Okinawan cuisine, known as Okinawa Ryōri, is the traditional food of Okinawa Prefecture. Influenced by Chinese, Southeast Asian, and American flavors, it features dishes like Goya Champuru (bitter melon stir-fry), Okinawa Soba (wheat noodles in pork broth), Taco Rice, Rafute (braised pork belly), and Umibudo (sea grapes). Many recipes highlight fresh vegetables, pork, tofu, and local seafood, offering a unique island taste.
Tastes of Okinawa
LORA
Version Detail
Trained by Tensor
FLUX.1
5
Minudaru is a traditional Okinawan dish made from thin slices of pork loin coated in a dark sesame sauce and steamed until tender. It is also known as “kuljin” (black meat) because of its distinctive jet-black appearance, which comes from ground roasted black sesame seeds rather than charring or seaweed. Despite its dark coating, the steaming process removes excess fat, resulting in a surprisingly light and delicate flavor.
The preparation involves marinating pork loin in a mixture of soy sauce, mirin, and sugar, then rolling each slice in finely ground black sesame paste before steaming. Occasionally, squid ink is added to the sauce for extra richness and deeper color. Once cooked, Minudaru can be served warm or at room temperature, making it ideal for festive occasions and celebratory stacked dishes known as “Tunda-bun.”
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