🍲 Heejaa-jiru (Goat soup)

Heejaa means goat in Okinawan, also known as feejaa. A goat's meat, bones, and entrails are slowly stewed in a large pot, and the strong-smelling hooch bar (mugwort) and njana (bitter greens) are added, finishing the dish with a salty flavor. It is characterized by its unique taste and strong smell, and is a dish that divides people into two camps, those who like it and those who dislike it. It is said that goat meat tastes best when eaten as soon as possible after it has been butchered, which is why it is often served in large gatherings. It is therefore served at celebrations for relatives, building completion, and new construction. Heejaa, goat meat, is not a common food outside of Okinawa. However, in Okinawa Prefecture, it is known as a highly nutritious food that has been prized as "heejaa gusui" (goat medicine). It has been cherished for its body-warming effect and as a recovery medicine for illness and injury. Today, with the development of medical science, the aspect of goat medicine has declined, but it is still a beloved part of the traditional food culture.