Circle Japan: Part 2 - Okinawa

From Ishigaki to Okinawa – Nature, Culture, and Quiet Surprises

After my time in the peaceful island of Ishigaki, I made my way to Okinawa, the largest of Japan’s islands. Though it’s home to a bustling city and modern amenities, I chose to skip the urban scene and continue my journey with nature.


Discovering Okinawa World

One of the most impressive places I visited was Okinawa World—a unique theme park built around the island’s natural wonders. Its crown jewel is Gyokusendō Cave, a sprawling limestone cavern that stretches over 5 kilometers underground. Walking through its cool, glowing corridors, I felt like I was inside a natural cathedral. The ancient stalactites and shimmering pools made it a surreal experience.


Above ground, Okinawa World is rich with tropical plants and plantations, carefully preserved and beautifully displayed. It felt more like wandering through a living museum of Okinawan nature than a typical tourist attraction.


A Glimpse into Ryukyuan Culture

I also caught a traditional Ryukyuan dance performance. The performers, dressed in bright, flowing costumes, brought the island’s deep-rooted culture to life through rhythmic movement and music. It was an unexpected highlight and a reminder of Okinawa’s distinct identity—shaped by centuries of unique history.


Food Adventures: Bittermelon and Soba

Another memorable part of my Okinawa visit was the food. The island is known for gōyā (bittermelon) and Okinawa soba—our local guide recommended to try both. I stumbled upon a restaurant that had no English on the menu, just pictures, which made ordering a bit of a mystery. Fortunately, I found a young person in the restaurant to translate and describe what’s in the menu.

  • greencaviar, 
  • Vinegared mozuku ( seaweed from the sea of Okinawa)
  • Garnish Nigana
  • Biragaramachi 
  • Kamaboko (fish paste) wrapped in green onions)
  • Deep fried taro
  • Braised pork belly in miso
  • Kunuirichi (stir fried seaweed simmered in bonito stock)
  • Pickled local vegetables 
  • Sashimi of blackspot Tuck-fish)
  • Inamuduchi soup (miso)
  • Okinawa  cooked rice 
  • Zenzai sweetened red beans & sanpin tea
  • For a drink: Ryukyu Moroni Vinegar - a fermented citric acid drink made by squeezing “Moroni” lees obtained during the awamori 

The result? A flavorful, comforting, home-cooked meal that felt deeply rooted in local life. It was one of those rare, off-the-beaten-path food experiences that leaves a lasting impression.


Final Thoughts

Okinawa offered a quieter, more grounded adventure than I expected. It reminded me that even on well-known islands, there are still hidden corners where nature and heritage thrive. From the depths of ancient caves to the warmth of a home-style meal, Okinawa quietly stole a piece of my heart.


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