Even on a global scale, Okinawa is synonymous with the words “health” and “longevity”.
Since ancient times, Okinawans have been health-conscious and specialists have provided food that comes from the rich nature. Having an Okinawa-born mother, Roy’s Master Chef, Roy Yamaguchi, has roots tied to Okinawa and is on his way to visit the food masters here.
The Yanbaru region is located at a latitude of 27 degrees north in Okinawa, and it’s surrounded by the beautiful sea, mountains, and rivers. Yukio Yoshino, who is a representative of Agricultural Production Corporation “Cooksonia” which produces vegetables by utilizing the characteristics of the region, visits Roy Yamaguchi to have a discussion about Yanbaru Vegetables.
Pineapple-Pork is popular not only in Okinawa but also in other regions of Japan as well. Production base of Pineapple-Pork is located in Itoman city, Okinawa. Roy Yamaguchi interviews Mr.Kamiya and Mr.Ura to find out the secret of Pineapple- Pork, how it’s made so unique and delicious.
Tomari fish port is a leading fish port of Okinawa. A lot of delicious fresh fish such as “Okinawa Churaumi Tuna” is landed at the port. Roy Yamaguchi interviews Mr. Kuniyoshi, who is a president of Okinawa Fresh Fish Distribution Association, to have a better understanding about fish landed at Tomari-Iyumachi Okinawa.
Okinawa Daiichi Hotel started its business in 1955. The hotel became popular for its yakuzen Chinese herbal breakfast created by the okami. 50 different dishes are laid out on the table for breakfast. Yoshiko Shimabukuro who is the founder of the hotel and Katsue Watanabe cook the breakfast, and tell us about Okinawan secrets to health and longevity.
Born in Zama City, Kanagawa,Japan, to a mother who is from Okinawa prefecture. After graduating from high school, he moved to the United States to attend America’s top culinary school in New York, The Culinary Institute of America (CIA). After receiving culinary training for two years, he worked at a French restaurant in L.A. for two-and-a-half years. Then in 1988, he opened the first Roy’s in Hawaii at the age of 32.
It soon became one of the most popular restaurants in North America. He now has 29 restaurants in the United States and one restaurant in Japan in Kitanakagusuku, Okinawa Prefecture. He has won the prestigious culinary award, the James Beard Award and continues to mesmerize gourmets around the world with his remarkably creative cuisine.
