Drift magazine by Megan Brown

沖縄 O K I N AWA SEAWEED FARMIN G IN —

Residents of Okinawa, Japan, are famous for their relationship with the sea. Here we seeS how the islands inhabitants farm seaweed off its shores.

kinawa is one of most popular resorts in Japan and there are a great number of fine hotels. Okinawa is located at southernmost area in Japan and its north latitude is between 24 degreesWW and 28 degrees. Okinawa is the only region in Japan that belongs to the subtropical oceanic climate. Okinawa has interesting cultures, heritages, nature and delicious foods. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).During the Pacific War, the people of Okinawa were engulfed in the war’s only land battle on Japanese territory.

After the war, America retained control of Okinawa until 1972 when sovereignty reverted to Japan. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independ-

The only region of Japan to have a tropical climate ent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).During the Pacific War, the people of Okinawa were engulfed in the war’s only land battle on Japanese territory. After the war, America retained control of Okinawa until 1972 when sovereignty reverted to Japan.Okinawa is located at southernmost

area in Japan and its north latitude is between 24 degrees and 28 degrees. Okinawa is the only region in Japan that belongs to the subtropical oceanic climate. Okinawa has interesting cultures, heritages, nature and delicious foods. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).During the Pacific War, the people of Okinawa were engulfed in the war’s only land battle on Japanese territory. Af After the war, America retained control of Okinawa until 1972 when sovereignty reverted to Japan. The committee members believe that all participants

— Okinawa

海藻は非常に日

will have excellent experiences in Okinawa, Japan. Okinawa is one of most popular resorts in Japan and there are a great number of fine hotels. Okinawa is located at southernmost area in Japan and its north latitude is between 24 degrees and 28 degrees. Okinawa is the only region in Japan that belongs to the subtropical oceanic climate. Okinawa has interesting cultures, heritages, nature and delicious foods. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers

Mozuku seaweed is highly sought after in Japan prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).During the Pacific War, the people of Okinawa were engulfed in the war’s only land battle on Japanese territory. After the war, America retained control of Okinawa until 1972 when sovereignty reverted to Japan. The committee members believe that all participants will have excellent experiences in Okinawa, Japan.

Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).During the Pacific War, the people of Okinawa were engulfed in the war’s only land battle on Japanese territory. After the war, America retained control of Okinawa until 1972 when sovereignty reverted to Japan. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains). Okinawa is one of most popular resorts in Japan and there are a great number of fine hotels. Okinawa is located at southernmost area in Japan and its

— Okinawa

海を愛します

Okinawa is one of most popular resorts in Japan and there are a great number of fine hotels. Okinawa is located at southernmost area in Japan and its north latitude is between 24 degrees and 28 degrees. Okinawa is the only region in Japan that belongs to the subtropical oceanic climate. Okinawa has interesting cultures, heritages, nature and delicious foods. The committee members believe that all participants will have excellent experiences in Okinawa, Japan. Before Okinawa, there was Ryukyu, an independent kingdom ruled by its kings, its people seafarers prospering through trade with China and other neighboring countries. In 1609, Ryukyu was invaded by Satsuma Han forces and incorporated into mainland Japan’s Tokugawa Era “bakuhan” feudal regime. Okinawa prefecture was created in 1879 when Japan’s new Meiji government abolished hans (feudal domains).

The culinary style of the ancient Ryūkyū Kingdom developed out of a particular historical and geographical scenario: a heady mix combining Okinawa’s subtropical climate and island geography; independence from Japan until the late 19th century; historic trade ties and proximity to China; and the US occupation following Okinawa’s devastation in WWII. Today the local fare incorporates a number of influences from mainland Japan, China, Korea and the US, with specifically Okinawan produce as its highlights. Much has been made of the miracle effect of this nutritious diet, said to be the secret to long life. There’s a surprising lack of emphasis on fish and seafood, and a love of top-to-tail eating of the pig. Pork in all forms is beloved – even the ears (mimigā). Seaweed, as in mainland Japan, is royalty. But there are other local treats in store that may seem harder to believe are good for you. Here are some of our favourites to get you started. Okinawan brown sugar has been produced locally for centuries. It’s made from sugar cane grown in mineral-rich areas. The sugar’s high mineral content (including iron, calcium and potassium) is said to be beneficial, plus it’s divine to taste. The ican doughnut tradition, reshape it into a small fist-sized ball and ramp it up with Okinawan flavours such as brown sugar, black sesame, purple sweet potato and coconut. They’re best eaten freshly cooked and still hot from a street stall. You’ll also find them in restaurants served with ice cream. We’re not convinced these are the key to long life, but they’re immensely satisfying. Raising itself with unbelievable success from the banality of the root vegetable, the Okinawan native purple sweet potato boasts a stunning magenta colour, an incredible versatility, and has played a key role in Okinawan dishes for centuries. These days entire shops are dedicated to this ingredient. You’ll find it whipped into ice cream,

Generations of families grow seaweed on their farms

flavour is intense: rich, caramel, almost burnt and fudge-like. You’ll find it as the ingredient of choice in a variety of sweets and ice cream, used as a condiment in cooking and with tea. You can eat it as is, either as a boiled sweet or in its raw crystallised form – perfect for road trips and a quick revive. These little gems (sātā andagī) take the Amer-

piped into pastry cases, featured in a ball-shaped doughnut, sliced and fried into magnificent chips, and flavouring all manner of other sweet and savoury snacks. Unlike mainland Japanese soba noodles made from buckwheat, the Okinawan version features thick white wheat noodles. The iconic Japanese ingredient is enjoyed here with an Okinawan twist. Mozuku is a stringy local seaweed. Eaten raw or commonly served pickled with sesame seeds as a side dish, it’s also a winner when used in tempura. Forget about those encounters with dried strips of seaweed in a thin batter – the Okinawan version of tempura is a sublime whirlpool of mozuku-battered deliciousness unlike its Kyoto or Tokyo cousin. Thin pieces of tender seaweed are coated in a generous and crispy batter to resemble something akin to a bird’s nest. It has a lightness and deliciousness unlike anything else. The nobbly goya is not dissimilar visually to a pale spiky cucumber. With a bitter flavour, it’s an acquired taste, but one you might just learn to love. This local favourite is packed with vitamin C. Try it as tempura, in a mixed stir-fry dish with pork and tofu known as goya champurū, as a side dish and in salads. Also keep an eye out for Goya beer – an unusual concoction best for beer lovers and adventurers. Raising itself with unbelievable success from the banality of the root vegetable, the Okinawan native purple sweet potato boasts a stunning magenta colour, an incredible versatility, and has played a key role in Okinawan dishes for centuries. These days entire shops are dedicated to this ingredient. You’ll find it whipped into ice cream, piped into pastry cases, featured in a ball-shaped doughnut, sliced and fried into magnificent chips, and flavouring all manner of other sweet and savoury snacks. Unlike mainland Japanese soba noodles made from buckwheat, the Okinawan version features thick white wheat noodles. The iconic Japanese ingredient is enjoyed here with an Okinawan twist. Mozuku is a stringy local. seaweed. Eaten raw or commonly served pickled with sesame seeds as a side dish, it’s also a winner

— Okinawa

when used in tempura. Forget about those encounters with dried strips of seaweed in a thin batter – the Okinawan version of tempura is a sublime whirlpool of mozuku-battered deliciousness unlike its Kyoto or Tokyo cousin. Thin pieces of tender seaweed are coated in a generous and crispy batter to resemble something akin to a bird’s nest. Thin pieces of tender seaweed are coated in a generous and crispy batter to resemble something akin to a bird’s nest.