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Ashi Tibichi ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Ashi Tibichi

Ashi Tibichi

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  • Ashi Tibichi

  • Main lore areas

    All of Okinawa Prefecture

  • Main ingredients used

    Pig’s feet

  • History/origin/related events

    ‘Ashi Tibichi’ or ‘Tibichi’ is a dish of simmered pig’s feet (‘chimaguu’ in Okinawa dialect) with ‘kombu’ kelp (‘kuubu’ in Okinawa dialect) and daikon radish (‘deekuni’ in Okinawa dialect) for a long time. As the dish contains lots of gristle and gelatin, it is popular especially among the elderlies and women for anti-aging and beauty. The unique flavor of ‘chimaguu’ is rich, and its melty texture is exquisite. In Okinawa, famous for longevity, the idea of ‘Ishoku Dougen’ (a balanced food leads a healthy body) and ‘Irui Horui’ is common. ‘Irui Horui’ is the thought that your body part is getting better when you eat same body part from animals. When something is wrong with your organs, eat inside (organs), eat pig’s feet for leg/foot problems, eat lung for asthma, etc.

  • Opportunities and times of eating habits

    This dish used to be served as an imperial cuisine. Now it is famous as an ordinally dish.

  • How to eat

    Lightly burn the skin of pig’s feet, then wash with water. Wash further with hot water, then parboil with hot water mixed with ‘awamori’ (strong liquor from Okinawa). Soak dried ‘kombu’ kelp, then but into half vertically to make ‘musubi kombu’ (tied kelp). Cut daikon radish into round or half-moons, then parboil. Put water, pig’s feet, ‘kombu’ (kelp) and daikon radish, then heat in high heat. Turn heat to low once boiled, then simmer about 3.5 hours with removing scum, until bones can be easily removed. Take soften kombu and daikon radish out in the middle of boiling. Once pig’s feet become meltingly, put kombu and daikon radish back into the pan, then add salt and soy sauce for flavor. Sprinkle ‘hihatsu’ (long pepper) if you like.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly served at home, and you can enjoy it at restaurants in the prefecture. Ready-made product is also available at supermarkets.

RECIPE

Ingredients (4 servings)

  • Pig’s feet (‘chimaguu’) 4
  • Dried Kombu(=kelp) 1
  • Daikon radish 6cm (2.4inches) length
  • Awamori(=strong liquor from Okinawa) 3 tbsp.
  • Water 10cups
  • Salt As needed
  • Soy sauce As needed
  • Water for parboiling is not included (enough to soak pig’s feet)

How to cook

  • 1. Burn the skin of pig’s feet, then wash with hot water. Parboil with hot water (enough amount to soak feet) mixed with ‘awamori’ for 20minutes.

  • 2. Soak kombu, then cut it in half to make ‘musubi kombu’. Cut daikon radish into 2cm (0.8inch) of half-moons, then parboil lightly.

  • 3. Put water, 1, kombu and daikon radish into a pan and heat in high until it boils, then turn to low heat after boiling. Simmer for 3.5 hours while taking scum out until you can remove bones easily and feet get meltingly.

  • 4. Take kombu and daikon radish out from the pan in the middle of simmering. Cut kombu in every knot.

  • 5. Put kombu and daikon radish back into the pan once feet get soft. Add salt and soy sauce for flavor.

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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