Ritual Okinawan food, Okinawa soba, is a noodle dish, which has been in Okinawa for centuries. The noodle culture was brought by China, where it has evolved to the style like today. Today, there are varieties of soba in Okinawa, however, one of the most famous soba in Okinawa would be the Okinawa soba. Now, this food can be enjoyed in other prefectures in Japan, and there are instant noodles of Okinawa soba as well.
Goya Chanpuru （ゴーヤーチャンプルー）
Goya Chanpuru is a fried food with vegetables, tofu, pork, and always uses this bitter, green vegetable called goya (Momordica charantia). Chanpuru means mixing things together in the Okinawan traditional language and this word has originated from Indonesia. This Goya Chanpuru mainly enjoyed as an Okinawa household food and can be enjoyed at Okinawan restaurants as well.
Taco Rice （タコライス）
Taco rice is a popular Okinawan cuisine and are made of taco flavored grounded beef, sliced cheese, lettuce, and tomato on top over a bowl of rice.
Saata Andagi （サーターアンダギー）
Sata Andagi is deep fried, sweet Okinawan doughnut buns similar to Portuguese malasada, or the Dutch oliebollen. Saata means sugar and andagii means oil fried in the Okinawa traditional language and traditionally Okinawan used mixed flour, sugar, and eggs as their main ingredient. The ingredients are rounded in a ball and are deeply fried, crispy on the outside and cake-like in the inside. This Okinawan cuisine is popular in all parts of Japan and in Hawaii as well.
Chinsuko is a traditional Okinawan food that is a sweet biscuit-like snake that is made with lard and flour, with a mild and is sold mostly as a souvenir. Chinsuko was brought by China, a couple of centuries ago.
Jyuushii is a traditional Okinawan cuisine and is a kind of zousui (Japanese traditional food by cooking rice with different ingredients or mixing ingredients after being cooked), and are enjoyed mostly in the local community. In Okinawa, many of the restaurants allow you to select either normal white rice or Jyuushii, which usually comes in a normal bowl or a rice ball. The ingredients used in Jyuushii are usually lard (or margarine), pork, ancon, konjac/ konnyaku, carrots, and mushrooms, however, it is diverse in different regions.
Shiikwaasa/ Citrus depressa （シークワサー）
Shiikwaasa, is a fruit that is very sour like lemons and lime, however much sourer. Taiwan and Okinawa are the main countries that have been using Shiikwaasa and are used on many occasions. In Okinawa, Shiikwaasas is used as an ingredient, juice, beverages, garnish dishes, and sometimes as jams.
Umi Budou/ Caulerpa lentillifera （海ブドウ）
Caulerpa lentillifera or Umi Budou in Okinawa, are mainly used in Salad or side dish in the southeastern Asian regions (such as the Philippines), wherein Okinawa they are called the grapes of the sea (海ブドウ). In Okinawa, the food is flavored with vinegar and is eaten fresh.
Rafute is a traditional Okinawan Pork dish that has been adapted in the Okinawan since the Ryuukyuu kingdom. This Okinawan cuisine has similar roots with the pork dish in China, however the original taste and the salty, yet sweet taste, by the use of brown sugar, of the Rafute is certainly a delicious meal. In Okinawa, especially, they use black pork （黒豚）, which are branded, expensive pork and are rich in nutrition and fat.
You may think as typical American food can be eaten anywhere around the world. True. However, in Okinawa, since America has invaded Okinawa during and after the ＷＷⅡ, a lot of the American culture has adapted in Okinawa and has been preserved that way for long. Not only the American culture has been adapted, but the culture has also been preserved and the steak has been flavored the same way American military have enjoyed during the world war, using A1 BBQ sauce. At the same time, can foods such as corn beef and spams are used in local Okinawan cuisines, such as spam and eggs, champurus, and rice balls.