Okinawa zenzai

The beans are big red kintoki, simmered soft with white sugar or kokuto, and the ice goes on top in a soft heap. The older cold sweet was amagashi (mung beans and barley cooked sweet and chilled). Kintoki beans took over after the war, and shaved ice became standard once refrigerators spread. On Miyako, Miyako zenzai uses the small black sasage bean that islanders call Miyako azuki.

At Fujiya in Tomari, the ice is frozen from the shop's own bean-cooking liquid, so the dessert stays sweet as it melts. Sennichi in Kume piles powder-fine ice about 25 cm high over the beans. Across the street from Kishimoto Shokudo in Motobu, people in the soba queue buy cups at Arakaki Zenzai-ya to eat while they wait.

Japanese Wikipedia notes that hot zenzai exists in Okinawa but is uncommon, and the few shops that serve it make it a winter item. In February the cold version still sells, and Sennichi keeps shorter hours in winter.