Okinawan soul food is (1) aged with koji, (2) thoroughly smoked with cherry blossom chips, and (3) marinated in olive oil flavored with herbs and garlic. Its herbal and smoky flavors pair well with chilled wine. It's delicious to eat as is, but it's also delicious as a salad topping or as a bruschetta style on a baguette. Toss the pasta with the oil and add salt and pepper to enjoy the aroma of the herbs.
