21st Century Museum of Contemporary Art, Kanazawa
Nothing offers a taste of Okinawan cuisine better than chanpuru. With a name derived from the Malay or Indonesian word campur (pronounced "cham-poor") meaning "mix", this Okinawan stir fry dish is considered the representative dish of Okinawan cuisine and was long a local specialty only found on Okinawa. Chanpuru generally consists of tofu combined with some kind of vegetable, meat, or fish. Other common ingredients include luncheon meat such as spam or Danish tulip, egg, bean sprouts and goya, bitter melon.
Chanpuru is available in many forms, with the quintessential being goya chanpuru. Consisting of goya, egg, tofu and either spam or thinly sliced pork, along with vegetables, this most renowned of chanpuru dishes has been credited with making natives of Okinawa some of the healthiest and longest-lived people in the world. Another famous take on this Okinawan fare is tofu chanpuru, a stir fry of tofu, vegetables and spam, bacon, thinly sliced pork belly or canned tuna. Okinawan tofu is firm and does not fall apart when stir-fried. Sōmen chanpuru, meanwhile, uses very thin noodles resembling angel hair pasta. They are stir-fried lightly in oil and are accompanied by ingredients commonly used in other chanpuru dishes.
More than just the name of a dish, chanpuru also means "something mixed" in Okinawan and is often used to describe the Okinawan people and their culture itself, which has been influenced by and has adopted elements of traditional Ryukyu , Chinese, Japanese, Southeast Asian and North American culture.
While this traditional Okinawan delight has long been served across Okinawa, with tourist hotspots such as Naha’s Kokusai Dori, International Street, packed with chanpuru restaurants, the dish has experienced a popularity boom in recent years, taking it to restaurant tables throughout Japan and beyond.
1, Makishi, Naha City, Okinawa
ex) Kokusai Dori
Airport: Naha Airport