Kufa-jushi

**Overview** Kufa-jushi is the more separate-grained style of Okinawan seasoned rice. The rice cooks with broth and ingredients such as pork, shiitake and carrot, so the seasoning goes into the grains while they cook. Okinawa Story distinguishes it from a wetter porridge-like style often called boroboro jushi. The firm version works especially well as a small side to soba. Try a bite before dipping into any soup so you can taste what the rice absorbed on its own. **Key metrics** - Jushi styles in MAFF profile: 2 - Rice, 4-serving recipe: 2 cups - Pork broth, 4-serving recipe: 2¼ cups **Pros** - Ordering it beside soba adds another preparation to one lunch. - The firm texture distinguishes it from porridge-like jushi. - Different kitchens vary the vegetables, pork and seasoning. **Cons** - A full rice serving can make a noodle lunch heavy. - Pork broth may be present even when the meat is hard to see. - Some menus simply say jushi, without specifying the style. **Best for** Choose it as the rice side if you want a taste of Okinawan home cooking without planning a separate meal. **Things to watch out for** Ask which style is being served if the menu says jushi. Some versions include fish cake as well as pork.