Pork tamago onigiri

Canned pork luncheon meat came to Okinawa with the US forces after the war, and households took it up so completely that Okinawans call it simply 'pork' (ポーク). Pork tamago became a standard shokudo set: two or three thick slices fried, a folded sheet of unseasoned egg, a little salad and rice and miso soup. The onigiri version puts the same slice and egg on a block of rice and wraps it in nori, often with a dab of andansu (pork miso).

Konbini and bento shops across Okinawa sell it, and 7-Eleven, which opened in Okinawa in July 2019, makes an unsweetened thin-egg version for the island. Specialist counters for visitors have appeared in recent years, and people queue for them. The company behind the Makishi market counter makes its own luncheon meat from 100% Okinawan pork with no preservatives or colouring, and it runs counters at Naha Airport, American Village in Chatan and in Motobu as well as on the mainland.