The Quintessential Okinawan Rice Ball You Must Try

Okinawa was under U.S. rule for 27 years, and its culinary culture deeply influenced the region. One iconic ingredient is luncheon meat, which was a crucial military supply during World War II and has a flavor similar to ham. Okinawans wrap luncheon meat in rice balls, combining the soft, fragrant sweetness of Japanese rice with the savory taste of luncheon meat. This makes for the perfect breakfast or afternoon snack. One of the most popular spots for these rice balls is Potama, known for its pork and egg rice balls. The shop is always bustling, offering a variety of flavors, with some locations even featuring limited-edition options. The Makishi Market branch often has long lines due to its prime location, while the Potama American Village branch is less crowded, with a wait time of about 10-15 minutes. Plus, the shop faces the ocean, so you can enjoy your rice ball while taking in the seaside view—pure vacation bliss. This time, I tried two rice balls: one was a limited-edition flavor—shrimp with egg yolk mayo—and the other was a traditional flavor with island tofu and miso sauce. Both were absolutely delicious. The shrimp was tender and bouncy, and the egg yolk mayo added a refreshing touch. Each bite of rice and luncheon meat brought out the savory goodness of the rice ball—highly recommended. Okinawa's island tofu is famous for its high soybean content, which makes it firmer than tofu from mainland Japan. Potama fries the tofu to a crispy texture and pairs it with miso sauce. Each bite combines rice, tofu, miso, and luncheon meat, creating a harmonious, nostalgic flavor—simply delightful. 😋 Okinawa is incredibly popular in Taiwan, and many Okinawan rice ball shops have opened there. Luncheon meat is a staple ingredient, making these rice balls synonymous with Okinawan cuisine and one of its most iconic dishes.