We spent two nights on this delicious island off Okinawa.
Only 1000 inhabitants of whom 700 live in the tiny village near the harbour. The entire economy is dependent upon visiting tourists - in particular divers - and almost every other house in the village is a diving shop or a small place to eat or sleep. The concern of the villagers for their precious natural riches showed in the evening when they got together to clean the beach so that it would be equally attractive tomorrow.
Otherwise the experience in general is not very different from that of say beaches in Thailand. There is less of a "Japan-ness" here than on the mainland Japan. Temples are fewer and smaller. But the food is still very much Japan - with minor adaptations. Lots of fish and seaweed for breakfast and dinner.
And I am surprised how much I am starting to enjoy it - actually selecting Japanese breakfast even when there is a choice of bread, butter and jam. I feel better after eating the many small dishes which include many raw or lightly cooked vegetables. How to bring this cuisine back home?
Only 1000 inhabitants of whom 700 live in the tiny village near the harbour. The entire economy is dependent upon visiting tourists - in particular divers - and almost every other house in the village is a diving shop or a small place to eat or sleep. The concern of the villagers for their precious natural riches showed in the evening when they got together to clean the beach so that it would be equally attractive tomorrow.
Otherwise the experience in general is not very different from that of say beaches in Thailand. There is less of a "Japan-ness" here than on the mainland Japan. Temples are fewer and smaller. But the food is still very much Japan - with minor adaptations. Lots of fish and seaweed for breakfast and dinner.
And I am surprised how much I am starting to enjoy it - actually selecting Japanese breakfast even when there is a choice of bread, butter and jam. I feel better after eating the many small dishes which include many raw or lightly cooked vegetables. How to bring this cuisine back home?
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