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Chimushinji ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Chimushinji

Chimushinji

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  • Chimushinji

  • Main lore areas

    All of Okinawa Prefecture

  • Main ingredients used

    Pork liver

  • History/origin/related events

    “Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinji” (=broth) and is a soup that is served to those with anemia or those feeling unwell or tired. It is a popular soup enjoyed by the local people of Okinawa. Okinawan cuisine is unique and influenced by the subtropical climate of the region. The concept of “Ishokudougen” (=food is medicine) is reflected in everyday cuisine and in the local dialect, this is “kusuimun” (=nourishing food is medicine) and “nuchigusui” (=medicine for longevity). This concept comes from China and Okinawan people believe that the food they eat have a direct impact on their health. This is in part because historically, the people of Okinawa were poor, and they needed to eat well to remain healthy. The modern people of Okinawa continue this tradition, and they create healthy broths referred to as “shinjimun” by cooking meat, fish, wild grass, and medical herbs.

  • Opportunities and times of eating habits

    “Chimushinji” is a soup that is served to those with anemia or those feeling unwell or tired.

  • How to eat

    Prepare the pork liver by removing the blood and its odor. Cut the pork liver, pork and “chideekuni” (=yellow carrot) into bite-size pieces. Put the chopped ingredients and water or bonito broth into a pot and heat over a high flame. Once it comes to a boil, simmer slowly over low heat while removing any excess foam. When the ingredients are soft enough, season with soy sauce, salt, and grated ginger. Serve in bowls and sprinkle with chopped spring onions.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This soup is made at home and can also be ordered at local restaurants. The soup can be purchased at supermarkets as well.

RECIPE

Ingredients (4 servings)

  • Pork liver 160g
  • Pork 72g
  • Yellow carrot 60g
  • Potato 180g
  • Leaf garlic 24g
  • Garlic 3g
  • Red miso 18g
  • White miso 18g
  • Bonito broth 720g
  • Pork broth 200g

How to cook

  • 1. Make bonito broth.

  • 2. Boil the pork and pork liver and cut each into rectangles. Do not throw away the broth.

  • 3. Cut potatoes into chunks, yellow carrots into diagonal slices, leaf garlic into 2 cm pieces, and garlic into thin strips.

  • 4. Combine the bonito broth and pork broth and add the pork, yellow carrots, and potatoes. Bring to a simmer.

  • 5. Add pork liver and garlic and cook further.

  • 6. Season the soup and add the leaf garlic.

provider : Ritsuko Gibo, Okinawan Schools Dietitians Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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