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Okinawa oden (hot pot)
Okinawa oden (hot pot) Okinawa Local specialty It is not just the ordinary Oden Unexpected ingredient will surely surprise you.There are Odens (vegetables, fish dumplings, and other ingredients are stewing in a thin soy soup, and served hot) in Okinawa, too. Sold in convenience store around Okinawa, and special stores are available. You will...
Chicken shinzu (chicken soup with vegetables)
Chicken shinzu (chicken soup with vegetables) Okinawa Local specialty Plain taste chicken soup simply finished with salt."Toriniku no shinzu (chicken shinzu)" is the traditional Okinawa local dish. "Shinzu”" means the dashi (class of soup and cooking stock), although sometimes the whole chicken soup is called "Shinzu". "Toriniku no shinzu" is made from dashi take...
Pork soup
Pork soup Okinawa Local specialty Have the pork with the simple tasted soup, "Butaniku no oshiru (pork soup)".Okinawa local dish "Butaniku no oshiru (pork soup)", is made from boiled pork dashi (class of soup and cooking stock), Japanese radish, carrot, sea weed, and seasoned with salt. Savor the simple taste soup with pork and ...
Nago Suba
Nago Suba Okinawa Local specialty "Suba" means noodle in Okinawan dialect. The unique noodle and bland soup are its features.."Okinawa soba" is Okinawan leading noodle dish. Particularly those provided at Nago is called "Nago suba" or "Nago soba". Locals call it just "Suba". Now, nationwide well-known "Soki soba" was born from ...
Soki jiru (sparerib soup)
Soki jiru (sparerib soup) Okinawa Local specialty Vital ingredient for Okinawa food Loved by all generations.Pork is the essential ingredient in Okinawa. “Soki” is the ribs of the pig, and the sparerib is called the “Sokibone (buni)”. Also known as “Sparerib”, it is the far most important ingredient in Okinawa. Famous sparerib dish is the simme...
Tebichi soup (boiled pig feet)
Tebichi soup (boiled pig feet) Okinawa Local specialty Okinawan unique miso soup Tasty Tebichi soup which Tebichi's bone and all is boiled thoroughly.Tebichi means pork feet. Back in the day, Okinawa suffered from food shortage which the food culture of not wasting any ingredient take root, so the dishes of pork offal and feet are still eaten. Tebic...
Nabera unbushi (pork and sponge cucumber stewed in miso)
Nabera unbushi (pork and sponge cucumber stewed in miso) Okinawa Local specialty Popular cuisine during summer time in Okinawa Best match dish of henchman (sponge cucumber) and miso.One of the Okinawan representative vegetable during summer time is "Nabera"(sponge cucumber). It is easy to grow in home gardens, so the view of sponge cucumber cultivated in town spreads out in ...
Agu pork shabu shabu (Japanese hot pot)
Agu pork shabu shabu (Japanese hot pot) Okinawa Local specialty Enjoy the treasure of Okinawa which is the agu pork without missing anything out of it!.This is a cuisine that paper thin-sliced sweet fatty agu pork which is surprisingly soft to boil for only a few seconds and dip into ponzu sauce (citrus based sauce) or soy sauce. The native breed agu pork,...
Mozuku soup (edible seaweed)
Mozuku soup (edible seaweed) Okinawa Local specialty Smooth, refreshing and nutritious "Mozuku soup (edible seaweed)".Local dish cooked by Okinawa mozuku (edible seaweed) that is thicker and fresh than the usual ones. Easy cooking process of putting salt and soy sauce in bonito broth soup with raw Okinawa mozuku. Mozuku's smooth and chewy texture ...
Papaiya irichi (stir fried papaya)
Papaiya irichi (stir fried papaya) Okinawa Local specialty The crunchy taste and sweetness of stir fried papaya, “Papaiya irichi”.Cut the unripe papaya into thin strips (or use the grater to slice in strips), add pork, carrots and other ingredients, and stir fry. Use soy sauce, sugar, and sweet cooking rice wine for seasoning to make “Papaiya irichi”. A...
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