A cuisine created by HOSHINOYA Okinawa on Taketomi Island in Japan, Ryukyu Nouvelle is an innovative style of Okinawan food based on French cuisine. The recipes are based on local ingredients prepared using French cooking techniques, putting a never-before-seen twist on the Okinawan diet that is said to be one of the major causes of this population’s impressively long life span. To give you an idea of this healthy, trendsetting cuisine, here is a photo essay of some dishes you may encounter at HOSHINOYA Okinawa’s casual fine dining restaurant:
Local Ishigaki Miya Pork and foie-gras croquette
Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor’s, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn’t really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.
