Heejaa-jiru (Goat soup) ｜ Our Regional Cuisines

Okinawa Prefecture

Heejaa-jiru (Goat soup)

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Main lore areas

All over Okinawa Prefecture
Main ingredients used

Goat meat

History/origin/related events

Heejaa means goat in Okinawan, also known as feejaa. A goat’s meat, bones, and entrails are slowly stewed in a large pot, and the strong-smelling hooch bar (mugwort) and njana (bitter greens) are added, finishing the dish with a salty flavor. It is characterized by its unique taste and strong smell, and is a dish that divides people into two camps, those who like it and those who dislike it. It is said that goat meat tastes best when eaten as soon as possible after it has been butchered, which is why it is often served in large gatherings. It is therefore served at celebrations for relatives, building completion, and new construction. Heejaa, goat meat, is not a common food outside of Okinawa. However, in Okinawa Prefecture, it is known as a highly nutritious food that has been prized as "heejaa gusui" (goat medicine). It has been cherished for its body-warming effect and as a recovery medicine for illness and injury. Today, with the development of medical science, the aspect of goat medicine has declined, but it is still a beloved part of the traditional food culture.
Opportunities and times of eating habits

It is customary to cook the goat immediately after dismemberment and eat it with a large crowd. It is eaten at celebrations for relatives, pep rallies, building framework completion celebrations, and new building completion celebrations. It is also prepared when one wants to replenish one's nutritional needs.
How to eat

Cut the goat meat from the bone into chunks. Pick only the leaf tips of the hooch bar (mugwort), rinse them in water and drain. Put the goat meat and water in a deep pot and bring to a boil, then reduce the heat to low and simmer for 3 hours while removing the scum. When the liquid becomes insufficient, add bonito broth. Add the mugwort and simmer until the meat is soft. When done, place in a bowl, top with grated ginger and garnish with salt. Add salt to adjust the taste as desired.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is commonly prepared at home and can also be enjoyed at restaurants in the prefecture. In recent years, chopped goat meat and pre-cooked packages of "heejaa jiru" have become available.

RECIPE

Ingredients (4 servings)

Goat meat 800g
Water 10 cups
Mugwort 1 bunch
Grated ginger As needed
Salt As needed

How to cook

1. Quickly rinse the goat meat in hot water.
2. Pick the leaves off the mugwort, rinse them in water, and drain.
3. Put the goat meat readied in 1, and the water in a pot, bring to a boil, skim off the scum, reduce the heat and simmer until the meat is tender, about 3 hours.
4. Add the mugwort in the middle and quickly heat through.
5. Place the meat and soup generously in a bowl, garnish with grated ginger and salt, then season as desired for each person.

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

Heejaa-jiru (Goat soup) ｜ Our Regional Cuisines

Okinawa Prefecture

Heejaa-jiru (Goat soup)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook