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.

Chimushinji

Okinawa

The outstanding nutritive value is a guarantee of longevity!

Chimushinji

The one which called the soup which boils and makes the ingredients "Shinjimun (decocted dish)" and used lever (liver), Chimushinji. It's inherited as an alimentation food.

Recipi of cuisin

for 2～3 persons

  • Pig liver300g
  • Pork (Guyanji)150g
  • Water4 cups
  • Carrot130g
  • Saltteaspoon 2
  • Nigana25g
1.
A pig lever is rubbed with stable condition salt and a wash is done, and it's scoured and one without blood is made enough several times.
2.
Carrot peels skin, cuts into chunks and cuts NIGANA into about 4 cm.
3.
I cook over a high flame including water of the quantity in a pot, and if I boil, pig lever and pork are put in and cooked. If I'm boiling, I skim it and turn down the heat.
4.
If meat can be cooked, it's cut into bite size, carrot is added and it's boiled for about 30 minutes.
5.
When salt and crushed garlic are put in, the taste is more outstanding to like.

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

Nimono

Local cuisine

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