Okinawa boasts its own variety of sweets, many based on local flavors including fruits and sugar cane. On Kumejima, you can learn how to make some of the most popular Okianwan desserts at the Kumejima Island School tours, which were organized by the local tourism association. In the video below, locals demonstrate making two classics, Chinbin, a type of crepe, and Sata Andagi, or Okinawan Doughnuts. Both are delicious and participants, not only get the recipe and practice making them,
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Kume Island in Okinawa is unique among small islands in that it historically has had rich water resources. The tall mountains allow for ample rainfall which is collected in small lakes, wetlands and springs. The age of the wetlands has created a habitat for species now unique to Kumejima. The center of the island is taken up by wetland forests, which are preserved under the Ramsar Convention. Since most roads, houses, and other buildings are situated along the main roads
Kume Island in Okinawa is home to many scenic and historic spots. For most visitors and locals, the main attractions such as Hateno Beach or events such as the yearly festival overshadow the much older local delights that can only be found when walking along with someone who truly knows the area. Recently, a new program is offering island experiences to delve into the historic, cultural, and natural side of Kumejima that the casual tourist might enjoy but find difficult
One of the most prolific birds on Kume Island is the blue rock thrush. It’s a loud yet interesting species of bird that I’ve managed some decent photos of in the past. This time around I had a unique chance to get up-close and personal with a baby blue rock thrush (while being careful not to interfere. My gopro helped me out with that). One morning we woke to a chirping and rainstorm. The source was the baby bird, stuck
With rice being a staple of the Japanese diet for hundreds of years, to the point where it was the basis of currency in the Tokugawa era, there is a lot of importance and variety to rice in Japan. For much of Japan’s history rice was grown by peasants for the use of upper classes. Though they grew it, they lived on lesser grains and grasses and it became a food they might only eat on special occasions or festivals.