The Food Culture Shaped by Nature and Island Life
Amami Oshima’s food culture has been shaped by its subtropical climate, the rich waters of the Kuroshio Current, and generations of ingenuity developed within the limits of island life. Bold yet delicate in flavor, Amami cuisine reflects not only local ingredients, but also the island’s history, daily rhythms, and deeply rooted values.
Island Fish Cuisine
The waters surrounding Amami Oshima are nourished by the warm and nutrient-rich Kuroshio Current. Mackerel, bonito, tuna, groupers, turbo shells, and lobster are just some of the diverse seafood that grace the island’s tables throughout the year.
For generations, fishing here has centered on small-scale coastal operations. As a result, freshly caught fish is most often enjoyed as sashimi, simply grilled, or gently simmered, methods that highlight the natural flavor of each species. Local favorites include Suma, a type of bonito prized for its rich taste, and yellowfin tuna, widely enjoyed as sashimi. These fish are central to the island’s everyday meals and culinary identity.
Keihan
Keihan, a signature dish of Amami Oshima and a beloved part of its local cuisine, is both a beloved comfort food and a special treat. Steamed rice is topped with finely shredded chicken, thin omelet strips, shiitake mushrooms, pickled green papaya, citrus peel, and seaweed, then gently covered with a clear, aromatic chicken broth. Keihan is said to have originated during the period of Satsuma Domain rule, when islanders prepared it to entertain visiting officials. Even under harsh governance, the people of Amami transformed limited ingredients into a refined and nourishing dish. Light yet deeply savory, keihan is now enjoyed in homes and restaurants alike, passed down through generations as a symbol of hospitality and care.
Nankotsu (Wan-hone)
Amami’s culinary traditions include a deep respect for livestock, especially pigs, which have long been consumed in their entirety. One of the most iconic expressions of this culture is nankotsu, also known locally as wan-hone.
This dish features pork rib cartilage slowly simmered in brown sugar and soy sauce until the bones themselves become tender. The long cooking process produces a rich, sweet-savory depth of flavor. Often served during celebrations or special gatherings, nankotsu represents the island’s spirit of hospitality and its appreciation for time-honored cooking methods.
Abura Somen
Abura somen is a comforting local staple and an essential part of Amami’s everyday cuisine, found throughout the Amami islands. Boiled wheat noodles are stir-fried with pork, vegetables, and savory broth, creating a simple yet satisfying dish rich in umami. Each household has its own variation, reflecting the diversity of island life and family traditions.
Goat Sashimi & Goat Soup
For travelers seeking a truly distinctive local experience, goat dishes offer a glimpse into Amami’s deeper culinary traditions. Goats were once a vital source of protein and remain closely associated with festivals and celebratory gatherings.
Goat sashimi and goat soup preserve this heritage today. Known for its robust aroma and bold flavor, goat meat is believed to promote vitality and stamina. While raw goat may surprise first-time visitors, fresh slices paired with garlic soy sauce create an unexpectedly delicate and memorable delicacy. Challenging yet rewarding, it offers adventurous travelers a powerful taste of island culture.
Discovering the Essence of Amami Through Food
The cuisine of Amami Oshima is born from harmony with nature, shaped by history, and sustained by the warmth of its people. By understanding the stories behind each dish, your journey becomes deeper, richer, and more meaningful.
On Link Adventures’ tours, you also have the opportunity to enjoy lunch and dinner at carefully selected local restaurants that are loved by island residents, allowing you to experience the true everyday flavors of Amami.
Just like its forests, ocean, and traditions, Amami’s food culture is truly special and cannot be found anywhere else. When you visit, take time to enjoy not only the taste, but also the stories behind each dish.