🍱 Kufajuushii

There are two types of "juicy": kufa (hard) juicy, which is cooked with rice, and yafala (soft) juicy (also called boro boro juicy), which is cooked with rice in a porridge. Kufa Juicy is cooked with pork, which adds a nice fatty sheen to the dish, and is served with a vinegared "usachi" to refresh the slight greasiness that remains in the mouth after the meal. Originally, it was a dish for special occasions and celebrations, but in recent years, it has become a popular home-style dish as well. Kufa juicy" includes "Ungke juicy" made with leaf ginger and "Tunji juicy" made with taro on the winter solstice, both of which are prepared during "Ungke" to welcome the spirits of the dead during the Bon festival. On the other hand, "yafala juicy" is a porridge-style dish cooked with a lot of water. The "yafala juicy" usually eaten in the past includes "huchibar (mugwort) juicy," "kandaba (taro leaf) juicy," "kuri (squid ink) juicy," and so on.