# Kufajuushii ｜ Our Regional Cuisines

**Cuisine Name**: Kufajuushii

**Region**: Our Regional Cuisines

## Main Lore Areas
All over the prefecture

## Main Ingredients Used
Rice, pork tripe

## History, Origin, and Related Events
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.

## Opportunities and Times of Eating Habits
It is served as an event dish and a celebratory dish. The Bon Festival of the lunar calendar begins on July 13th with "Ung Kae," the welcoming of the spirits, and ends three days later with "U Kuei," the sending off of the spirits. On the evening of Ung Kae, "Ung Kae Juicy" made with leaf ginger is eaten among juicy dishes. Tung Ji Juicy" made with either taro or taro is a dish eaten on the winter solstice. Today, it is also eaten as an everyday food.

## How to Eat
Wash rice and drain in a colander. Boil whole pork tripe and cut into hail. Cut carrots, dried shiitake mushrooms and fish paste in the same way. Put the cooled pork broth, soy sauce, and salt in a pot and cook the rice, pork chops, vegetables, and fish paste in that order. When the rice is cooked, add lard and mix. It is sometimes made into onigiri (rice balls) and served as lunch boxes.

## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture, such as cafeterias and Okinawa soba noodle stores. It is also served at hospital lunches. It is also served at cooking classes and events.

## Ingredients
- rice: 2 cups
- Pork broth: 2 and 1／4 cups
- salt: 1 to 1 1／2 tsp.
- soy sauce: 1 to 2 tbsp.
- Pork tripe: 150 g
- carrot: 30g
- Dried shiitake mushroom: 2 pieces
- kamaboko (fish paste): 30g
- lard: 2 tsp.

## Recipe
1. 1. Wash rice 30 minutes before cooking and drain in a colander.
2. 2. Boil whole pork chops and cut into 5 mm cubes.
3. 3. Cut carrots, rehydrated shiitake mushrooms, and fish paste into rough cubes.
4. 4. Just before cooking, mix pork broth, salt, and soy sauce in a pot, and add 1, 2, and 3.
5. 5. When cooked, add lard and stir, then steam.
6. 6. Serve with a simple "usachi" (vinegared fish paste), if desired.

## Provider Information
provider : Ryukyu cuisine researcher Tomoko Anji

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