🍲 Gyujiru (Beef soup)

"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ingredients. It has been used as a nourishing food for a long time. Especially in winter, it is believed to be effective in preventing colds. In winter, a seasonal limited island carrot called "Chideekuni" is used. "Chideekuni" consists of "Chi" meaning yellow and "Deekuni" meaning Daikon radish. It is a carrot characterized by its slender and vibrant yellow appearance, like burdock. Similar to regular carrots, "Chideekuni" is rich in carotene. In Okinawa prefecture, it has been used as a nutritious food for a long time, known for its tender texture. It is utilized in various dishes such as soups, stir-fries, and simmered dishes. Additionally, a hearty beef soup is prepared by including internal organs along with the beef. Furthermore, it is served as a treat during the traditional event "Ushiugan" in Awa, Nago City, as an offering for the ceremony. The seasoning typically involves salt or soy sauce, but what distinguishes it in Miyako Island is the use of miso flavor. Within the pork-centric culinary culture, the limited use of beef in dishes is rooted in historical reasons. During the royal dynasty era, cattle were considered valuable for labor, leading to a prohibition on their slaughter.