OKINAWA: A Journey to Discovery

The charm of Okinawa with its unique culture

Japan, which hosts the 2025 World Exposition (Osaka-Kansai Expo, from April 13th to October 13th), is a long archipelago stretching from north to south. Its charm lies in the diverse climates, landscapes, and deep-rooted cultures unique to each region, shaped through a long history. Okinawa is located at the southwestern tip of Japan and is about 2 hours and 10 minutes by domestic flight from Osaka where the World Exposition will be held. Here, we introduce what Okinawa has to offer, in 3 articles: Awamori and Food Culture, Traditional Culture, and Experience in Nature.

okinawa
japan
Domestic Flights
Haneda Airport, Tokyo 2 h 50 min
Kansai International Airport, Osaka 2 h 15 min
Osaka Itami Airport, Osaka 2 h 15 min
Kobe Airport, Hyogo 2 h 15 min
Fukuoka Airport, Fukuoka 1 h 55 min

OKINAWA: A Journey to Discovery

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Awamori and Food Culture

Awamori and Food Culture

Subtropical Islands in Japan - The Former Ryukyu Kingdom Timeless Fine Liquor and Cuisine

Japan, which hosts the 2025 World Exposition (Osaka-Kansai Expo, from April 13th to October 13th), is a long archipelago stretching from north to south. Its charm lies in the diverse climates, landscapes, and deep-rooted cultures unique to each region, shaped through a long history. Okinawa Prefecture, located at the southwestern tip of Japan, is characterized by its subtropical climate and beautiful nature, including World Natural Heritage forests, white sandy beaches, and emerald green seas. Spanning approximately 1000km east to west and 400km north to south, this maritime area consists of the main island of Okinawa and 38 inhabited remote islands, in which the independent Ryukyu Kingdom once thrived for 450 years between China and Japan.

During the Ryukyu Kingdom era (1429-1879), a unique food culture developed to entertain envoys from China and Japan - countries with which the kingdom maintained tributary relationships - and to enrich the lives of royalty and nobility. The most representative examples of this are Awamori and Ryukyu cuisine.

In Okinawa, ground battles between Japanese and American forces took place at the end of World War II, resulting in the loss of storage jars in distilleries containing long-aged Awamori, some of which had been maturing for over 100 years. Nevertheless, after the war, traditions were revived by people who valued the culture, and currently, 46 distilleries are dedicated to Awamori production. In 2024, “traditional knowledge and skills of Sake-making with Koji mold in Japan (*)” including those used in Awamori production along with Japanese Sake and other beverages, were inscribed on the UNESCO Intangible Cultural Heritage list.

“Awamori production was introduced from other countries around the 15th century, and it is believed to have evolved uniquely under the environment of Okinawa into what it is today. Its main characteristic is the use of the black Koji mold which enabled year-round production of Awamori even in the warm climate of Okinawa,” explains Akira Nakazato of Mizuho Shuzo, the oldest distillery (established in 1848) in Shuri, the ancient capital and birthplace of Awamori.

Awamori, made using only black Koji mold, yeast and water, undergoes a change in flavour and aroma through long-term aging, resulting in a mellow and sweet aged Awamori. Mizuho Shuzo’s “Royal Mizuho 5 Years Old” won awards at the IWSC, a world-class competition that has been running for over 50 years.

* Refers to Sake brewing techniques developed by master brewers and brewery workers based on experience, using traditional Koji molds, originating from the era before modern science was established and widely adopted.

"KOKUTO DE LEQUIO", "MIZUHO(Awamori)", and "THE OKINAWA ISLANDS RUM".
Awamori special characteristic is the use of the black Koji.

In recent years, Nakazato has also started producing rum. Okinawa is one of Japan’s leading sugarcane-producing regions, and brown sugar made by boiling down the pressed juice is a specialty of eight remote islands. He has developed eight unique rums, each capturing the terroir of eight remote islands, as well as THE OKINAWA ISLANDS RUM, made with a blend of eight different types of brown sugar. He has also created liqueurs made from brown sugar and Awamori, and craft rum infused with Okinawan citrus and herbs.

Okinawa’s climate supports not only sugarcane but also a variety of unique island vegetables such as taro, bitter melon, loofah, winter melon, bitter lettuce, and island scallions, as well as fish and seaweed from nearby waters, and pork, of which every part is said to be edible - “everything but the oink” as the saying goes.

Ryukyu cuisine was born from these diverse ingredients. The royal chefs of the Ryukyu Kingdom fused Chinese and Japanese culinary traditions to create numerous unique dishes, which eventually spread to the general public. It is characterised by the wisdom of skillfully combining local ingredients and the cooking techniques that bring out their full potential. This is based on the ancient concept of “Nuchigusui (meaning food as medicine).”

Naturally, it pairs excellently with Awamori. Fresh Sashimi goes well with Awamori diluted with water to bring out the rice flavor. Sweet and savory Rafute (Okinawan braised pork belly) goes well with the complexity of aged Awamori. The pairing possibilities are endless.

“Mineral-rich but bitter medicinal herbs become delicious when eaten with Sashimi after being soaked in water to remove their bitterness. Pork is boiled for about six hours to remove excess fat, making it so tender it can be cut with chopsticks.” says Kazuko Shimoji, a Ryukyu Culinary Instructor at Kuninda Naha, which serves traditional Ryukyu cuisine.

The diverse soil and water of the subtropical islands, the blazing sun, and the minerals carried by the sea breeze create Okinawa’s terroir. Combined with a rich culture that has continued since the Ryukyu Kingdom, Okinawa offers the pleasure of tasting dishes and drinks that encapsulate the essence of the land.

Top image: Thai long-grain rice, which serves as the primary ingredient in Awamori production.
Bottom image: traditional Ryukyu cuisine.
Akira Nakazato(Mizuho Shuzo
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Traditional Culture

Traditional Culture

500 Years of Dyeing Tradition
in Okinawa
Ryukyu Bingata
of the Ryukyu Kingdom

Japan, which hosts the 2025 World Exposition (Osaka-Kansai Expo, from April 13th to October 13th), is a long archipelago stretching from north to south. Its charm lies in the diverse climates, landscapes, and deep-rooted cultures unique to each region, shaped through a long history.

Ryukyu Kingdom once thrived in Okinawa, which is located at the southwestern tip of Japan and is about 2 hours and 10 minutes by domestic flight from Osaka where the World Exposition will be held. Ryukyu Kingdom flourished for 450 years through trade with Asian nations and tributary relationships with China and Japan, and during this period, a unique dyeing culture called Ryukyu Bingata was born. Bingata is a traditional textile art, developed for royal attire and trade goods, and is regarded as one of Japan’s highest dyeing techniques alongside Kyoto’s Kyo-Yuzen and Tokyo’s Edo Komon. Even today, Bingata remains a prized material in the world of Kimono, which is a representative aspect of Japanese culture.

Bingata is characterized by its high saturation using pigments, and its eclectic patterns influenced by diverse cultures. During the Ryukyu Kingdom era, the designs were strictly controlled by a royal office called Kaizuri Bugyosho, while the dyeing process was entrusted to selected master artisans. This ensured that Bingata was clearly distinguished from Kimono worn by general public.

“Kataoki”
The pattern will be transferred to the fabric, creating areas that resist dye, allowing for precise color application later.
“Mizumoto”
The starched fabric is soaked in water to soften the starch, and then the starch is removed slowly and carefully.

Toma Chinen, a 10th generation craftsman from the Shimujibumura-Chinen family, one of the three families that served the royal government, says

“In any traditional craft, colors in their land naturally find their way into the work. For Bingata, it’s the vivid colors which reflect Okinawa’s intense sunlight. Historically, Bingata also served as a diplomatic tool to reflect the monarch’s prestige and to showcase the Kingdom’s cultural richness and technical capability. These factors contributed to the development of the dazzling high-saturation dyeing tradition.”

The designs of Bingata illustrate the Ryukyu Kingdom, which was a crossroads of various cultures, including Japan and China.

“Japanese seasonal symbols like plum blossoms and snow coexist with Chinese mythical creatures such as dragons and phoenixes. The exclusive use of yellow by royalty reflects China’s Five Elements philosophy, where yellow represents the center. Bingata used in religious rituals often depicted birds and butterflies descending from heaven, embodying Ryukyuan spiritual beliefs.”

Ryukyu Bingata symbolizes the maritime Kingdom’s prosperity through trade and royal culture.

Bingata nurtured under the Ryukyu Kingdom has been passed down through generations, overcoming hardships such as the annexation of Okinawa by Japan and the devastating ground battle of Okinawa during World War II. “Bingata is still dyed by hand. Its charm lies in its stark contrast to the mass-production and consumption-driven apparel industry that prioritizes economic efficiency,” says Shinji Odo, Secretary-General of the Ryukyu Bingata Preservation and Expansion Consortium.

He is also the CEO of BAGASSE UPCYCLE, a company offering a sharing service of Kariyushi wear (*), and collaborates with Chinen to develop Kariyushi wear using classical Bingata patterns. Using fabric upcycled from sugarcane bagasse, Odo proposes innovative concepts and fashion lifestyles that challenge the conventional norms of the apparel industry.

“Bingata was never intended to be consumed. Artisans have always been mindful of its roots and heritage, formed as Bingata passed down through generations after being presented to the royal family. The concept of upcycling, which promotes resource circulation, aligns closely with the philosophy of Bingata. Through these initiatives, we aim to create new demand and continue dyeing, believing that someone in the future will inherit this culture and technique,” says Chinen.

The 500-year history and future of Bingata, ceaselessly woven in Okinawa, teach us about the sustainable relationship between people and resource.

(*) Kariyushi means “auspicious” or “celebratory” in Okinawan dialect

Top image: “Irosashi”
Coloring the pattern with pigments.
Bottom image: Bingata is characterized by its high saturation using pigments, and its eclectic patterns influenced by diverse cultures.
Akira Nakazato(Mizuho Shuzo)
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Awamori and Food Culture

Experiencing Okinawan Nature

Beautiful Forest, Sea,
and Diverse Organisms
The Treasures of Islands Filled with Lives

At the southwestern edge of Japan, the hosting country of the 2025 World Exposition (Osaka-Kansai Expo, from April 13th to October 13th), lies a string of beautiful subtropical islands. “Okinawa” is a collective term for approximately 700 inhabited and uninhabited islands, large and small, centered on the main island, the Miyako Islands, and the Yaeyama Islands. In 2021, the forests covering two areas, northern Okinawa Island and Iriomote Island in the Yaeyama Islands, were registered as a UNESCO World Natural Heritage Site as one of the world’s biodiversity hotspots. In the surrounding sea, divers can enjoy watching fish playing among some 380 species of coral, and in winter, whales visit to give birth and raise their young.

The forests of the Ryukyu Islands, including Okinawa, are rich in biodiversity due to their ancient geological history. With the rise and fall of sea levels, the Ryukyu Islands have repeatedly become connected to the Eurasian continent and mainland Japan, and then isolated again. As a result, organisms that migrated to the islands from outside have evolved in unique ways to suit the environment of each island.

For example, Okinawa Rail, found only in the northern part of Okinawa Island, has evolved to stop flying and become an expert runner. This is thought to be due to the absence of predatory mammals and the scarcity of large mammals on the island. In the forests of these islands with limited resources, wild boars, the only large mammals, have evolved to be smaller than those on the Japanese mainland, while smaller creatures such as mice and insects become larger. Whether or not you will encounter these unique creatures is up to luck, but local nature guides who know the area inside out welcome guests from all over the world to forests full of signs of life found nowhere else. On Iriomote Island, you can enjoy boat and kayak cruise winding through mangroves that have developed in the vast brackish waters. If you hike from the boat dock, magnificent waterfall cascading down the raised Ryukyu limestone cliffs awaits you. In order to protect such precious natural environment, five most popular areas have entry conditions and limit number of visitors.

Diversity can be found not only among organisms on islands but also in the marine environment.

“Onna Village” on Okinawa Island is known as one of Japan’s top beach resorts.
“Iriomote Island”
also offers pleasant kayaking, winding through mangroves that have developed in the vast brackish waters.

Off the coast of the remote Kume Island, about 100km west of the main island of Okinawa, you will find “Hatenohama,” an uninhabited island made entirely of sand. At the coastline of Onna village of Okinawa island, known as one of Japan’s top beach resort areas, you will find Ino (shallow seas surrounded by coral reefs) stretching out from white sand beaches. Together with coral reefs forming underwater cliffs that extend out to the open ocean, they offer various marine activities tailored to your preferences. In contrast, Irabu Island, connected to Miyako Island by a bridge, has a rocky and cliff-lined coast. Since it’s close to the open ocean, divers can enjoy diving close to large marine animals such as manta rays. Combined with its dynamic rock formation, it is a popular diving spot.

Among beautiful and diverse ocean sceneries, there is a particularly precious group of islands that is designated as national park. That is Kerama Islands, which is about 35 to 50 minutes distance by high-speed boat from the main island of Okinawa. It consists of 30 islands, both large and small, including Tokashiki Island, Zamami Island, Aka Island, and Geruma Island, as well as uninhabited islands, and is dotted with over 100 diving spots. On Zamami Island, although it’s a small island with a circumference of approximately 23 km, there are six observation decks where you can enjoy spectacular views of the archipelago. The outstanding clarity of the sea, praised as “Kerama Blue,” is due to strong currents that prevent stagnation and the nutrient-poor sea water. From the deep blue of the open sea to the colorless, transparent waves breaking on the beach, the clear blue gradient captivates all who see it.

The beauty of the sea is protected by the hands and hearts of the islanders, including residents who quietly pick up trash washed up on the beach and marine operators who follow their voluntary rules of keeping respectful distance from whales and refraining from whale swimming.

Shion Yamagishi, an official of the Ministry of the Environment says “the Keramashoto National Park is a rare national park where more than 95% of the designated area is sea. In order to protect the environment, it is prohibited to take away any natural resources including broken coral fragments found on the beach. To protect the diverse ecosystem, please do not feed the fish.” The Ministry of the Environment has established the Keramashoto National Park Visitor Center, “Ao no Yukuru-kan,” on Zamami Island, which features exhibits and a café that convey the natural beauty and value of the islands.

Kasjaniuk Mateusz, a Polish-origin staff member of the Zamami Village Tourism Association who was captivated by the island and moved here, says, “High-speed ferries and regular ferries to Zamami Island can fill up quickly during the peak tourist season (helicopters and charter boats are also available, but booking on the same day is difficult in high season). To avoid crowds and rushed schedules, I recommend booking transportation, accommodation, and activities in advance. Also, sea turtles come to the beach at night to lay eggs, so please avoid using bright lights on the beach.”

Cherished by both islanders and those who come to work from afar, these treasured seas await travelers from around the world.

Top image: The outstanding clarity of the sea at Ama Beach on “Zamami Island”, praised as “Kerama Blue”, is due to strong currents that prevent stagnation of the nutrient-poor sea water.
Bottom image: “Aharen Beach on Tokashiki Island”
Akira Nakazato(Mizuho Shuzo