There’s something quietly powerful about Okinawa, an island where vibrant food, community connection, and mindful living come together in daily life. As a Fulbright Lecturer spending several months here, I’ve had the chance not only to teach but also to immerse myself in the local rhythms that make Okinawa one of the world’s five Blue Zones, regions known for their longevity. From farmers’ markets with purple sweet potatoes (beni imo) to the richness of peanut-based tofu (jimami), food here nourishes far beyond the plate. Here is a glimpse into the flavors, moments, and cultural insights that have shaped my time on this extraordinary island.
But it’s not just the food—the sense of community, daily movement, time spent outdoors, and deep-rooted social ties all contribute to Okinawan longevity and well-being. I see it every day at the local swimming pool, where elders gather to swim and socialize, or in neighborhood gardens full of fresh greens, sweet potatoes, and herbs.
One of the local treasures I love is the beni imo, the purple sweet potato. Its rich, naturally sweet flavor and bright purple hue are a staple in everyday cooking and sweets. Whether steamed, baked, or blended into ice cream or pastries, beni imo is everywhere. The farmers’ markets sell it raw or baked and as potato chips and in cakes. These resilient tubers are more typhoon-resistant than rice and have become a staple crop and lifeline in the region. And like standard sweet potatoes, they’re a nutritional powerhouse. It is a good source of vitamin A, vitamin C, and potassium, and its vibrant purple color comes from anthocyanins, powerful antioxidants. It’s also a good source of fiber, at 5 grams per cup.
A highlight of my time here was when Keri came to visit. We explored the island together, eating our way through local markets, running along the beach, and soaking up the peaceful pace of Okinawan life. Sharing these moments with her while teaching and learning on this beautiful island has made my Fulbright experience even more memorable.
Another essential part of the Okinawan diet is tofu. Tofu here is heartier and fresher than what you’ll typically find on the mainland. One particularly fascinating variety is jimami tofu. At first glance, it looks like your standard soft tofu, but it’s made from peanuts—creamy, delicate, and slightly nutty. The texture is silky but also sticky and the flavor has that unmistakable peanut essence. It’s usually served chilled with a sweet soy sauce, and it’s unlike anything I’ve tasted elsewhere in Japan.
Of course, no discussion of Okinawan cuisine would be complete without mentioning goya champuru. This stir-fry dish features bitter melon (goya), tofu, egg, and pork or spam. It’s simple, hearty, and tied to the local idea of eating for health. While goya may be an acquired taste with its sharp bitterness, it’s celebrated here for its nutritional value and cooling properties in the island’s warm climate.
Okinawa is one of the world’s five Blue Zones—regions known for having the highest concentration of centenarians. The local diet plays a huge role in this: it’s rich in vegetables, low in meat and processed foods, and full of variety. Meals are typically smaller in portion, and there’s a cultural practice called hara hachi bu, which means eating until you’re 80% full.
While Okinawa holds its own culinary identity, there are still some mainland favorites, especially the konbini, or convenience store. Just like on the mainland, FamilyMart, Lawson, and 7-Eleven are everywhere, and I’ve found myself frequently indulging in a favorite: the tamago sando. These creamy egg salad sandwiches are made with pillowy, soft, crustless milk bread (shokupan), and Japanese Kewpie mayonnaise. They are shaped into perfect triangles and wrapped in nifty plastic packaging. Simple, satisfying, and a bit addictive.
This farmers’ market, located in Yomitan Village, offers fresh local produce like beni imo (purple sweet potatoes), handmade tofu, tomatoes, and seasonal greens straight from the farms.
Made from Okinawa’s iconic purple sweet potatoes, these crispy chips are both vibrant and naturally sweet. A tasty (and beautiful) island snack!
Known for its bitter flavor and health benefits, goya is the star ingredient in goya champuru, a delicious and favorite Okinawan stir-fry with goya, tofu, egg, and pork. Bitter, but refreshing and energizing. As locals and my students tell me, the goya helps keep one cool during the summer heat.
Okinawa has taught me that food is never just food. Whether it’s the resiliency of the beni imo, the balancing effect of goya champuru, the resourcefulness of jimami tofu, or the satisfying simplicity and convenience of a konbini tamago sando, each dish tells a story of health, heritage, resilience, and modernization. Sharing these experiences with Keri during her visit made them all the more special. Okinawa has fed my body and spirit, and I’ll carry its lessons with me long after I’ve left its shores.