Okinawa Dining Yuntaku

A popular Okinawan seaweed, also known as green caviar. It is characterized by its unique popping texture, slight saltiness, and oceanic aroma. It is eaten as is with a dipping sauce.

Small Okinawan rakkyo (Japanese scallions). They are characterized by their crisp texture and strong aroma and are eaten pickled or as tempura. They are perfect as a snack with drinks.

A vinegared dish made with thick Okinawan mozuku seaweed. It is characterized by its smooth, slippery texture and crunchy bite. Its refreshing taste makes it suitable as a palate cleanser.

A Okinawan specialty dish made with peanuts. Despite being called tofu, it does not use soybeans and is characterized by its chewy, elastic texture and rich peanut flavor. It can be enjoyed with a sweet and savory sauce as a dessert.

A delicacy made by fermenting and aging island tofu with red koji and Awamori. It is characterized by its rich, creamy taste, similar to cheese or sea urchin. It is typically enjoyed in small amounts, shaved with a toothpick, along with Awamori.

Boiled pig's ears (mimi gar) mixed with ponzu sauce. You can enjoy the crunchy texture of the cartilage. It has a refreshing taste and is rich in collagen.

Pig's ears (mimi gar) mixed with sesame dressing. The crunchy texture pairs well with the fragrant sesame flavor. It's a classic appetizer that goes well with drinks.

A spicy dish made by mixing pig's ears (mimi gar) with kimchi. The chewy texture of the mimi gar and the spiciness of the kimchi are a perfect match. It's an appetizer that goes well with beer.

Okinawa's representative beer, characterized by its refreshing throat feel and mild taste. It has a crisp finish suitable for the hot climate and pairs excellently with Okinawan cuisine.

A beer cocktail made by adding Okinawan citrus "Shikuwasa" juice to beer. The bitterness of the beer is complemented by the acidity and aroma of the shikuwasa, creating a refreshing taste.

A fruity beer cocktail made by adding mango flavor to beer. The sweet aroma of mango and the carbonation of the beer match, creating an easy-to-drink flavor.

A cocktail made by mixing beer with tomato juice. The bitterness of the beer is reduced, and the acidity and umami of the tomato are added for a healthy taste.

An Awamori affectionately known as "Zankuro". It is characterized by the rich aroma and body unique to black koji, and its robust flavor.

Known as "Zanshiro", this Awamori is characterized by its fruity and transparent aroma. It is not very strong and is easy to drink, making it popular among women and Awamori beginners.

An aged Awamori (Kusu) of Zanpa, aged for a long time. It has a mellow mouthfeel with softened edges and a rich aroma from aging.

A premium Zanpa made by blending carefully selected raw spirits. It has an elegant aroma and deep body, making it a special drink to savor.

One of the representative Awamori from Miyako Island. It has a unique aroma typical of Awamori and a mellow flavor, and has been loved locally for a long time.

An exquisite Awamori based on an 8-year aged spirit. It features a golden bottle and offers a rich aroma, sweetness, and a lingering finish.

A standard Awamori from Kume Island. It is mild, easy to drink, and has a balanced flavor that pairs well with any dish.

An aged Awamori from Kumesen, aged for a long time. It is characterized by its aged aroma and smooth finish, and is recommended to be enjoyed on the rocks.

A representative aged Awamori from Taragawa Distillery. It is favored by many Awamori fans for its good aroma and smooth mouthfeel.

An Awamori made with traditional methods. While cherishing its traditional taste, it also offers drinkability.

A distinguished aged Awamori from Chatan Town. It has a gorgeous aroma and elegant sweetness, making it a very easy-to-drink, high-quality Awamori.

The most popular Awamori from Ishigaki Island. It is characterized by its roasted aroma from direct-fired pot distillation and a slight sweetness.

An amber-colored Awamori aged in oak barrels. It has a barrel aroma and mellowness similar to whiskey, offering a unique flavor.