NIPPONIA No. 42 September 15, 2007
Bon Appetit! Japanese Culture in the Kitchen
Left: The sea in Okinawa is a good place for catching local varieties of prawn and crab.
Right: Local specialties include vegetables such as goya bitter gourds (right foreground) and fruit.
Above left: Small, salt-pickled aigo fish in bottles. When pickled like this, they are called sukugarasu.
Above right: A seaweed called umi-budo (“sea grapes”).
Left: Dried erabu sea snake, cut into fairly large chunks to make a broth for soup.
