🍱 Nakamijiru

In Okinawa Prefecture, where pork is often eaten, it is said that "everything but the squeal is eaten up" because every last bit is used in cooking. Among them, "Nakami-no-suimono," also called "Nakami-no-suimono," is a local dish made from pork entrails such as large and small intestines and stomach, and is simply prepared in a clear soup. Despite the use of offal, the dish is characterized by its light and refreshing flavor. Careful preparation of the fish is essential, and the fish is washed with bean curd and flour, then boiled over and over again to remove the fat and odor. For the broth, a combination of bonito and pork is used, and when served as a high-class guest dish, the ingredients may be used only in the broth or only shiitake mushrooms are served. The unique and refreshing aroma of hihatsu, a spice similar to pepper, is sometimes added, but nowadays, grated ginger is commonly used instead.