Naha Private Cooking Class: Make 4 Okinawan Dishes

About

Okinawan cuisine reflects the islands’ unique history, shaped by the former Ryukyu Kingdom and a food culture linked to longevity. Known as part of the world’s “Blue Zones,” Okinawa emphasizes seasonal ingredients, balanced flavors, and nourishing home-style cooking.

In this private cooking class in central Naha, you’ll learn directly from Rina, a local professional chef who has been teaching Okinawan cuisine for over seven years. After meeting nearby, you’ll head to her kitchen and prepare four traditional dishes together, including goya champuru, jyushi rice, and other regional favorites. Rina demonstrates each recipe step by step while sharing insights into local ingredients, cooking techniques, and the cultural background behind each dish.

Once cooking is complete, you’ll assemble your meal bento-style and enjoy a relaxed meal and conversation. It’s a chance to connect with a local, ask questions about life in Okinawa, and gain a deeper appreciation of the island’s food culture. Vegan and vegetarian options can be arranged with advance notice.

Menu

• Goya champuru (a stir-fry dish with bitter melon and tofu)
• Kubu irichi (kombu-simmered pork shoulder and vegetables)
• Jyushi (rice topped with dashi)
• Umukuji andagii (purple sweet potato tempura).

Schedule

• Arrival at the cooking school.
• Presentation of all ingredients and equipment slated for use.
• Start of the hands-on cooking session.
• Indulge in the culinary delights crafted during the class.
• End of the experience.