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  7. Yafuara Jushi (Vegetable Rice Porridge)

Yafuara Jushi (Vegetable Rice Porridge) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Yafuara Jushi (Vegetable Rice Porridge)

Yafuara Jushi (Vegetable Rice Porridge)

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  • Yafuara Jushi (Vegetable Rice Porridge)

  • Main lore areas

    All of Okinawa prefecture

  • Main ingredients used

    Rice

  • History/origin/related events

    "Jushi" is an Okinawan word for mixed rice or cooked rice. There are two types of "Jushi" based on texture: "Kufua Jushi" (=mixed rice type) and "Yafuara Jushi" (=porridge type). "Yafuara Jushi" is also known as "Boroboro Jushi." "Kufua Jushi" is consumed as ceremonial, celebratory, or ritualistic cuisine. There are variations like "Unkee (=welcoming) Jushi" with leaf ginger for “Bon Festival” and "Tunji (=winter solstice) Jushi" with “Tanmu”(=taro). On the other hand, "Yafuara Jushi" is eaten daily as a home-style dish. There are many variations, such as "Fuchiba Jushi" with mugwort leaves and "Kandaba Jushi" with sweet potato leaves. Some households add pork, familiar vegetables like carrots, and Shiitake mushrooms, simmering them in pork or Katsuo Dashi(=Japanese soup stock with bonito) to create a nutritionally rich dish.

  • Opportunities and times of eating habits

    It is a common home-cooked dish. Because it warms the body, it is often eaten in winter. Many people also make and eat it when they are not feeling well.

  • How to eat

    Wash rice 30 minutes before cooking and drain in a colander. If using leftover rice, rinse it quickly with water. Put Dashi (=Japanese soup stock) in a pot, add washed rice and ingredients of your choice, and heat slowly. Some people nowadays add a raw egg and butter just before eating to melt and change the mild flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home and eaten in restaurants.

RECIPE

Ingredients (4 servings)

  • Rice 1 cup
  • Pork broth (or half and half with Katsuo Dashi(=Japanese soup stock with bonito) ) 7 cups
  • Pork belly 100g
  • Yomogi（=“Fuchiba”, Mugwort) net 40g
  • Salt 1／2 tbsp.
  • Soy sauce 1 tbsp.

How to cook

  • 1. Wash rice 30 minutes before cooking and set aside in a colander.

  • 2. Pinch off the leaves of mugwort, place them in plenty of water, and fir-wash them with both hands to soften the fibers and remove bitterness and scum.

  • 3. Boil whole pork belly and cut into strips.

  • 4. Put rice, pork broth, pork belly, mugwort, salt, and soy sauce in a pot and heat. When it comes to a boil, reduce the heat to low, shift the lid to prevent it from spilling over, and cook the rice gently like porridge.

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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