Some say Okinawan cuisine is a hybrid of Chinese and Japanese cooking, more cooked food than raw, and yet not as spicy or savory as a typical Chinese meal. I was about to find out as I stepped into the restaurant.
It would appear that we were the only non Japanese in the restaurant tonight, which was a good sign. I guess it doesn't get any more authentic than this. We ordered a variety of dishes, starting with baby fish on tofu as an appetizer.
The chilled baby fish and tofu wasn't the most delectable appetizer I've eaten lately, but it was visually a sight I wouldn't forget soon after. Next was the dried fugu with a side of mayo dipping sauce, some stir-fried egg and bitter gourd (a very typical Okinawan staple), a beef curry with rice, and finally seafood seaweed soup. All in all, a very interesting and unusual meal for an evening.
No comments:
Post a Comment