沖縄県·郷土料理
Nakami-jiru
Take a sip of the clear soup. It is so light that you wouldn't believe it contains pork organs, and along with the aroma of ginger, it warms you to your very core. 'Nakami' is an Okinawan word referring to pork organs such as the small intestine, large intestine, and stomach. The ingredients are meticulously pre-processed to remove any odor before being prepared into a clear soup. Nakami-jiru is a type of Ryukyuan cuisine, and it is said that during the Ryukyu Kingdom era, it was served to envoys and officials from Satsuma. In former Okinawa, there was a custom of slaughtering pigs at the end of the year, making Nakami-julu—which uses fresh organs—a delicacy equivalent to 'Zoni' (traditional New Year soup) in mainland Japan. Even today, it remains an essential dish for special occasions such as New Year's, Obon, weddings, and memorial services.
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