Cited by 97Food, Nutrition, and Cultural PracticesCulinary Culture and TourismNutrition and Health Studies

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History and characteristics of Okinawan longevity food

Sho, Hiroko·2001·Asia Pacific Journal of Clinical Nutrition

DOI 10.1111/j.1440-6047.2001.00235.x

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Abstract

Okinawan food culture in the Ryukyu island is one of the world’s most interesting culture because its consumers have the longest life expectancies and low disability rates. It is a product of cultural synthesis, with a core of Chinese food culture, inputs through food trade with South‐East Asia and the Pacific and strong Japanese influences in eating style and presentation. The Satsamu sweet potato provides the largest part of the energy intake (and contributes to self‐sufficiency), there is a wide array of plant foods including seaweed (especially konbu) and soy, and of herbaceous plants, accompanied by fish and pork, and by green tea and kohencha tea. Infusing multiple foodstuff and drinking the broth is characteristic. Raw sugar is eaten. The concept that ‘food is medicine’ and a high regard accorded medical practice are also intrinsic of Okinawan culture. Again, food‐centered and ancestral festivities keeep the health dimensions well‐developed. Pork, konbu and tofu (soy bean‐curd) are indispensable ingredients in festival menus, and the combination of tofu and seaweed are used everyday. Okinawan food culture is intimately linked with an enduring belief of the system and highly developed social structure and network.

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Authors: Sho, H.
Affiliations: The Open University of Japan (JP)
Corresponding author: Sho, Hiroko
Venue: Asia Pacific Journal of Clinical Nutrition
Publisher: Wiley
Published: 2001-06-15
Volume: 10
Issue: 2
Pages: 159-164
ISSN: 0964-7058 (ISSN-L)
1440-6047
DOI: 10.1111/j.1440-6047.2001.00235.x
OpenAlex: W2031504011
Cited by: 97
References: 0
Citations by year: 2026: 4 · 2025: 4 · 2024: 7 · 2023: 3 · 2022: 10 · 2021: 3 · 2020: 3 · 2019: 4 · 2018: 9 · 2017: 7 · 2016: 4 · 2015: 1 · 2014: 5 · 2013: 3 · 2012: 2
FWCI: 2.43
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor, 2570 d)
Locations: Asia Pacific Journal of Clinical Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutrition and Health Studies
Keywords: longevity, tofu, soybean, green tea, raw sugar, food as medicine, cultural synthesis, Chinese food culture, Ryukyu Islands, folk festivals, diet and health
MeSH terms: Diet, Feeding Behavior, Japan, Longevity, Nutritional Physiological Phenomena, History, 19th Century, History, 20th Century, History, 21st Century, History, Medieval, History, Early Modern 1451-1600

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History and characteristics of Okinawan longevity food

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