The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Ikasumi-jiru

Okinawa

Soup from unusual Maguro completed by ink of squid !

Ikasumi-jiru

The soup completed by ink of squid. One of areas with the Bunka when even the world eats unusual sepia in Okinawa. Though a serving of mouth is a black comb like Haguro, the taste which is very humorous and has its good body receives the eaten landscape. I also call ink of squid "chestnut" and also have the porridge of rice and vegetables called by a porridge of rice and vegetables "chestnut juicy" with the ink of squid.

Recipi of cuisin

for 5 persons

  • Squid (saddle flap squid)500g
  • Pork (lean)200g
  • Njana Hosowabatan200g
  • Katsuo-dashi7 cups
  • Saltteaspoon 2
  • Ink of squid2 bags
1.
A squid takes a foot and cotton out, and washes a bag of ink so as not to kill. A pellicle is torn off and washed, and it's made the strip of paper limit of about 5 cm of length.
2.
Nigana cuts pork into bite-size thin slices, and picks a leaf destination and cuts it properly.
3.
Nigana is laid out in a pot, squid and pork are piled up on it, the stock is added and it's put over a fire.
4.
If it becomes how soft, salt is added including ink of squid, the taste is arranged and it's completed.

Information provided by : Okinawa-ken Marine Products Division circulation of agriculture and forestry and the processing promotion department.

Shirumono

Local cuisine

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