Okinawan cuisine incorporates influences from
Chinese cuisine and
Southeast Asian cuisine due to its long history of trade. The
sweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. Goya (
bitter melon) and nabera (
luffa or towel gourd) were likely introduced to Okinawa from Southeast Asia. Since
Ryukyu had served as a tributary state to China, Ryukyuan cooks traveled to
Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. Pork, which plays an important role in the Okinawan diet, diffused in the seventeenth century in response to demands from Chinese ambassadors, who preferred it to beef. The trade with
Siam (
Thailand) also introduced the use of Thai Indica Rice which is used for the
distillation of
awamori from the 15th century. After the lord of the
Satsuma Domain invaded the Ryukyus, Ryukyuan cooks traveled to Japan to study
Japanese cuisine, causing that influence to seep into Okinawan cuisine. Okinawa was
administered by the United States after
World War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Ryukyuan became familiar with Americanized food culture. Wheat flour and dishes inspired by Western cuisine became popular on the islands
as well as mainland Japan, resulting in dishes such as
taco rice and fried
Spam. ==Character==