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  7. Chi irichee (Blood pork dish)

Chi irichee (Blood pork dish) ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Chi irichee (Blood pork dish)

Chi irichee (Blood pork dish)

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  • Chi irichee (Blood pork dish)

  • Main lore areas

    All over Okinawa Prefecture

  • Main ingredients used

    Pork tripe, pig blood

  • History/origin/related events

    Chi irichee, also called Chi iricher is sauteed and stewed dish with pig blood. It is a rare dish in which pork, carrots, kamaboko(=fish cake), kikurage mushrooms, and various other ingredients are sauteed and stewed in pig's blood. The unique flavor of the dish makes it very tasty. It is also used as a medicine for preventing anemia by replenishing blood. It is based on the concept of "nirui horui", a dietary therapy in which you eat the same part of the pig as the sick part of the body to cure it. This dish is served on special occasions, and is offered to the gods and Buddha before the Chinese New Year, and is also served at Buddhist memorial services. In addition to a pig-blood dish, there is also a goat-blood Irichi dish. In recent years, pig's blood has become difficult to obtain due to Haccp management, and the continuation of the food culture using pig's blood is in jeopardy.

  • Opportunities and times of eating habits

    In Okinawa, various New Year's dishes are made with pork during the Chinese New Year. In preparation for the season, there was a custom of slaughtering pigs. Pig-blood, which cannot be preserved, is made into "blood irichee" and offered to the gods and Buddha. It was served as an indispensable dish at Buddhist memorial services. In Miyako Island, pig's blood is sometimes frozen and defrosted in quantities as needed to make blood irichee.

  • How to eat

    Boil the whole pork tripe, cut into strips, and cook and season with sugar, soy sauce, and sake. Blend the pork blood with miso in a blender or with a whisk to make a fine liquid. Boil kiriboshi-daikon (=Dried strips of Daikon radish) soft, wash, squeeze and cut into short pieces. Shred the watered mimigui (kikurage mushrooms) and cut the kamaboko(=fish cake) into strips. Mix the pork blood and chopped vegetables in a bowl and sautee over high heat in a pan of hot lard. When the color changes, add the seasoned pork chops and the cooking liquid and stir-fry until combined. While monitoring the dish, add the pork blood and kamaboko(=fish cake). Season with salt to taste and sprinkle with hihatsu pepper (a spice in the pepper family). Some restaurants offer a menu item called "chee spa" which is "chi irichee" mixed with Okinawan soba noodles.

  • 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)

  • Pig blood 200g
  • Pork tripe 100g
  • Sugar 1 tsp.
  • Soy sauce 1 tbsp.
  • Sake 1／2 tbsp.
  • Kiriboshi-daikon(=Dried strips of Daikon radish) 50g
  • Kamaboko(=Fish cake) 20g
  • Red miso 1 tbsp.
  • Salt A little
  • Lard 2 tbsp.
  • Pork broth 1 cup
  • Hihatsu pepper (a spice in the pepper family) As needed

How to cook

  • 1. Boil the whole pork tripe, cut into strips, and braise with a quantity of sugar, soy sauce, and sake.

  • 2. Combine the pig blood and miso in a blender to form a liquid (or whisk into liquid).

  • 3. Boil kiriboshi-daikon (dried strips of daikon radish) softly, wash clean, squeeze well and cut into 3 cm lengths.

  • 4. Cut kamaboko(=fish cake) into strips.

  • 5. In a bowl, mix well the pork blood from 2 and kiriboshi-daikon (dried strips of daikon radish).

  • 6. Heat a large amount of lard in a pan, add the mix from 5, and sautee with high heat. While breaking up the pig blood into small pieces with chopsticks, add pork tripe and pork broth with the sauce when the color changes. To finish, add the kamaboko(=fish cake), season with salt, and sprinkle in hihatsu pepper (a spice in the pepper family).

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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