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Naabeeraanbushi (Loofah cooked in miso) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Naabeeraanbushi (Loofah cooked in miso)

Naabeeraanbushi (Loofah cooked in miso)

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  • Naabeeraanbushi (Loofah cooked in miso)

  • Main lore areas

    All of Okinawa Prefecture

  • Main ingredients used

    Hechima(=Sponge cucumber)

  • History/origin/related events

    "Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The "Hechima", is the second most representative summer vegetable after the bitter gourd, and "Haebaru-cho" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word "Hechima", conjures up images of "tawashi (=scrubbing brush) " and "akasuri (body scrub)", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor. "Hechima" is a familiar ingredient, used as an ingredient in miso soup and curry.

  • Opportunities and times of eating habits

    The "Hechima" is harvested from early April to late September, and during that time, "Naabeeraanbushi" is prepared and enjoyed.

  • How to eat

    Scrape the skin off the "Hechima" and slice diagonally into thin strips. Cut pork chops into thin, bite-sized pieces and toss with miso. Heat lard in a pot, fry "Hechima", add pork chops with miso and fry further. Add pork broth and island tofu torn into large pieces. When the "Hechima" becomes soft and a thick, sweet juice comes out, it is ready to serve.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is commonly prepared at home and served at hospital lunches. It can also be tasted at restaurants, cooking classes, and events in the prefecture.

RECIPE

Ingredients (4 servings)

  • Hechima(=Sponge cucumber) 600g
  • Pork Tripe 100g
  • Oil 1 and 1／2 tbsp.
  • Red Miso Paste 3 tbsp.
  • Sugar 1 and 1／2 tbsp.
  • Mirin(=sweet rice wine) 1／2 tbsp.

How to cook

  • 1. Scrape the skin off the Hechima(=Sponge cucumber) and cut into 7-8 mm rounds.

  • 2. Boil whole pork chops and cut into thin, bite-sized slices.

  • 3. Combine miso, sugar and Mirin(=sweet rice wine).

  • 4. Heat oil in a pot, fry pork chops, add Hechima and fry to coat. Lower the heat and fry slowly to release the "doojiru".

  • 5. Add 3 to 4 and finish by adding 3 to the pot so that the flavor is distributed throughout.

provider : "Ryukyuan Cuisine Researcher" Junko Ashitomi

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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