Effort to add Ryukyu cuisine and Awamori to UNESCO Intangible Cultural Heritage list picks up steam as official statement is adopted at rally in Naha

Effort to add Ryukyu cuisine and Awamori to UNESCO Intangible Cultural Heritage list picks up steam as official statement is adopted at rally in Naha

Tokyo University of Agriculture emeritus professor Takeo Koizumi making his case for Ryukyu cuisine and koji black mold Ryukyu Awamori to be added to the UNESCO Intangible Cultural Heritage list. October 5, Tebusu Naha in Naha


October 6, 2019 Ryukyu Shimpo

The committee to promote the adding of Ryukyu cuisine and Awamori to the UNESCO Intangible Cultural Heritage list (chaired by Masaaki Yasuda) held a rally for Okinawans at Tenbusu Naha on October 5.

The vice-chair of the committee, Tokyo University of Agriculture emeritus professor Takeo Koizumi gave the keynote speech on, “the uniqueness of Ryukyu cuisine and black koji mold Awamori,” and a statement was adopted to promote the two items to the UNESCO Intangible Cultural Heritage list.

In the statement, it presents Ryukyu Cuisine and Ryukyu Awamori as unique food and alcohol that contains ingredients and culture specific to the region and not seen anywhere else in the world.

It also declares that they are intensifying their efforts to inscribe these on the list as they have a duty as Okinawans to safeguard the native food and drink to pass down to future generations.

In his keynote address, Dr. Koizumi explained, “Ryukyu cuisine was born in a subtropical climate, uses pork in many different ways, and was formed with the ideal that diet and medicine share the same principals, and is completely different from Japanese cuisine.

Awamori is a highly original liquor that has 600 years of history, uses a black koji mold native to Okinawa, and a culture-rich aging process known as ‘shitsugi.’”

Additionally, he stressed, “Ryukyu cuisine and Ryukyu Awamori are unparalleled in the world, and are certainly a worthy addition to the UNESCO Intangible Cultural Heritage list.”

Also at the rally were speeches from Okinawa Convention & Visitors Bureau (OCVB) president Yoshiro Shimoji, Okinawa Restaurant Activities and Hygiene Association Chairman Yoichi Suzuki, and some Diet representative elected in Okinawa.

(English translation by T&CT and Sam Grieb)

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