# Nakamijiru ｜ Our Regional Cuisines

**Cuisine Name**: Nakamijiru

**Region**: Our Regional Cuisines

## Main Lore Areas
All over the prefecture

## Main Ingredients Used
Pork offal

## History, Origin, and Related Events
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.

## Opportunities and Times of Eating Habits
It is eaten as a New Year's dish, or as a dish for celebrations or Buddhist memorial services, but is now also enjoyed as an everyday meal.

## How to Eat
After washing with okara or flour, heat a pot with plenty of water and its contents, and when the water boils and the contents become cloudy, boil them down. Cut the contents into small pieces and boil again. Combine the pork stock and bonito stock, bring to a boil, add the dried shiitake mushrooms that have been rehydrated and cut into small pieces, season with salt and soy sauce to taste, and simmer over medium heat to infuse the flavors. Serve in bowls and add grated ginger. Konnyaku and fish paste are also sometimes added as ingredients.

## Efforts for Preservation and Succession
(Outline of the people who have passed it on, 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. Retort pouches of the soup are also sold at retail stores. It is sometimes served at cooking classes, events, and hospital lunches.

## Ingredients
- Contents (pork stomach, large intestine, small intestine): 250g
- Dried shiitake mushrooms: 2 pieces
- pork broth: 2 and 1／2 cups
- Bonito stock: 2 1／2 cups
- salt: 1 tsp.
- soy sauce: a pinch
- hijatsu or grated ginger: a pinch

## Recipe
1. 1. Place the contents in a pot, add plenty of water, bring to a boil, spill, add water again, bring to a boil, and repeat 6 to 7 times. Once the smell is removed, simmer for about 2 hours, until the contents are soft enough to handle.
2. 2. Cut the uncut long ones into 5 cm long and 7 mm wide.
3. 3. Soak dried shiitake mushrooms in water and cut into thin strips.
4. 4. Bring a quantity of soup stock to a boil in a saucepan, add the shiitake mushrooms and the contents, season with salt, add a little soy sauce to taste, and simmer over medium heat for a while to let the flavors soak in.
5. 5. Pour 4 into a bowl and sprinkle with hihatsu.

## Provider Information
provider : Ryukyu cuisine researcher Tomoko Anji

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