Okinawan tempura is a soul food loved by the locals. In Okinawa, it is called "tempura" or "Okinawan tempura." It is a little different from the tempura we are used to eating.

Let's explore the characteristics and history of Okinawan tempura.

Characteristics of Okinawa Tempura

Okinawan tempura is a little different from the usual crispy tempura. It looks like a Western fritter and features a thick batter. The batter is thick and firm, so it's satisfying to eat. The texture varies depending on the restaurant, from crunchy to chewy.

The way the batter is made is also different. Generally, ice water is used to make tempura batter, which suppresses the activity of the gluten in the flour and makes the batter crispy.

However, in Okinawa, where the climate is warm all year round, iced water quickly becomes lukewarm, making it pointless. Tap water is used as is, but Okinawa has alkaline hard water, which makes it easier for gluten to be produced, resulting in a sticky batter.

In addition, the batter does not contain baking powder, but instead uses plenty of eggs. Once the fish and vegetables are thoroughly coated in the batter and deep-fried, Okinawan tempura is complete. The batter contains salt, so it is delicious even when eaten as is.

By the way, in Okinawa, the tempura filling is called "shin." The core can be made of the standard squid or shrimp, of course, but also ingredients unique to Okinawa, such as bitter melon, purple sweet potato, green beans, and mozuku seaweed. Although a variety of ingredients are used, the most popular tempura in Okinawa is white fish.

The reason we can make tempura from seaweed such as green laver and mozuku is because we use a sticky batter.

Tempura made only with batter, a rare sight even in Okinawa

In Okinawa, there is a tempura called "Kataharanbu" that is fried with just the batter. It means "heavy belly," so one side is puffy and the other is thin. It is about the size of a woman's palm.

The thicker parts of the batter have a firm texture, while the thinner parts are crispy. Although it is just battered tempura, you can taste the delicious flavor of bonito stock, which is the basis of Ryukyu cuisine.

Kataharanbu was eaten as a lucky charm at betrothal gifts and other occasions, with the hope of prosperity for future generations.

Kataharambu is a food that symbolizes men in Okinawa, and since it was served at engagement ceremonies together with sata andagi, which symbolizes women, it was also called white andaki.

It seems that there are not many restaurants that make Kataharanbu these days, so if you come across it, it's a dish you should definitely try.

The History of Okinawa Tempura

There are various theories about the origins of tempura in Okinawa. One of them is that it originated from a sashimi restaurant. Tempura was invented to avoid wasting raw fish, which spoils easily. Apparently, they decided to fry the ingredients in oil to make them last a little longer.

In the Ryukyu culture, Okinawan tempura was served in a tiered box with fried tofu and simmered kelp at celebrations and memorial services. Recently, it is not only used for hospitality events, but is also commonly eaten as a home-cooked dish.

In Okinawa, it is common to eat tempura by itself. It is rarely eaten on udon or soba noodles, or as a tempura bowl. It is filling, so it is also popular as a snack in Okinawa. Tempura is a familiar food for the people of Okinawa, and is very popular.

How to tell if Okinawan tempura is delicious

Speaking of Okinawan tempura, it is natural that it is yellow. However, there is also whitish tempura. The whitish tempura is more delicious than the yellow one.

Because tempura is a deep-fried dish, the batter will turn yellow as the oil oxidizes. Whitish tempura is evidence that it was fried in new oil.

If you want to eat whitish tempura, the best time to go is right after the restaurant opens. This is because there is a high chance that the oil has been changed and fried in new oil. Each restaurant has its own unique batter seasoning and frying method, so it's a good idea to try different ones and compare them.

How to eat Okinawan tempura deliciously

When it comes to tempura, many people eat it with salt or tempura sauce, but Okinawan tempura batter contains salt, so it is delicious even without salt.

When you want to add some seasoning, the Okinawan way is to add Worcestershire sauce. Some people may think it doesn't go well with Okinawan tempura, but it's a great combination with Worcestershire sauce. Some people also eat it with soy sauce or shichimi pepper.

Of course, freshly fried tempura is the best, but Okinawan tempura is characterized by its ability to remain sticky even after a while. It's also delicious when cooled, so it's great to eat while walking around.

How to get to Okinawa

To get to Okinawa's main island, where you can eat Okinawan tempura, it's convenient to take a direct flight to Naha Airport from all over the country.

Here is the flight time for direct flights. The flight time varies depending on the season and weather.

From Hokkaido/Tohoku area to Okinawa main island (Naha Airport)

・From New Chitose Airport: Approx. 3 hours 45 minutes ・From Sendai Airport: Approx. 3 hours 15 minutes

From the Kanto area to Okinawa main island (Naha Airport)

・About 2 hours 45 minutes from Haneda Airport ・About 3 hours from Narita Airport ・About 3 hours from Ibaraki Airport

From the Chubu area to Okinawa main island (Naha Airport)

・From Chubu Centrair International Airport: Approx. 2 hours 30 minutes ・From Niigata Airport: Approx. 3 hours ・From Komatsu Airport: Approx. 2 hours 45 minutes ・From Shizuoka Airport: Approx. 2 hours 45 minutes

From the Kinki area to Okinawa main island (Naha Airport)

・Approx. 2 hours 15 minutes from Kansai International Airport ・Approx. 2 hours 15 minutes from Itami Airport ・Approx. 2 hours 15 minutes from Kobe Airport

From the Chugoku area to Okinawa main island (Naha Airport)

・About 2 hours from Okayama Airport ・About 1 hour 45 minutes from Hiroshima Airport ・About 1 hour 45 minutes from Iwakuni Airport

From Shikoku area to Okinawa main island (Naha Airport)

・About 2 hours from Takamatsu Airport ・About 1 hour 45 minutes from Matsuyama Airport

From Kyushu area to Okinawa main island (Naha Airport)

・Approx. 1 hour 45 minutes from Fukuoka Airport・Approx. 1 hour 45 minutes from Kitakyushu Airport・Approx. 1 hour 30 minutes from Kumamoto Airport・Approx. 1 hour 30 minutes from Nagasaki Airport・Approx. 1 hour 30 minutes from Miyazaki Airport・Approx. 1 hour 30 minutes from Kagoshima Airport・Approx. 1 hour from Amami Airport・Approx. 50 minutes from Okinoerabu Airport・Approx. 40 minutes from Yoron Airport

Location of Okinawa Prefecture

summary

Okinawan tempura is soul food that is perfect as a snack. We especially recommend Okinawan tempura made with bitter melon and mozuku seaweed. If you visit Okinawa, be sure to try this unique tempura.

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