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Kuurijishi (Egg Soup with meat and vegetables) ｜ Our Regional Cuisines

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  • Okinawa Prefecture

    Kuurijishi (Egg Soup with meat and vegetables)

Kuurijishi (Egg Soup with meat and vegetables)

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  • Main lore areas

    Naha, Shuri, etc.

  • Main ingredients used

    Pork belly

  • History/origin/related events

    ‘Kuurijishi’ is an egg soup with pork belly, ‘Shibui’ (‘Tougan’ wax gourd), and ‘Gumbo’ (‘Gobou’ burdock). They use pork, bonito or shiitake mushroom for ‘dashi’ soup stock to make soup taste rich and mild. Also, the texture of ‘Shibui’ melting in mouth and fluffy egg are mild. ‘Kuuri’ in the dish’s name means ice, ‘jishi’ means boar meat in Okinawa dialect. It is said that its name came from the eggs spreading in a soup bowl like snow. Although there are still many traditional local food in Okinawa, some of dishes are getting less served these years. The traditional daily food served during ‘Obon’ season (mid-August) is one of those dishes. For your information, it’s rare to find the dishes with name contains ‘kuuri’, and ‘Kuuri-hanbin’, fish cake layered green juice fishcake and white fishcake in turn, was made before.

  • Opportunities and times of eating habits

    This soup is rarely prepared these days, but it used to be served as a ‘bon’ dish, served during mid-August to welcome ancestor’s soul when eggs were very precious.

  • How to eat

    Boil block of pork belly, then ‘Tanzaku’-cut thinly. Peel wax gourd and ‘gobou’ burdock and soak them to remove scum. ‘Tanzaku’-cut ingredients same thickness as pork belly. Boil pork stock and bonito stock in a pan, put all ingredients in it, then add salt and soy sauce for flavor once the ingredients are cooked. Add a little of salt to beaten egg, then pour it over the soup to cover the surface. We recommend to use hard part near the skin when you add ‘Shibui’ because the part near the pulp is soft and easy to be broken after cooked.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is served in the school lunch.

RECIPE

Ingredients (4 servings)

  • Pork belly 100g
  • Dried Shiitake mushroom 4.8g
  • Konjac (yam cake) 60g
  • Wax gourd 120g
  • Egg 80g
  • Hana-katsuo(Bonito flakes) 16g
  • Soy sauce 4.8g
  • Salt 2.8g
  • Water 640g

How to cook

  • 1. Make ‘dashi’ soup stock from bonito flakes.

  • 2. Boil pork belly, then tanzaku-cut it.

  • 3. Tanzaku-cut konjac.

  • 4. Tanzaku-cut wax gourd, and julienne-cut shiitake mushrooms.

  • 5. Add shiitake mushrooms and wax gourd into dashi (=Japanese soup stock), then boil them.

  • 6. Add konjac and pork belly into 5 and boil further. Add seasonings for flavor.

  • 7. Boil 6. Add beaten egg and make the egg fluffy.

provider : Ritsuko Gibo, President of Okinawa Prefecture School Nutritionist 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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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