| 1．Kippan |
| Kippan (桔餅), also chippan[1] are an Okinawan confection. They are crafted individually by hand from lightly peeled kunibu or kunenbo (九年母) and kaabuchī (カーブチー) citrus from Yanbaru, reduced with sugar for several hours, then coated in liquid sugar; sometimes they are dusted with further toppings, such as matcha; the whole process can take up to four days.[2][3][4] |
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| 2．Muchi |
| Muchi (ムーチー or 餅, Mūchī), also known as onimochi (鬼餅), is a type of soft confectionery made of pounded glutinous rice and eaten in Okinawa Prefecture. Muchi means "rice cake" in the Okinawan language, sometimes called "Casa Muchi" from the fact that it is wrapped in the leaves of shell ginger. After the muchi is seasoned with brown sugar,white sugar, purple yam and so on, it is wrapped and steamed. |
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| 3．Okinawa soba |
| Okinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op.[1] On Okinawa, it is sometimes simply called soba (or suba in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. |
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| 4．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
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