Okinawan cooking tends toward stronger and spicier flavors than Japanese food, and is more heavily influenced by Chinese cooking style.
Pork is a very important ingredient, and every part of the pig is used, from pig's feet and pig's ears to pork tripe.
Here are some menu items you might run across. Many menus list the Okinawan term first, followed by a Japanese explanation.
OKINAWAN SAMPLE MENU
rafuti -- chunks of pork stewed in awamori, soy sauce and miso
sooki -- pork stewed with bone sookibuni-- spareribs, usually flavored with salt, lemon, and/or ginger
minudaru-- pork stewed and flavored with sesame
nakami-jiru or nakami no suimono -- pork tripe soup
ashi-tibichi -- stewed pig's feet
mimigaa -- pig's ear in vinegar
deekuni -- daikon radish and pork stew
kuubuirichi -- konbu (seaweed) and pork stew
hiijaa sashimi -- raw goat meat
hiijaa-jiru -- goat meat in soup
Jen 47 DS C 2/03 04/29/08/ DD S 10/28/09 DH Bill '97.
mighty-mama and her sister Kundalini-Mama
I think we are going to have pork stew tonight
My mom gave me a great Okinawan Cook Book with all sorts of traditional recipes. I love it.
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