 Okinawan cuisine frequently uses kombu, not only in making soup stock, but also in preparing braised dishes, stir fried dishes and so on.Although it is not cultivated in the region, Okinawa is one of the largest consumers of kombu in Japan.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.