User:Musashiaharon/sandbox

Asian cuisine


 * Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. In addition, the cuisine incorporated influence from Chinese and Southeast Asian cuisine from trade. For example, the sweet potato was brought to Okinawa in 1605 and became a staple food there until the beginning of the 20th century. Also, the Ryukyu Islands (including Okinawa) once having served as a tributary state to China, cooks traveled to the nearby Fujian Province to learn how to cook Chinese food, importing the techniques on their return. With regard to Southeast Asia, it is speculated that Goya (bitter melon) and Nabera (luffa or towel gourd) were introduced to Okinawa from Southeast Asia. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain invaded the Ryukyus Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.