa Island, is known as one of the prefecture's premier bell pepper production areas. Taking advantage of the warm climate, the 'winter/spring bell peppers' cultivated from winter to spring are characterized by their thick flesh, juiciness, low bitterness, and noticeable sweetness. Because they are shipped during periods when vegetables are scarce in mainland Japan due to the cold, they are highly valued at dining tables outside the prefecture. Whether used in Chanpuru (stir-fry) or as meat stuffing, they maintain a strong presence. Their gentle flavor is easy for even children to enjoy, adding color to any meal. The lush, glossy green bell peppers of Yaese are a vibrant product, grown while basking in the abundant Okinawan sun.

Tomigusuku Mango

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As you slice into it, juice flows out richly. With just one bite, a deep sweetness and refreshing acidity spread throughout your mouth, making you want to close your eyes in delight. Tomigusuku City is said to have a climate and soil ideal for mango cultivation, with efforts to grow them dating back to the 1970s. The primary variety grown is the Irwin variety (commonly known as Apple Mango). In 2014, the city declared itself a 'Mango Village' and became a representative production area for Okinawa. Because they are grown under plenty of sunlight without relying on artificial heating, the natural rich sweetness and acidity are highly concentrated. It is the ultimate reward delivered by summer in Okinawa.

Michi-no-Eki Tomisaki (Roadside Station Tomisaki)

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Located in the southern part of Okinawa Island, near Naha Airport, 'Michi-no-Eki Tomisaki' is a gourmet hub for both locals and tourists. From freshly picked island vegetables and bitter melon (goya) to tropical fruits like mango and pineapple, and even freshly made Okinawa Soba noodles, an array of seasonal bounties from Tomigusuku and surrounding areas are lined up. Be sure to check out the corner featuring bento boxes and side dishes made with local ingredients. Every item, carefully grown by local producers, is fresh and full of vitality. Stopping by during your travels allows you to taste the essence of the Okinawan dining table. It is the perfect place for selecting souvenirs or taking a break during a drive.

Kitadaito Island Natural Salt

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Produced on the isolated island of Kitadaito, far out at sea, is natural salt born from the waters of the Pacific Ocean. On this small island with a population of only a few hundred, the pure seawater surrounding the island serves as the raw material. The sea around this remote island, floating alone in the open ocean, is unaffected by domestic wastewater and remains crystal clear. The salt, created by carefully boiling down this seawater into crystals, is characterized by its mellow flavor and rich mineral content. Just adding a single pinch to finish a dish will greatly enhance the natural sweetness of the ingredients. Please savor the bounty of the sea from a remote island where untouched nature remains, right at your daily dining table.

Gourmet Food in Chatan American Village

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Sprawling along the seaside of Chatan Town, 'American Village' is an area overflowing with resort vibes, lined with Ferris wheels and colorful buildings. Here, a full lineup of American-style gourmet foods awaits, including juicy steaks, voluminous hamburgers, authentic tacos, and fluffy pancakes. If you sit in a terrace seat along the coast, you can enjoy your meal while gazing at the beautiful sunset sinking into the East China Sea. As night falls, the area is illuminated, enveloping it in a romantic atmosphere different from the daytime. With the sea breeze, the sunset, and a cheerful atmosphere—please savor the gourmet food and scenery to your heart's content in this place where you can fully experience an Okinawan resort.

Steak

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The steak sizzles on a heated iron plate. As you cut into it, the juices begin to flow. Taking a bite, the savory sear and the rich umami of the lean meat spread throughout your mouth. In Okinawa, there is a culture of eating steak as a 'finishing meal' (shime) after drinking alcohol. Instead of ramen or rice, choosing steak is quite a bold and hearty tradition. A symbol of this can be found in the steak restaurants that have been beloved in Naha for a long time. Inheriting remnants from the period of US administration, they have taken root as casual places to stop by. Pouring on the table sauce and eating heartily—it is a satisfying dish to conclude an Okinawan night.

AEON Mall Okinawa Rycom

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Located in Kitanakagusube Village, 'AEON Mall Okinawa Rycom' is one of the largest commercial facilities in Okinawa. Built on the former site of a US military golf course, this location boasts an extensive selection of restaurants and a food court filled with Okinawan gourmet specialties using local ingredients. From Okinawa Soba and steak to taco rice and tropical sweets, all the 'deliciousness' of Okinawa is gathered in one place. The charm lies in being able to easily sample famous local foods between shopping trips. It is also a great place to spend time comfortably even on rainy days. If you stop by during your sightseeing, you can efficiently enjoy the tastes of Okinawa. It is a gourmet hub that the whole family can enjoy.

Motobu Beef

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Motobu Beef is a premium brand of beef carefully raised at 'Motobu Farm' in Motobu Town. It is fattened slowly under Okinawa's warm climate and mineral-rich water. We take pride in its fine, tender texture and the juicy, elegant sweetness of its fat. At our directly managed restaurant located near the Churaumi Aquarium, you can fully enjoy its excellence through dishes such as steak, yakiniku, and shabu-shabu. Our meticulous fattening process, which includes a strict focus on feed quality, creates a deep umami that melts in your mouth. This is an exquisite Wagyu raised by the nature of Yanbaru. It is a masterpiece you must taste for a special meal during your trip to Okinawa.

Motobu Soba

郷土料理

Motobu Town is known as a battleground for Okinawa Soba. The characteristic of Motobu Soba is a style that combines a light soup infused with bonito dashi with thick, hand-kneaded noodles. Renowned shops that have been loved locally for a long time, such as 'Yanbaru Soba' and 'Kishimoto Shokudo Yaedake Store', are scattered throughout the area. Many shops preserve traditional noodle-making methods using wood ash, so comparing the unique flavors of each is a delightful experience. Enjoying a bowl in a location surrounded by rich nature offers a truly special atmosphere. Okinawa Soba tasted in Motobu, the gateway to Yanbaru, possesses a profound depth precisely because it is simple. It is a town that any soba lover should visit at least once.

Motobu's Acerola

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Motobu Town is one of Japan's leading production areas for acerola. Okinawa marks the northern limit for open-field cultivation, accounting for nearly 100% of the domestic market share. Acerola is a super fruit often called the "King of Vitamin C." Its small, ripe red fruits are vibrant and look like precious gems. Because they are highly perishable and difficult to distribute, fresh fruit offers a taste unique to the production area, featuring a refreshing flavor within its sweet and sour profile. In the town, processed products such as acerola juice, jam, and sweets using the whole fruit are gaining popularity. Please enjoy the bright red blessings nurtured by the tropical sun right here in Motobu.

Nago Soba (Kishimoto Shokudo)

郷土料理

"Kishimoto Shokudo" in Motobu Town was founded in 1905 (Meiji 38). It is considered the oldest Okinawa Soba specialty shop in the prefecture. Its most prominent feature is the traditional hand-kneaded noodles made using wood ash (mokkai). The noodles, prepared using the supernatant of ash from burnt wood, create a unique chewiness and flavor. The soup has a light taste based on bonito broth, and the sweet-simmered pork belly (sanmainiku) melts in your mouth. The simplicity of the menu, offering only "Soba" and "Juicy" (seasoned rice), is a hallmark of this legendary establishment. It is an unchanging bowl passed down for over a century. It is so popular that long lines form on weekends. Slurping Okinawa Soba while feeling the weight of history is truly an exceptional experience.

Nago Goat Cuisine (Hijaa)

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Nago City is an area where goat cuisine, known in the local dialect as 'Hijaa' cuisine, is flourishing. In Okinawa, goat has been a special feast essential for celebrations and housewarming ceremonies. Goat soup (Hijaa-jiru) is a nutritious food enjoyed with mugwort (fuchiba) to mellow its unique flavor. When fresh, it can also be enjoyed as sashimi (yagi-sashi). Although it is a dish with a strong character, it continues to be loved locally as a stamina food known for its restorative properties. At specialty restaurants, you can enjoy various cooking methods including goat soup and stir-fries. This is a traditional taste rooted in Okinawan celebratory occasions. It may require a little courage to try, but if you take the challenge, it will become an unforgettable dish.

Nago Pineapple

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Nago Pineapple Park in Nago City is a popular spot where you can fully enjoy Okinawa-grown pineapples. Because the pineapples are grown under the abundant subtropical sun and harvested only after reaching full ripeness on the tree, they possess an exceptional sweetness and rich aroma. Within the park, you can enjoy all-you-can-eat pineapple, as well as various processed products such as wine, cakes, and sweets. A unique pleasure here is riding an automated cart through the park, surrounded by subtropical plants. This sweet and sour tropical fruit is a quintessential Okinawan souvenir. Immerse yourself in the sweet, tropical scent and savor the taste of freshly picked fruit. It is a dish that feels like it has captured the very essence of an Okeyan summer.

Agu Pork

特産品

When placed on a hot iron plate, the clear white fat sizzles beautifully. As you take a bite, the sweet fat melts in your mouth, followed by the savory richness of the lean meat. It is an elegant deliciousness that is not heavy, allowing you to eat as much as you like. The roots of Agu pork lie in the 'Agu,' a native Ryukyuan island pig. Said to have been brought from China over 600 years ago, it is a treasure of Okinawa. Because the adult pigs are relatively small, weighing only about 100kg, their numbers dwindled to near extinction after the war. Since the 1990s, serious efforts have been made for its preservation, and they are still carefully raised today. The sweetness of the fat and the tender texture are evident from the very first bite. Please enjoy this pork that Okinawa is so proud of to your heart's content.

Yonabaru Otsunahiki Cuisine

郷土料理

Yonabaru Otsunahiki is one of Okinawa's three great tug-of-war festivals, boasting a history said to span over 400 years. This is a magnificent and brave festival. On the day of this festival, feasts using pork and jubako cuisine (usanmi) are prepared in each household, shared among all members of the community. Traditional Okinawan dishes essential for celebratory occasions—such as Rafute (braised pork belly), Taro, and Kamaboko (fish cake)—vibrantly fill the tiered boxes. The heat of pulling the rope and the warmth of gathering around the food—both are vital parts of Yonabaru's culture. The flavors of Yonabaru, where festival and food are tightly intertwined, represent the very bond of the community. The spirit of Okinawa lives on in these inherited feasts.

Yonaguni Soba

郷土料理

Yonaguni Soba is Okinawa soba enjoyed on Yonaguna, the westernmost island of Japan. It is a simple yet powerful bowl featuring thick noodles, a light pork bone soup simmered thoroughly, and plenty of tender 'sanmainiku' (pork belly). Yonaguni, often called a border island, is located in a remote area far from the mainland. Some famous shops on the island serve highly specialized bowls, using homemade soups or pork raised right on the island. There are even renowned shops that close as soon as they run out, and the rustic flavors prepared by local mothers greatly enhance the feeling of traveling. Warm noodles eaten at Japan's westernmost point. If you visit Yonaguni Island, please try this bowl.

Yonaguni Swordfish

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Just near Yonaguni, the westernmost island of Japan, the Kuroshio Current flows, creating an ideal fishing ground for swordfish. The island's fisheries cooperative lands about 1,000 swordfish annually. Fresh swordfish sashimi and steaks are delicacies unique to the thriving fishing community of Yonaguni. The light red meat is delicious as sashimi, while the firm meat is wonderful as a fragrant steak, offering various ways to enjoy it. Every July, the 'Japan's Westernmost Yonaguni Island International Swordfish Fishing Tournament' is held on the stage of the Kuroshio Sea, enveloping the entire island in excitement. Powerful seafood caught on this border island. If you visit Yonaguni Island, please be sure to taste fresh swordfish dishes.

Chanpuru Culture

郷土料理

When thinking of Okinawan cuisine, the first thing that comes to mind is 'Chanpuru.' In the Okinawan language, it means 'mixed,' representing a unique island food culture where various ingredients are stir-fried together. The ingredients used are incredibly diverse, including bitter melon (goya), tofu, somen noodles, fu (wheat gluten), and green papaya. The current form of Chanpuru has been shaped by blending the unique traditions of the Ryukyu Kingdom era with Chinese, Southeast Asian, and post-war American food cultures. It is truly a dish that reflects the history of Okinawa. Part of the fun is that the flavor differs from household to household and shop to shop. When visiting Okinawa, please try comparing various types of Chanpuru.

Shima Tofu

特産品

Shima Tofu is an essential part of the Okinawan dining table. Its major characteristics are that it is much firmer than mainland firm tofu, contains less moisture, and has a rich soybean flavor. While general tofu is drained of water for about 30 minutes, Shima Tofu is carefully drained for 2 to 4 hours. Furthermore, because it is made using the 'raw pressing method' where soybeans are squeezed while fresh, the umami and protein of the soybeans are concentrated, resulting in a solid texture. Since it is firm and resistant to breaking apart, it is perfect for Chanpuru. In Okinawa, buying freshly made, hot tofu to take home is a common daily scene. Please enjoy Shima Tofu, packed with the concentrated umami of soybeans.

Okinawa Zenzai

郷土料理

"Wait, it's cold?"—This is the first surprise people from the mainland experience when encountering Okinawa's Zenzai. A mound of shaved ice sits atop kidney beans simmered sweet with brown sugar. When you scoop it up, the crunchy ice breaks apart and glides down your throat alongside the soft, sweet beans. Originally, Okinawa had a traditional sweet called 'Amagashi,' made by simmering beans and pressed barley in brown sugar. Over time, kidney beans—which hold their shape well during simmering—came to be used, and with the spread of refrigerators, the style of topping it with shaved ice became widespread. Some shops also add shiratama (mochi balls) or fragrant pressed barley, offering various ways to enjoy it. It is a quintessential taste of an Okinawan summer on a hot day.

Ninjin Shirishiri

郷土料理

This vibrant orange dish features thinly sliced carrots sautéed until tender, bound together by fluffy eggs. The combination of tuna's umami and the gentle sweetness of the carrots creates a mild flavor that pairs perfectly with rice. Ninjin Shirishiri is a beloved home dish throughout Okinawa. 'Shirishiri' is an Okinawan word representing the action or sound of grating. Carrots are grated using a specialized 'shirishiri grater' and then sautéed and finished with tuna and egg. It is such a deeply rooted side dish that it is said almost every kitchen in Okinawa has its own shirishili grater. The sweetness, umami, and creaminess of the egg unite into a flavor loved by children. When you need just one more dish to complete a meal, this Okinawan staple makes your chopsticks move effortlessly.

Somin Chanpuru

郷土料理

Somin Chanpuru is a classic Okinawan home dish where boiled somen noodles are sautéed together with various ingredients. 'Chanpuru' refers to stir-fry, and 'Somin' refers to the thin wheat noodles. Its charm lies in its simplicity; it can be prepared quickly by adding canned tuna, garlic chives, or Spam (pork), making it perfect for both lunch and a snack to accompany alcohol. It is said that in the past, every household kept a stock of somen, which was invaluable as a meal when people couldn't go out during typhoons. It is truly a dish rooted in Okinawan life. Part of the fun is how ingredients and seasonings vary from household to household. When you visit Okinawa, please try this simple and heartwarming Somin Chanpuru.

Papaya Irichi

郷土料理

Papaya Irichi is a traditional Okinawan dish where shredded unripe green papaya is sautéed and simmered with pork and carrots. 'Irichi' refers to a unique Okinawan cooking method of sautéing ingredients in oil and then simmering them in dashi (broth). In Okinawa, it is common to eat green papaya as a vegetable rather than a fruit. Characterized by its crunchy texture and the gentle flavor of bonito dashi, it is a home-cooked taste loved by everyone from children to the elderly. The Irichi made by grandmothers is an indispensable dish on the Okinawan table. With the unique bite of green papaya and the deep umami of the dashi, please be sure to taste it when you visit Okinawa.

Okinawa Soba Fresh Noodle Set

特産品

Relive the flavors you experienced on your travels, right at home. This set, complete with fresh Okinawa Soba noodles, soup, and Sanmauniku, is a popular souvenir found in airport and Kokusai Dori souvenir shops. Okinawa Soba noodles are made from wheat flour and kansui (alkaline water), characterized by their unique chewy texture. When topped with tender, slow-cooked pork belly in a broth infused with pork bone and bonito flakes, the restaurant-quality taste is revived at your dining table. With sets supervised by famous restaurants available, you can also enjoy the fun of choosing your favorite bowl. Simply boil water and cook the noodles, and the aroma of Okinawa will spread throughout your home. Please enjoy this item that allows you to take the lingering memories of your trip back with you.

Iejima Peanut Brown Sugar

銘菓

Crunchy peanuts coated generously in rich brown sugar. This Iejima Peanut Brown Sugar is so good you won't be able to stop once you start eating. Iejima, located about 30 minutes by ferry from northern Okinawa Island, is a famous producer of both peanuts and brown sugar. On the island, this sweet is also called 'Peanut Sugar,' and every single piece is carefully handmade—from sorting the peanuts to boiling the brown sugar and packaging them in bags. The deep sweetness of the brown sugar overlaps with the aroma of the peanuts, creating a simple yet lingering deliciousness. The crunchy texture is enjoyable, making you reach for just one more grain. It is perfect as an accompaniment to tea or as a snack with drinks, and it has long been loved as a staple souvenir of Iejima.

Blue Seal Ice Cream

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When scooped with a spoon, it is cool and smooth. With a single bite, the flavors of ingredients unique to Okinawa—such as purple sweet potato, pineapple, and sugarcane—spread like a tropical breeze. Facing a colorful array of flavors, even the time spent deciding which one to choose is fun. It began in 1948, with its roots in an American dairy manufacturer producing dairy products for the US military stationed in Okinawa. In 1963, it moved its base outside the military base to Makiminato, Urasoe City, and began its journey as 'Okinawa's Ice Cream.' With the motto 'Born in America, Raised in Okinawa,' it continues to be loved by the local residents. It is a local ice cream you definitely want to enjoy under the blue sky.

Kumejima Miso Cookies

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You might be surprised by the idea of miso in a cookie. However, this unexpected combination is an addictive specialty of Kumejima. Born in 1994 on Kumejima, which floats west of the main island of Okinawa, these cookies were created from the desire to 'deliver sweets that utilize the island's ingredients.' We use low-salt Kumejima miso. Each cookie is carefully baked by hand, allowing the savory aroma of miso and a subtle sweetness to blend exquisitely. As a high-quality product that won a gold award at the National Confectionery Expo, it is the number one popular souvenir in Kended Kumejima. It also features a simple, warm flavor made without eggs or milk. Please enjoy this unique island deliciousness where sweetness and saltiness overlap perfectly—once you try it, you won't forget it.

Yuki Shio Chinsuko

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With one bite, the dough crumbles away, followed by the spreading savory richness of the Miyako Island sea. Its charm lies in the mellow aftertaste, where the saltiness prevents the flavor from being merely sweet. This confection was created by combining Chinsuko—a traditional sweet passed down from the Ryukyu Kingdom—with 'Yuki Shio' from Miyaries Island. Yuki Shio is a special salt made from highly transparent seawater from Miyako Island, retaining even the bittern components. The grains are about one-fourth the size of standard salt, fine and smooth like powdery snow. This salt enhances the sweetness of the Chinsuko, resulting in an unprecedentedly elegant flavor. With a subtle sweetness and a lightness that makes you keep reaching for more, it is a staple Miyako Island souvenir that pairs well with both tea and coffee.

Banana Cake (Montedor)

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With a single bite, the sweet aroma of ripe bananas gently spreads from the moist, fluffy cake. It offers a gentle deliciousness where you can clearly taste the flavor of the banana itself without being overly sweet. The banana cake made by Montedor in Miyako Island is a classic souvenir confection that uses plenty of matured bananas. They avoid using artificial flavors, preservatives, coloring, or margarine, focusing instead on preserving the natural sweetness and aroma of the ingredients. With over forty years of history, its excellence is proven by winning the Honorary President's Award at the National Confectionery Expo. A moist melt-in-your-mouth texture paired with a soft banana scent. It pairs well with both tea and coffee, making it an item you definitely want to take home when visiting Miyakojima.

Taro Pie

銘菓

Sticky and chewy. This Taro Pie wraps the deliciousness of Okinawa's traditional ingredient, taro (turnum), in a crispy pie. Taro is a type of colocasia known as 'turnum' in the local dialect, and it is grown in paddy fields. Kin Town, blessed with abundant spring water, is its famous production area. Because it produces many small tubers, it is also called 'warau-imo' (laughing potato), making it an auspicious ingredient essential for celebratory occasions. This treat consists of taro cooked sweetly into a paste and wrapped in fragrant pie crust. The combination of the potato's sticky sweetness and the light, crispy texture of the pie is irresistible. It is perfect with tea and also delicious when served chilled. When you visit Kin Town, please try this local flavor nurtured by the village of spring water.

Nakijin Watermelon Jelly

銘菓

Capturing juicy sweetness directly in a jelly. This is a refreshing sweet made with the watermelons that Nakijin Village is proud of. Nakijin Village, in the northern part of Okinawa Island, is the largest watermelon production area in the prefecture. Utilizing the warm climate, it is characterized by harvests from winter through spring, making it known for having the earliest shipments in the country. Popular as a gift for Christmas and the end of the year, Nakijin watermelons boast a crisp texture and elegant sweetness. This jelly, which traps plenty of that juice, has a cool and smooth mouthfeel. A refreshing sweetness, much like the watermelon itself, spreads throughout your mouth. It is a specialty unique to Nakijin that allows you to easily enjoy the blessings of the tropics. Please enjoy it chilled in the refrigerator.

Itoman's Sata Andagi

銘菓

Sata Andagi, a representative fried confection of Okinawa, is an Okinawan-style donut meaning 'fried (andagi) sugar (sata)'. It has a simple taste that is crispy on the outside and fluffy on the inside. In Itoman, known as a town of fishermen (uminchu), famous Sata Andagi shops are scattered throughout the area. Shops like Yumido, located opposite the Himeyuri Tower, are popular for serving them freshly fried. The flavorful taste using brown sugar is especially loved by many. With one bite, the savory coating and gentle sweetness spread through your mouth. When visiting Itoman, please try freshly fried Sata Andagi.

Royce' Ishigaki Island Brown Sugar Chocolate

銘菓

Royce Ishigaki Island is an expansion of the popular chocolate brand born in Hokkaido into Ishigaki Island. It offers a variety of sweets that utilize ingredients unique to Okinawa. Their flagship product, Brown Sugar Chocolate, uses brown sugar produced in Okinawa Prefecture. Since brown sugar contains minerals, it results in a deep sweetness with a hint of saltiness. There are also many Ishigaki Island exclusive products that can only be purchased here, such as chocolates made with Ishigaki salt, which is produced using only coral reef seawater. Each piece is an encounter between Hokkaido's reliable chocolate craftsmanship and the ingredients of a southern island. When visiting Ishigaki Island, please try these limited-edition sweets.

Ishigaki Island Pudding Honpo

銘菓

Smooth puddings that feel as if they have captured the tropical sun. That is the essence of the sweets from Ishigaki Island Pudding Honpo. Located in Ishigaki City, their products are made using as many island ingredients as possible, such as freshly squeezed milk, fresh eggs, and sugarcane. It is also wonderful that they offer a wide variety of types, including plain, purple sweet potato, black syrup, salt, and caramel. Tropical flavors like mango and brown sugar have become beloved as new staples for Ishigaki Island souvenirs. With one chilled bite, the natural sweetness of Yaeyama spreads softly. The smooth texture and rich flavor are particularly exceptional when eaten on a hot island. It is the perfect item for a break during sightseeing, a souvenir for loved ones, or a treat for yourself.

Tarama Island Brown Sugar Confections

銘菓

Tarama Island is renowned for its highest quality brown sugar. These are simple and warm island sweets that allow you to taste that pure brown sugar. Tarama is a small island floating between Miyako and Ishigaki Islands, where sugarcane cultivation is thriving. The pure brown sugar produced here is highly regarded among Okinawa's brown sugars, sometimes even considered the highest grade. Just biting into a single piece reveals a deep sweetness rich in minerals and a complex richness with a hint of bitterness. Island sweets born from traditional handiwork, such as brown sugar karinto and brown sugar candy, offer a nostalgic and comforting flavor. Please enjoy this luxurious sweetness nurtured by the island's life and the sun.

Shikuwasa Sweets

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Located in Ogimi Village in northern Okinawa, 'Ogimi Shikuwasa Park' is Japan's first facility specializing in shikuwasa. It is a unique place with free admission where you can enjoy tasting shikuwasa juice flowing from a tap. Here, you can taste a diverse range of sweets such as cakes, tarts, jellies, and Mont Blanc made with shikuwasa. The selection includes authentic confections prepared by dedicated pastry chefs, and the characteristic refreshing acidity of the shikuwasa provides a tropical sensation. There is also an abundance of processed products available as souvenirs. It is a space filled with shikuwasa to see, taste, and enjoy. If you visit Ogimi Village, please be sure to stop by.

Hateruma Island Brown Sugar

銘菓

This is a rare masterpiece produced on Haterube Island, the southernmost inhabited island in Japan, often referred to as 'phantom brown sugar.' Hateruma is a small island with a population of only about 500 people. By processing sugarcane grown in mineral-rich soil immediately after harvest, a fresh and pure brown sugar is created. It has a rich yet elegant sweetness and is recognized as a top-grade product even by the people of Okinawa. Its rarity, being difficult to obtain anywhere else but on the island, is part of its charm. Hateruma brown sugar features large, chunky pieces with an enjoyable crunchy texture. Being 100% sugarcane and additive-free, you can taste the natural sweetness as it is. It is a treasure of the island, carefully crafted one by one using techniques passed down through generations. Please experience the taste of the southernmost sun.

Beni-imo (Purple Sweet Potato) Tart (Okashi Goten)

銘菓

A vibrant purple paste rests atop a crisp-baked tart. With one bite, the gentle sweetness and fluffy flavor of the purple sweet potato melt away smoothly. If warmed in a toaster, the aroma rises, making it taste as if it were freshly baked. It was born in Yomitan Village, the 'Home of Purple Sweet Potatoes.' The creation of sweets using this local specialty began with the 'One Village, One Product' movement and was brought to life by Okashi Gotente. We use 100% Okinawa-grown purple sweet potatoes. Without using preservatives or artificial colors, we preserve the natural color and sweetness of the potato. The wavy pattern of the paste is designed to resemble sweet potato leaves swaying in the wind. Please enjoy this staple of Okinawa souvenirs.

Purple Sweet Potato Pie

銘菓

When you break into the light, crispy pie crust, vibrant purple sweet potato paste is revealed inside. The combination of the crumbly pastry and the moist, smooth paste allows the gentle sweetness of the purple sweet potato to spread softly across your palate. Okinawan purple sweet potatoes are characterized by their vibrant purple color and elegant, fluffy sweetness. This confection wraps that flavor in a light pie crust. A key feature is the use of Okinawa-grown purple sweet potatoes, maintaining their natural color and taste without artificial coloring. Warming it in a toaster revives the buttery aroma and crispness, making it taste freshly baked. It pairs perfectly with both tea and coffee—a snack you won't be able to stop eating. You'll find yourself reaching for piece after piece.

Chinsuko (Aragaki Kashiten)

銘菓

The moment it touches your mouth, it crumbles and crisps. Made simply with only flour, sugar, and lard—this is Chinsuko, Okinawa's most iconic confection. Its roots lie in the court sweets of the Ryukyu Kingdom. Aragaki Kashiten, founded in 1908, carries on the confectionery techniques passed down by the royal chefs. While originally large and chrysanthemum-shaped, the shape was modified after the war into its current bite-sized, elongated form using cookie molds found at US military bases. With a unique texture where the lard melts just right to create a delicate crumble in your mouth, the simple sweetness inherited from the Ryukyu era lives on in every single piece.

Sata Andagi

銘菓

A bite into the golden-brown surface. Once you pass through the crispy crust, the inside is fluffy, with the gentle sweetness of egg melting in your mouth. The comforting aroma of freshly fried dough makes it impossible to resist this Okinawan donut. 'Sata' means sugar, and 'andagi' refers to something deep-fried. As the name suggests, it is a simple fried confection made with plenty of sugar. Its characteristic feature is that the dough puffs up and the surface cracks during frying. Because these cracks look like an open, smiling mouth, it is regarded as a 'confection that brings good fortune' and has become a lucky charm essential for weddings and celebratory occasions. Please, have one piece of this round happiness.

Ryukyu Confections of Shuri

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Ryukyu confections of Shuri carry on the court confectionery culture of the Ryukyu Kingdom to the present day. It is said that at Shuri Castle, many sweets were made using large amounts of ingredients that were very precious at the time, such as eggs, white sugar, and lard. Unique Ryukyu sweets, which blend Chinese and Japanese confectionery styles, are still carefully handcrafted today; these include 'Hanabouru,' baked with delicate patterns carved into molds; 'Kunpen,' used for hospitality and ceremonies; and 'Kippan,' a candied citrus sweet believed to have been introduced from Fuzhou, China. With an elegant and refined sweetness said to be loved by kings, please enjoy these famous Shuri sweets where the history of Ryukyu lives on.

Kunpen

銘菓

When you break open the golden-brown crust, the sesame and peanut paste crumbles out, releasing a fragrant aroma. Made from dough kneaded with egg yolk, sugar, and flour, this elegant Ryukyuan sweet wraps the sesame and peanut filling in a round shape and is baked to perfection. Kunpen is a famous traditional sweet that has been presented as an official confection for the Ryukyu Kingdom. While it was once a precious treat accessible only to a limited number of people, such as the royal family, it eventually spread to the common people through the hands of chefs. Today, it is an essential part of Okinawan events, including memorial services and celebrations. With a moist exterior and a rich, savory interior of sesame and nuts, its simple deliciousness makes you want to savor each bite slowly with a cup of tea.

Kokusai Dori Souvenirs

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Naha's Kokusai Dori is the main street for sightseeing in Okinawa, famously known as the 'Miracle Mile.' It earned this name because of its incredibly rapid reconstruction from the scorched earth following the war. Spanning about 1.6 kilometers, the street is lined with souvenir shops and restaurants, offering a full variety of representative Okinawan sweets such as Beni-imo tarts, Chinsuko, brown sugar, and Yuki Shio Chinsuko. The time spent walking along the street, picking up various items, is one of the unique joys of an Okinawa trip. If you are unsure what to buy as an Okinawan souvenir, start with this street. Please find your favorite item in the always-lively Kokusai Dori.

Haebaru Pumpkin Sweets

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Haebaru Town is known as the 'Village of Pumpkins.' These are heartwarming, sweet treats made using their pride-and-joy pumpkins. Located in the southern part of Okinawa Island, Haebaru is the only town in the prefecture that does not face the sea. Since around 1973, pumpkin cultivation has been promoted as a specialty product to replace sugarcane, and today they are known for their intense sweetness—with sugar content exceeding 20 degrees when fully ripe—and their fluffy texture. They are so popular that many are shipped to high-end restaurants outside the prefecture. When transformed into pudding or tarts, the pumpkin's natural sweetness spreads gently across the palate without relying too much on added sugar. The rich, dense flavor is the essence of the pumpkin itself. These are heartwarming snacks unique to Haebaru that you can find at local confectionery shops.

Chinsuko (Chinsuko Honpo Aragaki)

銘菓

Chinsuko is a representative Okinawan baked sweet passed down from the era of the Ryukyu Kingdom. Its charm lies in its melt-in-the-mouth texture, made primarily from flour, sugar, and lard. 'Chinsuko Honpo Aragaki,' headquartered in Tomigusuku City, is one of the long-established shops descending from the Aragaki family, known as royal chefs. Originally, Chinsuko was a confection presented to the Ryukyu Kingdom for occasions involving special guests, such as envoys from China. Today, in addition to the plain flavor, various flavors like purple sweet potato, brown sugar, and chocolate are produced, making it a staple souvenir. With one bite, a gentle sweetness crumbles away. Please enjoy this historic Okinawan masterpiece.

Pineapple Sweets

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Located in the northern part of Okinawa Island, Nago's Pineapple Park is a tropical theme park where approximately 120 varieties of pineapples are grown. Inside the park, you can enjoy a wide array of pineapple sweets. The 'Pineapple Cake,' featuring moist sponge soaked with plenty of juice from ripe pineapples and topped with fruit pieces, is a popular item that has repeatedly won gold at the Monde Selection. Other tropical-style sweets like pineapple wine and pine chocolates are also lined up. The tropical sweet and sour flavors will lift your Okinawa spirits. A space filled with all things pineapple—fun to see, eat, and buy. If you visit Nago, please be sure to try them.

Yonaguni Hana-ori Sweets

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Simple and warm island sweets from Yonaguni, the westernmost island of Japan. These are souvenirs inspired by the island's traditional craft, 'Hana-ori.' Yonaguni Island preserves 'Yonaguni Hana-ori,' a textile with about 500 years of history. Its geometric patterns, resembling connected small flowers, are beautiful and have been cherished as a craft rooted in island life. Sweets using brown sugar and Kuba-mochi have long been enjoyed on this island. Kuba-mochi is mochi steamed in Kuba (windmill palm) leaves and is indispensable for the island's harvest festivals. Kuba-mochi is characterized by its chewy texture and the subtle sweetness of brown sugar and purple sweet potato. It is an unpretentious, gentle flavor passed down for hundreds of years. Please feel the taste of the homeland nurtured by this remote island, along with the warmth of the textile.

Okinawa Brown Sugar

銘菓

Okinawa is the only region in Japan that produces pure brown sugar from sugarcane. The brown sugar produced on the eight remote islands is particularly exceptional. Iheya, Ie, Aguni, Tarama, Kohama, Iriomote, Hateruma, and Yonaguni—the pure brown sugar made on these eight islands is 100% sugarcane with no additives. Because the soil, varieties, and climates differ from island to island, each possesses its own unique color, aroma, and richness. Sugarcane grown under the subtropical sun transforms into a deep sweetness rich in minerals. Okinawa brown sugar is delicious whether eaten as is or used in cooking and sweets. It has various uses, such as dissolving it in coffee or using it as a secret ingredient in simmered dishes. It is a profound traditional food where you can enjoy comparing flavors, as there is a taste for every island. Please try to find your favorite island.

Red Sweet Potato Chips

銘菓

The charm lies in the vibrant purple color and crispy texture. These are red sweet potato chips made by thinly slicing and frying Okinawa-grown red sweet potatoes. Red sweet potatoes grown under the abundant Okinawa sun are chunky when dug up, fluffy when steamed, and crunchy when fried. These chips, sliced thin and finished to a crisp, offer an irresistible, slightly sweet deliciousness. There are various ways to enjoy them, from those that highlight the natural flavor of the potato to those drizzled with black honey. Along with the crispy texture, the gentle sweetness and aroma unique to red sweet potatoes spread through your palate. They are perfect as souvenirs due to their convenience for both snacking and pairing with drinks. The vibrant purple color is visually fun, making this a local snack full of Okinawan spirit that you won't be able to stop eating.

Chinbin (Rolled Mochi)

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This is an Okinawan snack consisting of thin dough rolled into a cylindrical shape, coated with the sweet aroma of brown sugar. The gentle sweetness of the brown sugar spreads slowly from the soft, chewy dough. Chinbin is an Okinawan-style brown sugar crepe believed to have been introduced from China. The name is said to be derived from the Chinese word 'senbei.' On Yukkanuhii (May 4th of the lunar calendar), it has traditionally been handmade at home and offered to the gods of fire or Buddhist altars to pray for the healthy growth of children. It is an essential sweet for this event, which is often called the Okinawan Children's Day. When eaten while freshly made and warm, the richness of the brown sugar and the chewy texture are irresistible. It is a simple, lingering taste of home.

Tannafakuru

銘菓

When you bite into the deep-colored brown sugar dough, a subtle sweetness and gentle aroma spread throughout your mouth. It is a simple and nostalgic Okinawan baked treat. Tannafakuru was born in Shuri in the 20th year of the Meiji era. It is a famous confection characterized by its unpretentious deliciousness, made by mixing Okinawan brown sugar, flour, and eggs, then cutting them into rounds and baking them. It is said that the nickname of the creator, Jiro Tannaha, became the name of the sweet itself. Even today, the traditional techniques are passed down, and each piece continues to be handmade. The richness of the brown sugar gradually unfolds with every bite. With a texture that is not too hard and a gentle crunch that pairs perfectly with tea, it is a flavor loved by children and adults alike.

Shio Senbei (Salt Crackers)

銘菓

An Okinawan staple snack with a cute, wheat-colored round shape. These salt crackers have been cherished as a snack for children. In post-war Okinawa, which was under US administration, flour was more readily available than rice. Thus, this simple cracker—thinly baked flour with a hint of salt—was born. Its crispy yet light and gentle flavor is a long-seller that continues to be loved across generations. In Naha, there are still long-established shops that continue to hand-bake each piece using machines from the time of their founding, preserving this simple taste. It is subtly fragrant and becomes more delicious with every bite. This item can be described as the quintessential landscape of Okinawan snacking, offering a comforting, unpretentious flavor.

Maala Kao (Okinawan-style Steamed Bread)

銘菓

Fluffy and chewy. This steamed bread, popular in Okinawa, features a delightful, gentle sweetness from brown sugar. Maala Kao is originally a steamed bread brought from China. In Okinawa, lightly sweetened items made with brown sugar are preferred, and it has become established as an easy-to-buy snack in supermarkets and bakeries. Okinawa also has another type of steamed bread called 'Agara-sa' which also uses brown sugar; these flavors were nurtured during the post-war era when flour became widespread. In the freshly steamed, plump dough, the richness of the brown sugar spreads gently. The chewy texture and gentle sweetness are loved by both children and adults. It is a simple and warm Okinawan snack that is perfect for snack time or whenever you need a little something to tide you over.

Kamamura Shuzo (Danryu)

泡盛

'Danryu' is an amber-colored awamori aged in oak barrels. With a smoothness reminiscent of whisky, it reveals the new charms of awamori. Awamori is Okinawa's unique distilled spirit made from Thai rice and black koji mold. Kamamura Shuzo, a long-established brewery in Uruma City, was one of the first to undertake oak barrel aging for awamori. Their flagship brand 'Danryu' acquires a sweet aroma and deep richness by being carefully aged in barrels. It is a versatile drink that can be enjoyed on the rocks or as a highball. The vanilla-like aroma derived from the oak barrels is also recommended for whisky lovers. It is easy to drink even for those new to awamori, opening a new door to its world. This awamori shines with Kamamura Shuzo's free-thinking approach, continuing to propose new ways of drinking while preserving tradition.

Niisato Shuzo

泡盛

This is awamori from Niisato Shuzo, known as one of the oldest existing breweries in Okinawa. Its founding date is as far back as 184<0xA0>46. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Niisato Shuzo was founded in Shuri during the Ryukyu Kingdom era and has passed down traditional techniques for over 170 years. Currently, they operate factories in Uruma City and Okinawa City, continuing to produce high-quality awamori under brands such as 'Ryukyu.' Their brewing process, refined throughout a long history, is backed by reliable quality as evidenced by numerous awards. It has a clean finish and pairs well with food. This is a prestigious flavor brewed by a brewery that can be called the origin of Okinawa's awamori culture. Please savor it slowly, along with the weight of its history.

Ie Ram Santa Maria (Iejima Distillery)

その他

Ie Ram Santa Maria is a rare domestic rum, one of the few in the world made using 100% sugarcane from Iejima. While 90% of the world's rum is made from molasses (a byproduct of sugar production), this rum uses the 'Agricole method,' where freshly pressed sugarcane juice is fermented and distilled directly. This method, originating from France, accounts for only about 10% of the world's rum, making it rare and highlighting the natural, fresh flavor of the sugarcane. The varieties are diverse, including a mellow 'Gold' aged in oak barrels and a crisp 'Crystal' rested in stainless steel tanks. The natural sweet aroma of sugarcane rises from the glass, making it enjoyable both on the rocks and in cocktails. Please experience the charm of this new type of Okinawan alcohol—a highly aromatic, rare rum nurtured by the sun of Iejima.

Uehara Shuzo

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Uehara Shuzo is a community-focused brewery that continues to brew awamori in Urasoll City. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Uehara Shuzo has been creating simple awamori for the local people. It is a 'local sake' type of existence that rarely reaches outside the prefecture, a drink that has accompanied the lifestyle of the land. Rather than competing for flashiness, this brewery values a delicious taste that doesn't tire the palate during daily meals. With low pungency, it easily complements your usual evening drink. When visiting Okinawa, please try to encounter this kind of local-only awamori. An unpretentious taste of home is waiting there.

Taiseki Shuzo (Taiseki)

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Awamori that has walked hand-in-hand with the nightlife of Koza. This is a cup brewed by Taiseki Shuzo, a brewery in Okinawa City. Awamori is a distilled spirit unique to Okinawa, brewed using Thai rice and black koji mold. The flagship brand 'Taiseki' has long been cherished in local izakayas for its full-bodied taste. Koza developed a unique culture as a military base town, and Taiseki awamori has always been present amidst that nighttime bustle. With a bold and sturdy flavor that is perfect for sharing with friends in a lively pub, it is an ideal drink for a vibrant night, whether enjoyed with water or on the rocks. We invite you to try this hometown awamori unique to Okinawa City, infused with the history and lives of the people in the multicultural streets of Koza.

Onna Shuzo (Manza)

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A soft awamori born in the Manzamo resort area. This is 'Manza,' produced by Onna Shuzo in Onna Village. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Named after one of Okinawa's most famous scenic spots, Manzamo, 'Manza' features a soft and gentle flavor profile. It has little pungency, making it an easy-to-drink choice even for tourists unfamiliar with awamori. The factory also features a direct sales shop, allowing you to enjoy the pleasure of selecting local Okinawan spirits amidst a resort atmosphere. Its mild finish is perfect for your first experience with awamori. It is a drink unique to Onna Village that you'll want to enjoy while gazing at the emerald green sea and blue sky. Please pick one up as a souvenir of your trip to Okinawa.

Kumejima no Kumesen (Kumejima no Kumesen)

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An Awamary that is popular nationwide for its clean taste: 'Kumejima no Kumesen,' brewed with the natural water of Kumejima. Awamori is a distilled spirit unique to Okinawa, brewed using Thai rice and black koji mold. Kumejima, located to the west of Okinawa Island, is an island blessed with famous high-quality water. Kumejima no Kumesen uses the island's spring water throughout the entire production process to create an Awamori with a mild, smooth mouthfeel and little aftertaste. It boasts top-class popularity among Awamori, with a wide variety of aged spirits available. Because it is mellow and easy to drink, it is highly recommended as an introductory drink for Awamori beginners. Its drinkability shines whether enjoyed with water or on the rocks. Please take your time to savor the blessings of Kumejima's pure spring water.

Yoneshima Shuzo (Kumejima)

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A delicate awamori brewed with the clear stream water where Kume-jima's fireflies dance. It is crafted by Yoneshima Shuzo, a family-run brewery. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Yoneshima Shuzo, another brewery on Kumejima, is known for its meticulous brewing process despite being a small family operation. The flagship brand 'Chura-hotaru' features a gentle and delicate taste, brewed with water so pure that fireflies can thrive in it. Because of its small production volume, it is a precious cup that is hard to encounter outside the local area. Its soft and smooth mouthfeel makes it suitable for both daily evening drinks and special occasions. The awamori, infused with the brewer's heart, reveals a profound deliciousness with every sip. If you visit Kumejima, please try to find this bottle.

Kikunotsuru (Kikunotsuru Shuzo)

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When people speak of the 'absolute staple' in Miyako Island's izakayas, this is it. This is the popular awamori proudly produced by Kikunotsuru Shuzo. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Kikunotsuru Shuzo is one of the leading breweries on Miyako Island, and 'Kikunotsuru VIP Gold' is an amber-colored awamori based on 8-year-old koshu. Its mellow and deep flavor is loved by many. It is so much of a staple that it appears on the menus of almost all dining establishments on the island, deeply rooted in the local food culture. With a profound flavor that can be enjoyed both with water or on the rocks, its rich aroma and soft mouthfeel make its popularity easy to understand once you try it. Please enjoy it alongside Miyako Island's cuisine.

Taragawa (Taragawa Shuzo)

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A mellow awamori brewed with groundwater filtered through coral reef limestone. Taragawa is a long-established brewery on Miyako Island, founded in 1948. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Miyako Island was formed by the uplift of coral reefs, and its groundwater is soft and rich in minerals. Taragawa utilizes this blessing to continue producing mellow and easy-to-drink awamori. Their specialty is 'cave aging,' where koshu is aged in cave storage facilities; you can even entrust your own awamori for long-term maturation. The koshu matured in the stable environment of these caves possesses an exceptional mellowness. It is a cup unique to Miyako Island, packed with the island's nature and history. Please savor it slowly on the rocks or with water.

Miyano-hana (Miyano-hana Shuzo)

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A refreshing awamoli brewed with water springing from the coral reefs of Irabu Island. This is a spirit crafted by Miyano-hana Shuzo. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Located on Irabu Island in Miyako City, Miyano-hana Shuzo uses the pure water nurtured by coral reefs to produce awamori with a crisp finish. The flagship brand 'Miyano-hana' is characterized by its light and approachable taste. Because of its small production volume, it is difficult to obtain outside the island, making it a precious bottle that you are lucky to encounter. Its light, low-intensity flavor pairs well with meals. Whether mixed with water or served on the rocks, the refreshing aftertaste is pleasant. Please experience the refreshing deliciousness created by the clear waters of Irabu Island.

Ikema Shuzo (Zuiko)

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An awamori with a powerful flavor, crafted through traditional direct-fire distillation. This is 'Zuiko' from Ikema Shuzo, a small brewery on Miyako Island. Awamori is a unique Okinawan distilled spirit brewed using Thai rice and black koji mold. Located in Miyako Island City, Ikema Shuzo persists in producing robust and solid awamori by adhering to the labor-intensive direct-fire distillation method. The flagship brand 'Zuiko' has been supported by many awamori enthusiasts for its powerful taste. It is also well-reputed for the high quality of its aged spirits, with a depth developed over the years that is truly exceptional. Its bold flavor can be fully enjoyed on the rocks or diluted with water. This is meticulous sake brewing made possible only because it is a small brewery. Please try this impressive bottle from Miyako Island, known only to those in the know.

Chiyoizumi Shuzo

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Chiyoizumi Shuzo is a small brewery founded in 1948 in Karimata, Miyako Island. Using water springing from raised coral reef layers, they continued to brew 'Chiyoizumi' through traditional handmade methods. It is an awamori with a simple, easy-to-drink taste—featuring soft sweetness and richness—that has been long cherished by the local community. However, due to the lack of a successor, the brewery sadly closed down in 2018. This was the first instance of a brewery within the prefecture closing its doors following Okinawa's reversion to Japan. Today, it has become a bottle that is hard to encounter in the market. The aged spirits remaining in the brewery serve as a 'phantom awamori,' quietly telling the story of the slow-paced island time of Miyachron.

Kinmu Shuzo (Ryu)

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Kinmu Shuzo is a unique brewery that ages spirits within the Kinmu Limestone Cave, known for its 'Ryu no Kura' project. Awamori is a distilled spirit unique to Okinawa, brewed using Thai rice and black koji mold. Since 1988, Kinmu Shuzo in Kinmu Town has utilized the limestone cave as a storage facility for aged spirits (Koshu). The cave, which maintains stable temperature and humidity throughout the year, is perfect for aging Awamori. The signature brand 'Ryu' is quietly nurtured within this mystical space. Bottle keeping in the limestone cave is also popular; you can entrust your Awamori along with a card where you write your dreams or wishes. The joy of receiving your matured aged spirit several years later is extraordinary. The spirits, slowly refined by the power of nature, possess a mellow and deep flavor. Please enjoy a glass from Kinmu Shuzo, filled with romance.

Kunigami Beer (Yanbaru Brewery)

ビール

This is a highly distinctive craft beer born in Kunigami Village, surrounded by the Yanbaru forests. Kunigami Village, at the northernmost tip of Okinawa Island, is home to the Yanbaru forest, which is registered as a UNESCO World Natural Heritage site. Utilizing its pure water and local ingredients, they brew craft beers with flavors characteristic of Okinawa, such as beer made with Shikuwasa. The charm lies in the free-spirited ideas unique to a small brewery, unlike large-scale producers. The refreshing acidity of the Shikuwasa and the aroma of the hops are perfect for the tropical heat. Tasting craft beer amidst rich nature is exceptional. Please enjoy this brew, which is attracting attention as a new taste of Okinawa, while feeling the breeze of Yanbaru.

Nakijin Shuzo (Utsukushiki Furusato)

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Awamori produced in a brewery overlooking the Nakijically Castle Ruins, a World Heritage site. The brand name 'Utsukushiki Furusato' (Beautiful Hometown) tells the story of that landscape. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Located in Nakijin Village, Nakijin Shuzo continues to produce awamori with a clean finish and rich aroma at a site looking up at historic castle ruins. As the name suggests, this drink embodies a deep affection for one's hometown. Its refreshing and approachable flavor pairs well with Okinawan dishes like Chanpuru or simmered dishes (Nitsuke). Since it has little pungency, it can be enjoyed lightly with water. This is a Nakijin awamori you will want to sip slowly while feeling the romance of the ancient castle and the nature of the island. Please enjoy its pleasant taste.

Kamiya (Kamiya Shuzosho)

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A rustic and powerful awamori born from a small brewery in Itoman City. This is a cup crafted by Kamiya Shuzosho. Awamori is Okinawa's unique distilled spirit, brewed using Thai rice and black koji mold. Located in the southern part of Okinawa Island, Kamiya Shuzosho continues to carefully produce awamori using water from the southern lands and traditional direct-fire distillation. The hallmark of this spirit is its robust and solid flavor, which is only possible through such a labor-intensive traditional method. It is a drink that reflects the character of the maker, something mass production cannot replicate. Its unadorned, straightforward taste pairs excellently with Okinawan cuisine. As a local sake that is rarely seen outside the prefecture, it is a rare find if you encounter it. Please experience the deliciousness of authentic awamori preserved by this small Okinawan brewery.

Seifuku (Seifuku Shuzo)

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The representative awamori brewery of Ishigaki Island is Seifuku Shuzo. Founded in 1949, it began its journey as the Kanna Sakaya. By adhering to traditional direct-fire pot distillation, they produce a robust umami and a rich aroma. In 1986, their aged spirit won a gold medal at the Monde Selection, and while protecting tradition, they have continued to take on new challenges such as plum wines and liqueurs. It is cherished as an absolute staple in local izakayas. The charm of 'Seifuku' lies in its depth, loved by a wide range of generations. Please take your time to taste it while feeling the sea breeze of Ishigaki Island; you will surely feel the kindness that stays close to the island's way of life.

Yaezumi (Yaezumi Shuzo)

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Yaezumi Shuzo sits atop a small hill overlooking the sea of Ishigaki Island. Founded in 1955, it produces 'Yaezumi,' an Awamori named after the springs that flow through the islands of Yaeyama. By adhering to the traditional direct-fire pot distillation method passed down since ancient times in Yaeyama, they create a robust and deep flavor. Furthermore, they were pioneers in the industry by implementing long-term aging in Western-style spirits barrels, making their oak-aged 'Yaezumi Barrel' a favorite among enthusiasts. This single spirit, where tradition and innovation blend, offers a rich aroma and a smooth mouthfeel. It is a proud local sake of Ishigaki Island that makes you want to savor it while gazing at the blue ocean scenery. The hill where the brewery is located is also a popular sightseeing spot.

Omoto (Takane Shuzojo)

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Takane Shuzojo continues to brew Awamori in the Kabira area, at the foot of Mt. Bonoto, the highest peak on Ishigaki Island. Both the brewing water and the dilution water are sourced entirely from the subsoil water of Mt. Omoto. Using traditional direct-fire pot distillation and old-style koji preparation, they produce 'Omoto,' which has a mellow and clear taste. With an alcohol content of 25%, it is easy to drink and highly recommended for those trying Awamori for the first time. The brewery is well-loved as a place where you can observe the brewing process through glass for free and enjoy tasting freshly made spirits. Why not take home a memory of your trip with this gentle Awamori nurtured by Ishigaki's famous mountain? It is an established brewery with a deep selection of aged spirits.

Tamanaaha Shuzojo (Tama no Tsuyu)

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Tamanaaha Shuzojo is the brewery with the oldest history on Ishigalu Island. Having moved from Shuri to Ishigaki at the end of the Meiji era, they have continued to brew 'Tama no Tsuyu' as the oldest brewery in Yaeyama. They use old-style koji preparation intended for aged spirits and direct-fire pot distillation to bring out the unique character of black koji. From koji making and brewing to bottling and labeling, most processes are still preserved through manual labor by the family. The flavor, which blends richness, sweetness, and mellowness, possesses a depth unique to handmade production. Its rarity due to small-batch production is also a major charm. Please take your time to fully enjoy this traditional taste passed down through generations via their aged spirits. It is a bottle that carries the scent of Yaeyama's history.

Ikehara Shuzo (Shirayuri)

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Ikehara Shuzo is a small brewery that has continued to brew Awamori since 1951 in an old house with red-tiled roofs on Ishigaki Island. Their flagship brand, 'Shirayuri,' is committed to natural fermentation and direct-fire pot distillation, with every step from rice washing to distillation being done by hand without additives. While its unique, pungent flavor can be polarizing, it has created a group of enthusiastic fans known as 'Shirayurists' who cannot get enough of it once they are hooked. With its rich aroma, refreshing sweetness, and one-of-a-kind personality—combined with the rarity of small-batch production—it is a bottle that captures the hearts of Awamori lovers. Try tasting its unique character bit by bit.

Nakama Shuzojo (Miyanotsuru)

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Located in Miyara, Ishigulations, Nakama Shuzojo is a small brewery that continues to produce awamori within a single family. Founded in 1948, they produce only one brand: 'Miyanotsuru.' They maintain traditional craftsmanship, using wooden tools for steaming and operating a direct-fire still even today. Because production is limited, it is known as a 'phantom awamori' that is difficult to find in shops in Naha or Tokyo. This single bottle, with its unique flavor, is a treasure of the island, enjoyed at a fair price on Ishigaki Island. Please experience the warm taste born from the hands of a family. If you encounter it, you are truly lucky; it is a hidden masterpiece of Ishigaki Island.

Ishigakijima Beer

ビール

Ishigakijima Beer is Japan's southernmost craft beer. It was born in 1997 as a microbrewery during the dawn of the local craft beer era on Ishigaki Island. Following German brewing methods, they produce a diverse lineup including Weizen, Marine Beer, and Dunkel. The Marine Beer has low bitterness, allowing you to enjoy the malt flavor and smooth finish. Their unique 'Kinpa,' made with Ishigaki Island rice, is also a special one. Drinking local beer while looking out at the blue sea and sky is extraordinary. It is a craft beer born of Ishigability that lets you taste the very sense of freedom found in tropical resorts. Please enjoy a glass for your travels' toast.

Tarama Awamori

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Tarama Island floats exactly midway between Miyako and Ishigaki Islands. This island, covered in sugarcane fields, was once a vital maritime hub supporting the intermediary trade of the Ryukyu Kingdom. Tarama Island has a history where awamori was once produced. Currently, breweries on Miyako Island sometimes perform limited brews using Tarama-produced brown sugar, transforming the island's ingredients into a traditional Ryukyuan distilled spirit. Awamori brewed with black koji mold and island water takes on a different character depending on the brewery. A bottle bearing the name of Tarama softly carries the story of this small island surrounded by blue seas and the blessings of its rich nature. It is an awamori you want to savor slowly while feeling the breeze of a distant island.

泡波 (Hawao) - Hateruma Shuzojo

泡盛

When poured into a glass, a mild aroma with little pungency gently spreads. One sip reveals a crisp, mellow, and light taste that goes smoothly down the throat. Hawao is an awamori produced by Hateruma Shuzojo, the only brewery on Hateruma Island, Japan's southernmost inhabited island. Since its founding in 1950, it has been a family-run business for three generations, producing only one brand: Hawao at 30% alcohol. Because production is extremely low and most of it is consumed on an island that has no direct flights to the main island, it is called 'phantom awamori.' If you encounter it, first try it straight or on the rocks to appreciate its mellowness. You will want to savor every drop of this rare bottle.

Zanpa (Higa Shuzo)

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When poured into a glass, a fruity aroma gently rises. With a single sip, you will experience a clear, refreshing taste that goes down so smoothly it's hard to believe it's awamori. Zanpa is a Ryukyu awamori born near Cape Zanpa in Yomitan Village, a place famous for its beautiful sunsets. The producer, Higa Shuzo, was founded in 1948. Driven by the second-generation owner's desire to create an awamori that even those who dislike the spirit could enjoy, they underwent much trial and error to complete an original distillation machine, resulting in this refreshing bottle. It is widely loved under the nickname "Zanshiro." The alcohol content is a modest 25%, featuring a clear taste without any harshness. Whether enjoyed with water or on the rocks, it is a versatile drink that pairs well with many different dishes.

Zuisen (Zuisen Shuzo)

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This Awamori is brewed by a long-established brewery founded in 1887, located right next to Shuri Castle. Awamori is a unique Okinawan distilled spirit made using Thai rice and Okinawa's black koji mold. Zuisen Shuzo is located in Sakiyama, one of the 'Shuri Sanka' areas that were permitted to brew Awamori during the Ryukyu Kingdom era. The brewery was established by a family of brewers who served the Royal Government. The name 'Zuisen' comes from a spring that continues to flow on the path toward Shuri Castle. Its hallmark is a mellow and rich flavor, and its 3-year and 5-year aged spirits (Kusu), which have been aged over many years, are also popular. You can fully enjoy the depth of Awamori, which increases in mellowness the longer it is aged. Please enjoy this traditional drink nurtured by the land of Shuri, which has continued since the era of the Kingdom.

Mizuho (Mizuho Shuzo)

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A deep-bodied awamori preserved by one of Okinawa's oldest breweries. Its founding dates all the way back to 1848, the first year of the Kaei era. Awamori is a unique Okinawan distilled spirit brewed with Thai rice and black koji mold. Located in Naha City, Mizuho Shuzo is one of the oldest awamori breweries in Shuri, originating from Toribori, one of the 'Shuri Sanko' (three breweries) permitted to brew awamori by the Ryukyu Royal Court. The flagship brand 'Mizuard' is characterized by its robust body and deep flavor. On the other hand, it is a versatile brewery that balances tradition with innovation, producing modern awamori using natural yeast. It offers a profound taste backed by over 170 years of long history. When aged into koshu (aged awamori), it becomes even more mellow, making for a satisfyingly hearty drink.

Sakimoto (Sakimoto Shuzo)

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Sakimoto Shuzo is an awamori brewery that continues to uphold traditional brewing methods in the land of Shuri. Awamori is a unique Okinawan distilled spirit brewed with Thai rice and black koji mold. Sakimoto Shuzo was founded in Shuri in 1902 and has deep ties to the revival of awamori, having restarted production after finding black koji mold amidst the ruins of the post-war era. They continue to carefully produce small batches of rich and powerful-tasting awamori. They are also well-regarded for their koshu (aged awamori), where the mellow flavor developed over the years is exceptional. Whether enjoyed on the rocks or with water, you can clearly sense its powerful flavor. This is a dedicated brew where Shuri's tradition lives on. Recommended for awamori lovers who want to savor it slowly while reflecting on Okinawa's history.

Harusame (Miyazato Shuzojo)

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'Harusame' is a well-known fine sake whispered about among awamori enthusiasts as being 'difficult to obtain.' It is produced in small quantities by Miyazato Shuzojo in Naha City. Awamori is a unique Okinawan distilled spirit brewed with Thai rice and black koji mold. Despite being a small brewery, Miyazato Shuzojo has attracted awamori fans nationwide through its high quality. 'Harusame' features a fruity and delicate flavor, and its careful production process charms many. Because production volume is limited, it is a bottle you should grab without hesitation if you see it. Its gorgeous aroma and smooth finish are unforgettable once tasted. This is the world of high-quality awamori produced with great care by a small Okinawan brewery. It is also recommended as a drink for special occasions.

Shikina (Shikina Shuzo)

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This is awamori from Shikina Shuzo, a small brewery located in Akada-cho, Shuri, founded in 1918. Awamori is a unique Okinawan distilled spirit brewed using Thai rice and black koji mold. Although Shikina Shuzo is small in scale, it is known for its meticulous production, creating awamori with a clean finish. Its charm lies in a flavor that is easy to drink and never tiring, making it a perfect companion for daily meals. They are also well-reputed for the taste of their koshu (aged awamori), which allows you to enjoy its mellow richness and depth slowly. Since it has little aftertaste/harshness, it is perfect as an accompaniment to food during evening drinks. Please experience this traditional awamori, rooted in Okinawan life, which has been quietly passed down in the streets of Shuri.

Kumesen (Kumesen Shuzo)

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When poured into a glass, a clean and refreshing aroma rises. With a single sip, it is mellow and easy to drink, passing lightly down the throat while retaining the rich depth characteristic of traditional awamori. Kumesen is an awamori produced by Kumesen Shuzo in Naha. Since its establishment in 1952 by a founder from Kume Island, the company has pursued the concept of 'advanced awamori brewing.' In 1987, they released the industry's first green bottle, bringing a fresh breeze to the awamori market where transparent bottles were the norm with their emerald green square bottles. They continue to undertake challenges that break away from tradition, such as aged spirits (koshu) rested in oak barrels and awamori coffee. It is an approachable choice that is easy to enjoy both on the rocks and with water, making it highly recommended even for those trying awamori for the first time.

Tsubagusuko Shuzo

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A brewery in Nanjo City that produces awamori in small batches using traditional methods. The brand 'Taihei' is well-known and cherished by the local community. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Tsubagusuko Shuzo carefully brews their awamori using mineral-rich water from the south. Their strength lies in meticulous craftsmanship, made possible by their small-scale production. 'Taihei,' which has been loved by locals for a long time, offers a flavor that is not tiring and complements daily evening drinks. Whether enjoyed on the rocks or with water, it goes down smoothly as an everyday drink. You will surely encounter the charm of simple awamori rooted in Okinawan life, distinct from the glamour of tourist areas.

Chuko (Chuko Shuzo)

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A rare brewery, even on a national scale, that maintains its own kiln for firing pottery jars. This awamori is brewed by Chuko Shuzo in Tomigusuku City. Awamori is Okinawa's unique distilled spirit, made from Thai rice and black koji mold. Founded in 1949, Chuko Shuzo was the first awamori manufacturer to have its own kiln, producing aging jars starting from the very creation of the clay. These jars are known as 'Ryukyu Castle Ware,' and the aged spirits rested in them offer an exceptionally mellow flavor. With popular factory tours and awamori-making experiences, it is a rare brewery where you can experience the charms of both sake and pottery. The aged spirits matured in these jars provide a smooth, well-rounded taste without any harshness. This is a premium awamori packed with the traditional techniques of Okinawa. Please be sure to visit when you are in Tomigusuku.

Masahiro (Masahiro Shuzo)

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Clean, refreshing, and easy to drink, it is perfect for those introducing themselves to awamori. This is an awamori from Masahiro Shuzo, beloved in the land of Itoman. Awamori is a distilled spirit unique to Okinawa, brewed using Thai rice and black koji mold. The flagship brand 'Masahero' from Masahiro Shuzo has a mild, mellow mouthfeel with little aftertaste, making it a bottle that can be recommended even to those experiencing awamori for the first time. Its charm lies in its approachable flavor that naturally blends into Okinawan dining. They also offer an enjoyable lineup, including the 'Shimauta' series inspired by Okinawan music. While it is great enjoyed with water or on the rocks, we also recommend squeezing in some shikuwasa (Okinawan citrus). As an awamori that can be enjoyed casually, it is widely enjoyed by both locals and tourists alike.

Chatan Choro Shuzo

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Chatan Choro Shuzo is a brewery that takes pride in its jar-fermented aged awamori, producing flavorful awamori in Chatan Town. Awamori is a distilled spirit unique to Okinawa, made from Thai rice and black koji mold. Their representative brand, 'Chatan Choro,' is highly regarded for its aged spirits that have been slowly matured in earthenware jars. By carefully aging the spirit using traditional methods, a rich and profound flavor is created. The mellow character developed over many years is a gift unique to aged awamori. It features a smooth mouthfeel with softened edges and a full-bodied aroma that gently spreads across the palate. Located in the internationally diverse Chatan Town near US military bases, this brewery continues to preserve the tradition of awamori brewing. It is a premium choice for sipping slowly on special occasions.

Yamakawa Shuzo (Kaneyama)

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Yamakawa Shuzo, a long-established brewery in Motobu Town, is well-reputed for its koshu production. The name 'Kaneyama' is an object of desire for awamori enthusiasts. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Yamakawa Shuzo brews using clear spring water flowing from the mountains of Motobu Town and has remained dedicated to koshu production since its founding. The volume of aged spirit stored in their cellar, as they continue to age spirits dreaming of '100-year koshu,' is one of the largest in Okinawa. The 'Kaneyama' varieties aged for long periods, such as 15 or 20 years, offer an extraordinary melting sweetness and rich aroma on the tongue. The deep fragrance, reminiscent of cacao, is something only aged spirits can possess. It is a luxurious cup polished by time. This is a masterpiece highly recommended for those who wish to discover the true depth of awamori.

Orion Beer

ビール

When poured into a glass, a refreshing aroma rises along with fine bubbles; one sip brings a crisp lightness that evokes the blue sky and sea. It is a smooth-drinking beer that is perfect for Okinawa's hot climate. Orion Beer was born in Nago in 1957, driven by the strong will of Sosei Gushiken, who wished for the reconstruction of post-war Okinawa. In the Nago factory, blessed with soft water ideal for brewing, its flagship products continue to be produced even today. Characterized by an easy drinkability and smooth finish tailored to Okinawa's climate and lifestyle, it has been loved by the local people for a long time. Serve it chilled and enjoy it alongside Okinawan cuisine. When tasted amidst the crisp, sunny island air, its refreshing qualities are further enhanced.

Ryusen (Ryusen Shuzo)

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A refreshing awamori brewed with the rich waters of Yanbaru, produced by Ryusen Shuzo in Nago City. Awamori is a unique Okinawan distilled spirit made from Thai rice and black koji mold. Blessed by the nature of northern Okinawa (Yanbaru), Ryusen Shuzo utilizes pure water to create mellow awamori. The flagship brand 'Ryu' has an exceptionally clean finish, making it a perfect companion for meals. Its charm lies in its easy-to-drink quality that complements food and enhances your daily evening drink. Because it is light and lacks strong pungency, even those unaccustomed to awamori can enjoy it smoothly. Experience the refreshing taste of awamori infused with the blessings of Yanbaru's forests. Please try it alongside Okinawan cuisine such as Chanpuru or sashimi.

Hanashu (Sakimoto Shuzojo)

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Hanashu is a 6-percent alcohol awamori permitted to be produced only on Yonaguni Island. Sakimoto Shuzojo, as the oldest brewery on Yonaguni Island, continues to protect this tradition. 'Hanashu' refers to the first distillate obtained during the distillation process. It is essentially the 'first press' of awamori and was a very precious liquor presented to kings during the Ryukyu Kingdom era. Because the alcohol content exceeds 45%, it is classified as a spirit rather than awamori under tax law. It possesses a delicate aroma and sweetness born from traditional direct-fire pot distillation. This bottle is the very embodiment of Yonaguni's culture, indispensable for the island's festivals. Please enjoy this exceptionally special liquor, the pride of Japan's westernmost island.

Kokusen Awamori (Donan)

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Kokusen Awamori (Donan Shuzo) is a brewery founded in 1958 on Yonaguni, the westernmost island of Japan. The flagship brand 'Donan' is derived from the old name for Yonaguni Island, 'Donan.' It is said to have received this name because the island was surrounded by cliffs and had unstable weather, making it difficult to cross. The signature 60% ABV Hanasake was brewed to commemorate Okinawa's reversion to Japan. Boasting the highest alcohol content in Japan, its charm lies in its powerful and crisp taste. They also offer a standard 43% ABV Awamori. Brewed using traditional direct-fire stills, this is a cup that holds the soul of this border island. Please come and experience its powerful, sharp flavor.

Irihipira Shuzo (Maifuna)

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Irihipira Shuzo is one of the three breweries producing Awamori on Yonaguni, Japan's westernmost island. The brewery was established as an independent entity in 1989, with its flagship brand being 'Maifuna.' In the Yonaguni dialect, 'Maifuna' means 'a filial person.' The name carries a wish to bring joy and happiness to those who drink it. Characterized by a mellow and gentle taste, the spirit is aged for about one year in stainless steel and an additional year in ceramic jars before being shipped. In addition to 30% and 4s3% ABV, they also offer a 60% ABV Hanasake. This is an Awamori filled with the warm feelings of the island's people. Please enjoy this gentle cup delivered from the westernmost island of Japan.

Koshu (Kusu) Culture

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Koshu (Kusu) is Awamori that has been carefully aged for three years or more. It can be considered the very essence of Okinawan liquor culture. In Okinawa, there is a tradition called 'Shigagi,' where families store Awamori in ceramic jars and gradually add new spirits to the old ones to coincide with milestones such as births and weddings. Koshu, nurtured across generations, gradually transforms into a mellow and profound flavor. It possesses a smooth, gentle mouthfeel that only years of aging can produce. A jar of Koshu growing alongside a child is the history of an Okinawan family itself. Please taste this special cup, crafted by time alone.

Sanpin Tea (Jasmine Tea)

その他

Sanpin tea is the most widely consumed tea in Okinawa. It is such a staple that you will find it more often than green tea in vending machines and supermarkets. Its roots lie in the jasmine tea brought from China. It is said that the tea, known as 'Xiangpian' in China, spread to Okinawa as 'Sanpin-cha' due to local dialect shifts. It is characterized by a refreshing aroma and a clean taste, with the scent of jasmine flowers infused into green tea. Perfectly suited for Okinawa's hot climate, it is also used as a mixer for Awamori. It is a taste of daily island life that naturally accompanies every Okinawan meal. When you visit Okinawa, please try picking up a bottle first.

Root Beer (A&W)

その他

A&W, a familiar fast-food restaurant in Okinawa, is affectionately known by locals as 'Ender.' Its specialty is the uniquely flavored carbonated drink, root beer. A&W's first Okinawa location opened in 1963, before the reversion to Japan. During the period of US administration, it became a huge success as a drive-in restaurant amidst Okinawa's car boom. Root beer, flavored with herbs and spices, has a distinct, medicinal taste. While tastes may vary, the great thing is that refills are free in-store. Please enjoy this addictive drink that is unique to Okinawa, where American culture has taken root. Once you get hooked, you'll find yourself wanting it again.

Happiness-Bringing Bird Sablé

洋菓子

📍 那覇空港

These are incredibly cute sablés shaped like little birds that bring happiness. Produced by Ohacorte, a specialty fruit tart shop in Minatogawa, Urasoe City. These sablés are baked using the same prideful tart dough used for their tarts, featuring an irresistible crispy texture with a light aroma of butter. Available in three varieties—Plain, Chocolat, and Maple—each offering a different delicious experience. The bird shape is so lovely that it melts your heart just by looking at it. True to its name, the 'Happiness-Bringing Bird,' this is the perfect item for gifting. Why not gently deliver some happiness as a souvenir to someone special? It is sure to bring a smile to whoever receives it.

Bird Sablé that Brings Happiness

洋菓子

📍 那覇空港

Created by Ohacorté in Minatogawa, Urasoe City—a shop famous for its fruit tarts—these bird-shaped sablés are made using their pride-and-joy tart dough. The three flavors—Plain, Chocolat, and Maple—are all characterized by the rich aroma of fermented butter. When you open the box, the adorable sight of the little birds lined up will instantly bring a smile to your face.

Puzo Cheesecake Cellar Three-Star Pudding

スイーツ

📍 那覇空港

A proud reward pudding made by Okinawa's first specialty cheesecake shop. The Puzo Cheesecake Cellar Three-Star Pudding is the flagship sweet produced by PUZO, a cheesecake specialty shop from Urasoe City. Using a luxurious blend of low-temperature pasteurized milk from Miyahira Dairy and premium Italian mascarpone, it is finished with a rich flavor yet a clean aftertaste. The melting texture smoothly dissolves in your mouth, spreading the rich aroma of cheese. Packed with the pride of cheesecake artisans, it is truly a treat worthy of a reward. This Okinawa sweet is perfect as a treat for yourself or a gift for someone special.

Puzo Cheesecake Cellar: Kiwami! Rare Cheesecake

スイーツ

📍 那覇空港

PUZO is Okinawa's first cheesecake specialty shop, operating under the concept of 'pursuing the ultimate delicious cheesecake.' Established in Naha in 2012, it has grown to operate multiple stores across the prefecture. The Kiwami Rare Cheesecake by PUZO boasts a melting texture, made with plenty of fresh cream from Hokkaido. It is rich without being overly heavy, and the aroma of cheese spreads softly with every bite. It can be enjoyed chilled as is, or brought slightly closer to room temperature for an even smoother texture. A convenient feature is that it can be purchased at Naha Airport, making it easy to grab at the end of your trip. This is a product we recommend with confidence as a gift for cheese lovers.

Puzo Cheesecake Seller: Manhattan Love

スイーツ

📍 那覇空港

PUZO's flagship product. The Danish cream cheese base is passed through a sieve multiple times, coated with granulated sugar, and caramelized with a torch. The contrast between the crispy, bittersweet surface and the light, fluffy cheesecake is superb. Winner of the Best Mail-Order Grand Prize 2015 Gold Award.

Chinsuko Chocolat - Black Cocoa & White Chocolate

その他

📍 那覇空港、アメリカンビレッジ、国際通り ほか1件

A fusion of Japanese and Western sweets from Ginowan City's Fashion Candy, featuring traditional Chinsuko coated in chocolate. The bittersweetness of the black cocoa dough layers with the sweetness of white chocolate, and it tastes even more delicious when chilled.

Chinsuko Chocolat Black Cocoa & White Chocolate

その他

📍 那覇空港、アメリカンビレッジ、国際通り ほか1件

A combination of black cocoa and white chocolate from Fashion Candy's Chinsuko Chocolat line. We recommend eating it chilled straight from the refrigerator, with sweet white chocolate enveloping the slightly bitter cocoa dough.

Okinawa Kumejima Original Miso Cookie

洋菓子

📍 那覇空港、久米島空港

The most popular souvenir on the island, kneaded with plenty of Kumejima miso. The Kumejima Original Miso Cookie is a long-seller produced by "Shimafuku," the only cake shop on the island. Kumejima is known as a miso-producing region due to its abundant water and soybean cultivation; this specialty Kumejima miso is kneaded into the dough and each cookie is carefully baked. It is an award-winning product that won the Gold Award at the 26th National Confectionery Expo, designed with allergy considerations by not using eggs or milk. The crispy texture features an exquisite blend of subtle miso saltiness and sweetness, making it impossible to stop eating. It is a bestseller known by everyone in the prefecture. If you come to Kumejima, this is a dish you must try.

Elysee Kumejima Beni-imo (Purple Sweet Potato)

洋菓子

📍 久米島空港

A special version of the familiar 'Elysee' stick wafers that can only be purchased in Okinawa. Produced by Bourbon, these consist of crispy wafers wrapped around a cream made from 'Chura Koi Beni-imo' grown on Kumejima. The fragrant wafer and the gentle sweetness of the purple sweet potato overlap softly, creating a light mouthfeel that makes it hard to stop at just one. The tropical packaging, adorned with Shisa lions and hibiscus, enhances the feeling of travel. Since they are individually wrapped, they are easy to hand out, making them perfect as souvenirs for colleagues or friends. This Okinawa-exclusive flavor is reliable both as a snack and a small gift.

Yuki Shio Rusks Castella

その他

📍 宮古空港、那覇空港

Miyako Island's 'Yuki Shio' (Snow Salt) has met fluffy Castella. This is the Yuki Shio Rusks Castella. Produced by Paradise Plan in Miyako Island. The gently baked Castella sponge is sliced and sprinkled with Yuki Shio and sugar to create a crispy, fragrant rusk. It features a unique texture that is crunchy yet somehow soft, complemented by a subtle saltiness. That hint of salt beautifully enhances the rich flavors of egg and butter. With an addictive, exquisite balance of sweet and salty, please take your time to savor this elegant rusk packed with the blessings of Miyako Island's sea.

Yukishio Fuwawa Mango

その他

📍 宮古空港、那覇空港

The moment it touches your mouth, it dissolves with a fizzy sensation. This mysterious texture is the hallmark of the meringue sweet 'Yukishio Fuwawa.' This version features tropical mango flavor. It uses Miyako Island's famous 'Yukishio' (Snow Salt). The sweet aroma of tropical mango spreads softly through the airy, light meringue. Its fleeting melt-in-the-mouth sensation feels as if you are eating a cloud. The brilliant flavor of mango and the gentle saltiness of Yukishio blend together elegantly. With its adorable packaging, it is the perfect souvenir for women. Individually wrapped for easy sharing, this delightful treat allows you to easily enjoy the blessings of Miyako Island's sea with a dream-like melt-in-the-mouth texture.

Miyakojima Beni-imo Ankorou (Purple Sweet Potato Mochi)

和菓子

An ankorou mochi made with a generous amount of purple sweet potatoes grown on Miyako Island. Soft mochi is gently enveloped in a vibrant purple sweet potato paste. Without any unnecessary seasoning, its charm lies in its simple, warm flavor that highlights the natural sweetness of the purple sweet potato itself. The combination of chewy mochi and smooth purple sweet potato paste. With just one bite, the bounty of Miyako Island's fields spreads softly throughout your mouth. This is a limited-edition souvenir available only on the island, such as at Miyako Airport or Shima-no-Eki Miyako. Please enjoy this simple yet addictive deliciousness slowly, along with your memories of traveling through Miyako Island.

Montedor Banana Cake

その他

📍 宮古空港

A staple snack on the island that has been baked in Miyako for over 60 years. This is Montedor's banana cake, from a long-established confectionery founded in 1964. Its roots trace back to the period of US administration. It began when a local confectioner, who went to the main island of Okinawa to learn how to make sweets for celebrations, brought Western-style banana cake back to the island. It quickly spread across the entire island. No artificial flavors, preservatives, or coloring agents are used. It is an honest flavor that relies solely on the natural sweetness and aroma of fully ripe bananas. Its moist, rustic deliciousness is a sweet memory of Miyako Island itself. It is a treasure of the island, loved across generations.

Yukishio Chinsuko (Milk Flavor)

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📍 宮古空港、那覇空港、アメリカンビレッジ ほか2件

A variation of Nanpudou's popular Yukishio Chinsuko, with the addition of creamy milk smoothness. The Yukishio from Miyako Island exquisitely balances the sweetness of the milk, resulting in a gentler mouthfeel than the regular version.

Yukishio Fuwawa: Beni-imo (Purple Sweet Potato)

その他

📍 宮古空港、那覇空港

The Beni-imo flavor of the Miyako Island Yukishio meringue snack "Fuwawa." The mysterious texture—crispy at first bite then fizzing and melting away—is layered with the elegant sweetness of Okinawa-grown purple sweet potato and the mellow saltiness of Yukishio (Snow Salt). Available in a wide variety of sizes from 8g to 25g.

Okinawa Miyako Gateau Chocolat

その他

📍 宮古空港

A slightly special, limited-edition gateau chocolat that can only be found at Miyako Airport. This item features a rich chocolate batter baked to a moist texture. Its charm lies in the heavy chocolate flavor and the smoothness that melts in your mouth. The sense of premium exclusivity—knowing it can only be bought here—makes it perfect for the grand finale of your trip. It is the kind of item you'll find yourself reaching for at the airport before departing Miyako Island. It offers a slightly luxurious taste that pairs well with both coffee and tea. Recommended as a souvenir for loved ones or a treat for yourself, this item gently wraps up the sweet afterglow of your Miyako Island trip.

Mango Cheese Factory

その他

📍 宮古空港

A baked confection where the rich flavors of mango and cheese melt together. Mango Cheese Factory is a product that makes full use of the blessings of Miyako Island, a famous producer of mangoes. Miyako Island is known for its strong sunlight, which produces sweet and intense mangoes. The sweet and sour notes of those mangoes perfectly overlap with the richness of the cheese. Since it has a long shelf life at room temperature, you can feel confident buying it at the airport on the last day of your trip. Because each piece is individually wrapped, you can also distribute them without any hesitation. It is a luxurious taste that feels as if the blessings of the Miyako Island sun have been condensed into a single box. It is an indulgent treat that will delight both mango lovers and cheese lovers alike, featuring the meeting of sweet fruit and savory cheese.

Miyakojima Mamoru-kun Chinsuko

その他

📍 宮古空港

The package features the famous mascot from Miyakojima, who stands at intersections to prevent drunk driving. Miyakojima Mamoru-kun Chinsuko is an Okinawa-exclusive sweet inspired by 'Mamoru-kun,' a police officer-shaped doll stationed on the roads of the island. There are said to be 19 siblings in the Mamoru-kun family, and because each one is hand-painted, every single face is unique and interesting. The packaging displays the faces, names, and duty stations of all the siblings. Inside, you will find 18 pieces consisting of two flavors: plain and salt. Its affordable price makes it a great item for easy distribution as souvenirs. You can enjoy the traditional, rustic, and crumbly texture of Chinsuko alongside the playful spirit unique to Miyak_jima.

Miyakojima Mamoru-kun Printed Cookies

洋菓子

📍 宮古空港

The face of Miyakojima's idol, 'Mamoru-kun,' is printed on every single cookie. Miyakojima Mamoru-kun Printed Cookies are bite-sized cookies (about 4cm in diameter) designed with the image of the traffic safety mascot, Mamoru-kun. They have a firm, crunchy texture with the gentle sweetness of margarine spreading through each bite. The background of the packaging features Cape Higashi-Hennazaki, a breathtaking scenic spot on the eastern edge of Miyakojima. The package also includes Mamoru-kun's profile and Miyako dialect, so you can continue to enjoy reading even after the cookies are gone. If you taste these after spotting the real Mamoru-kun during your sightseeing, your affection for them will surely deepen. This is a quintessential Miyakojima item that allows you to bring home stories of your travels.

Miyakojima Maruko-chan

洋菓子

📍 宮古空港

Mamoru-kun's younger sister, "Maruko-chan," watches over the safety of Miyako Island. Miyakojima Maruko-chan is a crepe roll confectionery motif based on a female police motorcycle officer doll, introduced in 2011 as the younger sister of the traffic safety mascot Mamoru-kun. Maruko-chan, with her trademark bright red jacket and white pants, decorates the cute packaging. The snack has a light, crispy texture and a subtle sweetness. It is a gentle flavor that is easy to eat for everyone from small children to the elderly. If you travel to Miyako Island, it's fun to try and find the real Maruko-chan. Please take home a memory along with the island's idol.

Miyakojima Mango Sable

洋菓子

📍 宮古空港

This treat captures the bounty of Miyakojima, the kingdom of mangoes, in a crispy baked pastry. Miyakojima is known as one of Japan's leading mango-producing regions, and its fruits, grown under intense sunlight, boast a rich sweetness and aroma. By using these mangoes in the dough, a tropical fragrance rises with every bite. The combination of the crumbly, buttery sable texture and the tropical flavor of mango pairs perfectly with both coffee and tea. Individually wrapped for easy distribution and shelf-stable at room temperature, it is a wonderful souvenir from your travels. Why not take the taste of the island's sun back to those you care about?

Miyakojima Brown Sugar & Mango Cookies

洋菓子

📍 宮古空港

This is an assortment of two types of cookies, with Miyakojima's two major specialties—brown sugar and mango—each kneaded into the dough. Miyakojima is known as a major producer of mangoes, and brown sugar is also a representative specialty that has supported the island since ancient times. This is a truly indulgent box that lets you enjoy both at once. The brown sugar flavor offers a rich, deep sweetness, while the mango flavor provides a tropical and vibrant aroma, allowing you to fully savor two tastes of the island in one box. With a light, crispy texture, they are perfect with coffee or tea. Deciding which one to eat first is part of the fun. Why not choose these two flavors nurtured by the Miyakojima sun as a souvenir for someone you appreciate?

Yukishio Fuwawa Coconut

その他

📍 宮古空港

A coconut-flavored 'Fuwawa' meringue sweet made using Miyako Island's Yukishio (Snow Salt). The moment it enters your mouth, it dissolves with a fizz, spreading a subtle coconut aroma and the saltiness of Yukishio. It features the uniquely rounded flavor characteristic of Yukishio, which is produced from seawater filtered through coral limestone on Miyako Island.

Miyako Island Seaside Story

洋菓子

An assortment of Western-style baked goods that evokes the beautiful beaches of Miyako Island. The package is filled with the clear blue of the sea known as 'Miyako Blue,' and every time you open the lid, the scenery of the island you visited comes vividly back to life. Inside, individually wrapped cookies are lined up, offering a light texture with moderate sweetness. They pair perfectly with coffee or tea and can be enjoyed by all generations. This box, which feels like bringing home memories of the tropics, is perfect as a treat for yourself or as a souvenir to give along with stories of your travels. Why not deliver the memory of gazing at the blue sea of Miyako Island to your loved ones along with this deliciousness?

Yuki Shio Fuwawa Matcha Flavor

その他

📍 宮古空港、那覇空港

The matcha flavor of the Yuki Shio Fuwawa series. The subtle bitterness of Kyoto Uji matcha blends with the mellow saltiness of Miyako Island's Yuki Shio (snow salt), creating a mysterious texture that dissolves with a fizzy sensation in your mouth. It is a dangerous snack that feels so light you might not realize you've eaten anything, yet before you know it, the bag is empty.

Miyakojima Mamoru-kun Kaasu Famiiru

洋菓子

📍 宮古空港

The mascot of Miyakojima's traffic safety, 'Mamoru-kun,' has been transformed into a whole cookie! Mamoru-kun is a police officer figure installed in 1991 with the goal of reducing traffic accidents on the island. To ensure he isn't blown away even during typhoons, weights are attached to his feet, allowing him to stand guard 24 hours a day as an idol of Miyakojima. The product name 'Kaasu Famiiru' is said to be island dialect meaning 'Please try some sweets.' The packaging is filled with Mamoru-kun's history and local island dialects. This item is delightful not only for the taste of the cookie itself but also for the playful element of enjoying the packaging even after you've finished eating. Please take him home as a wonderful souvenir of your trip to Miyakojima.

Yukishio Fuwawa Brown Sugar

その他

📍 宮古空港、那覇空港

A brown sugar flavor of Yukishio Fuwawa. The deep richness of Okinawa-produced brown sugar and the mineral-rich saltiness of Miyako Island's Yukishio salt melt together within a meringue. The brown sugar flavor is highly regarded locally as the most 'Okinawan' flavor, making it a long-time favorite among fans of the Fuwawa series.

Miyako Island Mango Crunch

その他

📍 宮古空港

A treat that transforms Miyako Island mangoes into a crunchy chocolate crunch. Produced by Minamifudo, a well-known name in Okinawa souvenirs. Using fruit from Miyako Island, a major mango production area, it captures a tropical sweet aroma. Along with the light, crunchy texture, the flavor of mango bursts softly. The packaging, featuring orange accents on a black background, has a luxurious feel that makes it perfect for gifts. With 12 pieces per pack, it is easy to distribute and has a long shelf life, making it ideal for bulk purchases as souvenirs. This sweet allows you to easily enjoy the taste of mangoes nurtured by the Miyako Island sun. Please enjoy it as a memory of your travels.

Yukishio Fuwawa Chocolate Flavor

その他

📍 宮古空港、那覇空港

A chocolate flavor of Yukishio Fuwawa. The rich aroma of cocoa rises from the melting meringue, while the saltiness of the Yukishio salt tightens the sweetness of the chocolate. It has the strongest dessert-like feel among the Fuwawa series, making it a delightful souvenir for those who love sweets.

Miyakojima Mango Bousse

その他

📍 宮古空港

A Western-style confectionery born in Miyakojima, where fluffy sponge cake and mango cream melt together. Miyakojima is known as a major mango-producing region. We have gently sandwiched mango cream, made from mangoes grown on the island, within softly baked bousse cake. The moist, fluffy cake and sweet-and-sour mango cream crumble delicately in your mouth, spreading a tropical aroma. While delicious on its own, chilling it slightly in the refrigerator firms up the cream just right, allowing you to enjoy a different texture. With its elegant sweetness, it is the perfect item for tea time. Please enjoy the flavor of mangoes nurtured by the Miyakojima sun.

Okinawa Shima Togarashi Shrimp Crackers

和菓子

📍 那覇空港、沖縄美ら海水族館

Crispy shrimp crackers with a spreading spicy kick. That is Okinawa's Shima Togarashi (Island Chili) Shrimp Crackers. Produced by Nanpindo, a long-established company headquartered in Itoman City. They incorporate Okinawa-grown Shima Togarashi to combine fragrant shrimp flavor with a sharp spiciness. The lingering heat is truly addictive. Since each cracker is individually wrapped, they are easy to distribute. They are also perfect as a snack with alcohol. A staple for bulk souvenirs, allowing you to enjoy the umami of shrimp and the unique spiciness of Okinawa. A bag of irresistible, lingering deliciousness for spice lovers. Perfect to take along on your Okinawa trip.

Okinawa Menbei: Rafute & Shikuwasa Flavor

和菓子

📍 那覇空港

This is a limited edition version that layers the flavors of Okinawa onto 'Menbei,' the famous mentaiko (pollock roe) rice cracker born in Fukuoka. Produced by Fukutaro, the well-known maker of Menbei, this flavor combines the savory richness of melting Rafute (braised pork belly) with the refreshing acidity of Shikuwasa citrus. It also features secret ingredients like Awamori 'Kumesen' and Shimatogarashi (island chili). Based on the classic seafood flavor of squid and octopus, this cracker offers multiple layers of Okinawa's unique food culture. A complex and deep flavor spreads across your palate along with a light, crispy texture. Your familiar Menbei has evolved significantly into an Okinawa-specific edition. This is a must-have local limited bag that pairs perfectly with alcohol, especially Awamori.

Okinawa Brown Sugar Salt Pie

洋菓子

📍 那覇空港

A crispy pie crust with the deep richness of brown sugar. That is the Okinawa Brown Sugar Salt Pie. Produced by Yaeyama Nanpindo, this long-type pie is baked to a fragrant perfection using brown sugar from Iriomote Island. The rich sweetness unique to brown sugar is accented by a hint of salt. The exquisite blend of sweet and salty, combined with a light, crispy texture, will keep you reaching for just one more bite. It is a satisfying snack that packs the essence of Okinawa's ingredients. Perfect as an accompaniment to tea or as a snack. Please enjoy the full, rich, and deep sweet flavor of Iriomote Island brown sugar.

Okinawa Shima Togarashi Shrimp Crackers

和菓子

📍 那覇空港、沖縄美ら海水族館

A single cracker that adds the spicy kick of Okinawa-grown island chili peppers to Minamifuna's classic shrimp crackers. The savory aroma of shrimp hits you first, followed by the gradual sting of the chili pepper. It pairs perfectly as a snack with Awamori, making it a hidden popular item that Okinawan enthusiasts specifically seek out.

Okinawa Bitter Melon Chips

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These chips are made by thinly slicing Okinawa bitter melon (goya), frying it at a low temperature until crispy, and seasoning it with salt from Aguni Island. The characteristic slight bitterness of the bitter melon makes them the perfect snack to accompany beer; once you start eating, you won't be able to stop. You can easily take home the taste of the bitter melon that is so beloved at dining tables in Okinawa.

Miyagi Kashiten Kunpen

その他

📍 新石垣空港

A traditional Ryukyuan confection that has been baked on Ishigaki Island for over 100 years: Miyagi Kashiten's 'Kunpen.' Founded in the first year of the Taisho era, it is a long-established shop with a history spanning over a century. It is made by wrapping an filling richly kneaded with peanuts, sesame, and sugar inside a crust made of flour and eggs, then baking it. It is a prestigious item said to have been a confection presented to the Royal Government during the Ryukyu Kingdom era. The simple and warm flavor is created by the combination of the moist crust and the fragrant peanut filling. It is a confection deeply rooted in the life of Yaeyama, indispensable for both memorial services and celebrations. Please enjoy the taste of a century of craftsmanship along with the history of the island.

Royce Ishigaki Island Potato Chip Chocolate [Ishigaki Salt]

洋菓子

📍 新石垣空港、那覇空港、国際通り ほか1件

A meeting of salt born from coral reef seas and smooth chocolate. That is Royce Ishigaki Island's Potato Chip Chocolate. These are potato chips coated with "Ishigaki Salt," made from the seawater of the coral reefs around Ishigally Island, and gently coated on one side with melt-in-your-mouth chocolate. With a light, crunchy texture, mellow saltiness, and the gentle sweetness of chocolate, the perfect blend of sweet and salty makes it impossible to stop after just one bite. A delightful feature is that this is a limited edition product available only on Ishigaki Island. It is a special Royce experience filled with the blessings of the southern islands.

Sherberious Mini Ishigaki Island Pineapple

スイーツ

A cool and refreshing bite that feels as if it has captured the tropical sun itself. Sherberious Mini is a mini-sized sherbet-style jelly made using the pulp of 'Tida Pine' grown on Ishigaki Island. Ishigaki Island is blessed with intense sunlight and rich soil, making it known as a famous producer of highly aromatic pineapples. The rich sweetness and gentle acidity of the pineapple grown on that island, combined with a texture that melts coolly in your mouth, is irresistible. Since they are individually wrapped, they are perfect for distributing as souvenirs. If kept chilled in a freezer or cooler box, you can enjoy them cool and delicious even on your way home during the hot season. Please try to enjoy the tropical breeze you experienced on your trip once again.

Ishigaki Island Chili Oil Chips

その他

📍 新石垣空港

The original 'edible chili oil' has been transformed into crispy chips. Ishigaki Island Chili Oil Chips are a snack finished by Nanpindo using the 'Ishigaki Island Chili Oil' from Pengin Shokudo. The history of Ishigaki Island Chili Oil began in 2000 when the proprietress of Pengin Shokudo made it for her husband; it is a spicy, aromatic condiment that uses plenty of island ingredients such as Shimatogarashi (island chili) and Piparchi (island pepper). Because that savory-spicy flavor is locked within these crunchy chips, they are perfect both as a snack or an accompaniment to drinks. After the initial spicy kick, a rich umami spreads slowly. A continuous stream of people find themselves unable to stop eating them. It is a popular Ishigability souvenir that leaves you wanting more after just one bite.

Ganju Chomeiso Chinsuko

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📍 新石垣空港、与那国空港

A Chinsuko confection from Miyagi Confectionery Store on Ishigaki Island, bearing the name "Ganju" (healthy/energetic). This health-oriented island snack incorporates Button Fou (known as longevity herb), chlorella, and black sesame, finished with salt from Ishigaki Island.

Miyagi Confectionery Store Kunpen

その他

📍 新石垣空港

A famous confection of Ishigaki Island, baked by Miyagi Confectionery Store while preserving over 100 years of tradition. The "Hitokuchi Kunpen" (bite-sized Kunpen), which wraps fragrant roasted sesame and rich peanut paste in three layers of pastry, is a popular single-serving product created to commemorate the company's 100th anniversary.

Royce Ishigaki Island Potato Chip Chocolate [Ishigaki Salt]

洋菓子

📍 新石垣空港、那覇空港、国際通り ほか1件

“Royce Ishigaki Island” was established by the Hokkaido chocolate maker Royce, who fell in love with the ingredients of Ishigaki Island. Featuring tropical flavors such as brown sugar chocolate, Nama Chocolate [Mango], and Feuilletine Chocolat [Shikwasa], it is a one-of-a-kind chocolate where northern techniques meet southern ingredients.

Ishigaki Island Kuruma Shrimp Senbei

和菓子

📍 万座毛

Kuruma shrimp raised in the clear blue seas of Ishigaki Island have been transformed into fragrant rice crackers. Ishigaki Island Kuruma Shrimp Senbei is a product created through a collaboration between the Ishigaki Shrimp Farm and Yaeyama Nanpindo. Using Kuruma shrimp that grow year-round in the warm waters of Okinawa, these crackers feature a savory aroma of the sea, the robust umami of the shrimp, and an accent of salt that keeps you coming back for more. With a light texture and a lingering shrimp flavor, it is irresistibly delicious. You'll find yourself unable to stop at just one cracker after another. The large box contains individually wrapped pairs (2 crackers per pack), making it very convenient as a souvenir to share with colleagues. It is a luxurious senbei that allows you to taste the full bounty of Ishigaki Island's warm seas.

Okinawa Limited Umashio (Savory Salt) Pretzel

その他

📍 新石垣空港、那覇空港、アメリカンビレッジ ほか2件

A limited-edition product that lets you enjoy the savory umami of salt nurtured by the Okinawa sea in a crunchy pretzel. Produced by Kabaya Foods, it is seasoned with 'Ishigaki Salt,' made from 100% seawater from off the coast of Ishigaki Island. The light, crunchy texture pairs perfectly with the umami-rich saltiness that carries the minerals of the sea, making it impossible to stop once you start eating. It is perfect not only as a snack but also as an accompaniment to beer or other alcoholic beverages. A great feature is that they are individually wrapped in small bags, and the boxed version is easy to distribute, allowing you to choose according to the occasion. This savory Okinawa souvenir seasoned with Ishigaki salt is also recommended as a palate cleanser after eating sweet treats.

Miyako Tarama Specialty Brown Sugar

その他

📍 那覇空港

This is pure brown sugar crafted using traditional methods on Japan's number one brown sugar island. Miyako Tarama Specialty Brown Sugar is a pure brown sugar produced on Tarama Island, located between Miyako and Ishigaki Islands. In fact, Tarama Island is known as one of Japan's largest brown sugar production areas, accounting for approximately 40% of Okinawa Prefecture's total production. With most of the island covered in sugarcane fields, it is truly an island of brown sugar. The pressed sugarcane juice is slowly boiled in a cauldron, creating a strong sweetness and a pleasant bitterness. Because it uses traditional methods that highlight the ingredients themselves, you can enjoy a deep, rich flavor. It is rich in minerals and delicious whether eaten as is, or added to cooking and coffee. It is a representative taste of Okinawa brown sugar, allowing you to feel the power of the raw ingredients.

I Visited Tokashiki Island

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A somewhat special salt chinsuko (Okinawan shortbread) that can only be found on Tokashiki Island. This is a truly island-exclusive item, sold only at the shop located right near the ferry terminal, beyond the Kerama Blue sea. The crispy texture with a hint of saltiness offers a simple yet addictive deliciousness. Each individually wrapped piece is printed with the words 'I Visited Tokashiki Island,' making it a perfect way to report your travels when giving them away. Many people purchase this as a memento of their trip while waiting for the ferry on their way back from viewing the crystal-clear sea. Why not give this as a souvenir to loved ones, along with the memories of visiting that beautiful ocean?

Okashi Goten Beni-imo Tart

洋菓子

📍 那覇空港、アメリカンビレッジ、国際通り ほか5件

When it comes to the quintessential Okinawa souvenir, there is Okashi Goten's Beni-imo (purple sweet potato) Tart. It was born in 1986, triggered by a request from the Yomitan Village Chamber of Commerce. Made by piping paste made from Okinawa-grown purple sweet potatoes onto tart dough, it is finished in an adorable shape mimicking the sweet potato leaves swaying in the wind. Its charm lies in its vibrant purple color and the gentle, natural sweetness of the purple sweet potato. With cumulative sales exceeding 10 million units, it is a highly accomplished product that has even won the Honorary President's Award at the National Confectionery Expo. Overflowing with Okinawan character in both appearance and taste, it is an item that is sure to please when given as a gift. It is the ultimate classic souvenir that you can't help but pick up at the airport. If you are unsure what to choose, this is the reliable choice.

Princess Moon Shikuwasa

スイーツ

📍 那覇空港、国際通り

A steamed cake featuring Shikuwasa grown under the Okinawa sun, wrapped in a fluffy batter. Produced by Okashigoten, famous for their Beni-imo (purple sweet potato) tarts. They have crafted the Shikuwasa into a rich cream, gently enveloped in a moist and soft cake. Upon taking a bite, the refreshing acidity of the Shikuwasa and its mellow sweetness spread softly through your mouth. The tropical freshness is perfect for the hot season. With a shelf life of 21 days, it stays fresh well, and the individual packaging makes it easy to distribute. It is a fluffy, elegant steamed cake that allows you to enjoy the refreshing aroma unique to Okinawa's citrus.

Okashi Goten Benipao

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📍 那覇空港、国際通り

A baked sweet potato-style confection that combines purple sweet potato and regular sweet potato with butter and cream. This is Okashi Goten's "Benipao." It is crafted by Okashi Goten, famous for their purple sweet potato tarts. The natural sweetness of the purple sweet potato spreads softly with a moist, gentle mouthfeel. Its smooth texture and elegant sweetness make it perfect to accompany tea. As a winner of the Minister of Agriculture, Forestry and Fisheries Award at the National Confectionery Expo, it is a proven, high-quality product. This is a slightly luxurious baked treat that allows you to fully savor the charm of Okinawa-grown purple sweet potatoes. A reliable masterpiece from Okashi Goten that is sure to delight as a gift.

Akai Mochichips

その他

📍 那覇空港、国際通り

These chips encapsulate the original color and nutrition of purple sweet potato in a crispy snack. Akai Mochichips are crafted by Okashigoten, famous for the 'Ganso Beniimo Tart.' They use 100% Okinawa-grown purple sweet potatoes, finished using a vacuum-frying method that slowly fries them at low temperatures. By frying at a low temperature between 70–130°C, oiliness is suppressed, allowing the vibrant purple color and natural sweetness of the purple sweet potato to remain intact. With a light, crunchy texture, the gentle flavor of the purple sweet potato spreads softly through your mouth. Despite being a fried snack, it isn't greasy, leaving a light aftertaste. It offers a new way to enjoy purple sweet potato, different from tarts or mochi. Perfect as both a snack and an accompaniment to drinks, you won't be able to stop reaching for them.

Brown Sugar Chocolate Tororu

洋菓子

📍 那覇空港、国際通り、那覇メインプレイス

A delightful treat where crunchy bits of brown sugar reveal themselves with every bite. Brown Sugar Chocolate Tororu features a cookie dough kneaded with processed brown sugar and brown sugar syrup from Okinawa Prefecture, enveloping a melting chocolate center. Hidden within the chocolate are granules of brown sugar, which spread a deep richness and provide an accent of texture as you chew. With over 2.5 million units sold to date, this popular product has also been selected as an excellent local product recommended by Okinawa Prefecture. Moist cookies, melting chocolate, and crunchy brown sugar grains—it is a luxurious flavor where three distinct textures coexist in a single bite. Available in packs of 6, 8, or 12 to suit your needs, it is perfect for both personal enjoyment and as a gift.

Uchinaa Kashi Kobo Kodawariya "Sata Andagi"

その他

📍 那覇空港

Crispy on the outside, fluffy on the inside. This is a fried snack beloved in Okinawan households. Sata Andagi means 'fried (andagi) sugar (sata)' in the Ryukyuan language, representing a traditional flavor. It is one of Okinawa's representative snacks, with a simple sweetness that fills your mouth. It is a sweet deeply rooted in island life and is indispensable at celebratory occasions. For souvenirs, the most common types are individually wrapped for longer shelf life, with a rich variety of flavors including plain, brown sugar, and purple yam. Often distributed to celebrate weddings or births, it has been cherished in Okinawa as an 'auspicious sweet.' We hope you enjoy this Okinawan classic while reminiscing about the aroma of freshly fried dough.

Omoiro Sweet Potato Cake

その他

📍 那覇空港、国際通り、万座毛 ほか2件

When it comes to sweet potato treats, Okinawa is the place to be, and this item allows you to enjoy that charm in a pie-style format. We have moistly sandwiched Okinawa-grown red sweet potato paste and rich cream cheese between fragrant, flaky pie crust. The gentle, rustic sweetness of the red sweet potato pairs perfectly with the subtle acidity of the cream cheese. While delicious as is, warming it in a toaster for about one minute restores the crispness of the pastry, transforming it into a freshly baked flavor. A delightful feature is that you can enjoy it in two ways: cold or warm. Please try this Okinawan sweet potato dessert, which offers a different experience from a typical red sweet potato tart.

Ougon-imo Cake Omoro

その他

📍 那覇空港

The Ougon-imo (Golden Sweet Potato) version of the Okashi Goten 'Omoro' series. Filled generously with Okinawa-grown Ougon-imo paste and powder inside a pie crust, it offers a fluffy sweetness different from red yam. Warming it in a toaster for one minute restores a freshly baked aroma.

Golden Taro Kintsuba

その他

📍 那覇空港

If you are looking for a souvenir for Japanese sweets lovers, how about Kintsuba made with Okinawan taro? The 'Golden Taro' grown in areas like Uruma City is characterized by its sweet, candy-like flavor and a rich, sticky texture. This golden taro paste is densely wrapped in a thin skin. With just one bite, the simple sweetness of the taro itself spreads throughout your mouth. Amidst the vibrant purple sweet potato sweets common in Okinawa, this moist and calm Kintsuba represents a different depth of taro culture. It is a gentle, sweet Japanese confection that pairs perfectly with tea. Please enjoy another side of Okinawa's taro charm.

Aragaki Chinsuko

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📍 那覇空港、アメリカンビレッジ、国際通り ほか2件

A phantom Chinsuko that cannot be purchased without a reservation—that is Aragaki's Chinsuko. Its roots trace back to the 1800s, created as a court confection by Aragaki Chikunoy Chin-unjo, a chef who served the Ryukyu Kingdom. The traditional method, using only flour, white sugar, and lard and finished by hand-baking each piece, is still carefully preserved by successive generations of artisans. It features a simple and honest design, without even decorative wave patterns on the sides. Because of this, the flavor of the ingredients is conveyed directly and purely. This is the origin of Okinawa Chinsuko, inheriting the taste of the Royal Kingdom to the present day. It is a special item that you are lucky to encounter. Within its simple appearance, a long history quietly resides.

Tenshi no Hane (Angel's Wings) - Plum Flavor

その他

Even more popular than the original—that is "Tenshi no Hane Plum Flavor." Maruyoshi Shio Senbei in Naha City's Tandagawa took the parts of the salt crackers that overflowed from the molds during baking and turned them into a product called "Tenshi no Hane." This is the plum-flavored version. With its uniquely light, airy texture and the refreshing acidity of plum, it is surprising that its sales have even surpassed the original salt crackers. A delightful reversal where the discarded edges became a flagship product. The lightness that crumbles the moment it enters your mouth becomes addictive once you know it. A true new star in the Okinawa snack world, featuring a refreshing plum finish that lingers.

KitKat Mini Beni-imo (Purple Sweet Potato)

洋菓子

A vibrant purple KitKat that can only be found in Kyushu and Okinawa. This is 'KitKat Mini Beni-imo.' Produced by the familiar Nestle. Vivid purple chocolate envelops crispy wafers. The elegant sweetness and fluffy, earthy flavor of the purple sweet potato spread through your mouth with every bite. The familiar KitKat comes in a unique regional design. Being an area-limited product makes it a wonderful choice for souvenirs. Since they are individually wrapped, they are easy to distribute and perfect for group gifts. Please pick one up as a sweet memory of your trip to Okinawa.

Traveling Hi-Chew: Shikuwasa Flavor

その他

📍 那覇空港、アメリカンビレッジ、国際通り ほか6件

With every chew, the sun of Okinawa bursts in your mouth. That is "Traveling Hi-Chew: Shikuwasa Flavor." Produced by the familiar Morinaga Seika, this soft candy uses Shikuwasa juice from Okinawa Prefecture to lock in the refreshing acidity of the citrus. The juicy acidity spreads as you chew, providing a refreshing sensation perfect for hot Okinawa. Being an Okinawa-exclusive makes it a wonderful souvenir. The 5-pack of individually wrapped 12-piece sets is a staple for school trip souvenirs. It is a delightful Shikuwasting-flavored treat that is easy to share and brings joy to everyone.

Purple Sweet Potato & Okinawa Salt Langue de Chat

洋菓子

📍 那覇空港

The gentle sweetness of purple sweet potato accented by the salt of Okinawa. That is the Purple Sweet Potato & Okinawa Salt Langue de Chat. These thin cookies are kneaded with Okinawa-grown purple sweet potato powder and finished with a hint of Okinawa salt. The light, crispy texture features an exquisite balance between the subtle sweetness of the purple sweet potato and the sharp accent of the salt. With its well-balanced sweet and salty profile, you'll find yourself reaching for another piece. Since they are individually wrapped and come in a generous quantity, they are very useful as 'baramaki' (bulk) souvenirs. They are perfect for bringing to workplaces or schools. Please enjoy the gentle, Okinawa-style flavor of purple sweet potato at your leisure.

Traveling Hi-Chew Mango Flavor

その他

📍 那覇空港、アメリカンビレッジ、国際通り ほか6件

An Okinawa-exclusive Hi-Chew from Morinaga & Co., luxuriously using mango juice produced in Okinawa Prefecture. This soft candy features a rich mango sweetness and aroma that spreads with every chew. The 5-pack of 12 pieces is the perfect size for sharing with family and friends.

Pocky Amaou Strawberry

洋菓子

📍 福岡空港、太宰府天満宮

Boasting four times the weight of regular Pocky, this is a highly satisfying snack. Introducing "Pocky Amaou Strawberry," an exclusive item available only in the Kyushu and Okinawa regions. Produced by the familiar Glico, it uses the fruit pulp of "Amaou," a premium brand of strawberry from Fukuoka Prefecture, capturing a rich, sweet, and sour flavor. With just one bite, the brilliant aroma of Amaou strawberries spreads throughout your mouth. The substantial, heavy eating experience unique to this giant size is also a major attraction. This is a meticulously crafted product that reportedly took over a year to develop. As a regional specialty that can only be purchased in Kyushu and Okinawa, it makes for the perfect souvenir story.

Calbee Karitto Ojaga Shiro-dashi Soy Sauce Flavor

その他

📍 新千歳空港、神戸ハーバーランド、カルビープラス新千歳空港店

A Japanese-style taste that feels like it should exist but hasn't become a new standard for Okinawa souvenirs. That is Calbee's "Karitto Ojaga Shiro-dashi Soy Sauce Flavor." Produced by the well-known snack maker Calbee, this product is sold exclusively in Okinawa stores. It features crispy potatoes seasoned with the elegant umami of shiro-dashi (white dashi) soy sauce. With the savory aroma of soy sauce and the mellow flavor of dashi, it offers a fresh taste that feels distinctly Japanese despite being a snack. With a deliciousness that makes it impossible to stop eating, this item is becoming a new face of Okinawa souvenirs. We confidently recommend it to anyone looking for a slightly unique souvenir.

Okinawa Exclusive Pinky Shikuwasa Mint

その他

A meeting of sun-drenched Okinawan shikuwasa (citrus) and refreshing mint. That is the Okinawa-exclusive Pinky "Shikuwasa Mint." Produced by Frente, which has since become Koikeya, this tablet candy combines the sharp acidity of Okinawan-grown shikuwasa juice with the cooling sensation of mint. Since it is sugar-free, it is a great choice for those watching their sugar intake. Once in your mouth, the refreshing citrus and cool mint spread instantly. It is the perfect single piece for when you want to refresh your mood. The fact that it is an Okinawa exclusive also makes it a wonderful item for small souvenirs.

Aka Churamann

和菓子

📍 那覇空港

Created by Meigetsudo—the makers famous for 'Hakata Torimon'—this is a special purple sweet potato manju created specifically for Okinawa. Aka Churamann is a popular souvenir primarily sold around Naha Airport. It features a moist, sweet filling made with Okinawa-grown purple sweet potato paste and brown sugar, gently wrapped in a soft dough. This treat was born from the meeting of the techniques of an established shop that has continued to make Hakata's famous confectionery and ingredients unique to Okinawa. When you take a bite, the smooth richness of the purple sweet potato and the deep sweetness of the brown sugar spread softly through your mouth. The moist skin and filling become one, melting gently away. Because availability is somewhat limited, the joy of finding it is all the greater. It is a masterpiece that allows you to bring back the lingering essence of Okinawa at the end of your trip.

Traveling Hi-Chew: Pineapple

その他

📍 那覇空港、国際通り、万座毛 ほか5件

An Okinawa-exclusive Hi-Chew by Morinaga & Co. made using pineapple juice from Okinawa Prefecture. The sweet and sour flavor of pineapples that have soaked up plenty of sunlight bursts alongside a chewy texture. This tropical candy is overwhelmingly popular among students on school trips.

Okinawa Limited Puccho: Pineapple Flavor

その他

📍 那覇空港、国際通り

A local version of Puccho where the sweet and sour flavor of tropical pineapple bursts in your mouth. Okinawa-limited Puccho Pineapple Flavor is a regional soft candy crafted by UHA Mikakuto using 100% pineapple juice from Okinawa Prefecture. It contains popping yogurt gummies, and the more you chew, the more the juicy aroma of pineapple spreads. With 'Pine-chan' characters depicted in an Okinawa sightseeing version on the package, just opening it puts you in a fun mood. The set comes as five packs of 10 pieces each, making it easy to distribute to others. It offers a fruity taste unique to the region that is different from the usual Puccho. It is also fun to eat while telling family and friends, 'This is Okinawa exclusive.' Take home a small piece of the tropics as a travel memory.

Calbee Chura-pote Brown Sugar Flavor

その他

📍 新千歳空港、神戸ハーバーランド、国際通り ほか1件

A gentle, sweet sweet potato snack that can only be found in Okinawa. As the name suggests, Calbee Chura-pote uses "Chura" (beautiful/cute) three types of sweet potatoes. It features a mix of Kogane Senkan, Beni Haruka, and Tanegashima Roman cut into bite-sized dice, lightly seasoned with brown sugar made from Okinawa-grown sugarcane. The colorful arrangement of white, yellow, and purple is also visually stunning. With a simple sweetness that highlights the natural flavor of the ingredients, it is a flagship product that also gains popularity at the Calbee Plus Kokusai Street store. The gentle combination of sweet potato and brown sugar offers a comforting taste. Being bite-sized and easy to eat, it is an Okinawan souvenir that everyone from children to the elderly can enjoy.

Sunset Okinawa

洋菓子

📍 那覇空港

This assortment feels as if an entire Okinawan sunset has been packed into a single box. Sunset Okinawa is a gift set featuring baked goods with quintessential Okinawa flavors like purple sweet potato and mango, presented in a vibrant package inspired by tropical skies. Since each cookie and pie is individually wrapped, it is perfect for sharing as a souvenir with colleagues or friends. The moment you open the box, the atmosphere of the island travels back to you. It is also delightful that it contains various flavors characteristic of Okinawa, such as purple sweet potato and mango. The time spent deciding which one to eat first is part of the joy of giving souvenirs. The colorful array of sweets is sure to bring a smile to whoever opens it. It is an easy gift to give, as you can already imagine the happy face of the recipient.

Okinawa Limited Puccho - Shikuwasa Flavor

その他

📍 那覇空港

An Okinawa-exclusive Puccho made by UHA Mikakuto using 100% Okinawa-grown Shikuwasa juice. Every chew releases the refreshing acidity of Shikuwasa, accented by the popping yogurt gummies inside. The set includes five sticks with 10 pieces each, and you can enjoy the variety as each package features a different design.

Calbee Kappa Ebisen Zarame (Granulated Sugar)

その他

📍 新千歳空港、神戸ハーバーランド、カルビープラス新千歳空港店

A limited-edition flavor that coats the famous national shrimp snack with sweet granulated sugar. Calbee Kappa Ebisen Zarame is a sweet and salty flavor featuring plenty of coarse sugar crystals coated onto the classic Kappa Ebisen. The savory aroma of shrimp blends with the crunchy sugar grains in your mouth, creating an indescribably addictive taste. It satisfies that unstoppable craving to alternate between sweet and salty flavors with just one piece. The crunchy sugar transforms the usual shrimp cracker into a slightly special snack. True to its 'unstopabble' catchphrase, it is a bag you won't be able to put down. If you see it, please give this limited flavor a try.

Okinawa Exclusive Pineapple Candy

その他

📍 那覇空港、アメリカンビレッジ、国際通り ほか2件

An Okinawa-exclusive candy with an enjoyable chewy texture, wrapped in edible starch (oblate). Okinawa Exclusive Pineapple Candy is a soft candy made by Seika Foods—known for 'Bontan Ame'—using pineapple juice from Okinawa Prefecture. As a sister product to Bontan Ame, the sweet and sour aroma of tropical pineapple spreads through your mouth when you bite into it. The convenience of being able to eat it directly with the starch wrap is also part of its charm. Much like Bontan Ame, that chewy texture is incredibly addictive. This is a hidden gem that has become a topic of conversation on social media with comments like 'I've never seen this before' and 'It's so chewy and delicious.' It is a small joy of an Okinawa trip, blending nostalgia with novelty.

Goya Chanpuru Chips

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That familiar taste from the Okinawan dining table has been transformed into crispy chips. Goya Chanpuru Chips are a snack that perfectly reproduces the flavor of 'Goya Chanpuru,' Okinawa's representative home-cooked dish. The characteristic bitterness and umami of bitter melon (goya) are concentrated into a crunchy texture, bringing memories of the island's dining table to every bite. This unique bitter-savory taste is also perfect as a snack to accompany beer or Awamori. It is mysterious how even those who dislike the bitterness of goya find it surprisingly easy to eat in snack form. This unique deliciousness, which can only be tasted in Okinawa, brings back the afterglow of your trip even after you return home. For those who love bitterness, this bag is irresistible.

Brown Sugar Pie

洋菓子

📍 那覇空港

The rich sweetness of brown sugar gently permeates the crispy pastry. Brown Sugar Pie is a masterpiece made by layering pastry dough many times and baking it to a flavorful finish using brown sugar made from sugarcane grown in Okinawa Prefecture. Sugarcane is a representative crop of warm Okinawa, and the deep sweetness produced by its brown sugar pairs perfectly with the light pastry. With a single bite, the layered dough crumbles delicately, and the fragrant aroma of brown sugar spreads. The balance between the crispy texture and the mellow sweetness is truly pleasant. It pairs well with both tea and coffee, making it the perfect companion for teatime. Since they are individually wrapped and have a long shelf life, they are a reliable choice for souvenirs that may take time to deliver. It is an item that allows you to easily enjoy the taste of Okinawa's brown sugar.

Hokkaido Imo Komachi

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📍 新千歳空港、JR所沢駅、神戸ハーバーランド

A visually stunning potato snack featuring three colors: red, purple, and yellow. Hokkaido Imo Komachi is a colorful stick snack sold at Calbee Plus, made using three varieties of potatoes from Hokkaido (Northern Ruby, Kita Murasaki, and Toyoshiro). The seasoning is simple, using only Okhotsk salt to highlight the natural flavor of the potatoes. It is also popular at the Calbee Plus Okinawa Kokusai-dori store, and its beautiful colors are a hit with small children. The stick shape makes it easy to eat, and the light, crispy texture is another delight. You won't be able to stop reaching for them, drawn in by the gentle saltiness created by the three colors. It is a fun bag of snacks that you'll want to munch on during your travels.

Okinawa Zenzai

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A cold version of zenzai that is unique to Okinawa and a bit different from the mainland. The standard way to eat Okinawa zenzai is by sweetening large kidney beans (kintoki beans) with brown sugar and topping them with plenty of shaved ice. While people in Honshu might think of warm oshiruko, in Okinawa, 'zenzai' means a cold summer dessert. It is sometimes finished with shiratama (mochi balls) on top. The combination of lightly sweetened beans and fluffy shaved ice creates an irresistible refreshing sensation on hot days. The gentle sweetness of the slow-cooked kidney beans melts in your mouth. For souvenirs, retort packs and cups are available that can be stored at room temperature, allowing you to easily recreate the taste of a tropical summer at home. It is a chilled sweet that brings back memories of Okinawa's hot summers.

Okinawa Limited Edition Beni-imo Pretzels

その他

📍 那覇空港、国際通り、那覇メインプレイス

A snack that features the natural color and flavor of purple sweet potato (beni-imo) in a light, crispy texture. These Okinawa-exclusive pretzels are a local snack made by kneading Okinawa-grown purple sweet potatoes into the dough. A wonderful feature is that no artificial coloring is used, allowing the natural hue and gentle sweetness of the purple sweet potato to shine through. With a light, crunchy mouthfeel, they are perfect as both a snack or an accompaniment to drinks. The subtle sweetness of the purple sweet potato pairs beautifully with the savory aroma of the pretzels. Since they have a long shelf life, they are reliable to bring home as travel souvenirs. They can be easily picked up at shops like Naha Airport on your way out, making them a convenient way to enjoy the taste of Okinawa.

Southern Island Mango Pudding

スイーツ

📍 那覇空港

As you scoop it with a spoon, the aroma of mangoes bathed in the tropical sun wafts up. This Southern Island Mango Pudding is a smooth, silky pudding that captures the essence of mango juice. When thoroughly chilled in the refrigerator, the sweet aroma becomes even more pronounced, making it feel like a true tropical dessert. Despite its richness, the aftertaste is clean, making you want to eat more and more. Since they are individually wrapped, they are perfect for slowly savoring the lingering memories of your trip once you return home. The balance between the smooth melt-in-your-mouth texture and the fruity aroma is exquisite; one bite brings back the scenery of a southern island. It is a luxurious treat that allows you to easily enjoy the bounty of Okinawa's fruits, and it is sure to delight children as a souvenir.

Essen Potato Ishigaki Salt Flavor

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📍 新千歳空港、神戸ハーバーランド

The blue packaging is eye-catching, reminiscent of the sea of Ishigaki Island. Essen Potato Ishigaki Salt Flavor features thick-cut potato chips seasoned with 'Ishigaki Salt,' made from 100% seawater from Ishigaki Island by Calbee Plus. With a thickness approximately three times that of regular chips, it offers a pleasant crunchy texture and a highly satisfying bite. The characteristic feature of Ishigaki salt is not just its saltiness, but a subtle sweetness that enhances the natural umami of the potato. With every bite, you experience the savory depth of the salt and the satisfying crunch unique to thick-cut chips. The bag is the perfect single-serving size, making it easy to finish the whole thing in one go. It is a treat that allows you to savor the full bounty of Ishigaki Island's nature.

35CHINSUKO (Sango Chinsuko)

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A collaboration between Aragaki Chinsuko, whose lineage traces back to the last chef of the Ryukyu Kingdom, and 35COFFEE, which roasts using weathered coral. The bittersweet, mature flavor of the coffee harmonizes with the sweetness of the chinsuko, and it is easy to eat thanks to its bite-sized individual packaging. A portion of the sales will be allocated to coral planting activities.

Okinawa Beni-imo Chocolate Sand Pie

洋菓子

📍 那覇空港

An elegant flavor created by layers of purple sweet potato (beni-imo) and chocolate within a crispy pie. Okinawa Beni-imo Chocolate Sand Pie is a baked confection from Clover Okinawa, featuring chocolate prepared with Okinawa-grown purple sweet potato paste sandwiched between crispy pie crusts. The crunchy texture of granulated sugar provides an accent, while the gentle sweetness of the purple sweet potato and the bittersweetness of the chocolate meld in your mouth. Bite-sized and easy to eat, it pairs excellently with Sanpin tea or coffee. Its charm lies in the ability to enjoy multiple textures at once: the crispiness of the pie, the smoothness of the purple sweet potato, and the crunch of the sugar. Since they are individually wrapped and easy to distribute, they are perfect for snacks at work or home, as well as for travel souvenirs. It is a treat that allows you to easily enjoy a unique Okinawa-style purple sweet potato sweet.

Shikwasa Jelly

スイーツ

📍 那覇空港

The refreshing acidity of citrus bathed in the Okinawan sun bursts with a jiggly texture. Shikwasa Jelly is a treat that captures the juice of Okinawa's iconic citrus, Shikwasa, within a bouncy jelly. Shikwasa is a green citrus fruit with a unique acidity, grown in areas such as the Yanbaru region in northern Okinawa. Its soft acidity, not as intense as a lemon, is incredibly refreshing. When thoroughly chilled in the refrigerator, it transforms into an exhilarating dessert that brings back memories of midsummer in Okinawa. It features a jiggly mouthfeel, followed by a clean acidity and a hint of lingering sweetness. This is a perfectly chilled, refreshing dish ideal for hot days. It is also recommended as a palate cleanser after eating something sweet. Please enjoy the afterglow of your travels with this refreshing flavor.

Beni-nyo Glacé (Lemon Style)

その他

📍 新千歳空港、神戸ハーバーランド

A sweet treat featuring the simple sweetness of whole purple sweet potatoes, slowly candied in sugar. Beni-nyo Glacé is a nostalgic confection made by candying whole Okinawa-grown purple sweet potatoes. It preserves the vibrant purple color and natural sweetness unique to the purple sweet potato. Its charm lies in its dense, sticky texture that still retains a subtle hint of the potato's fluffy goodness. It pairs perfectly with tea, allowing you to savor the authentic flavor of the potato itself, offering a different experience from our Beni-imo Tarts. While not flashy, it offers a simple deliciousness that potato lovers will find irresistible. It is a deeply satisfying sweet that lets you feel the essence of Okinawa's potato culture.

Ichagarigari

その他

📍 那覇空港、国際通り

Its greatest specialty is a hardness so intense people say 'your teeth might chip.' Ichagarigari is a super-local Okinawan snack that Niizato Food in Urasoe City has been producing for over half a century. In the Okinawan dialect, 'icha' means squid (surume), and 'garigari' represents the sound of crunching. By coating dried squid in flour and deep-frying it twice, that shocking hardness is created. While it looks like karinto, biting into it allows the savory umami and saltiness of the squid to spread slowly. Its affordable price is also a charm, and it is a flavor that has been loved locally for a long time. It is a unique Okinawan souvenir that makes you want to challenge its hardness.

Okinawa Shisa Chocolate

洋菓子

When you open the box, the row of Shisa faces will instantly bring a smile to your face. Okinawa Shisa Chocolate is made in the shape of Okinawa's guardian deity, the Shisa. Shisa are familiar sights on rooftops and gates in Okinawa, believed to protect homes and people from misfortune. Each charming face is individually crafted using smooth-melting milk chocolate. Because of its visual impact, it is a classic choice that is well-received as a souvenir for children or for sharing with groups. It is packed with the essence of Okinawa, making it a great conversation starter even before you take a bite. The gentle sweetness of the smooth chocolate provides a heartwarming experience. Take home these little guardians as a memento of your trip.

Kameda Kaki no Tane - Island Chili Flavor

その他

📍 那覇空港

Okinawan-grown island chili peppers provide a slow-building heat. Kameda Kaki no Tane Island Chili Flavor is an Okinawa-exclusive rice cracker snack crafted by Kameda Seika using island chilies grown in Okinawa. While small, these chilies are characterized by a sharp, strong spiciness that pairs perfectly with the crunchy texture of the rice crackers. The packaging features Shisa and Shuri Castle, heightening the Okinawan mood. It is often picked up as a snack alongside Awamori, a famous Okinawan specialty. The addictive nature comes from the way the heat gradually builds against the crispy cracker. The 56g single-serving size is perfect for easy, casual gifting. Please consider adding this to your collection of Okinawa souvenirs if you are a fan of spicy foods.

Minajimaseika Konpen

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A high-class confectionery passed down since the era of the Ryukyu Kingdom. Minajimaseika's Konpen is a traditional Ryukyuan sweet continuously crafted by an established shop founded in 1935, located on Ukishima-dori near Kokusai-dori. "Konpen (Kunpin)" consists of brown sugar and toasted sesame seed paste wrapped in a thin skin and baked, with the savory aroma of sesame and the richness of brown sugar spreading throughout your mouth. The use of sesame and locally produced brown sugar through an unchanged manufacturing method since its founding is proof of its protected flavor. In 2020, it was even selected as the in-flight snack for JAL domestic first class, making it a prestigious item. It is a deeply delicious Ryukyuan sweet that allows you to feel the history and celebratory spirit of Okinawa.

Kyushu Limited Jagarico Mentaiko Flavor

その他

📍 福岡空港、長崎空港、JR佐賀駅 ほか1件

A regional limited edition product that allows you to enjoy the spicy umami of Hakata Mentaiko with that famous texture. Kyushu Limited Jagarico Mentaiko Flavor is a local version of Jagarico sold by Calbee in Kyushu and Okinawa. The unique texture—crunchy at first, then crispy—is thoroughly coated with the spicy umami of mentaiko (pollock roe). The visible bits of mentaiko grains are also very appetizing. It comes in a set of eight 20g small bags, and the long shelf life is a great advantage. Even if you buy in bulk, you can enjoy sharing them slowly. When the richness of mentaiko is added to the usual Jagarico, you encounter a different kind of deliciousness. Please enjoy this slightly special Jagarico as a memory of your travels through Kyushu and Okinawa. It is an irresistible taste.

Okinawa Beni-imo Ori-mochi (Purple Sweet Potato Folded Mochi)

和菓子

📍 那覇空港

A purple sweet potato mochi snack that features a vibrant purple color and a chewy texture. Okinawa Beni-imo Ori-mochi is a mochi confection made by carefully folding dough kneaded with Okinawa-grown red sweet potatoes. As you chew, the natural sweetness of the red sweet potato gently spreads, and the vibrant purple color—achieved without using artificial coloring—is beautiful to the eyes. Unlike Beni-imo tarts, you can enjoy a chewy, Japanese-style flavor, making it a wonderful gift for lovers of traditional Japanese sweets. The soft dough and gentle sweetness of the red sweet potato melt in your mouth. In Okinawa, red sweet potatoes have taken many forms in various sweets since ancient times. This moist item allows you to feel that profound potato culture. Please enjoy it alongside Sanpin tea or green tea.

Purple Financier

洋菓子

An additive-free financier dressed in the purple color that the Ryukyu Kingdom considered most noble. The Purple Financier is a treat where homemade red yam paste from Okinawa Prefecture is generously piped into buttery, fragrant financier batter and baked. We are committed to being additive-free, using no baking powder or additives, to cherish the natural taste of the ingredients. It is crafted by a chef who moved to the island after falling in love with Miyako Island's local ingredients. The flavor of the red yam is concentrated within the moist cake, making you feel luxurious with every bite. The vibrant purple color is beautiful to look at and perfect for gifts. It is an elegant sweet that lets you taste the noble colors of Okinawa.

Okinawa Mango Nama Caramel

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📍 那覇空港

A melt-in-your-mouth soft caramel finished one by one by hand. Okinawa Mango Nama Caramel is a soft caramel where Ma-san Michel prepares each piece by hand from production to packaging. The shop began when the owner was moved by the salted caramel they tasted in Paris and decided to recreate that flavor using Okinawan ingredients. This flavor, kneaded with juice from Okinawa-grown mangoes, is the shop's No. 1 popularity item. The moment it enters your mouth, a smooth melting sensation and the aroma of tropical mango spread. At the Kokusai Dori store, you can also enjoy the joy of buying freshly made pieces as the workshop is attached to the shop. It is a popular new staple for Okinawa souvenirs.

Okinawa Beni-imo Sweet Cake

スイーツ

A moist cake that preserves the naturally vibrant purple color of the Beni-imo (purple sweet potato). The Okinawa Beni-imo Sweet Cake is a product baked by Nanpo using plenty of Okinawa-grown Beni-imo paste. A key feature is the care taken to maintain the natural purple color unique to Beni-imo without using artificial coloring. The sweetness is subtle, allowing the rich flavor of the Beni-imo to be clearly felt. With its moist texture, it is perfect as an accompaniment to tea. Since they are individually wrapped, they are also very useful as souvenirs to distribute at work or to friends. This is a product that allows you to easily enjoy the charm of Okinawa's representative Beni-imo in cake form. The gentle sweetness will soothe your heart.

Country Ma'am Okinawa Red Yam

洋菓子

📍 那覇空港、国際通り

A limited edition Country Ma'am from Fujiya, baked using red yam paste from Okinawa Prefecture. The gentle sweetness of the red yam melts into the moist dough, and the individually wrapped pieces featuring Shisa illustrations come in a pack of 16, making them perfect for sharing as souvenirs.

Okinawa Menbei: Rafute & Shikuwasa Flavor

和菓子

📍 那覇空港

An Okinawa-exclusive version of Fukuoka's popular mentaiko rice cracker 'Menbei.' It layers the savory flavors of squid and octopus with a rafte (braised pork belly) flavor, finished with the refreshing acidity of shikuwasa. Shikuwasa pepper containing island chili and Ryukyu Awamori 'Kumesen' are also used as secret ingredients.

Nanpo Salt Chinsuko

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A Chinsuko that is not just sweet; its sweet and salty profile is addictive. Produced by the Okinawan confectionery maker Nanpo, 'Chatan Salt'—made by slowly simmering seawater from off the coast of Chatan for 40 hours—is kneaded into the dough. With one bite, the characteristic crispy sweetness of Chinsuko spreads first, followed by a gentle wave of saltiness. This exquisite balance is so captivating that you will find yourself reaching for the next piece. Since they are round and easy-to-eat bite-sized pieces, they are enjoyed by a wide range of generations, from children to the elderly. Please taste this slightly new version of Chinsuko, enriched by the blessings of Okinawa's sea.

Morozoff Okinawa Chura-koi Cookies

洋菓子

These cookies are an Okinawa-exclusive release from Morozoff, a long-established confectionery manufacturer in Kobe. In the Okinawan dialect, 'chura' means 'beautiful.' True to its name, these cookies are baked using 'Chura-koi Beni-imo' (purple sweet potato) grown in Okinawa amidst strong sunlight and rich nature. The crunchy texture is accompanied by the gentle sweetness and aroma of the purple sweet potato spreading throughout your mouth. The charm lies in being able to enjoy Morozoff's long-loved, reliable quality with ingredients unique to Okinawa. The gorgeous packaging makes it suitable for gifts, making it a safe choice for souvenirs for superiors. It is an elegant treat where traditional craftsmanship meets the blessings of Okinawa.

Okinawa Farm Pineapple Castella

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📍 那覇空港、那覇メインプレイス

A pineapple-filled Castella cake that offers a visually impactful feast. Okinawa Farm has kneaded plenty of dried pineapple into the batter and luxuriously topped it with slices of dried pineapple before baking. From the moist sponge, a subtle sweetness and gentle acidity spread across the palate. When sliced, a pineapple pattern appears in the cross-section, adding a delightful flair to your table. It boasts a proven taste, having been recognized at the National Confectionery Expo. This Castella, which allows you to enjoy the quintessential tropical fruit in its entirety, is perfect as a souvenir to share with family and friends. Please enjoy each slice of Okinawa's sun-kissed bounty.

Okinawa Prefecture Red Sweet Potato Chips

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These chips are made by thinly slicing red sweet potatoes from Okinawa Prefecture and frying them until crispy. They achieve a vibrant purple color without the use of artificial coloring, allowing you to enjoy a crunchy texture and the natural sweetness of the potato. With a different thickness and production method than existing 'Red Sweet Potato Chips,' comparing the taste is part of the fun.

Okinawa Kuro-roku Hineri Mochi

和菓子

📍 那覇空港

This twisted mochi allows you to enjoy the charm of Okinawa's brown sugar in a new form. We have kneaded brown sugar—a representative specialty of the island—into the dough, then twisted the chewy texture into a cute, rounded shape. With just one bite, the rich, deep sweetness unique to brown sugar spreads throughout your mouth. The balance between the soft mochi texture and the lingering mellow sweetness is delightful, making it the perfect accompaniment to tea. Each piece is individually wrapped, making it easy to eat and convenient for sharing. This is a dish that adds a slightly modern twist to traditional Okinawan rice confectionery. Please enjoy the simple and warm sweetness of the island.

Okinawa-style Beni-imo Baumkuchen

洋菓子

📍 おきなわワールド

Fukugiya is a specialty baumkuchen shop born in Naha in 2011. The shop name is derived from the 'Fukugi' tree, which can be seen all over Okinawa. A key feature is their commitment to locally produced ingredients, with product names often named after Okinawan trees. Fukugiya's 'Kurenai no Ki' (Crimson Tree) is a single cake made with plenty of Beni-imo (purple sweet potato) grown under the sun of Miyako Island. Each layer is carefully baked to boast a moist, melting texture. The vibrant purple cross-section revealed when sliced is so beautiful you won't be able to resist taking a photo. Using locally produced brown sugar and honey, it is truly an all-Okinawa baumkuchen. Please consider this cake as a gift for someone special, offering both beautiful colors and delicious flavor.

Brown Sugar Pretzel

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📍 那覇空港

An Okinawa-exclusive product where Okinawa-produced brown sugar is made into black syrup and kneaded into pretzels. The richness and umami of the brown sugar, cooked in a steam kettle, are concentrated within the stick-shaped dough, providing a light, crispy texture with a deep brown sugar sweetness lingering in the aftertaste. We recommend comparing it with our Umashio (Savory Salt) Pretzel.

Okinawa Salt & Cheese Mille-feuille

洋菓子

📍 那覇空港

This is a sophisticated salt and cheese mille-feuille that I would recommend even to those who are not fond of very sweet treats. We have generously layered cheese cream seasoned with Okinawa sea salt between layers of perfectly baked, crispy pastry. With just one bite, the light texture of the pastry is followed by an exquisite harmony of saltiness and rich cheese flavor. Because it is less sweet, the flavors of the ingredients truly stand out, making it a perfect companion for coffee or tea. Since each piece is individually wrapped, they are easy to distribute and make a great souvenir for the workplace. This Okinawa-style Western confection offers a delightful balance of savory richness—a perfect palate cleanser after enjoying something sweet. Please give it a try.

Tenshi no Hane (Angel's Wings) Plum Flavor

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A popular fluffy snack created by Marukichi Shio Senbei in Naha City, using the 'overflow parts' produced during the salt cracker manufacturing process. The plum flavor features an exquisite blend of plum powder acidity and saltiness; despite its incredibly light texture, it is irresistibly delicious. This invention was born from scraps that were originally discarded.

Kogame Senbei (Little Turtle Rice Crackers)

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With a cute shape resembling a turtle shell, this cracker has been loved in Okinawa for half a century. Kogame Senbei is the mini version of Tamaki Seika's long-selling "Kamesen" (Turtle Shell Crackers). Unlike traditional rice crackers, these are made with wheat flour, featuring a nostalgic, retro flavor. For over fifty years, we have maintained their signature crispy texture by finely adjusting our production methods according to the weather. Available in salt, soy sauce, and plum flavors, the plum-flavored "Ume Kame" is a masterpiece that took three years to develop. The packaging features the Okinawan dialect phrase "Umekame Kame~" (meaning 'Eat, eat!'). It is an island staple that makes you feel as if you can almost hear an old grandmother's voice saying, "Kame~" (Eat!).

Tenshi no Hane (Angel's Wings)

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An invention that commercialized the 'edges' that overflow from the molds when baking salt crackers at the Marukichi Shio Senbei factory. It has a mysterious texture—fluffy, light, and melting in your mouth—which is entirely different from the original salt crackers. What was originally a discarded part has now grown into a flagship product with sales exceeding the main item.

Nanpindo Beni-imo Pie

洋菓子

A pie made using a special red sweet potato that Ishigaki Island took seven years to create. Nanpindo Beni-imo Pie is a baked item featuring plenty of 'Oki-yume-murasaki,' a red sweet potato from Ishigaki Island. Oki-yume-murasaki is a variety born after many trials over approximately seven years, and it has now become an important crop supporting the farmers of Ishigaki Island. Inside the crispy, multi-layered pie pastry, there is a generous amount of moist red sweet potato paste. The combination of the light pastry and the smooth sweetness of the red sweet potato is truly elegant. It pairs excellently with Sanpin tea or coffee, making it perfect for tea time. It is the flagship product of the Nanpindo Group, which has won awards at the National Confectionery Expo. Please enjoy this carefully crafted taste, the fruit of the island's hard work.

Suppaiman Amau Ichiban

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📍 那覇空港

A long-selling sweet and sour dried plum that both children and adults in Okinawa reach for. Produced by Uema Confectionery of Tomigusaki City, which was founded in 1966 as a confectionery wholesaler. Following the reversion to Japan in 1972, concerns regarding the safety of imported dried plums led them to aspire to create dried plums that can be eaten with peace of mind. Thus, in 1981, 'Suppaiman,' the first commercially available dried plum in Japan, was born. With a name reflecting the wish for it to fly from Okinawa to the whole country like a hero, it has now become a well-known brand nationwide. The moment it enters your mouth, you experience a sharp acidity that tightens your cheeks, followed by the sweetness of the plum. Please try this addictive flavor at least once.

Shinko Foods Soki Soba

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📍 那覇空港

This is a Soki Soba set from Shinko Foods that allows you to enjoy authentic Okinawa Soba at home. The most significant feature is the fresh noodles, handmade without relying on machines. The chewy elasticity, luster, and subtle aroma of wheat appeal to all five senses. Accompanied by soft cartilage soki (pork ribs) that has been simmered thoroughly to remove excess fat, you can recreate the authentic taste right in your own home. Since the noodle boiling time requires very little effort, you can enjoy a bowl whenever the craving strikes. It is a reliable choice when you want to relive the afterglow of an Okinawa trip or when you miss that specific flavor. Please enjoy the deliciousness of handmade noodles at your dining table.

Nakama Seika Honpo Choco Chinsuko

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📍 那覇空港

Nakama Seika Honpo, founded in 1973, has coated their Chinsuko (Okinawan shortbread) in chocolate. They offer several varieties, including milk chocolate and white chocolate, and the combination of traditional simple sweetness with chocolate is highly popular even among the younger generation.

Marble Chinsuko

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Created by the renowned Minamigawa Seika Honpo, founded in 1973, this chinsuko features multiple flavors such as plain and purple yam dough baked together in a marble pattern. It is characterized by its beautiful appearance, crispy texture, and a subtle, elegant sweetness. This 'taste of friendship' has been preserved for 50 years using carefully selected flour, white sugar, and pure lard.

Nakama Seika Honpo Chinsuko

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📍 沖縄美ら海水族館

A Ryukyu confection from Nakama Seika Honpo, which has been baking Chinsuko in Kitanakagusuku Village since 1973. For over 50 years, they have maintained traditional methods using carefully selected flour, sugar, and pure lard. Its hallmark is a light, crumbly texture and an elegant, subtle sweetness. In addition to the classic plain flavor, there is a variety of tastes including purple sweet potato, brown sugar, and salt, offering the joy of tasting them all. It has long been beloved by local residents and is also popular as a hometown tax (Furusato Nozei) return gift. Please take your time to savor this traditional Okinawan snack that never gets old precisely because of its simplicity.

Whole Pineapple Castella

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📍 おきなわワールド、那覇空港

A long-selling favorite that has been loved since the opening of Nago Pineapple Park in Nago. Its popularity is well-established, boasting a cumulative sales record of over 3 million units. This castella cake is luxuriously baked by kneading whole pineapple pulp into the batter and topping it with sliced pineapple rings. The moist sponge melts together with the sweetness and pleasant acidity of the tropical fruit. When sliced, a vibrant pineapple pattern appears in the cross-section, making it a visually delightful treat. Sharing it with family and friends will surely spark lively travel conversations. It is a reliable choice both as a memento of your visit to Pineapple Park and as a classic Okinawa souvenir.

Country Ma'am Amaou Strawberry Milk Flavor

洋菓子

📍 福岡空港、JR佐賀駅、佐世保駅 ほか2件

This is a region-exclusive flavor of the familiar moist cookie, 'Country Ma'am.' It is part of the Kyushu Souvenir Series, crafted by Fujiya using Amaou strawberries from Fukuoka Prefecture and fresh cream from Kyushu. As you take a bite, the sweet aroma of strawberry spreads through your mouth, followed gently by the mellow richness of milk. While maintaining the signature moist texture of Country Ma'am, the addition of vibrant strawberry makes your usual snack feel a little more special. If you see them at airports or souvenir shops in the Kyushu/Okinawa area, please pick some up. Because it is a classic brand, it is a reliable gift—a limited flavor that can only be encountered in this region.