- Indulge in unique smoked foods and smooth whiskey at the Barrel House in Naha City
- How about some sweets on the way to the northern areas of Okinawa on a sunny day? Check out Oyatsu-ya Pouta in Ogimi Village
Enjoy Kameichi Ojii’s original saataa andagi at KAME ANDAGI, Senagajima Umikaji Terrace
post : 2017.01.09 08:00
Saataa angagi are traditional Okinawan doughnuts made with flour, eggs and sugar.
Andagi have always been a local favorite but also very popular among tourists. There are many andagi shops all over in Okinawa but there is one place I would like to introduce that presents a new way of eating them.
KAME ANDAGI is located in Senagajima Umikaji Terrace, a shopping and eating center on a small island just a 15-minute drive from Naha airport. The small shop is always busy from opening to closing.
KAME ANDAGI was originally a tempura shop called KAME TEMPURA located in Wakamatsu, Naha City. Since 1973, it was a popular place for its pumpkin andagi. Even after owner Kameichi Ojii (“Grandpa Kameichi”) retired, many people remembered the delicious andagi.
The current owner, Kyoumi Muto was one of Kameichi Ojii’s andagi fans back in the day. “I wanted to serve his andagi to the guests at my daughter’s wedding,” said Muto. “Andagi is a must for celebrations in Okinawa so I asked him to teach me how to make them -- but then he actually suggested that take over both the recipe and the shop.” At first Muto thought that would be too much for her to take on. But, then she thought that the great recipe should continued by someone and so decided to go for it.
Kuri kabocha (chestnut pumpkin) from Minami Daito island or from Hokkaido are used in the andagi. The pumpkin helps keep the dough moist and adds plenty of nutrients such as fiber and beta carotene.
Each 70 to 80 gram andagi is fried for about 20 minutes. They need to be watched carefully when placed in the oil or they burn or form into weird shapes. “My efforts,” said Muto. “Are focused on making them tasty.”
When done, Muto splits and serves the andagi with cream cheese, sweet bean cream, mango ice cream, sesame ice cream or strawberry ice cream.
The andagi come with a choice of two toppings. The most popular combinations are mango ice cream with cream cheese and green tea ice cream with molassis and soy bean flour. You can enjoy the differences in flavors, textures and even temperatures depending on which combination you choose.
Very fresh, direct-from-the-farm eggs are used in the andagi. In this simple snack, the quality of each ingredient is distinct and recognizable. Among tourists, the favorite topping is Okinawan sweet potato cream.
Andagi is usually an easy, casual and simple snack. KAME ANDAGI is offers new ways of enjoying traditional andagi with various toppings.
Muto wants tourists to know about this tasty Okinawan snack. At the same time, she wants to remind locals that there is a great traditional sweet on their beautiful island. The taste of her andagi could only have come from Kame Ojii’s recipe but innovations made by a new owner have been welcomed and appreciated by both old time KAME TEMBURA fans and tourists alike.
Address: Umikaji Terrace No.8, 174-6 Senaga, Tomigusuku City, Okinawa
Okinawa CLIP photo writer: Sachiko