Okinawa, Japan’s southernmost island prefecture, was once the independent Ryukyu Kingdom for over 450 years.

Shaped by the sea, trade, and a subtropical climate, it developed a food culture unlike anywhere else in Japan. Today, it is also known as one of the world’s five “Blue Zones,” where people live longer, healthier lives, supported by simple, nourishing food.

In this cooking class, step into everyday Okinawan food culture and learn dishes passed down through generations. Using fresh seasonal ingredients, you will cook simple, comforting home-style meals that reflect local life, with a focus on balance and natural flavors.

Your host will adjust the menu based on seasonal ingredients and can accommodate dietary requests with advance notice. As pork is widely used in Okinawan cuisine, guests who avoid it are encouraged to choose the noodle course, which can also be adapted for vegetarian and vegan diets.

Choose from three menus, each offering a different taste of Okinawa. The Traditional Ryukyu Cuisine menu features dishes from the island’s royal past, including minudaru, a steamed pork loin with black sesame paste, as well as gobo maki, ura chikichinuku, and tauchiicho, blending savory and sweet flavors once served in the Ryukyu court.

The Okinawan Home Cooking menu highlights everyday meals found in local households. Depending on the season, you may prepare champuru, a stir-fry with vegetables, tofu, noodles, or bitter melon, plus jyushii, mixed rice with pork, mushrooms, and carrots, green papaya irichii braised in soy sauce and dashi, and sata andagi, Okinawa’s deep-fried donuts with a crisp outside and soft center.

The Okinawan Noodles menu offers a hands-on experience making handmade noodles served with braised pork belly or ribs.

A vegetarian and vegan version is available with yushi tofu and seasonal sides.