While you are not sunbathing or swimming with sea turtles, enjoy fresh seafood, Miyakojima Beef, soba, and more! Miyakojima's gourmet is unforgettably exquisite gourmet.
Okinawa Food
For many epicurean travelers, no excursion is complete without the chance to seek out and sample the local cuisine. In Okinawa this is not merely an option, it’s an absolute must! While there is an incredible assortment of traditional dishes, each with its own local flavor, there are a few staples of Okinawa food culture that simply should not be missed. Discover these 9 unforgettable favorites during your next island excursion.

Miyakojima fruits
Okinawa fruit is a natural gift to anyone who eats it, no more so than on the southern island of Miyakojima. It may surprise you to know that, when it comes to the thing most locals love about living there, the stunning ocean beauty actually comes second to the gorgeous fruit. While mangoes are most notable, even bananas can be grown on Miyakojima; in fact, the subtropical climate makes it ideal for the cultivation of a virtual cornucopia of fruits. We would like to introduce just a few of the abundant options available on the island, in hopes that you’ll one day decide to taste the bounty of Okinawa fruit for yourself.
Miyakojima Keats Mango
Even among the many famous Okinawa mango varieties produced in Miyakojima, the Keats mango stands out above all the rest not only for its size and sweet, succulent flavor, but also for just how rare it is. Due both to its short harvesting period and the limited quantity available, this variety of Japanese mango is highly coveted and considered something of a “phantom” for mango lovers. Let's take a look at the Keats mango and discover just what makes it special.
Miyakojima’s Okinawa Beef
While Japan is certainly famous for sushi and other seafood, many parts of the country feature a delicacy that was often overlooked until recently: Premium Japanese beef. With its rich flavor that seems to charm the tongue, it is often given as a high-end present. Brand beef, highly prized locally for many years, has recently begun gaining an international following.

The prominence of Japanese beef has its origins with cattle raised in Kobe and Matsuzaka. Starting with the Kobe, Matsuzaka, and Omi brands, which are referred to as the three big brands of Japanese beef, over 200 brands of beef have been developed within Japan so far. The production of Japanese beef continues today in regions all over the country, with each taking advantage of local characteristics. Distinct types of beef have been created even in places where most people would least expect it, even Japan’s southernmost islands!

For example, this kind of brand beef is also the main local specialty in Okinawa. Having attained popularity after the Okinawa Summit in 2000, Ishigaki beef is already famous—but Miyako beef, which is the pride of Miyakojima, is also becoming more and more popular especially among tourists, who appreciate this fine meat for its combination of high-grade protein and surprisingly light and subtle flavor.

When you think of a tropical island, it’s fair to say that steaming hot food isn’t the first thing that springs to mind. But on Miyakojima, one of the quintessential island dishes that simply cannot be missed when visiting is the freshly made, delectable Miyako Soba, or “Suba” as you are more likely to hear due to the island’s southern dialect.

There’s something quite remarkable about the taste of Miyako Soba even on a warm sunny day. Very similar to other island fare throughout the Pacific, locals swear that the added heat from the chili sauce helps keep the body cool in the summer. The simple, clean flavors are a genuine treat to the palate, and during your stay on Miyakojima, it may become an obsession to try as many bowls as you can, given the endless variations you will encounter as you crisscross your way through this wonderful little island.