(This feature, originally for August, has been extended until September 6th to coincide with the Obon period.)
When it comes to Okinawa's biggest summer event, it has to be Obon (Kyūbon).
From Unke to Ukui, we've picked out the essential Okinawan dishes and Buddhist ritual items like Uchikabi for each day of Kyūbon.
This year, 2025, Kyūbon is a little later, from September 4th (Thursday, Unke) to 6th (Saturday, Ukui).
On the first day (Unke, welcoming the ancestors), we welcome our ancestors with incense (Hirauko, etc.).
And what's essential for Unke is, of course, Unke Jushi. Also, Mozuku is a perfect addition to usachi (vinegared dishes).
The middle day (Nakanuhii, Nakabi) begins with a breakfast of miso soup made with shima tofu and mozuku, with usachi on the side. For lunch, there's sōmin (somen noodles) soup, and for a snack, zenzai (amagashi) and sanpincha provide a moment of relaxation. For dinner, sanmainiku (rafute) and kelp are indispensable for the nimono (simmered dishes).
Furthermore, many households also serve nakamijiru, inamuduchi, and mimiga aemono (pig's ear salad).
On the final day (Ukui, sending off the ancestors), sanmainiku (rafute) is still indispensable for the usanmi (boxed meal) offerings. Be sure to include kamaboko and kelp as well.
Also, burning uchikabi is an important event on Ukui.
Finally, send off your ancestors with a lively Eisa dance.
Obon is a precious time to spend with ancestors and relatives.
While Kyūbon can be a busy time for those hosting ancestors and relatives, please enjoy a wonderful Kyūbon by making good use of retort foods as well.
