Ryukyu restaurant, Shuri
×Duruwakashi (worked taro)
Why you must eat itA Ryukyu celebration dish of paddy-grown taro and its stems, pork, shiitake and fish cake, worked together in dashi. Heavy and thick with the taro's stickiness, its plain sweetness melts into the savour of the broth. Soft while hot, it firms as it cools and can be shaped like a dumpling. Rolled, battered and fried it becomes "duruten." A home taste carried from the court, indispensable at New Year and festive tables.
Ta-imu is a kind of taro grown in paddies, prized as an emblem of thriving descendants since its cormels multiply, used at celebrations. Duruwakashi is its signature dish, made at homes and Ryukyu restaurants. The taro is acrid raw and never eaten so. Prices and hours are a guide, so check on site.
- Nearest
- Shuri Stn
- Hours
- 11:00-20:00 頃
- Price
- ¥400–700