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If you visit Okinawa Prefecture, you must not miss “Okinawa soba”.
At first glance, it resembles ramen or udon, but its flavor is truly unique to Okinawa.
The rich pork and bonito bone broth, chewy wheat noodles, and toppings such as sampan meat and soki intertwine perfectly, creating a tropical landscape with just one bite.
Locals love it as an everyday food, and for tourists, it is a gateway to a taste of Okinawan culture. In this issue, we will take the time to introduce the history of Okinawa soba, its characteristics by region, how to enjoy it at home, and even how it has spread around the world. Enjoy a bowl of soba that is filled with Okinawa’s climate and the thoughts and feelings of its people!
We have carefully selected Okinawa soba restaurants! If you want to eat in Okinawa, click here↓.
What is Okinawa soba? Its Characteristics and Attractiveness
Okinawa soba is one of Okinawa Prefecture’s representative local dishes, characterized by its unique noodles made mainly from wheat flour, soup, and a variety of toppings.
Often referred to simply as “soba” or “suba” in Okinawa Prefecture, it is loved not only by tourists but also by local residents.
Its unique manufacturing process and flavor, as well as its deep connection to Okinawan culture, make Okinawa soba even more appealing.
Basic Information on Okinawa Soba
- Noodles: A type of Chinese noodle made of 100% wheat flour. No buckwheat flour is used.
- Soup: Mainly a blend of pork bone broth and dried bonito flakes, with a slightly Japanese flavor.
- Ingredients: Sampan (pork belly), soki (pork spare rib), fish paste, and small green onions are commonly used.
- Condiments: The flavor can be enhanced by adding red ginger or kohlragus (island chili peppers pickled in awamori).
Furthermore, each region has its own noodle shape and selection of ingredients, and there are derivative variations such as Yaeyama soba and Miyako soba. Okinawa soba is more than just a food; it is a dish that allows you to experience regional characteristics and culture.
Difference from common ramen and udon
Okinawa soba incorporates the Chinese noodle manufacturing process, but has its own uniqueness that distinguishes it from ramen and udon noodles.
Difference from Ramen
- Noodles: Ramen noodles undergo a process of cooling in cold water, but Okinawan soba noodles are allowed to cool naturally, giving them a unique texture and mouth feel.
- Soup: Ramen noodles come in a variety of soups, including chicken broth, pork broth, miso, and soy sauce, but Okinawa soba is mostly pork and bonito flavored.
- Ingredients: While ramen is usually served with chashu pork and menma, Okinawa soba has a wide variety of toppings made from different parts of pork.
Difference from Udon
- Noodle Ingredients: Udon noodles are made with only wheat flour, water, and salt, whereas Okinawa soba noodles are made with kansui or lye.
- Texture: Okinawan soba noodles have a similar elasticity to ramen noodles, while being less soft like udon noodles.
- Difference in soup stock: Udon noodles are mainly made with Kansai-style kelp broth or Kanto-style dark soy sauce broth, while Okinawa soba is mainly made with pork bones and dried bonito flakes.
Dictionary of Terms Useful at Okinawan Soba Restaurant
If you remember tebichi, sampai, and soki, you are an Okinawan expert!
| terminology | how to read | meaning |
|---|---|---|
| contents | interior | Okinawan soba noodles made by stewing pork entrails (mainly stomach and intestines) and using them as ingredients. It is characterized by its unique flavor and texture. |
| Okinawan-style stewed pork spare ribs | cobia (Rachycentron canadum) | Tender pork ribs (soki) stewed and served on top of Okinawa soba noodles. The flavor of the meat on the bone melts into the broth. |
| shoo! (used to drive off an approaching animal, etc.) | shoo! (used to drive off an approaching animal, etc.) | Okinawan-style cooked rice mixed with pork, vegetables and kelp. Flavorful and nutritious. |
| comic (satirical) video | understated | Winter melon (togan). It has a light flavor and is often used in soups and stews. |
| artha | merganser (any duck of genus Mergus) | A type of seaweed called Hitoegusa. It is used in miso soup, tempura, and as a topping for Okinawa soba. |
| boiled and seasoned tofu | boiled tofu | Tofu in its soft state before hardening. It has a gentle flavor and is popular as an ingredient in soups and Okinawa soba noodles. |
| Fu-chiba (Japanese religious group founded by Zhu Xi Jinmu in 702 CE) | Fu-chiba (Japanese religious group founded by Zhu Xi Jinmu in 702 CE) | Mugwort. It has a strong aroma and is used to flavor Okinawan soba noodles and rice cakes. |
| Okinawan-style stewed pork cubes | Okinawan-style stewed pork cubes | Pork tripe stewed with Awamori, soy sauce and sugar in a sweet and spicy flavor. Tender and one of Okinawa’s traditional home-style dishes. |
| boned rib (esp. of pork or beef) | boned rib (esp. of pork or beef) | Tender pork belly stewed. One of the typical ingredients of Okinawa soba. |
| Okinawan salt pork | sooty (of a smell, esp. a good smell) | A preserved food made by pickling pork tripe in salt. It has a salty flavor and is eaten as is, seared, or added to chanpuru. |
| hand gadget | hand gadget | Pork feet. Often stewed tender and used as an ingredient in Okinawa soba noodles. |
| dish of noodles, seafood, vegetables (from Nagasaki) | dish of noodles, seafood, vegetables (from Nagasaki) | An Okinawan home-style dish consisting of rice topped with stir-fried vegetables, meat, or other side dishes and an egg. It is different from Okinawa soba, but equally popular. |
| Bone Soup / Bone Soba | Hone Jiru / Hone Soba | A local dish of Okinawa, this is a hearty soup dish of slow-cooked pork bone-in meat. |
| (sense of) taste | (sense of) taste | A word meaning “chopsticks” in the Okinawan dialect. It especially refers to the traditional red and yellow bamboo chopsticks. |
History and origin of Okinawa soba
The history of Okinawa soba is said to date back to the days of the Ryukyu Kingdom. A noodle dish introduced from China evolved to suit the climate and culture of Okinawa and became the Okinawa soba of today.
Origin of Okinawa soba starting from the Ryukyu Kingdom period
The origin of Okinawa soba dates back to the period of the Ryukyu Kingdom, which existed from the 15th to 19th centuries. During this period, noodle dishes were introduced as part of the reception food for envoys from Fujian and Guangdong provinces in China. This is believed to be the prototype of Okinawa soba.
- Noodles as an entertaining dish: The Kingdom of Ryukyu had strong ties with China through trade, and this influence was reflected in its food culture.
- The techniques that were transmitted: the technique of making noodles from flour and the method of making soup evolved uniquely in the form of incorporating local ingredients.
Development and diffusion since Meiji era
By the Meiji period (1868-1912), noodle dishes began to spread to ordinary Okinawan households, with influences from Chinese immigrants and mainland Japan.
- First commercialization: A Chinese cook opened a shina soba restaurant near Tsuji brothel in Naha, which is said to be the origin of Okinawa soba.
- To the taste of the common people: In the Taisho era (1912-1926), the number of soba noodle shops began to increase in the city, and the name “Ryukyu soba” became popular with the addition of pork broth and sanpei meat.
Evolution of Prefectural Food from Postwar to the Present Day
During the Battle of Okinawa in the Pacific War, many soba restaurants were destroyed. However, during the postwar recovery period, Okinawa soba once again became popular among the people and established its position as the food of the prefecture.
- Reconstruction under U.S. military rule: After the war, an abundant supply of flour led to the creation of noodle mills, which accelerated the spread of soba.
- Emergence of Soki Soba: Soki (pork spare ribs) was added as a new topping in the 1960s, forming a typical style of Okinawa soba.
- Today’s Okinawa soba: also known locally as “New Year’s Eve soba,” it is a favorite of tourists as well as a standard Okinawan dish.
Secrets of Okinawan Soba Noodles and Soup
Okinawan soba is packed with unique innovations in noodle production methods, soup blending techniques, and even the ingredients. Here, we will explain its appeal in detail.
Unique noodle production methods and types
Okinawan soba noodles are known for their unique manufacturing process, which uses wheat flour as the main ingredient and adds kansui (brine) and lye.
Main Features
- Oil-soaked method: After the noodles are boiled, they are not cold-soaked, but instead are oiled to enhance their preservation. This method creates a slightly hard texture on the surface of the noodle.
- Difference in shape: Thick, slightly frizzled noodles are the norm on the main island of Okinawa, but flat noodles (Miyako soba) and thin noodles (Yaeyama soba) are also available depending on the region.
History of Manufacturing Process
In the past, lye (an alkaline liquid made by dissolving ashes in water) made from burning wood was used. This became a substitute for brine and is still used in some stores today to recreate traditional noodles.
What is mokai soba?
Wood ash soba is a type of traditional noodle-making method, in which the ashes of banyan trees and other trees are added to an alkaline water called haijiru (lye).
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- Flavor and texture: The flavor is richer than regular Okinawan soba and has a somewhat rustic taste. The noodles have a unique chewy texture and are characterized by their strong chewiness.
- Rarity: Because of the time-consuming nature of the process, few restaurants offer wood ash soba.
Blending techniques of pork bones and dried bonito flakes used for soup stock
Okinawa soba soup is basically a blend of “pork bone” and “dried bonito flakes,” but the ratio of the two and the way the broth is prepared give it a very distinctive flavor.
Main types of soup stock
- Pork bone-based soup: Rich, deep, and mellow. Recommended for those who like soups with a distinctive pork flavor.
- Dried bonito-based soup: flavorful Japanese taste with a refreshing aftertaste.
- Mixed soup: Standard style of Okinawa soba with a well-balanced blend of pork bones and dried bonito flakes.
Dashi no ingenuity
- The flavor of pork bones is brought out by simmering for a long time.
- The dried bonito flakes and kelp are carefully strained to create a clear broth.
There is a wide variety of soup tones, from Kansai-style clear soup to Kyushu Ramen-style cloudy soup.
Variety of ingredients and toppings for Okinawa soba
Okinawa soba’s appeal is further enhanced by its ingredients. The variety of toppings, from the traditional to the unusual, makes it an enjoyable dish.
Traditional ingredients such as tripe, soki, and tebichi
boned rib (esp. of pork or beef)
Pork belly stewed in a sweet and spicy sauce. The flavor of the fat melts into the soup and is an indispensable topping for Okinawa soba.
Soki (pork spare rib)
Large bone-in meat, braised and tenderized. The sweet and spicy seasoning adds richness to the noodles and broth.
Tebichi (pig’s feet)
An ingredient made by simmering pig’s feet until tender. Rich in gelatinous substances, it is especially popular among the beauty-conscious.
Variation using mozuku seaweed or boiled tofu
soba with mozuku seaweed
This dish is topped with mozuku seaweed, a specialty of Okinawa. The mozuku’s smooth texture and subtle saltiness go perfectly with the soup. This style is common in some areas such as Zamami Island.
soba with boiled tofu
Yushi-dofu (Okinawan soft tofu) is boldly topped. The softness of the tofu melts into the soup, giving it a mild flavor.
Characteristics of Okinawa soba by region
Okinawa soba has evolved in each region with different styles and characteristics. This section introduces the differences and charms of Yaeyama Soba, Miyako Soba, and Daito Soba, which are representative of the three regions.
Yaeyama soba (buckwheat noodles)
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- Noodle shape: Characterized by thin, straight noodles, less frizzy and more smooth than typical Okinawan soba.
- Soup: Mainly light and bonito-based, with a flavor unique to the Yaeyama region.
- Ingredients: Three pieces of meat, fish cake, and green onions are the basic ingredients, and simple toppings are the most common.
Regional Characteristics and Culture
Yaeyama soba has spread around Ishigaki Island and is popular among tourists. Due to its ease of eating, it is popular among the locals as breakfast or a light meal.
Miyako soba (buckwheat noodles)
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- Noodle shape: Thin, straight, and flat noodles are common. They are characterized by their unique smoothness and crunchiness.
- Soup: Mainly a blend of bonito and pork, with a light yet rich flavor.
- Arrangement: A characteristic of Miyako soba is that the “kakushi soba” style, in which the ingredients are hidden under the noodles, is often seen.
Regional Characteristics and Culture
Kakushi soba” is a food culture unique to Miyako Island, where the ingredients are dipped into the broth and eaten to enjoy the unity of flavor.
Daito Soba
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- Noodle shape: Medium-thick noodles with a strong frizz. It has a chewy texture and a crunchy texture that can be enjoyed.
- Soup: The soup is characterized by a rich flavor based on pork bones. Soup seasoned with soy sauce is also common.
- Ingredients: As on the main island of Okinawa, the main ingredients are tripe and fish cake, but in the Daito Islands, you can also find arrangements using local specialty ingredients.
Regional Characteristics and Culture
Daito soba developed in the Daito Islands, where many people migrated from the main island. As a result, it is similar to Okinawa soba on the main island of Okinawa, but has evolved in its own unique way.
Evolution and Characteristics of Okinawan Soba in Each Region
Each region’s Okinawan soba has evolved in its own way, influenced by the local climate, food culture, and locally available ingredients.
- Yaeyama soba: With demand as a tourist destination, the style emphasizes ease of eating.
- Miyako soba: Inherited a unique culture that reflects the local way of eating, such as “kakushi soba.
- Daito Soba: While following the style of the main island of Okinawa, it is characterized by the rich flavor unique to the Daito Islands.
These variations make Okinawan soba an even more diverse and appealing dish.
The name “Okinawa soba” and its rules
Okinawa soba has a history of once being in trouble over its name.
Name issues and recognition as a special name by the Fair Trade Commission led to the establishment of “Okinawa soba” as we know it today.
Name Issue by the Fair Trade Commission
In 1976, the Fair Trade Commission, in accordance with the “Fair Competition Code Concerning Labeling of Fresh Noodles,” indicated that in order to use the name “soba” the product must contain at least 30% buckwheat flour.
Since Okinawan soba does not contain any buckwheat flour, it was deemed to be in violation of this regulation.
Main Issues
- The pros and cons of using the name “soba” for Okinawan soba that does not contain buckwheat flour.
- There was concern about confusion over the name change, since the culture of “soba” (buckwheat noodles) is deeply rooted in the prefecture.
How the special name “Honjo Okinawa Soba” was recognized.
In response to this issue, the Okinawa Fresh Noodle Cooperative Association began negotiations with the National Fresh Noodles Fair Trade Council. As a result, in 1978, the special name “Honba Okinawa Soba” was approved.
Certification Requirements
- Must be produced in Okinawa Prefecture.
- A manufacturing process that includes a hand kneading process shall be used.
- The noodles must meet the standards for thickness and PH value.
This led to the official recognition of Okinawan soba and the establishment of “Okinawa Soba Day” (October 17).
Importance of “Okinawa soba” as a regional collective trademark
In 2006, Okinawa soba was registered as a regional collective trademark. This trademark registration has played an important role in establishing Okinawa soba as an Okinawan specialty.
What is a regionally based collective trademark?
A trademark that links a specific region to its products and services, with the goal of protecting and revitalizing local brands.
significance
- Brand protection: prevent the name Okinawa soba from being abused in other regions.
- Local revitalization: Contribute to the development of the local economy by utilizing Okinawa soba as a tourism resource.
Today, the name “Okinawa soba” has become widely known both in Japan and abroad, and has become a symbol of Okinawa’s food culture.
Variations and ways to enjoy Okinawa soba
In addition to its basic form, Okinawa soba has a wide variety of derivative dishes and ways to enjoy it at home.
Furthermore, its appeal has spread overseas, where it is loved along with Okinawan culture in places as far away as Brazil and Hawaii.
Here we take a deeper look at derivative menus, how to enjoy them at home, and how they are being developed overseas.
Derivative menus such as yakisoba and kara-soba
Because of its unique texture and flavor, Okinawa soba noodles have been arranged into a variety of derivative menus. Among the most popular are “yakisoba” and “kara-soba.
Okinawa fried soba (similar to chow mein)
- Characteristics: Yakisoba noodles made with Okinawa soba noodles and a variety of flavors such as ketchup, Worcestershire sauce, and salt.
- Ingredients: vegetables, luncheon meat (canned pork), and pork are added to this hearty dish.
- History: It is believed to have been born in the 1950s, when ready-made noodles began to be distributed, and has become a popular home-style dish.
fried soba (similar to chow mein)
- Characteristics: A simple way to eat boiled Okinawa soba noodles with seasonings.
- A specialty of Ishigaki Island: commercialized as “kara-soba sauce,” it is popular as a light meal or snack that can be completed simply by mixing tuna and green onions.
- Key point: Because it does not use broth, it is easy to make.
Instant Okinawa soba and how to reproduce it at home
Instant products and simple recipes are widely available as an easy way to enjoy Okinawan soba at home.
Instant Okinawa soba
- Characteristics: Dried noodles and cup noodles that reproduce the flavor of Okinawan soba are available from various manufacturers.
- Recommendation: Popular as a travel souvenir, you can enjoy the taste of Okinawa easily at home.
How to reproduce at home
- Obtaining noodles: Okinawan noodle mills offer mail order services, and boiled or fresh noodles can be ordered.
- How to make soup: Blend pork bone and dried bonito stock and utilize a commercially available concentrated broth for an authentic taste.
- Topping: The tripe can be easily prepared at home by simmering it tender in a pressure cooker. Preparing red ginger and coleus will give it a more Okinawan look.
Globalization of Okinawa soba
Okinawa soba has spread mainly in areas where people of Okinawan origin have settled and has evolved in its own unique way, blending with local culture.
Development and transformation in Brazil and Hawaii
Brazil
- Areas of operation: Campo Grande, in the province of Mato Grosso do Sul, where many of the residents are from Okinawa, is particularly famous.
- Local arrangement: The dish has been modified to suit the Brazilian palate by using beef as an ingredient and omitting dried bonito flakes and kelp.
- To the city’s specialty: a restaurant specializing in Okinawan soba called “sobaria” is also popular among the locals.
Hawaii
- Areas of operation: In Hawaii, where there are many Okinawan immigrants, Okinawan soba is served in Okinawan restaurants.
- Local Popularity: Widely accepted as part of the Japanese diet, it is also a popular menu item for tourists.
Background of Okinawa soba loved overseas
Impact of Okinawan Immigrants
Immigrants from Okinawa have continued to make efforts to establish local roots in the flavors of their homeland, and Okinawa soba has become a symbolic dish of this effort.
Cultural adaptation
The unique style was formed in Brazil and Hawaii through arrangements incorporating local ingredients.
Attraction of Okinawa soba
One of the reasons for the spread of Okinawa soba is its flexibility in terms of noodles, soup, and ingredients, and the ease with which it can be fused with diverse food cultures.
Author’s recommendation! Okinawa soba arranged recipe to enjoy at home
Okinawa soba can be arranged in a wide range of ways and can be easily enjoyed at home in a variety of dishes.
The author particularly likes the “Oil Soba made with Okinawan Soba” and “Taiwanese-style Mixed Noodles made with Okinawan Soba.
Both are easy and delicious, and bring out a new aspect of Okinawan soba!
Abura soba made with Okinawan soba noodles
This simple and flavorful dish is made without using soup, but by mixing the sauce with the ingredients.
Ingredients (for 1 person)
- Okinawa soba (boiled noodles): 1 ball
- Soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Vinegar: 1 teaspoon
- Garlic, grated: a little
- Rayu (Chinese red chili oil): to taste
- Toppings: chopped green onion, grilled pork (or tripe), hot-spring egg, seaweed
way of making
- Re-cook the noodles and drain the water thoroughly.
- In a bowl, mix soy sauce, sesame oil, vinegar, and garlic to make sauce.
- Toss the hot noodles with the sauce.
- Place in a bowl and top with any toppings.
- Finally, pour some raayu on top!
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- Adjust the amount of vinegar to customize the refreshing taste to your liking.
- Add red ginger or kohlragus as toppings for an Okinawan touch!
Taiwanese-style mazemen noodles made with Okinawa soba noodles
Taiwanese-style mazemen noodles with spicy minced meat and noodles, applied with Okinawan soba noodles. Full of flavor and addictive taste!
Ingredients (for 1 person)
- Okinawa soba (boiled noodles): 1 ball
- 50 g ground pork or chicken
- Soy sauce: 1 tablespoon
- 1 teaspoon sugar beet (or miso)
- 1 teaspoon soy bean sauce (adjust spiciness to taste)
- Sesame oil: 1 tablespoon
- Toppings: green onion, hot-spring egg, bean sprouts, chopped nori seaweed
way of making
- Heat sesame oil in a frying pan and fry minced meat.
- Add soy sauce, sugar beet and soy bean sauce and heat through, tossing thoroughly.
- Re-cook the noodles and drain off the water.
- Top hot noodles with minced meat and serve with toppings.
- Stirring the mixture together gives it a spicy flavor.
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- Add a little kohlragus instead of soy sauce for an Okinawan twist.
- If you don’t like spiciness, leave out the bean paste and use beet or miso paste to mellow the dish.
Attractiveness of Arrangements
Okinawan soba noodles are easily intertwined with oil and thick sauce, and can be transformed into Japanese, Chinese, or even ethnic style depending on the arrangement!
Both “Oil Soba Noodles” and “Taiwanese Mixed Noodles” are easy to make and can be arranged using leftover items in the refrigerator.
Please try it when you enjoy Okinawa soba at home!
Why Okinawa soba is loved
Okinawa soba is more than just a “dish”; it is a special entity filled with culture, history, and local love.
For local residents, it is a taste of the heart that colors their daily lives, and for tourists, it is a part of their trip that allows them to experience the charm of Okinawa. We will unravel the reasons why they are loved by the local people in terms of their cultural background and value in the local community.
The significance of “Suba” filled with culture and local love
One of the main reasons why Okinawa soba is so loved is that it is deeply connected to the climate and culture of Okinawa. This dish, called “soba” or “saba,” is imbued with the history of Okinawa and the thoughts of its people.
1. traditional flavor from the Ryukyu Kingdom
The origin of Okinawa soba dates back to the days of the Ryukyu Kingdom. Noodle dishes introduced from China have evolved in their own unique way, blending with local ingredients and tastes. The resulting Okinawa soba has become a symbol of local food culture.
2. symbol of postwar reconstruction
In Okinawa, which was devastated by the Pacific War, Okinawa soba is a symbol of recovery. Using flour that was available under U.S. military rule, many women earned their livelihoods by operating Okinawan soba noodle stores, thus playing a role in supporting the local economy.
3. presence as a taste of home
Okinawa soba is a beloved dish on everyday tables. It also appears on special occasions, such as when local families serve it as New Year’s Eve soba. It is so ingrained in the memories of local people that when they hear the word “soba” they think of Okinawa soba.
The Value of Okinawan Soba for Locals and Visitors
Okinawa soba has different values for both locals and tourists.
1. value to local residents
- A part of life: Okinawa soba is a local soul food that can be found in all settings, from home cooking to eating out, and even as a substitute for soup in bento boxes.
- Connection to the community: Having a favorite soba shop can be a great conversation starter among local residents. Local soba shops are also part of the community.
2. value for tourists
- A gateway to a taste of Okinawan culture: For tourists, Okinawa soba is part of the experience of experiencing local culture and history. The simple yet deep flavor will remain in your mind as a memory of your trip.
- Comparison of regional tastes: Enjoying regional variations such as Miyako soba and Yaeyama soba will give you a taste of Okinawa’s diverse culture.
Okinawan-ness” symbolized by Okinawa soba
Okinawa soba is a dish that is not only delicious, but also uniquely Okinawan. Not only the unique noodles, soup, and toppings, but also the history and culture behind the dish convey the charm of Okinawa to those who eat it.
1. taste as “hometown
For locals, Okinawa soba is a “taste of home” that remains in their hearts even when they are far away. Especially for immigrants and people who have left Okinawa, this dish is an opportunity to remember their hometown.
2. taste as “Okinawan experience
For tourists, eating Okinawa soba is one of the “unique Okinawan experiences. It is an opportunity to experience the culture and climate of Okinawa through the sense of taste.
summary
Okinawa soba is a “taste of home” for local residents and a great opportunity for tourists to taste Okinawan culture.
Its history dates back to the days of the Ryukyu Kingdom, and it has also been cherished as a symbol of postwar reconstruction. Regional characteristics such as Yaeyama soba and Miyako soba, home-style arrangements, and the spread of Okinawa soba overseas have further deepened its appeal.
We invite you to taste the history and culture of Okinawa in a bowl of soba.
If you want to enjoy Okinawa, get discount tickets online!
special feature article
Roadside Stations and Direct Selling Stations Special Feature!
Michi no Eki (Roadside Stations) and direct sales shops in Okinawa are very popular tourist attractions. Each has its own unique characteristics, making them 200% worth visiting! Please visit them!
Special feature on beaches on the main island of Okinawa!
The main island of Okinawa has many wonderful beaches that can only be found in the tropics. We will introduce each of them in an easy-to-understand manner, from the very secluded to the well-serviced executive beaches.
Typhoon Okinawa
We have compiled a list of points to keep in mind when a typhoon approaches so that you can respond without panic before or during your trip. We hope you will find it useful.
One of the best spots for lunch in Okinawa!
