kinwashi

18 Nov 13, 19:28

Simple, traditional dishes

Okinawan cuisine would not exist without pork, and it is said that Okinawans use every part of the pig except its squeal. In fact the use of various parts of the pig is a distinctive feature of the Okinawan diet, exemplified in such dishes as rafute, simmered pork belly with soy sauce or miso; soki, tender, simmered spareribs; mimigaa, shredded ear gristle; and chiragaa, pig’s face.
Okinawans eat literally every part of the pig, from head to toe. Pork provides a good source of protein, vitamin B1 and collagen. Cooking pork with ingredients such as konbu or simmering it for a long time removes excess fat from the meat. The innards of the pig are used in soup or are salted and processed into other products. Various parts of the pig are used as toppings for Okinawa soba as well. Tofu is also an essential ingredient in Okinawan cuisine. Champuru dishes such as goya champuru, for example, can be regarded as the essence of Okinawa. Champuru literally means “to mix,” and it can include many different ingredients including shima tofu (local tofu) and a variety of vegetables. Recipes vary by individual.

Goya champuru

A stir-fry of goya (bitter melon). Goya is a local vegetable with green skin and a bitter taste, and its best season is summer. Typical goya champuru includes goya, tofu, pork, eggs seasoned with salt and soy sauce.

Tofu champuru

Another popular type of champuru, a stir-fry with tofu and vegetables as the main ingredients. The tofu used for tofu champuru is shima tofu, a firm, local tofu ideal for stir-fry. It is seasoned with salt and soy sauce.

Jushi

Jushi is a rice dish prepared with a choice of ingredients including pork and vegetables and is often served as a side dish to Okinawa soba at local eateries. Fuchiba jushi is a kind of jushi that features fushiba, mugwort leaves in the Okinawan dialect.

Okinawa Soba

Okinawa soba is made from wheatflour. It is served in a bowl of hot broth (typically bonito or pork) with various toppings such as thick slices of tender pork, shavings of green onion, kamaboko (fish cake) and pickled shredded ginger.

Rafute

Another popular type of champuru, a stir-fry with tofu and vegetables as the main ingredients. The tofu used for tofu champuru is shima tofu, a firm, local tofu ideal for stir-fry. It is seasoned with salt and soy sauce.

Shima rakkyo(Okinawan shallots)

Pickled shima rakkyo and deep-fried shima rakkyo, commonly served in izakaya, are Okinawan favorites that are perfect accompaniments to awamori. Lightly pickled shima rakkyo is normally eaten with dried bonito flakes and soy sauce.

kinwashi

20 Nov 13, 21:05

kinwashi

20 Nov 13, 21:08

Rich Ikasumi is tasteful
inky soup dish Jimi perfect score

When for the first time, a surprise to a black color. Its color color Ikasumi. It is a regional cuisine in the soup using Ikasumi the "Ikasumi juice" have been popular for a long time in Okinawa.

Ingredients are the basic inside the black soup, squid meat pieces, pig, leafy vegetables is called "Nigana" and "Hosobawadan" in Okinawa. Sometimes other vegetables, and tofu island is placed. Squid, is often used is referred to as a "white squid" and "squid" in Okinawa. After cooked, such as kelp broth, the leafy vegetables other than the addition of Ikasumi use as ingredients of "squid". Because there is a taste and unique rich in Ikasumi itself and the degree to put a little salt to finish as seasoning. Taste of "Ikasumi juice" is determined by the quality and quantity of Ikasumi. It's ready to put the leafy greens at the end.

Ingredients of each flavor of Ikasumi was tangled also delicious, soup itself began to melt the taste of the meat three pieces of squid and delicious. I can not imagine from the appearance, taste deep delicacy with a darker, but better than to forget and in the mouth, that around becomes black.

It is said also Ikasumi Nigana also have the effect nutrition and variety. Not only delicious, "Ikasumi juice" seems is also a dish that you have supported the spirit of the people of Okinawa.

kinwashi

20 Nov 13, 21:14

OKINAWA.

video.http://youtu.be/HurLYqrmCuQ

kinwashi

20 Nov 13, 22:43

OKINAWA.

video.http://youtu.be/8FDV-QnDDyA

kinwashi

20 Nov 13, 22:48

Go to Okinawa,

What do you eat when you are there.

This are the Perfecture Govt recomendation for you over there.

http://www.okiu.ac.jp/Language/contest/01/06/dishe.htm

	Okinawa soba (Okinawa noodle soup) Wheat-flour noodles in pork-bone stock. A true Okinawa-style noodle dish made without buckwheat.
Nakami jiru (Nakami soup) . Made as a dish for celebration, the pork entrails and other ingredients are cut into strips and white miso (bean paste) is added to thicken the soup.
	Rafute (Pig of boiled with soy sauce) Simmered pork cubes Okinawa-style, cooked with soy sauce and awatori until soft enough to break with chopsticks.
Goya champuroo (Bitter melon stir-fry) Okinawa's most well-known home-style dish, a saute of goya (bitter melon), tofu, egg, and more. Relish the unique bitterness!
	So-ki jiru (Pork rib soup)
Mimi-ga sashimi (Pig ear sashimi)
	Ikasumi jiru (Cuttlefish Ink Soup) Black soup containing ikasumi (squid ink). Your teeth will be black after eating it, but the rich taste is well worth it.

Ikasumi jiru
(Cuttlefish Ink Soup)

Black soup containing ikasumi (squid ink). Your teeth will be black after eating it, but the rich taste is well worth it.

kinwashi

20 Nov 13, 23:08

Never say Kin never introduce you this famous Okinawan song by Begin.

video.

BEGIN - å³¶äººã�¬å®� - Shimanchu Nu Takara

http://youtu.be/HFp7tqfXxU8

kinwashi

21 Nov 13, 17:07

Chinen's Shoji

Oshima in the southern part of Okinawa Island (Oshima). Island around that is about 1.7km, are linked by a bridge and the main island. It is possible to place a short, to see the sign of "store Oshima marine canteen Imai Yu" across the bridge. The thing of "fish" in the words of Okinawa as "Longueuil". In the sense that fresh fish, it's a shop with a name very easy to understand and "Imai Yu".

Storekeeper, Chinen Shoji's second generation. I and to come take over the shop mother was started in 1978.
Fresh fish are caught a lot. It is caught well fry the Aygo as a material of (salted fish that is often eaten in Okinawa) Sukugarasu and Mozuku. Squid in the squid, "Oshima I are caught in the trap net. I'm being caught in the nearby sea immediately ".

While the menu using the seafood such as butter or baked sashimi lined, not "Ikasumi juice" in this place, it is written as "squid soup".
"In Okinawa, instead of" Ikasumi juice ", will be referred to as or" squid soup "and" Sumi juice "as well and there are quite a lot. The inside is" squid juice. '"

I asked him the story of "Ikasumi juice" in the kitchen.
It is the material most basic of "squid soup". Leaves vegetables strong bitterness Nigana, in Okinawa, is the ingredient in well. Squid, pork, carrot, Nigana. This is put in a salad by cutting small "material You also can ".

Squid length about 50cm. It is preliminary arrangements carefully.

Take out the charcoal bag by dismantling the squid

Do you say the table of "squid, put the knife lengthwise person from Mimi. (Cartilage) should be on the former, such as plastic under the front side, I got a charcoal bag and internal organs underneath. and because I will break the charcoal bag that corner is on If you turn off from the ventral side.

Wash parts only after dismantling

Then, remove the charcoal bag, take the eye, take the cotton, we will cut the tentacles and body.

I cut only squid, the tentacles

It's black out when you take the eye, but this is do not corner. Squid, I guess is a feeling rather than to the judge, and charged ".

Width 1cm, about 10cm in length and body tentacles of squid, it seems to be cut slightly bigger.
"I'll shrink and cook the squid, I'm off to keep large".

Now that it is ready for all materials, and start stew.
Put all the ingredients in the "bonito soup stock. Then, I break on the pot charcoal bag. (Laughs) because it is. Creature around it because not stained most, the size of the charcoal bag also a difference this However, the amount of charcoal contained in also different. Some squid threw up a large amount of charcoal when getting caught. So you have or even adding only corner when the corner is not enough. Merely Ikasumi in Okinawa It 's much because I enters the hand normally. has also sold in the supermarket. thus, you stew about an hour. When simmer slowly and carefully to squid, I'm soften. Once up blow once, and the fire after , we will boil with low heat very. than fire when I simmer, I is a small fire more. Failure to do so, Ikasumi is if I stopped to pan skin all,'m jammed against pot. the salt at the end out to adjust the taste. seasoned, it is only salt and Ikasumi ".

The resulting "squid juice", but is not provided immediately.

After stewed ingredients, and lay all night

"You have aged overnight as it is. Taste is spot on ingredients of each, I'm made delicious".

The warmed order is entered, Add to vessel

I had what was warm made yesterday a "squid juice". Taste of Ikasumi is a thick, even carrots in pork to squid, the taste is steeped firmly.

Plentiful ingredients also "squid juice"

I think you're using fresh squid "of which" squid juice ", and because I have put lots of Ikasumi. Better Ikasumi is dark and delicious It is the hot soup, but in the hot summer, I'll eat you ".

Jimi plenty of "squid juice" is a Okinawan cuisine also fishermen who are often eaten.

kinwashi

21 Nov 13, 17:07

Chinen's Shoji

Oshima in the southern part of Okinawa Island (Oshima). Island around that is about 1.7km, are linked by a bridge and the main island. It is possible to place a short, to see the sign of "store Oshima marine canteen Imai Yu" across the bridge. The thing of "fish" in the words of Okinawa as "Longueuil". In the sense that fresh fish, it's a shop with a name very easy to understand and "Imai Yu".

Storekeeper, Chinen Shoji's second generation. I and to come take over the shop mother was started in 1978.
Fresh fish are caught a lot. It is caught well fry the Aygo as a material of (salted fish that is often eaten in Okinawa) Sukugarasu and Mozuku. Squid in the squid, "Oshima I are caught in the trap net. I'm being caught in the nearby sea immediately ".

While the menu using the seafood such as butter or baked sashimi lined, not "Ikasumi juice" in this place, it is written as "squid soup".
"In Okinawa, instead of" Ikasumi juice ", will be referred to as or" squid soup "and" Sumi juice "as well and there are quite a lot. The inside is" squid juice. '"

I asked him the story of "Ikasumi juice" in the kitchen.
It is the material most basic of "squid soup". Leaves vegetables strong bitterness Nigana, in Okinawa, is the ingredient in well. Squid, pork, carrot, Nigana. This is put in a salad by cutting small "material You also can ".

Squid length about 50cm. It is preliminary arrangements carefully.

Take out the charcoal bag by dismantling the squid

Do you say the table of "squid, put the knife lengthwise person from Mimi. (Cartilage) should be on the former, such as plastic under the front side, I got a charcoal bag and internal organs underneath. and because I will break the charcoal bag that corner is on If you turn off from the ventral side.

Wash parts only after dismantling

Then, remove the charcoal bag, take the eye, take the cotton, we will cut the tentacles and body.

I cut only squid, the tentacles

It's black out when you take the eye, but this is do not corner. Squid, I guess is a feeling rather than to the judge, and charged ".

Width 1cm, about 10cm in length and body tentacles of squid, it seems to be cut slightly bigger.
"I'll shrink and cook the squid, I'm off to keep large".

Now that it is ready for all materials, and start stew.
Put all the ingredients in the "bonito soup stock. Then, I break on the pot charcoal bag. (Laughs) because it is. Creature around it because not stained most, the size of the charcoal bag also a difference this However, the amount of charcoal contained in also different. Some squid threw up a large amount of charcoal when getting caught. So you have or even adding only corner when the corner is not enough. Merely Ikasumi in Okinawa It 's much because I enters the hand normally. has also sold in the supermarket. thus, you stew about an hour. When simmer slowly and carefully to squid, I'm soften. Once up blow once, and the fire after , we will boil with low heat very. than fire when I simmer, I is a small fire more. Failure to do so, Ikasumi is if I stopped to pan skin all,'m jammed against pot. the salt at the end out to adjust the taste. seasoned, it is only salt and Ikasumi ".

The resulting "squid juice", but is not provided immediately.

After stewed ingredients, and lay all night

"You have aged overnight as it is. Taste is spot on ingredients of each, I'm made delicious".

The warmed order is entered, Add to vessel

I had what was warm made yesterday a "squid juice". Taste of Ikasumi is a thick, even carrots in pork to squid, the taste is steeped firmly.

Plentiful ingredients also "squid juice"

I think you're using fresh squid "of which" squid juice ", and because I have put lots of Ikasumi. Better Ikasumi is dark and delicious It is the hot soup, but in the hot summer, I'll eat you ".

Jimi plenty of "squid juice" is a Okinawan cuisine also fishermen who are often eaten.

kinwashi

21 Nov 13, 17:07

Chinen's Shoji

Oshima in the southern part of Okinawa Island (Oshima). Island around that is about 1.7km, are linked by a bridge and the main island. It is possible to place a short, to see the sign of "store Oshima marine canteen Imai Yu" across the bridge. The thing of "fish" in the words of Okinawa as "Longueuil". In the sense that fresh fish, it's a shop with a name very easy to understand and "Imai Yu".

Storekeeper, Chinen Shoji's second generation. I and to come take over the shop mother was started in 1978.
Fresh fish are caught a lot. It is caught well fry the Aygo as a material of (salted fish that is often eaten in Okinawa) Sukugarasu and Mozuku. Squid in the squid, "Oshima I are caught in the trap net. I'm being caught in the nearby sea immediately ".

While the menu using the seafood such as butter or baked sashimi lined, not "Ikasumi juice" in this place, it is written as "squid soup".
"In Okinawa, instead of" Ikasumi juice ", will be referred to as or" squid soup "and" Sumi juice "as well and there are quite a lot. The inside is" squid juice. '"

I asked him the story of "Ikasumi juice" in the kitchen.
It is the material most basic of "squid soup". Leaves vegetables strong bitterness Nigana, in Okinawa, is the ingredient in well. Squid, pork, carrot, Nigana. This is put in a salad by cutting small "material You also can ".

Squid length about 50cm. It is preliminary arrangements carefully.

Take out the charcoal bag by dismantling the squid

Do you say the table of "squid, put the knife lengthwise person from Mimi. (Cartilage) should be on the former, such as plastic under the front side, I got a charcoal bag and internal organs underneath. and because I will break the charcoal bag that corner is on If you turn off from the ventral side.

Wash parts only after dismantling

Then, remove the charcoal bag, take the eye, take the cotton, we will cut the tentacles and body.

I cut only squid, the tentacles

It's black out when you take the eye, but this is do not corner. Squid, I guess is a feeling rather than to the judge, and charged ".

Width 1cm, about 10cm in length and body tentacles of squid, it seems to be cut slightly bigger.
"I'll shrink and cook the squid, I'm off to keep large".

Now that it is ready for all materials, and start stew.
Put all the ingredients in the "bonito soup stock. Then, I break on the pot charcoal bag. (Laughs) because it is. Creature around it because not stained most, the size of the charcoal bag also a difference this However, the amount of charcoal contained in also different. Some squid threw up a large amount of charcoal when getting caught. So you have or even adding only corner when the corner is not enough. Merely Ikasumi in Okinawa It 's much because I enters the hand normally. has also sold in the supermarket. thus, you stew about an hour. When simmer slowly and carefully to squid, I'm soften. Once up blow once, and the fire after , we will boil with low heat very. than fire when I simmer, I is a small fire more. Failure to do so, Ikasumi is if I stopped to pan skin all,'m jammed against pot. the salt at the end out to adjust the taste. seasoned, it is only salt and Ikasumi ".

The resulting "squid juice", but is not provided immediately.

After stewed ingredients, and lay all night

"You have aged overnight as it is. Taste is spot on ingredients of each, I'm made delicious".

The warmed order is entered, Add to vessel

I had what was warm made yesterday a "squid juice". Taste of Ikasumi is a thick, even carrots in pork to squid, the taste is steeped firmly.

Plentiful ingredients also "squid juice"

I think you're using fresh squid "of which" squid juice ", and because I have put lots of Ikasumi. Better Ikasumi is dark and delicious It is the hot soup, but in the hot summer, I'll eat you ".

Jimi plenty of "squid juice" is a Okinawan cuisine also fishermen who are often eaten.

kinwashi

21 Nov 13, 17:10

Nakasone's Sumio

As a sister store of the head office located in Ginowan (Ginowan), was opened in July 2012, "fisher tavern Ichiro shop". Signboards of enamel decorated with, of which it is projected to store you feel Showa retro, a big monitor a picture of old Okinawa. BGM flowing Okinawa folk song. In a perfect score, Okinawa mood is to eat Okinawan cuisine and other dishes made with seafood. As people arrive and "fisher" to the shop name, fish that are used to those landed owner Miyagi Ban Tsukasa-san out fishing. Various fish has ordered the carts placed immediately entrance, it's also possible that I have to cook and pick the fish.

One article on behalf of Okinawa "Ikasumi juice". I had made the store manager, Mr. Nakasone Sumio. If you put up the length of the leg, squid more than 50cm is gradually being dismantled.

White squid. Black area of â€‹â€‹the visible in the background is the charcoal bag

It is squid, which we call white squid. As you remove it without tearing the corner bag Ikasumi is on in Okinawa "This squid.

Remove by hand part of the tentacles, take out the charcoal bag

Do you say to the outside of the corner bag, like portion of the film because it is not thin up there, it is all right to touch a little, but be careful because it torn kitchen knife and occasionally entered when you cut off. It because there is only one squid of one animal charcoal bag (laughs).

I wash to clean the squid

Is divided into tentacles and body to remove cartilage and shell - the name of those squid-like plastic on the inside of the squid called (anti), the part of the hard mouth, and cut into 1cm width. Boil in hot water squid sliced.
"I boil about 40 minutes. Squid is hard moment begins with boiled, but it will become soft again, and simmer slowly and carefully. Good soup, too out".

After cooking the squid, in advance, put the pork that had been boiled

Once the squid is tender, in advance, and cook a little to put the pork that has been boiled. And I will add the Ikasumi.

I put Ikasumi

You cooked about 10 minutes after putting the Ikasumi you as "mushy. Put tiny bit of salt and a miso of each city taste, but the base of seasoned It is cuisine born from Ikasumi and broth. Squid Ikasumi, that squid itself . seasoning is not just boiled pork, taste of Ikasumi is is not even soak pork ".

Adjust the taste with salt, and completed by the addition of komatsuna in dish to small saucepan

Transferred to a small saucepan, put the type of rape in the end, it is transported to the same table. Green komatsuna in a small pot is brilliant. Only squid found in the juice of natural salty smell of the sea is soft, there is also a sweetness. Fat of pork also felt sweetness. Soup is full of flavor delicacy.
The cook is glad a "fresh seafood and reach. Course, those of market is fresh, but the owner is it because you brought directly out. And I think also" Ikasumi juice ", who squid is fresh and delicious You. So the "Ikasumi juice", also in Okinawa whole, I think you're eaten especially in the vicinity of the harbor such as remote island. then is within, as a menu using the squid, Ikamayo that does not become Ebimayo, Ikasumi juicy, Carpaccio of squid, such as Ikasumisoba also offers. I feel like squid I will people of Okinawa, (laughs) ".

I have gotten to talk to the owner, Miyagi, Tsukasa Mr. Ban.
You'll catch a lot of squid in the sea of "Okinawa. It is about fished from shore. This is a squid called" squid white "squid is often used to" Ikasumi juice "in it. Length 50cm, this is enough 2kg Weight It will. been some of that red squid, length 1m, I can also be a 5kg weight this. are caught elsewhere, as well as Seika to eat with sashimi. because it has shipped a lot of outside the prefecture, Okinawa I think those who have been eating out you do not know the squid there is many ".

Squid, pork, type of rape. Squid fresh ones you catch the owner himself. You use what you have boiled under pre-pork

Ikasumi taken out from squid, taste of the squid was condensed the base of seasoning. I fix the taste of miso taste comb such as a small amount of salt

To soften By and cook thoroughly in hot water squid which I cut. Put the pork in place of squid soup came out, adding Ikasumi. I attach a type of rape at the end

Okinawan cuisine that use the fish owner has landed

Owner Miyagi Ban Tsukasa-san out fishing, to cook the fish you catch the manager, Mr. Nakasone Sumio. Seafood A variety of ordered the carts placed immediately entrance, it's possible to get food to the desired taste to choose the fish. In the store feel Showa retro, such as signs of enamel has been decorated, I can eat Okinawan cuisine with a focus on food made with fresh seafood such as "Ikasumi juice".

"Spring rolls and avocado squid" 600 yen

Map Data

Terms of Use

Map

Kaito tavern Ichiro shop

Address	Naha Maejima 1-1-9
Phone	098-860-9079
Business	15:33 - 01:11 next day
Rest	None
Seat	80 seats
Card	Yes
Parking	None

kinwashi

21 Nov 13, 17:14

Karimata formation law's

Was opened in May 2008, "Hall's Well juice processing".
Storekeeper, Karimata formed law's "I was doing such as restaurants and taverns until now, but I was going to try to do a diner who had never done yet" he said. Menu "Fu Champloo" and "eggplant miso" have been put on the counter.Of course, it is no longer a single item anywhere, soup and rice to "meal" come about automatically in the diner of Okinawa. For example, if you order the "Ikasumi juice", and a small bowl with rice that will last for years to come.
"Both men and women, those who can eat a lot of it because it is often Okinawa".

Only "juice processing", also "Ikasumi juice" other than, in many ingredients such as pork, soup menu with white miso of tailoring "Inamudo~uchi juice", the internal organs of pork "contents juice", and "miso soup" is also made are. Even if I say "miso soup", tofu, pork, and vegetables should be on, it's close to the image of "pork soup".

The bonito soup stock, I put those Toys bonito soup stock and miso, add the ingredients of Sirona other than

I had to make a "Ikasumi juice" to Karimata's.
The "material, putting Nigana to finish, too many tentacles and body of squid, pork, island tofu, in the onion. Okinawa, we have included (Santousai) Santona you are called Sirona in Okinawa within .

Sirona also add squid Once softened

Was placed in a bonito soup stock the (used in many other dishes soup) that had been beaten in bonito soup stock rice miso in advance, we will boil to put the ingredients further. The soup stock, taste of the ingredients and taste of the squid is also So join ".

And cook in addition the source of "juice Ikasumi"

Where the fire has passed the material, "The original" and "Ikasumi juice" is added to the finish.
I take out the charcoal bag with judged "squid, but it is what blender the charcoal bag, stretched in the liquor. To not only corner you are inside the charcoal bag, so I use charcoal per bag , It is more concentrated. somewhat, adjust with salt, but the miso and bonito soup stock, it is determined by the Ikasumi. time to cook, seasoned "Ikasumi juice" is about 5 minutes in total while taking evil. It should not because it is not made â€‹â€‹out soon because it is diner ".

Put Sirona Finally, the completion and Sprinkle green onions. Ingredients also plenty in the inky juice. I wonder there is a good way of eating?
"Since there is no way of eating, especially, but please eat with caution only! Please eat it as you please, so as not to pollute the clothes. I do not get it when I got the clothes Ikasumi (laughs)".

Of Kusan of ingredients "Ikasumi juice"

Juice flavor of ingredients also joined the taste and aroma of the Ikasumi, mellow taste. I can not imagine from a black look, it's a soft taste. However, the mouth is completely black.
The person to be eaten in "lunch, Irasshaimasu eat from a young age you (laughs). The" Ikasumi juice ", and those who go home from rinse the mouth also warm soup and there are quite a lot, but does not change even in the summer, I am I am eating well. do you say that there is no juice "Ikasumi juice", I'll come some people "fried Ikasumi" is a favorite. cuisine made â€‹â€‹with "Ikasumi" is, 's something special in Okinawa no, I thing that is familiar in general, it is eaten ".

Karimata who has been a meal in your work shop. It seems to have been feeling every day, the joy.
"About as well audience that He will come every day, it is also fun conversation with the audience. Seems there is also a communication between the audience".

As with such an atmosphere, "Ikasumi juice" is he a dish that I melted into day-to-day Okinawa.

And only squid, tentacles, pork, tofu Island, onion, I use (Santousai) Santona which is called Sirona in Okinawa

Thing over in the corner per bag mixer of squid, it was extended in alcohol-based, (photo). Rice miso and bonito soup stock is also indispensable for deep flavor

Stew about 5 minutes ingredients in bonito soup stock, which joined the U.S. miso, seasoned with salt and a little Ikasumi. I sprinkle green onions and Sirona at the end

Diner hearty! Okinawa style

When you order a menu that was affixed to the store, such as "miso eggplant", soup and rice sticks, and to become a "meal" automatically, diner style of Okinawa. Any menu in the hearty, tool many tofu and pork also contains "Ikasumi juice". Use charcoal per bag not only Ikasumi, taste of the squid is also a rich. Soup cooking in Okinawa only "Inamudo~uchi juice", "contents juice" is also popular.

"Ikasumi juice" 700 yen. Rice, small bowl also take

Map Data

Terms of Use

Map

Hall's Well juice processing

Address	Shimajiri Haebaru town Miyadaira 623-1
Phone	098-889-5326
Business	11:00 to 14:00 / 18:00 to 9:00 p.m.
Rest	Wednesday
Seat	36 seat
Card	Improper
Parking	Yes

kinwashi

21 Nov 13, 17:58

Sea Grapes Rice Bowl

kinwashi

21 Nov 13, 17:58

Sea Grapes Rice Bowl

Okinawa sea grapes

Okinawa sea grapes 498 yen per 100 grams

Of seasonal goods Costco Okinawa Prefecture sea grapes had been sold.

Kubiretsuta, also known as the Japanese name sea grapes, green caviarin seaweed called, If you like the rich light and clean sea, mainly in the domestic Okinawa Prefecture of that what is and has been around in the market.

But What sea grape, is not it can not buy at superuser or normal? I guess Have you ever seen twice in and once in Okinawa such as product exhibition? The trade of rare about that, I had that I had in Okinawa restaurant's personally, but you of eating at home to buy in the shop it is the first time.

Enshunada dried whitebait and are sold in a container of the same transparency. Sold by the man's shop (shares) that exchange dealing specializing in Okinawa Okinawa seafood and agricultural products.

what I chose that with 201 grams net amount, it seems unlikely that so much more if you look at only the amount, but there is a great sense of volume is fully put container in practice. Because it is 498 yen per 100 grams, 1,001 yen I buy did.

Product name: Okinawa sea grapes stored at room temperature *
Net weight: 201 g
up to 4 days, including processing date: Expiry date
: How to Save stored at room temperature (15 â„ƒ or more) please not refrigerated.
Please have it after wash in water lightly: you enjoy.
â€» If the shrimp, seaweed and shellfish is in the rare, there is it, please have it removed from the time of washing in water because there is not a problem with quality.

Okinawa sea grapes up

It is a strange shape bunches round lot all have grape like part of the stem from the middle. I feel the grain of the green with glitter certainly is also similar to If I had a green caviar.

Because it is in isolation at the size that is easy to eat already, and that is OK if you wash only minutes to eat. With a product, I received a written description was written delicious way of eating, but how to eat "Sanbaizu", "salad" in the "sashimi soy sauce" was written on it.

And this product, does not it? Seems it must be stored at room temperature rather than refrigerated after purchase. Even at the price tag, the persistent in even price sticker, also Instructions "cold!" Press reminds! "stored at room temperature" is also the staff's cash register when purchased, notes and also, is written was.

That you put in place cold, grain of sea grapes and would deflated small to no time at all. Indeed, it's if left at room temperature and I feel this looks somehow there is resistance, it becomes want to put it in a refrigerator.

According to the staff's, who even has written a lot of notes, resulting in the refrigerator still many, grains had deflated small when you eat! I've been saying it, and receive a call and well.

Has put refrigerated frozen goods other I but says, "I understand! Is! Perfect" and cooler back to because I was around it was only stopped the staff's is a tried storing rock out to ... sweat ashamed

If yours is to be with refrigerated goods other cooler bag, Is it true that yo have to no longer eat and deflated by the time the stick return. It seems to be seaweed is weak in the cold about it. Abunaiabunai ....

I tried to eat as it is to wash in water briefly. Totally different texture of seaweed until now, play the bunch of small in the mouth every time you want to nip Putin bubble wrap! Texture that is new!

Salty smell of the sea and the tide because remaining fairly, there is enough flavor without the use of special seasoning.

Way of eating does not know good enough, at first raw mozuku to sea grapes which had the same small bowl and, I had to eat with one swing of soy sauce and yuzu ponzu, but they eat what the reaction to the temperature of the seasoning texture is I was have changed Near the end's how sea grape ... This is ended up deflated steadily from the middle.

It is now receive paying careful and Jong seasoning Pinch one by one sea grapes in a manner to eat sashimi from it. You can enjoy to the end the bubble wrap texture that it is this.

Is like there is a reaction considerably by simply washing in water sea grapes and say something extreme, those who drained firm Once washed with water and ate as soon as possible is seems good.

Texture is I like best is intact and if originally, sea grapes raw, so state only got off to a seawater scooped up from the sea, it will not be eaten salty so you do not drop the seawater , I will need to wash again.

So if you put a dining table was'd better you dish to wash only minutes to eat just before I have, to turn off the moisture firmly with kitchen paper etc.. The Ne'm a seaweed delicate hella more than it did not know because I had never eaten at home until now, but I was wondering.

Personally wasabi soy sauce I Like how to eat in is delicious.

In addition I have taught from readers like "sea grape bowl" was thrilled to find delicious and even if I take it! A ride with a thud the sea grapes and yam that grated on top of the rice, I was sprinkled seaweed and increments over a little soy sauce!

To warm rice slurping bubble wrap strange texture of, fragrant rocky shore of sea grapes and seaweed does not collect! ! It's that to a side dish of rice and seaweed strange feeling was, but it was matched to the rice and strange sea grapes because stronger is quite salty. This is also a new discovery.

And it is still a considerable amount of salt remained relatively or rather, when you wash, I feel a little salty to eat only sea grapes. I thought depth of taste as good just enough to eat with rice.

At room temperature, it should be left in the kitchen remains of the container as you are told, save I was run out eat expiration date just before, but it looks unchanged date even standing, to the end without lose flavor I was able to eat delicious.

Four days there is also that there is a expiration date and surprisingly, the amount is were many but the possible eat and Ne was not bitter at all. It was good to buy it!

I do not I may or cheap price of 498 yen per 100 grams or high, but that you can not get rarely in supermarkets normal originally, time which can be purchased at Costco that is limited, product with the scarcity value I can say.

Now is the one to be worried about because it seems to do sometimes, even tasting. ~ Strange texture of bubble wrap'll become addicted.

kinwashi

25 Nov 13, 19:58

News from Japan.

Latest from Japan.

http://youtu.be/x0aqWoo5C18

kinwashi

25 Nov 13, 20:01

Latest from Japan.

video.

http://youtu.be/MLbZawCK0PA

kinwashi

25 Nov 13, 21:08

Liquor also proceeds to the crunchy and taste of kelp
health food which is indispensable to the seat of the celebration

This name is attached to the Irichi (kelp) Kubu (to be braised) from that. In Okinawa, kelp had been distributed in the trade with the Qing of China from the Edo period. Therefore, food is beginning to take the soup stock, using the kelp there are many. Also "Kubuirichi" and was created in order to make effective use of the kelp took the soup, it seems the beginning of the original. In addition, the recipe to make heat firmly, was also the wisdom for cooking to prevent wear and tear in the hot Okinawa.

The kelp, taste remains plenty even after taking the soup stock. In the kelp, and fry by adding ingredients pork, dried radish, konnyaku, and carrot. Combine the soy sauce and salt in bonito soup stock and kelp, to go to fried seasoning thin. Salt of conservative is more to amplify the taste of kelp. The texture of kelp Crispy, food nor drinks I go willingly. In addition, are low in calories kelp, food alkaline rich iodine, dietary fiber is abundant. Cooking was born from "too good" is, he was also a great health food.

The "Kubuirichi", and cuisine that it is not essential to the seat of the celebration as a mascot in Okinawa. Enjoy laughing together, a wholesome dish. There seems to be here in one of the most cheerful reason Oji~i of Okinawa, who is Oba~a.

kinwashi

25 Nov 13, 22:26

source

kinwashi

25 Nov 13, 22:26

source Rakuten

The sea grape culture that was enabled because it was the side of the sea of "sea grape" Okinawa told culture was difficult, and to be easy to be influenced by weather. It is the highest grade sea grape which I created by thorough management in green caviar and sea grape attracting attention from Okinawa.

Sea grape (ã‚¯ãƒ“ãƒ¬ã‚ºã‚¿) which is popular as representative meal algae of Okinawa along with Okinawa ã‚‚ã�šã�� (ã‚¹ãƒŒã‚¤), ãƒ’ãƒˆã‚¨ã‚°ã‚µ (Arthur).
The tenacity that ã‚»ãƒ³ãƒŠãƒªã‚ºã‚¿ (ã‚¦ã‚¯ã‚¯) of ã‚¤ãƒ¯ã‚ºã‚¿ like the sea grape (Chlorophyceae) seemed to be eaten from old days, but is unique and blue ã��ã�•ã�•ã�Œã�‚ã‚‹ ç‚º, the sea grape (ã‚¯ãƒ“ãƒ¬ã‚ºã‚¿) of the now light texture are celebrity ã�«ã�ªã�£ã�¦ã‚‹ã�• ï½ž. nationwide

I seem to stick on the top and the sand of the rock of the coral with (state of nature) in the sea, but do not see it very much.
(I have heard that it grew in the sea area of Chinenson.) ).

It is from a direct leaf lengthening on standing straight from stem and there that lengthen to crawl with pillar shape.
Because I see a twig (ball) of around 1-2mm in diameter that this direct leaf gets like the cluster of a green grape, I am called sea grape.

In addition, because I resemble the caviar

of three major delicacies of the world, I am called"green caviar" and attract its attention from the foreign countries.

The sea grape which is in a good state which there was not branching, and grew straight→

kinwashi

25 Nov 13, 22:32

	There IS a Nursery near the Okinawa Island East Coast, the Sea of the Gushikawa, Uruma Shi-Shore and Draws Beautiful Seawater from There and Circulates it in the swimming pool of the Nursery. Approaches - When a typhoon, Water Temperature Falls, and the normal Sea IS not good for the growth of the Sea grape, but CAN make delicious grape Sea Anytime with the Quantity of Seawater to Draw BECAUSE it IS Possible for Water Temperature Adjustment .
	The Sea grape Which Greatly catches the Influence Such as the Daylight hours. It Begins to work with the Sunrise every Morning! Three kings in Ancient China.With every Morning ( in Sea grape ) , greetings of Ohayo ~ â™ª I Regulate the shading net to solar movement and weather. By this Adjustment of branching There IS Few! Of high quality! I create Sea grapes .
	← This cloudiness (Small Grain Brown) three kings in Ancient China The manure Which let you Originally Ferment. I put it while looking at the Condition of the Sea grape every Each Water Tank. BECAUSE Such Management IS not made â€‹â€‹natural, size, the color of the grain is apt to become uneven, but a grain, the color is brought up in the prepared delicious sea grape by managing the nourishment.
	Sea grape IS a Creature. Therefore I CAN Have a fresh House most deliciously. CAN I enjoy the Sea grape Which it IS I Get it, and to Ship Immediately length, IS and delicious at the first in the Morning . I am in tune with an airplane (airmail) and send it to a visitor to have I get it and enjoy length.
	Therefore it is ... The Sea grape Which USED for the Seawater Which Makes the storable Duration IS Commercially available,;! But ... ! Firmly I Get it, and the length IS Different in size, a color, the brightness of the Grain!

kinwashi

25 Nov 13, 22:34

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kinwashi

25 Nov 13, 22:34

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kinwashi

26 Nov 13, 17:09

Umibudou - Sea Grapes

The Taste of the Southern Sea: Umibudou - Sea Grapes

Johannes Schonherr

Sure, a cold, fresh, draft beer is best to cool off your dry throat after a long, hot summer's day. But a really nice snack with that beer would make it even more perfect, wouldn't it?

For such a snack, there is hardly anything that can compete with a plate of freshly harvested umibudou served with a soy sauce / vinegar dip.

Umibudou literally translates as "Sea Grapes." It's a kind of seaweed but instead of leaves it has little bubbles growing on its stems. Thus the serving looks like small, green grapes. The bubbles break on your tongue and release a slightly salty taste of pure Southern Sea freshness.

This breaking of little bubbles is called puchi-puchi in Japanese, an expression recreating the sound of the burst of a small air bubble. Not many foods provide that puchi-puchi sensation on the tongue - making the umibudou an especially exciting experience for many Japanese gourmets.

The umibudou grow in the waters of the Western Pacific all the way from Vietnam in the south to Okinawa in the north. There are however only two areas in that vast expanse of the sea that are famous for serving those tiny grapes as delicious food. One would be the Philippines where they use the very fitting name of Green Caviar and the other is Okinawa, the northern-most area where the plant is able to survive.

Umibudo sea grapes, Okinawa.

Miyako Island, Okinawa, Japan.

Miyako

In Okinawa, the farming of the umibudou is centered on the island of Miyako, about halfway between the Okinawan main island and the Yaeyama archipelago around Ishigaki Island at the southern end of Japan.

Miyako is fairly large, about 25 km long and it has enough sites and interesting, small byways to make you rack up quite some kilometers on the odometer of your rental car. It is essentially a destination for scuba divers wanting to explore the truly beautiful coral banks around the island.

The main town is Hirara on the southwestern edge of the island. In the daytime, Hirara looks fairly beaten up and somehow stuck in the 1970s. Small, old, concrete buildings dominate the town, most of them scarred by the markings of severe typhoons.

At night however, lots of restaurants open and the variety of local food is astounding - and umibudou are a natural part of it. In most cases, the grapes are served along with beer as a small side dish in izakaya pubs. That's the most traditional and perhaps most fitting way to enjoy them.

Umibudo sea grapes, Okinawa.

There are however ambitious restaurateurs who take it all some steps further. One of them is the Ofukuro-tei Restaurant in downtown Hirara. Here, the budou is taken very seriously. One of the signature dishes of the house is the umibudou kaisendon, a big bowl of rice with a thick layer of grapes on top, mixed with various sashimi.

The Nanraku Restaurant, also in downtown Hirara is a bit more playful. The chef uses only traditional local products but always gives the dishes an original new twist. His nekomanma (literally "leftovers for the cat") combines katsuo tataki (raw sliced skip jack tuna slightly roasted on the edges) on a bed of a mix of vintage-era style rice along with a generous serving of umibudou.

The sea grapes are dear to the restaurant owner and on the walls hang huge posters with mouth-watering pictures of them. On closer inspection, you can see that the posters originate from an outlet called Nagazaki Sea Farm.

Umibudo Farm, Okinawa.

Nagazaki Sea Farm

Curious, I decided to pay that farm a visit. Driving out to the farm (which is even noted in the local guide maps) on the east coast of the island defies expectations, though. There is no big industrial farm to be found at all. Rather, there is a cluster of small greenhouses run by several families and the Nagazaki Sea Farm is just one of them.

Nonetheless, Teruyoshi Nagazaki is the person to talk to about umibudou on Miyako. Nobody does more promotion for the product, nobody is so committed to spreading knowledge about the grape-like undersea weed than he.

Asked for an unannounced interview, Nagazaki-san immediately offered a plate of the sea fruits and went on to answer questions without a blink. He knows all about his grapes and loves to talk about them. He is not a PR guy schooled in what to tell the press but an honest, heavy-set farmer who wants to spread knowledge about the product he is growing - a spokesman by default in a way, as nobody else on the island seems to have as much energy as him in promoting the plant.

Nibbling on my largest plate of umibudou ever with a very fitting dip of soy sauce mixed with vinegar, I wanted to find out first about the history of the plant.

"It was just a very local food here on Miyako," Nagazaki explains, "Up until the end of the American occupation only locals harvested the plants." Okinawa was an American territory from the end of World War II until 1972 when it became part of Japan again.

"The locals only harvested the wild ones growing out in the sea," Nagazaki continued, "But then, people found out that there could be a larger market for them in mainland Japan. People started to farm them out in the sea but that didn't work well. Sand got in the plants, causing serious quality problems.

Also, in natural conditions, they grow only from May through August. The local Miyako-language name n'kyafu was not helpful in selling the product either. Neither was the Japanese academic name kubirezuta. Eventually, the growers came up with the word umibudou, literally "sea grapes" and that name turned out to be very appealing to customers."

Umibudo Farm, Okinawa.

Umibudou Today

Nowadays, umibudou are shipped from Miyako to restaurants and pubs all over Japan. To some restaurants and some pubs, to be correct. Finding a place serving them in mainland Japan is still a challenge.

One of the reasons for that is that there are only seven family farms on Miyako, none of them very big. New farms have opened on the Okinawan main island (known around these parts as Okinawa hontou) but those new farms face the same problem all umibudou farmers have to struggle with: the product quickly turns bad once it becomes too cold.

There are delivery services in Japan that guarantee that things are transported in cold conditions, there is no such service guaranteeing constantly warm conditions. Especially in air transport, temperatures can suddenly drop and air transport it has to be as they stay fresh for only 3 or 4 days after harvest. All of which makes it a plant best enjoyed right where it grows.

Umibudou are farmed in greenhouses equipped with large fresh-water tanks. Nagazaki's farm is located right behind a kuruma ebi (tiger prawn) farm. To feed the pool of the prawn farm, fresh seawater is piped in from 300 meters out in the ocean, ensuring a steady supply of clean water. Nagazaki then directs the water from the prawn farm into his greenhouses.

In the tanks, plastic rosters hold the plants. New seedlings take 3 or 4 days to grow roots. In the summer, it then takes 25 to 30 days for the umibudou to ripen into harvest-ready plants. In the winter, it takes longer, about 40 days.

In the coldest months, the outside temperature might drop down to 10 degrees Celsius though inside the greenhouses it will still be around 17 Celsius, anything below that would be dangerous for the well-being of the plants. In any case, by using the greenhouses farmers can now grow the "grapes" all year long and by keeping them in the tanks, the problem of sand getting mixed in is solved is well.

But things are not all that easy. In the fall of 2009, two typhoons hit Miyako Island one right after the other and those typhoons brought severe temperature drops with them. "It wasn't a good harvest at that time." Nagazaki explained. "Usually, a tank holds 20 to 30kg of the plants at harvest time. After the typhoons, it was only 12kg and the fruits were much smaller than usual." In this kind of small-scale family-run agriculture, the weather is still a big risk, even under greenhouse farming conditions. Not to mention that typhoons are a rather frequent occurrence on Miyako.

In the foreseeable future, umibudou might remain a rare treat in mainland Japan. But in Okinawa and especially on Miyako, you can enjoy them aplenty and in many ways - the simplest way perhaps still being the best - a plate of the fruit with a dip going with that beer on a hot summer evening.

Umibudo, Okinawa.

Ofukuro-tei Restaurant

Hirara

Tel: 0980 72 0744

Nanraku Restaurant

Official long name: Minami no shima no shoku to sake no rakuen nanraku

Tel: 0980 73 1855

Well-established to tell the Ryukyu cuisine 40 years

Lining up in the menu number of the Ryukyu cuisine traditional ways. Since its inception in 1972, I have to tell a lot of people a taste of Okinawa including "Kubuirichi". And fried nicely the (food kneaded pork, and boiled fish paste and those boiled potatoes, Taimo Okinawa unique) Do~uruwakashi "d'heaven" is, but the original of this place. "Urizun set meal" 3,150 yen one way to enjoy the taste of Okinawa a typical deals.

"Kubuirichi" 525 yen. Including this "Kubuirichi", "Urizun set meal" 3,150 yen Okinawa enjoy a variety of dishes at an affordable price "Rafute" and "d'heaven."

Map Data

Terms of Use

Map

Urizun

Address	Naha Asato 388-5
Phone	098-885-2178
Business	17:30 - 24:00
Vacation	None
Seat	110 seats
Card	Yes
Parking	None
URL	http://www.urizn.gr.jp/

kinwashi

26 Nov 13, 17:14

Uebaru Kazumi

The person who comes "every day'm come. And hope you'llcome even when (laughs) of. Typhoon will or worried that it does not become to be seen. Contact such as those of 7:30, such as those of 8:00, even on such a day" Why Uebaru Kazumi's owner sometimes became're doing the shop? "conversation" You also such like? "came to a typhoon and why (laughs)."

Platter dish lined the counter

Shop that is loved by local people so much "Kotosato". The secret's many platters of food that is row arranged on the counter. Cooking it is not decorated rustic of 15-16 type at all times, to be able to enjoy from around 300 yen dish They will adjust the amount if one person. A healthy menu using vegetables that there are many 's features.

Platter dishes will change depending on the season, but one of the classic dishes such as "Rafute", are available at all times is "Kubuirichi".
"For those that" want to eat a thing of "Okinawa, I recommend the" Kubuirichi "and" papaya Richie Lee "at the beginning in the audience outside the prefecture."

Had you Yoso~tsu from platters "Kubuirichi" taste of soy sauce flavor that is steeped to the inside and crunchy kelp is delicious. Taste is stain well konjac that comes together and taste is attached firmly to the pork.
"Meat I do a thing in the pork belly and cut the part blubber Rafute less. Those stewed in broth made â€‹â€‹with rate 1 awamori, soy sauce 1, 1 sugar meat three pieces. Rafute is, old-fashioned taste of, I have a crunchy ".

Because meat three pieces of seasoned as Rafute, It's a deep flavor.

The fire by the addition of water and awamori to cut kelp that was reconstituted in water

I had you tell me how to make up from the secret of the fact.
After returning with water "increments kelp, and take the slime to wash well. Was put in a pot, put the fire by adding water and awamori.

Simmer further put the salad oil when it becomes likely to boil over with boiling

Once at likely to boil over with boiling, simmer for about 30 minutes with the addition of salad oil further. Taste and become better when I put the awamori, kelp I will soften. The'm delicious to eat in ponzu what you stewed about this 30 minutes ".

Left "Rafute". To use for "Kubuirichi" by cutting the thin part that fat is less

While stew, to prepare the ingredients of non-kelp.

It should be boiled in advance to turn off the 5mm width konjac

"You have boiled once to turn off in about 5mm width konjac. Leave meat cut into about 5mm width three piece that seasoned as Rafute".

Tasting by seasoned with soy sauce and mirin

30 minutes, kelp reaches soft and beginning to boil kelp, it's seasoned.
In the pot containing the "kelp, and seasoning to put soy sauce and mirin. Have a palate of thumb in color, but because I always go boiled down (laughs) now. You will taste because it is worried, diluted at this stage It is a taste of.

Simmer with a lid that can be placed deep inside the pot of aluminum foil and put the konjac and three pieces of meat

You cooked slowly put the pork, put the konnyaku, with the lid that can be placed deep inside the pot of aluminum foil. To stop the fire After a while, finish with residual heat after. Leave to cool and put it in a storage container After it cools.Rather than eat immediately, better taste soaked to keep making it because it is delicious. "

Menu that contains the term of service

Also "Kubuirichi" other than, cuisine made â€‹â€‹with kelp is often here.
I There are various ways of eating or "kelp-wound, such as knot kelp. And I will even put a kelp knot to Soki juice. Past, had been conceded and export the kelp to China from Japan through the Ryukyu. To send to China I think there is also no B grade, I would began to eat at Ryukyu it. Therefore, cuisine made â€‹â€‹with kelp that said they often. "Kubuirichi" so is, cuisine made â€‹â€‹with kelp , I think it's cuisine makes good use of what was familiar. "

Uebaru san wonder eaten well "Kubuirichi"?
It is indispensable to the seat of Buddhist memorial service or "celebration, and it'll eat well. I like kelp that will melt and" Kubuirichi "When I was a child, do not you like the kelp there is a crunchy" Kubuirichi ". Lunch now Some people you have on well, but also a side dish of rice, and I will also relish the liquor. ate for the first time, I like it. "

"Kubuirichi" is,'s a cuisine that is rooted in the life of Okinawa.

Meat three pieces of kelp, a pig, konjac. Three pieces of meat because it uses the fat part of Rafute is small, taste is attached firmly

I just soy sauce and mirin as a seasoning, but the taste of Rafute that is steeped in three pieces of meat itself, the taste of kelp itself participate

After you have boiled until soft kelp returning first with water, seasoned, simmer with the addition of meat and three pieces of konjac boiled in advance

I get lost in many of the Ryukyu dinner on a platter

Platter to share with a focus on Ryukyu cuisine in a row in the counter. "First was the three dishes, but it is said to be" other such as? "In before" This is such as? "From the audience, it has increased gradually in 30 years (laughs)" Uebaru Kazumi of the manager and. Any handmade with affection, "Kubuirichi" as well as put a small portion of the fat of Rafute, are made over a period of time and effort.