Thick Batter · Ojima Island Snack
Okinawan Tempura
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Unlike mainland tempura, the batter is thick, fluffy and already seasoned, so it is eaten as a cheap snack without a dipping broth, often with just a splash of Worcestershire sauce.
Fish, squid, mozuku seaweed and sweet potato fried in a heavy, fluffy batter and sold cheaply by the piece from tempura stands, most famously on Ojima Island in Nanjo City.
Why it's made this way: Seasoned, thick-battered tempura is a distinctly Okinawan style eaten as an after-school or walking snack, and little Ojima Island is known as its home ground.
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