Talk:Okinawan cuisine/Archive 1

Please add

The page needs more information/detail about ingredients, main dishes and side dishes.

the article mentions they eat a lot of pork. how is that low-fat? —Preceding unsigned comment added by 216.191.112.210 (talk) 16:02, 12 April 2011 (UTC)[reply]

There are exceptions to every rule! — Hippietrail (talk) 06:59, 18 March 2014 (UTC)[reply]

Yushi tofu

There is a type of soft tofu common in Okinawa called "yushi tofu" that's not mentioned in this article or anywhere on the English Wikipedia I can find. It is mentioned in the Japanese Wikipedia tofu article, but that section doesn't translate well with Google Translate.

In Japanese it is usually written "ゆし豆腐" but I'm sure "ゆしどうふ", "油脂豆腐", and other spellings involving katakana also probably occur.

So far my Okinawan friends haven't been able to tell me what it is exactly. Anyway that would be original research so we really need to find a primary resource in English or somebody who can translate a Japanese primary resource. — Hippietrail (talk) 12:08, 7 March 2014 (UTC)[reply]

Go get some Okinawan sources

As all literature on Okinawa has to be checked for politically biased backgrounds this one also lacks Okinawan sources. As a rule things Okinawan should not only be seen from a Japanese point of view, which is too much the case here. There is enough literature from Okinawan writers and from an Okinawan point of view on all things Okinawan. And if one wants to write an article on it it would be great to not just check superficially.

Nearly all comparison in this article is with Japan proper, which can not at all serve as the only paradigm. Also the terms of tradition are not fully distinguished. Court cuisine was different from peasant's cuisine was different from uminchu cuisine (who indeed ate a lot of fish) etc. and it has to be differentiated 'what tradition' is meant as it is the case with all cultural regions.

Right, Yushidôfu is not in the article, the strange story with the kombu consuming can be highlighted when looking at the history of kombu consumption on Okinawa and the history of meat consumption has to be far more to be highlighted than it is here in the article. Again here history of consumption can open up hints to another cultural history which in this case would go well with the Japan proper comparison. And the story with the centenarians...Okinawa has the highest diabetes rate in all Japan. — Preceding unsigned comment added by 94.223.105.8 (talk) 00:46, 7 October 2014 (UTC)[reply]

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suchika

needs the leaner grilled pork variant of rafute--Kintetsubuffalo (talk) 12:47, 26 March 2018 (UTC)[reply]