Chef Tetsuya Wakuda on his love for Okinawan ingredients

The Japanese chef of Wakuda Singapore shares his favourite Okinawan produce sourced from various farms and fisheries.

By Amy Van / 4 Jan 2023

Dining, Japanese Food, Marina Bay Sands, Restaurants, Tetsuya Wakuda, Wakuda

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Famed Japanese chef Tetsuya Wakuda has been using a variety of Okinawan ingredients at Wakuda in contemporary Japanese restaurant, Wakuda since it opened in Marina Bay Sands last April. They include bounty from the ocean such as mozuku (seaweed), sodeika (giant squid), maguro (tuna), and umibudo (sea grapes).

Following a recent visit to farms, fisheries and markets in Okinawa, Tetsuya, who also helms one-Michelin-starred Waku Ghin, has expanded Wakuda Singapore’s selection of Okinawan ingredients. Some of the new produce include Okinawan brown sugar (kokuto), okra, shikuwasa (lime), tiger prawns (kuruma ebi), and giant sea snail (yakogai).

Shekwasha, Umi budou and Mozuku & Shekwasha. (Photo: Okinawa Prefectural Government Singapore Office)

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According to the chef, one of the most interesting finds for him during this trip was the Okinawan brown sugar. There are some 160 islands in Okinawa, and sugar found in each island differs in taste. This is because the sugarcane grown on different islands produce brown sugar of different flavours. Tetsuya found one that he really liked from a family-run business, and the sugar was complex in taste with a nice sweetness and robust hints of chocolate. He has plans to incorporate it into Wakuda’s sauces, cocktails and desserts.

“The Okinawa prefecture holds a special place in my journey of discovery because it is only here in Japan where you can find fresh seafood in tropical waters, and vegetables grown in one of the most mineral-rich soils on land,” says the chef. Furthermore, the local produce is packed with health benefits believed to be the secret behind the famed Okinawan longevity.

Here are some of chef Tetsuya's favourite ingredients from Okinawa

Big Eye Tuna and Akami. (Photo: Wakuda)

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Mozuku: The slippery tangles of seaweed is served raw in a piquant sweet vinegar dressing.
This algae is an essential product of the fishing industry in the Okinawa Prefecture. 99 per cent of mozuku consumed in Japan originates from Okinawa, and about 90 per cent is hand-farmed. A daily food staple of the Okinawans, mozuku contains rich minerals such as calcium, magnesium and soluble dietary fibre.

Umibudo: Also called sea grapes, this edible seaweed pops in the mouth when bitten into.
Another mineral rich ingredient, it is cultivated and harvested in coastal waters and aquaculture farms in Okinawa. Umibudo is currently used as a garnish for Wakuda’s signature yuba.

Maguro: The wild-caught big-eye tuna in Okinawan waters is characterised by its lean flesh, firm texture and clean flavour. The warmer waters lure all kinds of tuna from bluefin to albacore to spawn. Wakuda serves marinated tuna loin on toasted bread with a touch of wasabi and caviar.

Wakuda

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The Okinawa prefecture holds a special place in my journey of discovery because it is only here in Japan where you can find fresh seafood in tropical waters, and vegetables grown in one of the most mineral-rich soils on land.

Kajiki: This swordfish is currently served as part of the restaurant’s extensive sushi line-up. The fish steeped in a light marinade and aged; this preserves its firm texture and natural sweet flavours.

Sodeika: Wakuda Singapore uses 16 to 20 kg of freshly imported sodeika or squid from Okinawa every week. The texture is thick and the taste naturally sweet.

Kuruma Ebi: Okinawa is renowned for having the best and juiciest tiger prawns in Japan. Diners can enjoy this in the form of sushi at Wakuda.

The restaurant has recently introduced a new lunch offering on Thursdays and Fridays from 12 to 3pm. Diners can look forward to an array of WAKUDA-style lunch sets starting from $72. It is open dinner daily from 5pm to 11pm.

Dining, Japanese Food, Marina Bay Sands, Restaurants, Tetsuya Wakuda, Wakuda