It?s often said that Okinawan culture can be summed up by the word chanpuru. In the Okinawan language, it means ?something mixed.? Chanpuru is an etymologically interesting word, deriving from the Indo-Malay ?campur,? being identical in both meaning and pronunciation.

Japanese pop culture enthusiasts may be familiar with the word via the anime cult classic Samurai Champloo, set during a joyously anachronistic hip-hop-influenced version of the Edo period.

Before its annexation in the late 19th century, Okinawa was once an independent trading nation with connections to various parts of Southeast Asia, China, and Japan. Hailing as I do from Malaysia?itself a melting pot of various cultures, and the previous site of contention for various colonial powers?the vibrant hybrid nature of Okinawan cuisine resonates deeply with me. 
The subtropical climate of the Ryukyu Islands, one of the best destinations in Japan, already sets it apart from most of the Japanese mainland, and the basis of its cuisine begins with an entirely different shopping basket.

Many specifically local vegetables and seaweeds abound in Okinawan cuisine, and even tofu made locally is distinctively denser and creamier. Also, while Japanese cuisine is famous for its heavy reliance on fish, pork is at the heart and soul of Okinawan cuisine. 

There?s much to explore and enjoy when it comes to Okinawan cuisine. Don?t visit and expect to eat ?Japanese? food; instead, lounge on a beach and en...