Okinawa-made Seasoning Feature

Our June special is a feature on "Okinawan Seasonings."
We've picked out unique Okinawan seasonings that can be used in Okinawan dishes, of course, but also in Japanese, Western, and Chinese cuisine.

There's salt (sea salt), sugar (brown sugar), shikuwasa, and island chili pepper.

Okinawa is a treasure trove of original seasonings not found in other prefectures.
From "salty" to "sweet," "sour" to "spicy." These ingredients are packed with natural charm, tasting distinctly different from common refined salt, white sugar, yuzu/sudachi, or chili peppers (hawk's claw). We encourage you to try them as an alternative to your usual ingredients.

Surprisingly, we also recommend neritogarashi (island chili pepper paste) made with island chili peppers and awamori, refreshing shikuwasa ponzu, and even tofuyo, which can be used as a fermented seasoning (sauce or dressing).
Also, while not strictly seasonings, popular items include everyone's favorite andansu (pork miso), sata andagi mix (mix for Okinawan doughnuts), and sumiika (salted squid guts made with squid ink), which is packed with squid flavor.

During the rainy season, when going out can be a hassle, please enjoy Okinawan cuisine and dishes made with Okinawan seasonings at home.

Please select tags (keywords) that are close to the image of the product you are looking for. You can narrow down your product search.
You can also combine multiple tags.
Please make good use of this feature.
↓↓↓