While it’s fun to dine out while traveling, I also love cooking simple meals using local ingredients from supermarkets. Depending on where I’m staying, the kitchen tools and seasonings may be limited, but I enjoy making the most of what’s available. Eating something I cooked myself is always comforting—for both body and soul.
Miyako Island is in the prefecture of Okinawa. A prefecture in Japan is similar to a county or state in the U.S. . Okinawa is known for its famous Agu pork, which is so tasty that even someone like me, who usually avoids meat, finds it irresistible. This time, I made three simple dishes: Agu pork curry, Agu pork tomato stew, and Agu pork sandwiches.
What is Agu Pork?
Agu pork is a native Okinawan breed descended from Chinese pigs brought to the islands centuries ago. What makes it special is its rich, tender meat and fine marbling. It’s lower in cholesterol than typical pork and contains high levels of amino acids, making it both flavorful and nutritious. The pigs are usually raised with care in stress-free environments, contributing to the high quality of the meat.
Japanese Curry became very popular.
Japanese curry has started to gain popularity abroad—I once saw a line outside a CoCo Ichibanya (Japanese curry shop) in the U.S., which made me happy as a curry fan! Unlike Indian curry, Japanese-style curry uses store-bought curry roux, and there are many varieties sold at supermarkets. Each household has its favorite flavor. Japanese curry roux is such a lifesaver! Japanese curry roux is a concentrated mixture of flour, oil, and curry spices shaped into blocks or cubes. It simplifies the cooking process by acting as both a thickener and seasoning. Roux comes in various spice levels and styles—from mild and sweet to extra hot—allowing you to choose the one that suits your taste. It’s a staple in many Japanese households and makes curry preparation quick and easy.
For this curry, I simply simmered some garlic, onions and pork meat for an hour then added potatoes to cook another 20minutes then put the Japanese curry roux. After cooking it for about 15minutes over low heat, the pork turned wonderfully tender. The story of Japanese curry, its history, and how to make it is a delicious topic in itself… so stay tuned for a future blog post dedicated entirely to it.
Agu Pork Curry, with rice and salad
For the Tomato Pork Stew, I sautéed garlic and onions, then added pork and cooked until the color changed. After that, I poured in store-bought garlic tomato pasta sauce and let it simmer. It turned out a bit thick, but the meat was tender and the flavors paired perfectly with rice.
Cooked Agu Pork with Rice
And now for my specialty: sandwiches! One thing that defines my sandwiches is how generously they’re filled. I always aim to create a well-balanced meal in every bite—pairing the carbohydrates of the bread with plenty of fresh vegetables for vitamins, and protein-rich ingredients like meat, eggs, tuna, or cheese. The vibrant colors not only make the sandwiches visually appealing, but they also boost the appetite. A sandwich packed with balanced nutrition brings a deep sense of satisfaction and energy—perfect for a busy travel day! These were my go-to packed lunch for beach days. After snorkeling, I was always starving, and a big sandwich hit the spot. I used fresh baguettes from a local bakery, spread with butter, layered with crisp lettuce, tomato, marinated onions, sliced grilled Agu pork, cheese, and a touch of mayo.
Another version was a BLTC (bacon, lettuce, tomato, cheese) sandwich. The marinated onions added the perfect accent—you should definitely try it!
Lastly, I enjoyed a vibrant diced vegetable salad made with local produce. I simply chopped cucumbers, tomatoes, and kōrinki (yellow squash), and tossed them with a store-bought dressing. The bright colors, textures, and refreshing taste made it disappear in no time.
So delicious!
Miki Honda: A traveler and author from Tokyo, Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling. “Cooking is not only for your body but also your heart and eyes”!