Nakami-jiru

**Overview** Try Nakami-jiru for a quieter expression of Okinawa’s pork cooking. The cook prepares the stomach and intestines before simmering them in a clear broth. Pork and bonito give the soup body, and shiitake and ginger can add aroma. Japan’s agriculture ministry records the dish at New Year celebrations and memorial gatherings as well as on everyday tables. Look for it in traditional restaurants and expect the details to vary between kitchens. **Key metrics** - Servings in ministry recipe: 4 - Pork offal in reference recipe: 250 g - Bonito stock in reference recipe: 2½ cups **Pros** - The light broth gives a different experience from glazed rafute. - The dish illustrates how Okinawan cooks use several cuts of pork. - A small bowl pairs with rice and other shared sides. **Cons** - It contains pork offal and the stock can contain fish. - Restaurants may use different cuts, seasoning or garnishes. - The light stock may feel too subtle if you want a stronger meat flavor. **Best for** Choose it on a sit-down meal built around local soups, vegetables and a rice dish. **Things to watch out for** Check the menu for 中身汁 or 中味汁 and ask which ingredients the kitchen uses if you have dietary restrictions.