Okinawa and Americana: Exploring the Island's Fusion Foods

The name of one of Okinawa’s most well-known dishes, champuru, also refers to the idea of fusing and blending cultures. Just as champuru combines odds and ends to create something wonderful, so does Okinawa’s culture and cuisine. Given the ongoing US military presence in Okinawa, it is no surprise that American influences have made their way beyond the base gates and into the local population, uniquely shaping the Okinawan palate and culinary landscape over the years.

Spam

Widely known as a food of American occupation, Spam has appeared in cuisines across the Pacific. Shelf stable and portable, it was introduced to Okinawa during World War II when food, especially meat, was scarce on the island. Today it can be found on most grocery store shelves and has become a staple in several fusion dishes. In goya champuru, it is diced and stir-fried alongside eggs, bitter melon, and bits of tofu lending a rich meatiness to the dish. On convenience store shelves and in specialty shops across the island you’ll find pork (as locals often call Spam) tamago onigiri, with thick slabs of Spam and omelet wrapped in tender white rice and crisp sheets of dried seaweed.

Taco Rice

Said to have originated in the town of Kin, near the Camp Hansen military base, between the 1960s and 1980s, taco rice is beloved by Okinawans and Americans alike. With many of the soldiers in the area being of Hispanic descent, local restaurants set out to appeal to their tastes and turn a profit. Combining familiar flavors with easily accessible ingredients, this dish is composed of a bed of white rice topped with spiced ground meat, shredded cheese, lettuce, tomato, and sometimes salsa. Today tacos have also become popular.

Blue Seal Ice Cream

Arriving in Okinawa in 1948 under the name of “Foremost Ltd.”, the company first set up shop on a base near Uruma City and provided dairy products to American troops on the island. While locals did not commonly consume milk and other dairy products at the time they soon acquired a taste, especially for ice cream. Today, there are more than ten stand-alone Blue Seal stores in Okinawa and its ice cream is available in restaurants, convenience stores, and supermarkets. Featuring flavors inspired by Okinawan cuisine and produce, such as shikuwasa (citrus fruit), beni imo (purple sweet potato), and chinsuko (salt cookie) Blue Seal’s tagline is “Born in America, Raised in Okinawa”.

A&W

The island is home to a plethora of burger restaurants, including A&W, which first opened in 1963. While this chain is mostly forgotten back in the United States more than 26 franchises are still thriving in Okinawa, which remains the only prefecture in Japan to have them.  While root beer is not commonly found in Japan (and typically not enjoyed) thanks to A&W’s signature root beer floats many Okinawans have developed a taste for this sweet, medicinally flavored drink.

By importing these iconic foods and flavors, American soldiers have turned Okinawa into a sort of home away from home. While the US military presence in Okinawa is still hotly debated, this fusion of Western flavors with local ingredients has certainly resulted in some culinary delights.

About the author: 

Nadine Pryor
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.