The Ryukyuan languages ( Ryky-goha?

, also Ryky-shogo or
Shima kutuba "Island Languages") are the indigenous languages of the Ryukyu
Islands, the southernmost part of the Japanese archipelago. Along with the Japanese
language, they make up the Japonic language family. Although the Ryukyuan languages have
sometimes been considered to be dialects of Japanese, they are not mutually intelligible with
Japanese or even with each other. It is not known how many speakers of these languages
remain, but language shift towards the use of Standard Japanese and dialects like Okinawan
Japanese has resulted in these languages becoming endangered; UNESCO labels four of the
languages "definitely endangered",[2][3][4][5] an d two others "critically endangered"

Elevation: 6,352
Area: 1,792 mi
Population: 1.379 million (2008)
Prefectures: Okinawa Prefecture, Kagoshima Prefecture

Early history[edit]

Prehistoric Period[edit]
The ancestry of the modern-day Ryukyuan people is disputed. One theory claims that the
earliest inhabitants of these islands crossed a prehistoric land bridge from modern-day China,
with later additions of Austronesians, Micronesians, and Japanese merging with the population.[3]
The time when human beings first appeared in Okinawa remains unknown. The earliest human
bones were those of Yamashita Cave Man, about 32,000 years ago, followed by Pinza-Abu Cave
Man, Miyakojima, about 26,000 years ago and Minatogawa man, about 18,000 years ago. Of
them, perfect bodies were excavated of the Minatogawa man. They probably came through
China and were once considered to be the direct ancestors of those living in Okinawa. No stone
tools were discovered with them. For the following 12,000 years, no trace of archaeological
sites was discovered after the Minatogawa man site

Okinawa Midden Culture[edit]

Okinawa midden culture or shell heap culture is divided into the early shell heap period
corresponding to the Jomon age of Japan and the latter shell heap period corresponding to
the Yayoi period of Japan. However, the use of Jomon and Yayoi of Japan is questionable in
Okinawa. In the former, it was a hunter-gatherer society, with wave-like opening Jomon pottery.
In the latter part of Jomon period, archaeological sites moved near the seashore, suggesting the
engagement of people in fishery. In Okinawa, rice was not cultivated during the Yayoi period but
began during the latter period of shell-heap age. Shell rings for arms made of shells obtained in
the Sakishima Islands, namely Miyakojimaand Yaeyama islands, were imported by Japan. In

these islands, the presence of shell axes, 2500 years ago, suggests the influence of a
southeastern-Pacific culture.[citation needed][5][6]

Mythology, the Shunten Dynasty and the Eiso Dynasty[edit]

The first history book of Okinawa is Chuzanseikan (Mirrors of Chuzan), which was compiled
by Sho Shoken () (16171675), also known as Haneji Choshu (). In this and
other books, the story is told of a Japanese samurai, Minamoto no Tametomo ( ?, 1139
1170), who fought in the Hogen Rebellion of 1156 and fled first to Izu Island and then to
Okinawa. He settled down with the sister of an anji and sired Shunten, the first king of Okinawa.
Most historians, however, discount this story as a revisionist history that is intended to legitimize
Japanese domination over Okinawa.[citation needed] The Shunten's dynasty ended in the third
generation when his grandson, Gihon, abdicated, went into exile, and was succeeded by Eiso,
who began a new royal lineage. The Eiso (Ryukyu) Dynasty continued for five generations

The Three-Kingdom period, also known as the Sanzan period ( Sanzan-jidai ) (Three
Mountains), lasted from 1322 until 1429. There was a gradual consolidation of power under the
Sho family. Sh Hashi(13721439) conquered Chuzan, the middle kingdom, in 1404 and made
his father, Sho Shi Sho, the king. He conquered Hokuzan, the northern kingdom in 1416 and
conquered the southern kingdom, Nanzan, in 1429, thereby unifying the three kingdoms into a
single Ryukyu Kingdom.[citation needed]
?

Sho Hashi was recognized as the ruler of the Ryukyu Kingdom (called the LooChoo Kingdom in
Chinese) by the Emperor of China (during the Ming dynasty). He was presented with a red
lacquerware plaque from the Emperor known as the Chuzan Tablet.[9] Although independent, the
kings of the Ryukyu kingdom paid tribute to the rulers of China

FOOD
Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Asian cuisine due
to its long history of trade. The sweet potato, introduced in Okinawa in 1605, became a staple
food in Okinawa from then until the beginning of the 20th century. An article about Okinawan food
written by Kikkoman states that Goya (bitter melon) and Nabera (luffa or towel gourd) were
"likely" introduced to Okinawa from Southeast Asia. Since Ryukyu had served as a tributary state
to China, Ryukyuan cooks traveled to Fujian Province to learn how to cook Chinese food;
Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that
the method of distillation of awamori likely originated from Siam (Thailand) and traveled to
Okinawa during the 15th century. After the lord of the Kagoshima Domain invaded the Ryukyus,
Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into
Okinawan cuisine.[2]
Okinawa was administered by the United States after World War II, during which time various
canned foods were popularized. American hamburger shops entered into the Okinawa market
earlier than on the mainland. It was during this period that Okinawans became familiar with
Americanized food culture. The cuisine has evolved in modern times, especially because of the
American military presence on Okinawa since the end of World War II.
Besides vegetables and fruits, the influences of southern and southeastern Asia are evident in
Okinawan cuisine in its use of herbs and spices, such as turmeric, used in Okinawa more often
than in mainland Japan, but less frequently than other tropical island cuisines. [3] Okinawan
cuisine's condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu.
Compared to mainland diets, Okinawan dishes do not use as many kinds of mushroom. [citation needed]
Another characteristic of Okinawan cuisine is its reliance on meat. The main protein sources of
Okinawan cuisine are derived from livestock, specifically pigs. Buddhism spread less widely in
Okinawa, and the islands were less influenced by the non-meat eating practices of the Tokugawa
shogunate. Okinawan has had a culture of using livestock since the Edo era. An
Okinawan saying states that Okinawan cuisine "begins with pig and ends with pig" and "every
part of a pig can be eaten except its hooves and its oink."[2]
Despite being surrounded by the sea, Okinawans eat relatively little seafood compared to other
maritime cultures. Fish and other seafood products were traditionally difficult to preserve in the
high temperatures of the Okinawan islands. Additionally, the islands are surrounded by relatively
few fish species. The primary preparations of fish are pickling in salt (shio-zuke), dried, grilled,
simmered in soy sauce (nitsuke), and as kamaboko, a processed seafood product typically made
from white fish. Sashimi is served in Okinawa, but is limited by the inability to retain freshness
due to high temperatures on the islands. Sashimi, unlike on the main islands of Japan, is not part
of a full course meal.[1]

Edible kelp varieties are also popular ingredients, such as kombu. Okinawans make salad, soup,
or tempura using Cladosiphon okamuranus(), Hijiki and so on. Okinawan cuisine
frequently uses kombu, not only in making soup stock, but also in preparing braised dishes, stir
fried dishes and so on. Okinawa is one of the largest consumers of kombu in Japan. but they
don't cultivate it.
Okinawan staple foods are traditionally potatoes, such as sweet potato or taro root, but they are
substituted to rice or wheat flour, then Okinawans developed original dishes such as taco rice,
etc.
After the end of the occupation, they still have original food cultures, and Americanized foods are
frequently eaten in their diets. But, Okinawan people do not consume dairy foods so much, such
as milk and cheese. Bread is not so popular as a staple food.

Main dishes[edit]

Goya chanpuru

Jsh

Okinawa soba

Rafute (Shoyu pork)

Taco rice

Side dishes[edit]

Mimigaa () (pig's ear)

Umi-bud

Hirayachi

Tofuyo dish

Alcoholic beverages[edit]

Awamori

Orion beer

Sweets[edit]

Beniimo ()

Chinsuko

Sata andagi

Muchi

ryukyu clothes traditional

Okinawa has a traditional costume called Ryusou.
Unlike the Kariyushi Wear which is somewhat casual, the Ryusou is a formal costume.
In Okinawa, it is customary to wear this costume in occasions where you are starred such as
wedding ceremony, coming-of-age ceremony, 13 years old celebration, etc.
The color, design, and material of the costume is different between man and woman. The
Ryusou design is especially unique for woman, it is based on Okinawas Bingata (method
of dyeing developed in Okinawa) motif.
Red and yellow, the vivid colors that represent the tropical island attracts the eye of many.
The Ryusou developed its way and became popular during the Ryukyu Kingdom Era. It is
said that the costume was influenced by the Chinese Hanfu dress and the Japanese Kimono
(Ryusou was originally worn by the royal family and the nobility, and the social status and
rank were distinguished by the color and design.).
A real Ryusou is made from a high quality plain woven hemp cloth called the Joufu.
You would probably notice if you where the dress, the touch is very silky, smooth and dry
even in the hot weather.
Unlike the Kimono, the sleeve openings are big which allows good air circulation.
Again, comparing with the Kimono, the Ryusou is very light, mobile, and loosely tailored so
there is no difficulty wearing it.
The Ryusou best fits the Okinawan weather, and it is the attire that best represents
Okinawas culture.