Interest
Ryukyuan lineage
琉球由来
琉球王朝・沖縄独自の食文化体系（本土の和食の系譜とは別）に属する。奄美群島の琉球文化圏の食も含む ・ 38 items
- Ashi Tibichi足ティビチHome-stylepig's trotters simmered for hours with kelp and daikon
- Awamori泡盛Sake & brews ── Shochu & AwamoriOkinawa's rice spirit brewed with black koji
- Kusu古酒(クース)Sake & brews ── Shochu & Awamorilong-aged awamori
- Chii Irichii血イリチーHome-stylepork blood stir-simmered with meat and vegetables
- Chimu ShinjiチムシンジHot pot & soupspork liver simmered like a tonic for a tired body
- Gooyaa ChanpuruuゴーヤーチャンプルーHome-styleGoya champuru — bitter melon stir-fried with firm tofu and egg
- Hanazake花酒Sake & brews ── Shochu & AwamoriYonaguni's high-proof spirit
- Hiijaa Jiruヒージャー汁Hot pot & soupsgoat simmered long with mugwort and bitter greens
- HirayachiヒラヤーチーGriddle & dumplings ── Konamono (flour-based griddle dishes)an Okinawan wheat-flour pancake scattered with garlic chives
- IiyachiイーヤチRice dishesleaf-wrapped millet mochi carried through a harvest festival
- Ika Sumi Jiruイカスミ汁Hot pot & soupssquid and its ink simmered black with pork and bitter greens
- InamuduchiイナムドゥチHot pot & soupspork and konjac in a thick, sweet miso soup, once made with boar
- IragimunイラギムンHome-stylegreen papaya simmered lightly in home-made miso
- Jiimaami Doofuジーマーミ豆腐Home-stylepeanut milk set firm like sesame tofu
- Kaasaa MuuchiiカーサームーチーSweetsleaf-wrapped mochi steamed for a midwinter ward-off-evil rite
- Kufa JuushiiクファジューシーRice dishesfirm-cooked pork-stock rice for festivals and rites
- Kuubu IrichiiクーブイリチーHome-styleshredded kelp fried and simmered sweet-salty with pork
- Kuuri JishiクーリジシHot pot & soupsa clear pork soup finished with egg poured like falling snow
- MimigaミミガーMeat ── Pork cutspig ear — an Okinawan specialty eaten shredded fine
- MinudaruミヌダルHome-stylepork loin steamed in a black sesame paste until nearly black
- Miyako Soba宮古そばNoodlesMiyako Island noodles once served with the toppings hidden underneath
- Mozuku Donもずく丼Rice dishes ── Donburi (rice bowls)stir-fried pork and mozuku seaweed spooned over rice
- Naabeeraa NbushiiナーベーラーンブシーHome-styleyoung loofah simmered thick with miso pork belly
- Okinawa Soba沖縄そばNoodlesThe wheat noodle soup that became Okinawa's everyday bowl
- Nakami Jiru中身汁Hot pot & soupsa clear soup of well-cleaned pork intestine and stomach
- Ninjin Shirishirii人参シリシリーHome-styleshredded carrot stir-fried and bound with egg
- Nmukuji PuttoruuンムクジプットゥルーHome-stylesweet-potato starch worked glossy in a hot pan
- AguあぐーMeat ── Brand porkpork from Okinawa's small native pig, bred back from near loss
- RafuteeラフテーHome-styleRafute — pork belly simmered slow in sugar, soy sauce, and awamori
- Ryukyu Awamori琉球泡盛Sake & brews ── Shochu & AwamoriOkinawa's GI-designated spirit
- Saataa AndaagiiサーターアンダーギーSweetsdeep-fried dough that blooms open like a flower
- Soki SobaソーキそばNoodlesOkinawa soba topped with a slow-simmered rack of pork rib
- Sooki Jiruソーキ汁Hot pot & soupspork ribs simmered to the bone in a plain clear broth
- Soomin TashaaソーミンタシャーNoodlessomen stir-fried fast with salt and soy, no tofu involved
- Taanmu DingakuターンムディンガクHome-styleOkinawan taro worked sweet into a dessert-like paste
- Ushi Jiru牛汁Hot pot & soupsa rare beef soup in pork country, paired with island carrot
- Yaeyama Soba八重山そばNoodlesIshigaki's version of the noodle, defined by its round-cut strand
- Yafara JuushiiヤファラジューシーRice dishesa soft, brothy rice porridge for an off day