Nakami no Suimono


Okinawan traditional food which is essential to celebrations

Nakami no Suimono

Nakamimono Suimono is called “Nakaminu ushiimon” in Okinawan and has been eaten traditionally. Nakami means innards of pork. Pork stomach or intestines are cooked in bonito broth and flavored with soy sauce and salt. It is used to be a intensive labor to get rid of the smell, but now days, you can buy cleaned Nakami (pork innards) in shops. Elegantly dished up Nakami is served in celebrations and new years as an auspicious dish. It is served in clear light soup with ginger and leeks on the top. Very nutritious Nakami is been cut into strips and you can also enjoy the texture. There is Nakami soba which Nakami is served on the top of noodles.

Recipi of cuisin

[ 5 ]

  • Nakami (pork intestines and stomach)300g
  • Dried shiitake mushrooms3
  • Pork50g
  • Konnyaku50g
  • Pork stock2 and 1/2 cups
  • 2 and 1/2 cupsKatsuo dashi (bonito stock)
  • Salt2 teaspoons
  • Shoyu1 teaspoon
  • Ground fresh ginger5g
Sprinkle salt on nakami, rub them well to remove sliminess, and wash them well. Sprinkle flour, rub and wash them, then repeat it 2 to 3 times to remove fat.
Put nakami and water (if available, add okara which removes the smell and makes nakami finished up white), and cook for 2 to 3 hours until nakami becomes tender. (change water 2 to 3 times while cooking)
Cut nakami into 5 to 6cm in length.
Slice shiitake mushrooms and pork, and cut konnyaku into rectangles.
Put stock, heat to boil, and add ingredients, salt and shoyu to season. Add ground fresh ginger to finish up.

Information provided by : 沖縄県 農林水産部流通・加工推進課

Local cuisine