What is Okinawa's "Tempura"? Introducing the characteristics and history

Okinawan tempura is a soul food loved by locals. In Okinawa, it is called "Tempura" or "Uchina Tempura". Although it is called tempura, it is a little different from what 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 typical crispy tempura. It looks like a Western fritter, and is characterized by its thick batter. The batter is thick and firm, so it's filling. The texture varies depending on the store, some are crunchy and some are chewy.

The way the clothes are made is also different. Generally, when making tempura batter, ice water is used to suppress the action of gluten in the flour and give it a crispy texture.

However, in Okinawa, where the climate is warm throughout the year, there is no point in using ice water as it quickly becomes lukewarm. I use tap water as is, but Okinawa's water is alkaline and hard, so gluten tends to come out and the batter becomes sticky.

Also, we don't use baking powder in the batter and use plenty of eggs. Once you mix the fish and vegetables well with the batter and fry it, Okinawan tempura is complete. The batter has salt in it, so it's delicious enough to be eaten as is.

By the way, in Okinawa, tempura seeds are called ``shin''. In addition to the standard squid and shrimp, the core is also made with ingredients unique to Okinawa, such as bitter gourd, red sweet potatoes, blue peas, and mozuku. Although a variety of ingredients are used, the most popular tempura in Okinawa is white fish.

The reason why you can make tempura with seaweed such as bluegrass and mozuku is because you use a sticky batter.

Tempura with only batter, which is rare in Okinawa

In Okinawa, there is a tempura called ``Kata Haranbu'' in which only the batter is fried. It means that one belly is heavy; one side is swollen and the other side is thin. The size is the size of a woman's palm.

The thicker parts have a firmer texture, while the thinner parts have a crispier texture. Although it is tempura with only batter, you can enjoy the flavor of bonito stock, which is the basis of Ryukyu cuisine.

Kataharambu was eaten as a lucky charm during betrothal ceremonies and to wish for success in descendants.

Kataharanbu is a food symbolizing men in Okinawa, and it was also called white andagi because it was served with sata andagi, which symbolizes women, at engagement ceremonies.

Apparently there aren't many restaurants that make Kataharambu these days, so if you can find one, it's a must-try dish.

History of Okinawa tempura

There are various theories about the origins of Okinawan tempura. One story is that it was born from a sashimi restaurant. Tempura was invented in order to avoid wasting raw fish that easily spoils. Apparently they decided to fry the ingredients in oil to make them last as long as possible.

In Ryukyuan culture, Okinawan tempura was served together with fried tofu and boiled kelp in jubako at celebrations and memorial services. Nowadays, it is often eaten not only at entertaining events but also as a home-cooked meal.

In Okinawa, it is standard to eat tempura separately. It is rarely eaten on top of udon or soba noodles, or as a tempura bowl. Because it is filling, it is also popular as a snack in Okinawa. Tempura is a familiar food for Okinawans and is very popular.

How to identify delicious Okinawa tempura

When you think of Okinawan tempura, it's obvious that it's yellow. However, there is also whitish tempura. White tempura is more delicious than yellow.

Tempura is a deep-fried dish, so when the oil oxidizes, the color of the batter turns yellow. The whitish tempura is a sign that it was fried in fresh oil.

If you want to eat whitish tempura, the best time is right after the restaurant opens. This is because there is a high possibility that the oil was replaced and the food was fried in new oil. Each restaurant has their own way of seasoning the batter and frying, so it's a good idea to try out different types and compare.

A delicious way to eat Okinawa tempura

When we think of tempura, many people eat it with salt or tempura sauce. However, the batter of Okinawa tempura contains salt, so it can be eaten as is.

When you want to add some seasoning, the Okinawan way is to add Worcestershire sauce. Some people may think they don't go together, but Okinawa tempura and Worcestershire sauce go perfectly together. Some people sometimes eat it with soy sauce or shichimi chili pepper.

After all, it tastes best when it's freshly fried, but Okinawa's tempura is unique in that it doesn't get sticky over time. It's delicious even when it's cold, so it's recommended for eating while walking.

How to access Okinawa

To head to the main island of Okinawa where you can eat Okinawan tempura, it is convenient to take direct flights to Naha Airport, which are operated from all over the country.

Introducing the time required for direct flights. The time required varies depending on the season and weather.

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

・About 3 hours 45 minutes from New Chitose Airport ・About 3 hours 15 minutes from Sendai Airport

From Kanto area to Okinawa main island (Naha Airport)

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

From Chubu area to Okinawa main island (Naha Airport)

・About 2 hours 30 minutes from Chubu International Airport ・About 3 hours from Niigata Airport ・About 2 hours 45 minutes from Komatsu Airport ・About 2 hours 45 minutes from Shizuoka Airport

From Kinki area to Okinawa main island (Naha Airport)

・About 2 hours 15 minutes from Kansai International Airport ・About 2 hours 15 minutes from Itami Airport ・About 2 hours 15 minutes from Kobe Airport

From China 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)

・About 1 hour 45 minutes from Fukuoka Airport ・About 1 hour 45 minutes from Kitakyushu Airport ・About 1 hour 30 minutes from Kumamoto Airport ・About 1 hour 30 minutes from Nagasaki Airport ・About 1 hour 30 minutes from Miyazaki Airport ・About 1 hour 30 minutes from Kagoshima Airport 1 hour 30 minutes, approximately 1 hour from Amami Airport, approximately 50 minutes from Okinoerabu Airport, approximately 40 minutes from Yoron Airport

Location of Okinawa

summary

Okinawa tempura is soul food that is perfect for a snack. We especially recommend Okinawan tempura such as bitter gourd and mozuku. When you visit Okinawa, be sure to try some of the unique tempura.

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