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Mimigar Sashimi ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Mimigar Sashimi

Mimigar Sashimi

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  • Mimigar Sashimi
  • Mimigar Sashimi

  • Main lore areas

    All of Okinawa Prefecture

  • Main ingredients used

    Mimigar (=Pork ear skin)

  • History/origin/related events

    "Mimigar" is pig's ears, and "Sashimi" is a dressed dish. In Okinawa Prefecture, where pork culture has long been rooted, the word "everything is edible except the squeal" is practiced by cooking not only the meat but also the internal organs, face, feet, and even the blood. "Mimigar" refers to the ear itself, although it is called "ear skin," and the dish using the ear, which is rarely distributed outside the prefecture, is known as a unique Okinawan local cuisine. The ears are usually scalded off the hair, boiled, and shredded, and the crunchy texture, which includes cartilage, is similar to that of Chinese jellyfish. "Mimigar Sashimi", which is eaten daily as a menu item, is a way to enjoy the texture of "Mimigar". The word "Sashimi" may remind you of raw food, but it refers to a dressed dish, which is served with vegetables in a bowl of peanut vinegar. The acidity of the vinegar is perfectly balanced with the richness and mildness of the peanut butter, making this dish a perfect chopstick rest.

  • Opportunities and times of eating habits

    In Okinawa Prefecture, pre-cooked "Mimigar" is sold at supermarkets and markets, and is eaten at home as part of the daily menu.

  • How to eat

    "Mimigars" should be scalded over an open flame to remove the hair from the skin, cleaned and boiled for about 30 minutes. You can also use commercially available pre-cooked ones. Julienne the "boiled Mimigars", sprinkle with salt, and let them sit for a while. Wash them in boiling water, then rinse well in cold water to remove salt and fat. Julienne the cucumber and boil the bean sprouts. Make peanut vinegar with peanut butter, vinegar and sugar, and mix well with the ingredients.

  • 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 can also be enjoyed at restaurants in the prefecture. It is also served in school lunches at schools, hospitals, and aged care facilities, and is sometimes served at cooking classes and events.

RECIPE

Ingredients (4 servings)

  • Mimigar (=Pork ear skin)(pre-packaged slices) 80g
  • Cucumber 100g
  • Bean sprouts 50g
  • [Peanut Vinegar] Peanut butter 25g
  • [Peanut Vinegar] White miso 25g
  • [Peanut Vinegar] Sugar 1／3 tsp.
  • [Peanut Vinegar] Salt 1／3 tsp.
  • [Peanut Vinegar] Vinegar 2 tbsp.

How to cook

  • 1. Sprinkle 2 tsp. salt on the "Mimigar (=Pork ear skin)", mix well, let sit for a while, boil lightly, remove into water, give a good scrubbing to remove salt and fat.

  • 2. Julienne cucumber into diagonal, wash bean sprouts, boil quickly, drain and cool.

  • 3. Mix all ingredients [peanut vinegar] to make peanut vinegar.

  • 4. Just before serving, mix the "Mimigar (=Pork ear skin)", cucumber, and bean sprouts in a bowl and dress with the peanut vinegar from 3.

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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