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Just as the Italian spirit called grappa goes well
with Italian cuisine, awamori is a perfect match for
Okinawan cuisine and relishes: Tofuyo (made from local
tofu and sometimes called the 'Cheese of the East'),
Rafute' (glazed pork slowly cooked with awamori)
Shima rakkyo (Okinawan shallots), Umi-budo (sea
grapes), and so on. The concept of 'Eat well, live well' is
still very much alive today in Okinawa.
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