Nakami-jiru

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.