Tebichi Melt in the Mouth Stewed Pig Trotter

Tebichi is an Okinawan regional dish of pig trotter stewed slowly until tender. Famous for its melting texture full of collagen, it is enjoyed as a broth soup or a soy sauce based simmered dish. It is a dish born of the Okinawan wisdom of eating every part of the pig with care.

Highlights

Stewed for a long time, the trotter is so tender it falls from the bone, with an irresistible gelatinous bounce. Tebichi soup simmered with radish and kelp has a deeply nourishing flavor. It is also popular with those who care about beauty and health.

Enjoying the Seasons

The warm soup style warms the body from the core in cooler seasons. Available year round at regional restaurants, it pleases those seeking collagen no matter the season.

Access and Basic Information

You can taste it around the Makishi Public Market in Naha and at regional restaurants and pubs. Tebichi soup is a standard menu item at market eateries, easy to enjoy while sightseeing.

A Quick Tip

A tenderness that crumbles at the touch of chopsticks is the sign it is ready to eat. Savoring it down to the broth lets you fully enjoy the richness of the collagen.