 A bowl of sōki soba noodles | |
| Region or state | Okinawa Prefecture, Japan |
|---|---|
| Main ingredients | Spare ribs |
Soki (Okinawan : ソーキsooki) is a specialty of the cuisine of Okinawa Prefecture, Japan. Soki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. [1] They are often served with Okinawa soba (called suba). [2] [3]
Okinawa soba with stewed soki on top. The soki are prepared by first boiling to remove excess fat, then stewing in a mixture of awamori (to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Okinawa soba.
Soup containing soki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The soki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
In mainland Japan, konbu is usually used just for flavoring and then discarded[ dubious ], but a distinctive feature of Okinawan soups is that the konbu is left in.
Ramen is a Japanese noodle soup. It consists of Chinese-style wheat noodles (chūkamen) served in a meat-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori, menma, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu, and the miso ramen of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but rather with a sauce.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
The Okinawa diet describes the eating habits of the indigenous people of the Ryukyu Islands, which is believed to contribute to their exceptional longevity. It is also the name of a weight-loss diet based on this.
Yakisoba, "fried noodle", is a Japanese noodle stir-fry dish. Usually soba means buckwheat, but soba in yakisoba means Chinese noodles made from wheat flour, and are typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan, probably by around the 1930s.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in the Chaoshan region of China and countries with a significant Teochew Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
Okinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called soba, although this Japanese term typically refers to buckwheat noodles in mainland Japan.
Okinawan cuisine is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in a number of cuisines around the world.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Galbi-jjim (갈비찜) or braised short ribs is a variety of jjim or Korean steamed dish made with galbi. Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).
Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.
Rafute is a pork belly dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork belly stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan Royal Cuisine.
Phuket cuisine and local food is the combination of many cultural food habits, whether they be Chinese, Malay or Thai. Some Phuket local food tastes sweet, such as Chinese Hakka cuisine, but it can also be spicy, such as in Thai cuisine and Malay cuisine.
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