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The 3 ‘R’s to good eating –
Restaurants,
Reviews & Recipes
8-page pullout
OF OKINA
ASTE
STRIPES OKINAWA JULY 9 – JULY 22, 2020
T WA
A 2
Tasty food, fantastic view
par for the course
Soak in the beauty of Okinawa while filling your
stomach! Tee House easily has the best view of any 18 FSS
restaurant. Grab a delicious lunch and sit out on the patio
to enjoy the stunning Okinawa coastline, surrounded by
the beautiful Banyan Tree Golf Course. Enjoy daily specials
like kimchi fried rice, chicken yakisoba and more! Kadena
Club members get a $1 any purchase of $3 or more, so an
already affordable meal becomes even cheaper. We are
open daily from 6 a.m. - 6:30 p.m., so make sure to stop at
Tee House for your next lunch date!
Delicious food, drinks
in safe environment
AIEN Coffee is a modern-style bistro that wants you
to come in, stretch your legs and enjoy a delicious meal.
Or if you prefer, get it to go. This has been challenging
time for everyone, so let our staff take care of you.
AIEN literally means “come together,” and our goal is
to connect people through our delicious cappuccino,
dreamy lattes and amazing food. Our menu is stocked
full of delightful breakfast, lunch and dinner dishes. So,
let us give you a well-deserved break from cooking.
Stop by, soak up our super chill atmosphere as you fill
your bellies with our delicious delights.
OF OKINA
ASTE
JULY 9 – JULY 22, 2020 STRIPES OKINAWA
T WA
A 3
INGREDIENTS (for two people)
• One Goya bitter melon (approx. 300g)
• Bacon (50g)
• Tofu (200g)
• Two eggs
• Pepper and salt (small amount)
• Dried
Drie
Dr ied
d Bonito
Boni
Bo nito
to fl
flakes
akes
ak es ((as
as m
much
uch
uch as y
you
ou w
want
antt
an
F ry INSTRUCTIONS
bitter melon
1. Wash goya, tofu, and eggs with water.
2. Cut goya into thin slices of about 5mm
(approx. 0.2 inch) thickness.
3. Dice tofu into small cubes of about 2cm
an d b (approx. 0.8 inch) sides.
e a t th e h e a t
4. Cut bacon into small slices of 1cm (approx.
0.4 inch) width.
5. Beat eggs in a bowl.
6. Pour olive oil in a frying pan over medium
heat, and add tofu.
7. Add bacon and continue frying.
STORY AND PHOTOS BY SHOJI KUDAKA, ideal for good health especially in the sum-
8. Add in sliced goya.
STRIPES OKINAWA
mer heat.
Goya is great raw in a salad, but the most
Check it out 9. After the ingredients start to soften and
I
f you live on Okinawa, you might have brown, stir in beaten eggs and a pinch of salt.
popular way to consume this treat is fried 10. Cook through until the eggs are done.
heard about goya, a local cucumber-like
vegetable also known as bitter melon. As up in goya champuru, a stir fry. Cooking it 11. Plate your stir-fry and sprinkle with pepper
the name suggests, this green, bumpy veg- with other foods such as tofu, bacon, and and dried bonito flakes.
gie has a bitter taste but is a favorite in the eggs, you can lighten up the bitter taste. *Add olive oil if necessary when frying
summer season. Goya is also considered an Why don’t you try some goya champuru *The amount of each ingredient mentioned
Okinawan superfood as it is rich in vitamin- and beat the summer heat? above is just for reference. Please add or
C, iron, and fiber, which are thought to be kudaka.shoji@stripes.com reduce them to cater to your taste.
Eat here, take it out
or free delivery!
Let Transit Café serve you some tasty drinks and food
while you take in the surrounding beauty. Relax and
unwind as the blue sky gradually changes into yellow
and orange over the never-ending ocean landscape.
Spend a momentary “transit” before heading to your
next destination. Open every day. Takeout available
11 a.m. to 9 p.m. Or stay home and we’ll deliver to you.
Call 098-936-5076 for free home delivery on orders over
$35.00 (yen or cash only). Must order day in advance.
Delivery area limited to Chatan, Kadena, Yomitan,
Okinawa City, and Kitanakagusuku. Check out our
delivery menu at www.transitcafe-okinawa.com.
OF OKINA
ASTE
STRIPES OKINAWA JULY 9 – JULY 22, 2020
T WA
A 4
Fres
BY TAKAHI
STRIPE
F
allen cherr
mountains
summer is
iin n Japan, howev
ssummertime
su u is th
caught
c a bonito fish
T
The 17th centu
once
o nce wrote of th
“Green
“ Gree leaves in eye
ttain,
ain
in, the season’s first b
gatsuo,”
g
ga tsuo
ts u ,” or the first arriva
ocean
o
oc ean ca
ea catch – and its fi
well
w ell
l a as herald the w
alone,
a
al
lon Japan devour
according
ac
a cc to its fish
In May, chance
a s
asking for the fis
rrants.
a It‘s eaten a
((lightly
(li li seared bu
ginger,
g in garlic, wa
also
a lso dried, smoke
ssuobushi,”
uobu especially
more
m o c
ore common than raw
ssumed
su
umed se seafoodea in Japan a
Bonito
Bon ni migrates no
ttraveling
tr
trav
av ve along the P
pan to reach the Sa
pa
iin July. They rev
are in season a s
October. But onl
tial migration fr
Popular Japanese dish, Bonito “tataki” File photo as hatsugatsuo.
The fish typic
or June in mainl
s
oto
April in Okinawa
A
ph
tinuous
tin through Oc
le
Fi
tsuo with pole and line, ne
a
of k commercial markets on
comme
Tataki
is still caug
caught exclusively w
wa, according to Kyoko Hirata of
tion and Visitors Bureau.
“The most tasty and well-sha
in Okinawa is caught in May,” say
Gushiken of Motobu Fishermen’
He adds that the fishing season c
from March to November but, “
mertime is nothing but bonito fi
season for us.”
In fact, in Motobu Town, on
Okinawa’s main bonito fishery
residents fly “katsuo-nobori,” or b
banners, instead of the koi-nobor
banners) used throughout Japan
ebrate the Children’s Day holiday
“When we Motobu people see
ners flying at the port we know bo
come,” says Gushiken.
Okinawa used to catch more bo
ture in the nation. But wartime ba
ies. Fishing grounds were also cla
during the occupation. Along wit
of U.S. military bases and the rise
omy, these events devastated the
according to Fujio Ueda, professo
versity.
Okinawa’s appetite for bonito, h
While an average Japanese co
dried bonito in 2017, an average
yen, according to Japan’s Minist
Communications.
Photos (above and right) courtesy of Motobu Fishermens Coop
OF OKINA
ASTE
JULY 9 – JULY 22, 2020 STRIPES OKINAWA
T WA
A 5
Photo by Wikipedia
sh Catch
RO TAKIGUCHI,
te s a l o ng
a e la
igr Archip go
ES OKINAWA
ry blossoms and greening m se
may be telltale signs that
ne
Ja to
s nigh for most. For many
t h e o ni
pa
ver, the real harbinger of
B
he sight of the first freshly
at the market.
ury poet Yamaguchi Sodo
he approaching season,
es, little cuckoo in moun-
bonito.” In Japan, “hatsu-
al of this silver, ray-finned
firm red meat – ring in as
warmer months. Last year
red 286,800 tons of bonito,
heries ministry.
s are you’ll see many locals
sh at markets and restau-
as sushi, sashimi or “tataki”
ut still raw) with soy sauce,
asabi or green onion. It’s
d and fermented as “kat-
y on Okinawa where this is Katsuobushi
File photo
w bonito. It is the most con-
after mackerel and scallops.
orth from around March,
Pacific coast of mainland Ja- “Dried bonito is simmered to make a strong thick stock
anriku region near Misawa which is indispensable for cooking many Okinawan dishes,”
verse course in August and says Ueda. “That is why so much dried bonito is consumed
econd time from then until in Okinawa.”
ly the first catch of the ini- Okinawans also consume a lot of canned bonito and other
rom April to July is prized fish (another local staple) – 2,034 yen worth per person com-
“K
pared to a national average of 921 yen, according the same atsuobushi,” or dried bonito, plays a major role in the Japan’s
ally hits the market in May ministry report. “dashi” (stock) culture. Along with kombu, or dried kelp, it
land Japan and as early as In fact, all of Japan’s long-term love of bonito is contribut- is an indispensable ingredient in miso soup and broths for
where the season runs con- ing to a shrinking supply, according to Daisuke Nakamura of various types of noodles.
ctober. Traditionally caught Kochi Fishermen’s Co-op. Dried bonito was originally sold in wood-like blocks. A wood planer-
ets are used to supply lager “There are a lot of factors, such as overfishing in the south- like shaver called a “katsuobushi kezuri” was used to shave off the dried
n the mainland. However, it ern ocean, seawater warming and shrinking populations of flakes for use.
with line and pole in Okina- Okin
Ok ina
a smaller fish that the
sm they feed on,” he says. “The amount of bo- Traditional, katsuobushi is made through a complicated processes that
Okinawa
nawa Conven-
Conveven n- nito
n
ni caught
ito c aught in K Kochi and fishery ports in mainland and Japan iincludes simmering, smoking, sun drying and fermenting. The whole
in
have
ha
h ave declined significantly in the last decade.”
v decli ade.” p
process takes more than a month. When perfected, the remaining
aped bonito
boniito o In O Okinawa alone, the annual catch of bonito chunk of dried bonito is less than 20 percent of its original weight.
c
ys Hayato
ayatto fell
ffe
ell
l fromfr 55,486 (1974) to 5,256 tons in 1982, 2,, Today, you can get dried bonito flakes in bags at any grocery store
’s Coop.
oop p. and
an
a nd more recently 539 tons in 2018, accord
accord- d- orr supermarket. There are several different sizes. The small pink-
o
an run
un
n ing
ng to the data of Japanese Ministry
iin stry o off
Ka t
d Tourist Bureau
b
br
brown shavings can be used as a flavoring and topping for dishes like
“sum-m- Agriculture,
A g Forestry and Fisheries.
es. To o
suonobori (bonit
ssavory
a “okonomiyaki” pancakes, tofu or even pizza and pasta. The
fishing g mmake up the shortage, more than 30,000
0,000 0
llarge
a thicker shavings are used to make the various types of stock.
ttons
o of frozen bonito are now import- portt-
ne ofof According to Okinawa Convention and Visitors Bureau’s Kyoko
ed
e d from Indonesia, the Philippines iness
ports,
s, and
a n other countries annually. Luckily, kilyy, H
Hirata, there is a simple drink called “kachuuyu” in Okinawa.
n an
bonito
to
o there’s
thh also still plenty of fresh bonito
nito o “It is a very simple but popular home drink,” she says. “You
can make it easily by putting some bonito flakes in a cup and
ob
tio
ri (carp
arp p to b be had – especially this time of year.
ar..
n
an
pouring hot water into it.”
ve
n to cel-
cell- Bo
Bonito spoils easily so it’s best enjoyeded
d
Katsuobushi Photo by Wikipedia
n
rs
on
e
y on May 5. 5. )P C “We drink kachuuyu when we feel
ho n soon
so after
a it’s caught. Nakamura says the
hee
e those
ose ban-
ban n- to c Tow be weak or tired just like an energy drink,”
ourtes bu best way to tell if bonito is fresh is to look iitt
y of Moto she says.
onito season hass dead in the e
de eyes.
“If
“ If the eyes are white w and cloudy the bonito is not thee
onito than any other prefec- catch of the day,” he says. So don’t choose it. Try to gett - Takahiro Takiguchi, Stripes okinawa
attles destroyed most fisher- one with clean and transparent eyes.”
aimed for military exercises There are many ways to enjoy the bonito but Okina- a--
th the postwar construction wa’s Hirata recommends giving Japan’s southern style lee
e of the local military econ- a try.
Okinawan fishing industry, “Okinawans usually enjoy raw bonito by dipping itt
or emeritus at Okinawa Uni- in miso, shekwasha (flat lemon) or red pepper and with h
awamori (Okinawan liquor),” she says. “You can enrich ch
however, remains. the flavor in that way.”
onsumed 309 yen worth of However you choose to have your bonito, don’t
Okinawan consumed 1,003 miss out on an opportunity to try this local deli-
try of Internal Affairs and cacy while it’s in season.
takiguchi.takahiro@stripes.com
Katsuobushi shaver File photo
OF OKINA
ASTE
STRIPES OKINAWA JULY 9 – JULY 22, 2020
T WA
A 6
you ha v e t
5
instant noodles
o t r y i n J a p a n
BY SHOJI KUDAKA,
STRIPES OKINAWA
The combination of soft-but-
chewy noodles plus smooth
E
ver since I started work- soy sauce-flavored broth has
ing from home about a me hooked. The flavor is good
month ago, instant noo- enough to have alone but also
dles have become my go-to for versatile enough to allow you
a quick bite. Usually, quick ra- to be creative and add in your
men would just be a weekend own favorite toppings like
snack, but these days it has veggies or meat.
helped remove some of the
stress on cooking during the
pandemic.
Below are five of my regular
choices that I’ve enjoyed since
2. Shin Ramen
(Shin Ramyun)
When trying to round out
I was a kid. Having these more this list with a spicy variety,
regularly has definitely taken it’s hard not to include Shin
me back to those childhood
Ramen, the South Korean va-
memories. Instant noodles are
riety found at any grocery or
not just a guilty pleasure. So,
co
convenience store in Japan.
try one or all of the options be-
low and itadakimasu! As its name suggests, Spicy
Ra
Ramen’s red broth is spicy
Nissin Chicken a
and will not disappoint pi-
5. Ramen Noodle quant enthusiasts. Spicy but
fl
flavorful, the broth will want
This is the original instant yo to sip it alone even if it
you
noodle, the first ever invented, bu
burns your tastebuds a little.
according to manufacturer (From left top, clockwise) Nissin Yakisoba U.F.O., Maruchan Seimen
Houjun-Koku Shouyu, Shin Ramen, Otafuku Okonomi Sauce Yakisoba, A great option for lowering
Nissin Foods holdings. Since
Nissin Chicken Ramen Noodle. Photo by Shoji Kudaka so
some of the spice is topping
its debut in August of 1958,
th noodles with a raw egg.
the
this instant noodle became an
The combination is something G
Give it a try!
instant hit. Sixty years later, name comes from om
it remains the most popular I would have no problem with its Styrofoam sau--
having every day. Otafuku Okonomi
and recognizable on the gro-
cery and convenience store
shelves. Nissin Yakisoba
cer Nissin used
to differentiate
it from other in--
1. Sauce Yakisoba
This was my mom’s pick to
cheer me up whenever I got
4. U.F.O. stant noodles on the
market. co
This instant chow mein
comes with a very fruity
sick as a child. Its chicken- U.F.O. is instant chow mein I I remember thathat U.F.O. sa
sauce, which is by itself a huge
consommé broth goes very still like to eat even today. This was already very tasty when I draw
dr for many yakisoba (chow
well with its wavy noodles. one debuted in 1976 and its had them in the 80s. However, mein) fans. According to San-
this long-running food product yo Foods, the manufacturer
has gone through many up- of the noodle, the sauce was
dates. Now, its chewy noodles jointly developed with Ota-
and sweet and spicy sauce fuku Sauce, a major manufac-
have made it even more addic- turer of okonomiyaki sauce.
tive. If you like okonomiyaki, you
should give this a try. The noo-
dles soften in about three min-
3. Maruchan Seimen
Houjun-Koku Shouyu utes of soaking in hot water,
but since I love chewy noodles,
Differ- I cut the cook time short
ent brands to keep the noodles
advertise
on the chewier
how closely
side.
their instant
Not some-
noodle of-
ferings re- thing I recom-
semble noo- mend for ev-
dles made from eryone but do
scratch at a noo- experiment with
dle joint. Maruchan the noodle soaking
Seimen is the textbook time to change up the
Otafuku Okonomi Sauce Yakisoba example of noodles that are in- textures.
Photo by Shoji Kudaka stant but don’t taste like it. kudaka.shoji@stripes.com
OF OKINA
ASTE
JULY 9 – JULY 22, 2020 STRIPES OKINAWA
T WA
A 7
Gen a real gem
on Okinawa
Offering authentic Japanese and Okinawan cuisine
at a reasonable price, Gen was recognized in Stripes’
Best of the Pacific 2013 as the best restaurant to expe-
rience the local culture on Okinawa. Owner and Head
Chef Naoki Tsukayama highly recommends the “Fish
Garlic Butter Combo,” a popular dish among American
customers. Tsukayama and his staff make you feel at
home, so stop by and enjoy a delicious meal. Gen is lo-
cated across from Camp Foster’s fire station. Just look
for shi-shi dogs on a traditional Okinawan tile roof
outside Foster’s Fire Station Gate.
Taste the Hawaiian
vibe at Hale Noa Café
Owned by a chef in Hawaii, Hale Noa Café has been
attracting a wide-range of foreign customers. With its
Hawaiian vibe, Hale Noa serves up the some of the best
of the 50th state’s favorite foods. We choose the fresh-
est ingredients for the best taste made from scratch.
Enjoy Macadamia Nut Pancakes, Hawaiian Bowl, Fresh
Poke Bowl and more! Hale Noa’s fluffy French Toast with
berries and crème brulee sauce is to die for! Afterwards,
wash it all down with one of our healthy and home-
made smoothies. Start your day with a superior break-
fast at Hale Noa Café.
OF OKINA
ASTE
STRIPES OKINAWA JULY 9 – JULY 22, 2020
T WA
A 8
Serving up tasty
food with a flair
Four Seasons teppanyaki steak house in Okinawa
City has been dazzling customers and their taste buds
since 1972. Watch as our talented chefs slice, dice and
cook up your entrées right at your table. It’s more than
a meal, it’s an event! Located near Kadena Air Base’s
Gate 2 on 330 Street, our restaurant is the perfect
place relax, unwind and simply enjoy some fun with
your food. If you haven’t had the pleasure of enjoying
Japanese teppanyaki, come in for a visit! Reservations
recommended. Private rooms available for groups of 5
or more.
Four Seasons sizzling
with scrumptious fun
Our teppanyaki steak house in Mihama is the perfect
place to enjoy tasty food and have fun doing it with
family and friends. Watch as our talented chefs slice,
dice and cook up your entrées right at your table. It’s
more than a meal, it’s an event! Located in the popular
American Village, our Mihama branch offers a casual
atmosphere where all ages are welcome. If you haven’t
had the pleasure of enjoying Japanese teppanyaki, you
need to come to Four Seasons. Please make reservations
as sometimes we are full. It depends on how busy we
are. Thanks for understanding.
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