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Iragimun (Stewed Papaya and Pork) ｜ Our Regional Cuisines

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  • Okinawa Prefecture

    Iragimun (Stewed Papaya and Pork)

Iragimun (Stewed Papaya and Pork)

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  • Main lore areas

    Islands (Yaeyama district) of Okinawa prefecture

  • Main ingredients used

    Papaya

  • History/origin/related events

    "Iragimun" is made with papayas that are still green and not ripe, and this type is referred to as "vegetable papaya." Meat, tofu, and kombu (=kelp) are simmered with papaya and seasoned with miso. In the past, people made miso at home and homemade miso was used to make this dish. When papayas are boiled, its texture becomes similar to daikon radish. Papayas before they ripen are treated like vegetables in Okinawa and are used to make a variety of dishes such as stir-fries, salads, meat or fish dishes, and "chanpuru" made with tofu. In Yaeyama district, people grow papaya trees in their home gardens. Papayas are said to be good for improving the flow of breastmilk and is said to be effective against heart disease. Papayas contain papain, an enzyme that breaks down protein and fat, and in recent years vegetable papayas have attracted attention as a diet food. It also contains high levels of vitamin C and minerals.

  • Opportunities and times of eating habits

    This dish is homemade and enjoyed by the local people as a daily side dish. In the Yaeyama district, this dish is offered to ancestors along with tawara rice balls made with red rice and tempura during "higan" (=equinoctial week). Papayas are said to be good for improving the flow of breastmilk, which is why many mothers eat this dish after giving birth. It is also believed to be good for people with heart disease.

  • How to eat

    Pre-cook the papaya so that it is as soft as the other uncooked ingredients. Boil the pork and after it is cooked, add the papaya, deep-fried tofu, kombu (=kelp), and shiitake mushrooms and simmer. Once the soup comes to a boil, lower the heat, and season with miso and sugar. When the soup becomes absorbed, mix while turning over the ingredients. The key to make this dish well is not to add too much soup and to not overcook the ingredients.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is made at home.

RECIPE

Ingredients (Amount that is easy to make)

  • Papaya 500g
  • Pork loin or pork ribs 150g
  • Dried kombu (=kelp) 1
  • Thick deep-fried tofu 1
  • Bonito soup stock and pork broth 1 to 2 cups each
  • Miso 2 to 3 tbsp.
  • Sugar 1／2 tsp.

How to cook

  • 1. Quickly boil the papaya. Cut the pork into tanzaku-shapes and boil the meat.

  • 2. Add dashi (=Japanese soup stock) and the ingredients to a pot and heat. Once the ingredients are cooked, season with miso and sugar and simmer some more.

provider : Ms. Kae Izene of Total Wellness Project Okinawa (General Incorporated 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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