Nakami-jiru Clear Broth Offal Soup

Nakami-jiru is a clear offal soup in which pork stomach and intestines, called nakami, are carefully prepared and simmered in bonito broth. It is known for a refined flavor with no off odor, and has been passed down as an essential feast for special days such as the Obon festival and New Year. Because it takes great effort, it appears on festive occasions.

Highlights

The key to its taste is the preparation of washing many times and parboiling to thoroughly remove any odor. The clear bonito broth harmonizes with the gentle texture of the softly simmered innards. Adding ginger for a fresh finish is the Okinawan way.

Enjoying the Seasons

Long loved as a festival dish for Obon and New Year, it is now a year round standard at regional restaurants. Its light flavor is also perfect as a palate cleanser after a run of richer dishes.

Access and Basic Information

You can taste it around Kokusai Street in Naha and at regional restaurants. It is sometimes served as nakami soba at Okinawa soba shops, so enjoying it with noodles is also recommended. It can be ordered as a single plate or set meal, and during festival seasons deli shops in markets may sell it in packs. Served as a soup, it becomes a satisfying meal paired with rice and side dishes.

Practical Travel Notes

Nakami-jiru lets you feel both the Okinawan culture of eating every part of the pig and the tradition of festive feasts. The light, clear broth is perfect as a palate cleanser after a run of fatty dishes like rafute and tebichi. It is sometimes served as nakami soba at Okinawa soba shops, letting you enjoy the gentle texture of the innards together with noodles. If you visit Okinawa during festival seasons such as Obon or New Year, knowing its place as a home feast adds depth to the tasting. Even for those new to offal, its refined odorless flavor makes it easy to try.

A Quick Tip

Light and easy to eat, it is recommended even for those new to offal soup. Dissolving the ginger brings the aroma to life. If it feels a touch mild, a little koregusu adds depth to the flavor.

Practical Information for Your Visit

• Main areas where it is handed down: According to Uchi no Kyodo Ryori (Our Local Cuisine), the database of the Ministry of Agriculture, Forestry and Fisheries, the dish is found throughout Okinawa Prefecture. It is eaten as New Year fare and at celebrations and Buddhist memorial services, and today it is also enjoyed as an everyday dish.
• Preparing the offal: The innards are rubbed and washed with okara (soybean pulp) or wheat flour, then brought to the boil and drained 6 to 7 times to remove any smell. A stock combining bonito and pork is used, and these days it is common to add ginger.
• A public facility where local restaurants gather: Naha City Daiichi Makishi Public Market (2-10-1 Matsuo, Naha City, 098-867-6560) / 8:00-22:00, with last orders at the second-floor eateries at 20:00. Closed on the 4th Sunday of every month (except December), January 1-3, and during the old-calendar Obon. About a 10-minute walk from Makishi Station or Miebashi Station on the Yui Rail.
• Taking it home: According to the same source, besides being served in restaurants it is also sold as retort-pouch products.

Note: Opening hours and prices vary from shop to shop.

(Sources: Ministry of Agriculture, Forestry and Fisheries, Uchi no Kyodo Ryori entry for Nakami-jiru; Naha City Daiichi Makishi Public Market official website)

Information Sources

This article is compiled from tourist information for Okinawa Prefecture together with information published by the individual establishments. Prices, menus and seasonal availability can change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Budget guide: From around 1,000 yen a bowl
• Where to eat it: Local cuisine restaurants and diners across Okinawa Prefecture
• Recommended time of day: Both midday and evening. Also eaten as festive fare
• Avoiding the crowds: Retort-pouch versions are easy to pick up as souvenirs
• Enjoy it together with: Okinawa's festive dishes, juushii rice, and the food culture of using every part of the pig