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Gyujiru (Beef soup) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Gyujiru (Beef soup)

Gyujiru (Beef soup)

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  • Gyujiru (Beef soup)

  • Main lore areas

    All of Okinawa prefecture

  • Main ingredients used

    Beef

  • History/origin/related events

    "Gyujiru" is a nutritious dish made by simmering beef with carrots and other ingredients. It has been used as a nourishing food for a long time. Especially in winter, it is believed to be effective in preventing colds. In winter, a seasonal limited island carrot called "Chideekuni" is used. "Chideekuni" consists of "Chi" meaning yellow and "Deekuni" meaning Daikon radish. It is a carrot characterized by its slender and vibrant yellow appearance, like burdock. Similar to regular carrots, "Chideekuni" is rich in carotene. In Okinawa prefecture, it has been used as a nutritious food for a long time, known for its tender texture. It is utilized in various dishes such as soups, stir-fries, and simmered dishes. Additionally, a hearty beef soup is prepared by including internal organs along with the beef. Furthermore, it is served as a treat during the traditional event "Ushiugan" in Awa, Nago City, as an offering for the ceremony. The seasoning typically involves salt or soy sauce, but what distinguishes it in Miyako Island is the use of miso flavor. Within the pork-centric culinary culture, the limited use of beef in dishes is rooted in historical reasons. During the royal dynasty era, cattle were considered valuable for labor, leading to a prohibition on their slaughter.

  • Opportunities and times of eating habits

    "Chideekuni" is an essential ingredient in this dish, typically consumed during the season when "Chideekuni" is available, starting from around November in winter. It is often eaten with the purpose of preventing colds and promoting overall health and strength. In some regions, it is also offered during the traditional event "Ushiugan" (=beef offering to ancestors).

  • How to eat

    Slice beef into large, thin pieces. Peel carrots and thinly slice them diagonally to match the size of the beef. Rinse Kombu (=kelp), soak it in water, and cut it into 3cm squares. Heat oil in a pot, stir-fry the beef, and add the carrots to continue stir-frying. Add Katsuo Dashi(=Japanese soup stock with bonito) and Kombu (=kelp), and simmer for about 20 minutes. After skimming off any scum, season with salt and soy sauce. Finally, add grated ginger for finishing touches. While regular carrots work well, using "Chideekuni" will add a more authentic 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 can also be enjoyed at restaurants in the prefecture.

RECIPE

Ingredients (4 servings)

  • Beef (Round) 200g
  • Carrot 120g
  • Kombu (=kelp) 15g
  • Lard 1 tbsp.
  • Katsuo Dashi(=Japanese soup stock with bonito) 5 cups
  • Salt 1 tsp.
  • Soy sauce 2 tsp.
  • Ginger (grated) A little

How to cook

  • 1. Cut beef into large thin slices or bite-sized pieces.

  • 2. Peel and cut carrots to the size of beef.

  • 3. Wash and rehydrate Kombu (=kelp) and cut into 3 cm squares.

  • 4. Heat lard in a pot, stir-fry the beef, then add the carrots and sauté. Add the specified amount of Katsuo Dashi(=Japanese soup stock with bonito) and kombu(=kelp), and simmer over low heat for about 20 minutes. Remove the scum carefully and season with salt and soy sauce to taste. Finish with grated ginger. Beef entrails are sometimes added.

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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