Nanjo City, Okinawa Prefecture
A Drive to Ou Island Cross a short bridge, then enjoy tempura by the sea
Fresh fish and tempura shops line Ou Island in Tamagusuku, Nanjo City. On a July afternoon, I bought mozuku seaweed tempura and opened the bag by the water, where I’d parked. Apparently, you can also see flying squid drying in the sun on the island in summer. I’d love to pair a tasty snack with a glimpse of this fishing island’s way of life.
A July afternoon by the bridge, enjoying mozuku tempura.
SummerJuly afternoon
Open the bag and have a snack by the bridge
On a July afternoon, I crossed a short bridge onto Ou Island. It’s nice to be able to get to an island without setting out on a long boat trip, especially when it’s just a stop on a drive. When I parked and stepped out, I could see a channel beneath the bridge. I’d only just crossed it, but seeing the bridge from this side of the water made me feel like I’d really arrived on an island.
I’d come for a snack of mozuku tempura. I opened the paper bag of tempura I’d bought on the island and picked up one piece. I could see thin strands of mozuku seaweed peeking through the batter, and before I even took a bite, I was curious about what was inside. The sea was to my left, my red car behind me. I could take a break from driving and make this my snack stop.
I bit into one end, and the batter’s toasted aroma bloomed. Inside, the mozuku seaweed was softer than the coating as I chewed. I turned the tempura a little, checking where to take my next bite. I thought I’d finish it in no time because I was hungry, but I found myself wanting to slow down and really taste it.
The breeze lifted the hem of my pale purple floral dress. I held the paper bag with one hand so it wouldn’t blow away and turned toward the bridge. The sea stretched beneath the low bridge, and I could see trees on the far shore too. As I ate tempura near the channel and took in the view of the water and bridge, I began to notice the kind of island scenery I’d miss if I simply drove through.
I’ve heard Ou Island has long been a thriving fishing island, and that in summer you can see flying squid drying in the sun there. Once I’ve finished eating, I’d like to take in a little more of the island. I couldn’t see any squid drying beside the bridge where I stood, but by the time I put the tempura bag away, I’d started wondering about life on the water.
I picked up what was left of my tempura and took one slow bite. Next time, I’d like to try fish or squid tempura, though part of me wants to come back for the mozuku too. I went back and forth for a while before deciding to look forward to both. I’ve found one more reason to cross that short bridge again.
The story sections are fiction inspired by this location. For accurate information, please consult official tourism and information websites.
Local specialty
Mozuku Seaweed Tempura
Teruchan Fresh Fish and Tempura Shop on Ou Island offers fish and squid as well as mozuku tempura. I bought my tempura and took it out of its paper bag, admiring the strands of mozuku visible in the batter. I’d love to savor each bite by the sea.
Highlights
A fishing island reached by a short bridge
Ou Island faces the Pacific’s fishing grounds and has a long history as a fishing island. Looking back at the bridge from beside the sea made me feel like I’d truly arrived on an island.
Flying squid drying in the summer sun
You can see flying squid drying in the sun here in summer. The Sea God Festival, held on the fourth day of the fifth lunar month, also features dragon boat races. I’d love to pair a stop for tempura with these glimpses of the island’s fishing life.
Bridge & Access
Bridge connecting Okinawa’s main island to Ou Island
- Length of bridge to the island
- About 100 m
- Drive from Naha Airport
- About 40 minutes
Once I’ve crossed the short bridge from Okinawa’s main island, I’d love to park and stop for tempura by the sea.
The prefectural tourism guide lists the bridge as about 100 m long. The drive from Naha Airport takes about 40 minutes. I’m looking forward to choosing which tempura to try once I’ve crossed.
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