Second-floor Okinawan diner
×Nakami-jiru (pork tripe soup)
Why you must eat itPig stomach and intestine, parboiled again and again until the smell is gone, finished in a clear bonito broth. The offal is tender and the soup startlingly clean and refined. Drink it with grated ginger. A bowl that stands for Okinawa's nose-to-tail use of the pig, it appears at celebrations and memorials. With rice it makes a light meal.
The "nakami" in nakami-jiru means pork offal. Because the careful cleaning takes work, it was made at home for New Year and celebrations. It can be had year-round at market diners and Okinawan restaurants. Worth a bowl if offal does not put you off. Prices and hours are a guide, so check on site.
- Nearest
- Makishi Stn
- Hours
- 10:00-20:00 頃
- Price
- ¥600–900
Dishes here
- Second-floor diner, Makishi Public Market × Reef-fish sashimi (gurukun, machi)
- Market seafood stall × Umibudo (sea grapes)
- Market tofu shop / diner × Yushi-dofu (soft-curd tofu)
- Second-floor Okinawan diner × Tebichi (braised pig trotter)
- Second-floor diner (mochiage) × Reef fish, salt-simmered or butter-grilled