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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Okinawan cuisine ： ウィキペディア英語版 Okinawan cuisine Okinawan cuisine is the cuisine of the Okinawa islands of Japan. The cuisine is also known as Ryukyuan cuisine, a reference to the Ryukyu Kingdom.〔 Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine. ==History== 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. An article about Okinawan food written by Kikkoman states that 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. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain invaded the Ryukyus, Okinawan 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 Okinawans became familiar with Americanized food culture. The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end of World War II.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Okinawan cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.