"Blue Zone” Okinawan Home Cooking Class

Okinawa, the southernmost island prefecture of Japan, was an independent kingdom separate from Japan for 450 years, known as Ryukyu until 1879. Today, this beautiful island is gaining recognition as one of five “Blue Zones,” rare longevity hotspots on earth where people live particularly long lives. Influenced by surrounding countries along with its subtropical climate, Okinawa has developed a unique food culture that’s distinct from that of mainland Japan. Let's find out what they eat and how they live their daily lives, making them some of the world’s leaders in longevity. Okinawan dishes are characterized by their use of locally-grown, seasonal produce that’s high in nutrients. Your teacher for this Okinawan cooking class will vary the menu, taking seasonality into account. She is flexible and willing to accommodate your needs with advance notice of dietary restrictions. Note that pork often features in Okinawan dishes, so those of you who wish to avoid pork are recommended to select the 3rd course menu below, which can be modified for vegans and vegetarians. Select one of 3 menus: 1. Traditional Ryukyu Cuisine Minudaru (ミヌダル): Steamed pork loin coated with black sesame paste. Gunbo Machi/Gobo Maki (グンボーマチ / ゴボウマキ): Burdock rolled up in thinly sliced pork or kelp. Ura Chikichinuku (ウラチキチヌク): Shiitake mushroom stuffed with fish paste. Tauchiicho (タウチーチョー): Deep-fried sweets stuffed with sesame seeds & candied citrus paste. 2. Okinawan Home Cooking Tofu/Goya/Somin Champuru (トーフ/ゴーヤ/ソーミン（ソーメン）チャンプルー): Okinawan stir-fry dish with pork and vegetables. Jyushii (ジューシー): Rice dish with diced pork, shiitake mushroom, carrots. Green Papaya Irichii (アオパパイヤ　イリチー): Shredded papaya with pork braised in soy sauce & dashi. Sata Andagi (サーターアンダギー): Okinawan donuts. 3. Okinawan Noodles (Vegetarian/vegan available) Handmade Okinawan noodles topped with braised pork belly or ribs. For vegetarians/vegans, yushi tofu and sides will be prepared.