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This book introduces the development from court cuisine during Ryukyu Dynasty period to local people’s cuisine before the war; historical background regarding Okinawan food culture; annual ceremonies (Shimi, Bon festival, memorial services, etc.) that nurtured under the climate and natural environment unique to Okinawa and ceremonial cuisine.

Ryukyu Cuisine Guidebook

Ryukyu Culinary Supporter Training Course Students’ Textbook