mimigar (pig’s ear skin) (Photo by Shoji Kudaka)
As the number of bars and pubs on the island indicates, drinking is a big part of life in Okinawa. But so, too, are the snacks and appetizers that are washed down with local brands of alcohol like Orion Beer and Awamori.
Listed below are examples of the Okinawan side dishes commonly available at local bars and supermarkets. Some may make the first bite daunting, but in the end, will be worth the try since many Okinawan bar snacks give not only a unique dining experience, but are also chock full of health benefits.
On Okinawa, having fun and eating healthy often come in one package.
Mimigar (Pig’s ear skin)
(Photo by Shoji Kudaka)
This may not sound familiar to people from the States, but pigs’ ear skin is a common food in Okinawa, where every piece of the animal is used in many different dishes.
To prepare the ear skin, first it is burned to get rid of the tiny hairs, then it is boiled or steamed before it is shredded, according to Kyoudo Ryouri Monogatari, a website dedicated to local cuisine in Japan. At local bars or supermarkets, this food is often served in peanut or kimchi sauce or sold as flavored jerky.
Although the name “Mimimgar” means “pig’s ear skin” in Okinawan dialect, the meat itself comes from a deeper part of the skin, which has a soft texture that’s a bit chewy and feels like cartilage. “Mimigar” is rich in collagen, and as such is often described as a health and beauty food.
Shima Rakkyou (Okinawan Shallot)
(Photo by Shoji Kudaka)
Another familiar izakaya staple is Okinawan shallot, either served pickled or fried as tempura.
Compared to mainland Japan’s shallots, Shima-Rakkyou are smaller in size, but with a very spicy flavor and strong scent making for another great pairing with local liquor or beer.
Mozuku
(Photo by Shoji Kudaka)
fried mozuku (Photo by Shoji Kudaka)
This popular seaweed snack is known for its versatility as well as for being a health food. Mozuku can be consumed in various ways, but more commonly it is soaked in vinegar or fried for tempura. Many local supermarkets sell the seaweed packaged in small plastic cups with different flavors.
Known as rich in nutrition such as vitamins and fucoidan, a type of water-soluble dietary fiber. The fucoidan is especially valued as it is thought to help fight cancer, help intestinal regulations, and enhance body functions.
Okinawa has earned bragging rights over the seaweed as its signature product since 90 percent of Japan’s Mozuku is produced here.
Sukugarasu (Salted Rabbitfish)
(File photo)
Catch this local delicacy of fermented suku fish gracing the top of tofu at the local izakaya. The combination of the tangy, salty fish with the smoothness of the tofu is commonly considered a delicacy which pairs well with sake or Awamoris, an Okinawan liquor made of rice.
“Ichagarasu,” or salted squid, and “Watagarasu,” or salted entrails of bonito, are also common tofu toppings.
At local stores, Sukugarasu are sold in bottles packed, literally, like sardines. The fish topping is also eaten a certain way – head first. If you start with a tail, it is said the small fish may get stuck in your throat, so always remember “head first.”
Jimami tofu (Peanut Tofu)
(Photo by Shoji Kudaka)
On the island you’ll find that tofu isn’t always soy-based. Peanut tofu, an Okinawan treat, has a pudding-like appearance and texture. This tofu has a rich peanut taste with a touch of sweetness, which means it is also consumed as a sweet. Jimami tofu is another health and beauty food thought to be beneficial for high levels of oleic acid and vitamin E.
Back in the days of Ryukyu Kingdom, which lasted from the 15th to 19th century, Jimami tofu even has a royal background as it was the prime choice for welcoming guests to the royal palace in Okinawa.
