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Unique “Gifts of the Island” That Will Color Your Travel Memories
Miyako Island is a beautiful land surrounded by crystal-clear blue seas. The ingredients nurtured by its waters are incredibly fresh and full of vitality, deeply rooted in the island’s culture and daily life. Here are some must-try seafood dishes unique to Miyako Island that will enrich your journey.
🐟 Line-Caught Bonito (Katsuo)
Robust Flavor and Versatile Preparations
Bonito is abundantly caught around Miyako Island, and those caught using the traditional line-fishing method are particularly prized for their freshness and flavor. Whether served as sashimi, tataki (seared), namari-bushi (semi-dried), or marinated, each preparation reveals a different side of the fish. Lightly seared skin adds a smoky aroma and melt-in-your-mouth texture.
🐟 Day-Boat Tuna (Maguro)
Unfrozen, Luxuriously Fresh
Local fishermen go out early and return the same day, bringing back fresh yellowfin tuna without freezing. With low fat and no fishy odor, the taste is light and clean. Perfect as sashimi, in rice bowls, or seared like a steak—its pure flavor shines through every bite.
🐠 Salt-Simmered Fish (Māsu-ni)
Simple Preparation That Enhances Natural Flavor
A traditional Okinawan dish, “māsu-ni” simmers fresh white fish with salt and awamori (Okinawan liquor). Commonly used fish include grouper (mī-bai) and parrotfish (irabuchā). The cooking process brings out the umami and collagen from the fish, resulting in a rich, savory broth. Often served with tofu and island vegetables, it’s a gentle and comforting dish.
🐙 Island Octopus (Shima-dako)
Chewy Texture and Subtle Sweetness from the Sea
Caught in the nearby coastal waters, island octopus is known for its firm texture and deep flavor. Enjoy it as sashimi, over rice bowls, or even in squid-ink soba noodles. These dishes allow you to fully appreciate the natural strength and essence of the ingredients.
🦀 Coconut Crab (Yashigani)
A Rare Island Delicacy
The coconut crab is a rare and protected delicacy that can only be legally served in Miyako Island. With a firm bite and naturally sweet meat, it is truly a one-of-a-kind experience. The rich flavor of its miso pairs wonderfully with awamori, making it a luxurious treat when available.
🪸 Sea Grapes (Umibudō)
Popping Texture—The “Green Caviar” of Okinawa
Sea grapes are a visually striking seaweed with small, green pearl-like bubbles. Typically served with ponzu sauce, they offer a refreshing, popping texture that bursts in your mouth. Great as a starter or side dish, and perfect for a light tropical touch to your meal.
🌿 Miyako Mozuku Seaweed
Thick, Chewy, and Rich in Nutrition
Miyako-grown mozuku seaweed is thicker and chewier than its mainland counterparts. It can be enjoyed in vinegared dishes, miso soup, or tempura. Rich in minerals and dietary fiber, it’s a wholesome and nourishing option that refreshes both body and soul during your travels.
The “Blessings of the Sea” Make Miyako Island’s Cuisine Truly Special
Because the island lives in harmony with the sea, it offers culinary experiences found nowhere else. Tasting these local seafood dishes during your trip is more than just a meal—it becomes part of your story. When you visit Miyako Island, don’t miss the chance to savor its ocean-born treasures with all five senses.