Okinawa to the World -vol.3- Taipei Report
Launched in partnership with JTB Okinawa, 《OKINAWA ACROSS THE WORLD》 is an initiative dedicated to sharing the intrinsic value of Okinawa’s food and culture with audiences worldwide.
After events in New York and Paris, our latest chapter took place at "No-Code TAIPEI" in Nèihú, Taipei.
At No-Code—led by owner-chef Fumio Yonezawa under the concept of "Inclusive Italian," free from culinary genres or dietary restrictions—we presented a special course menu. By generously incorporating Okinawan ingredients rooted in local climate and food culture, we deeply fused them with Taiwan's culinary traditions, spices, and seasonal local produce.
The course featured dishes such as "Kinmedai Ceviche with Shekwasha Pepper and Pineapple," offering a refreshing acidity and rich aroma, and "Aburi Mackerel Tartlet with Pipachi (Island Pepper) Hummus," where the subtle heat of island pepper accented a rich, deep-flavored hummus. For drinks, we crafted a unique pairing using indigenous Okinawan spirits such as rum, awamori, shekwasha-infused awamori, and brown sugar liqueur. These were harmonized with the elegant aroma of Taiwan’s prized High Mountain Oolong tea and the nuances of the dishes, creating an experience where every glass brought guests closer to the local terroir.
Different from New York or Paris, Taipei shares a continuous thread of Asia-specific spices and fermentation traditions. Walking through local markets and soaking in the atmosphere revealed fascinating intersections between Taiwanese and Okinawan food cultures, allowing Okinawan ingredients to blend naturally and deeply into the local table. It was more than just bringing in ingredients from elsewhere; it was about the joy of overlapping landscapes, and the profound fulfillment of sharing the universal language of "delicious" across borders and genres.
Fueled by this experience in Taipei, we will continue to cherish free, unstereotyped expression, pursuing our journey to connect people around the world at a single table.
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