Okinawan people eat “Chimushinji” when they have a cold or fell otherwise sick. Ingredients in this dish include pork that contains proteins, fresh Okinawan vegetables, and herbs with medical properties. Carrots, called ‘shimaninjin,’ are a variety only grown on Okinawa that are yellow in color and skinny and long shaped. The ‘shimaninjin’ season lasts from November through April. Ingredients (To serve 4) ・ 180 g pork liver ・ 100 g ham ・ 2 Shimaninjin (carrots) ・ 1 Green onion ・ 2 liters water ・...Read More

The name of the Chura-Sun beach which is located in Tomigusuku city will be changed to “Orion Eco Chura-Sun beach” starting November 1st for three years. It’s a naming right project. Tomigusuku city and Orion Beer Company have paired up for the next three years. This is the first time for Okinawa beach to pai...Read More