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-dori 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.

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.