🍱 Koobuirichii

Ilichee, often heard of in Okinawa's local cuisine, is a dish made by stir-frying dry foods and root vegetables and then simmering them to add flavor. Among the various types of Ilichee, "Koob Ilichee" is the one that was mainly prepared for special occasions. Kubu" means kelp, and "kubu irichi" is stir-fried kelp, sometimes called "kubu iricha" or "kelp irini. Combining the words "kelp" and "yorokobu," it has become an indispensable dish for weddings and other celebratory occasions. It is made by stir-frying shredded kelp and simmering it with pork broth, soy sauce, sugar, and other ingredients, giving it a rich, sweet, and spicy flavor. Boiled pork tripe is added, which blends well with the kelp and creates a unique flavor. It is also said that adding the pork broth several times during the simmering process, although it is time-consuming, makes the dish even tastier. When cutting dried kelp into strips, it is easier to cut if it is soaked in water, folded, and wrapped around another piece of kelp to hold it in place so that it does not slip. It is also said that adding pork broth several times, although it is time-consuming, makes the dish tastier.