Hījājiru ヒージャー汁
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ヒージャー汁（ひーじゃーじる） |
| Reading | Hījājiru |
| Home area | All within the province. |
| Main ingredients | Goat. |
History and Origins
Heager is also called a fever because of goats. The dishes are served with hot water, and the meat of the heather, boned meat, and intestines is boiled to a boil in a great pot, and the dishes are cooked with salt. It's a dish that has a distinctive flavor and a strong smell, which is different from what you like or dislike. Since goat meat is said to taste good as quickly as it can be eaten, it is common for large numbers of people to gather and eat. So they can act on relatives' celebrations, ups and downs. Heager is a food that is not often seen outside of the province, but in Okinawa Prefecture it is a food that has been studied as a food that is highly nutritious. I've been known as a cure for heat-heating effects and for disease or injury. That side of medical development, which is not currently in progress, has fallen apart and is loved as a traditional food culture.
When It Is Eaten
The custom is to cook as soon as the goat is broken down and to eat in large numbers. It's made when you want to feed, not only on relatives' celebrations, cheers, building ups, and new construction celebrations.
How It Is Eaten
I'll cut the boned goat meat. They only pick leaves at the end of the leaves and wash themselves in the water to water them. Put goat meat and water in a deep pot and put it on fire. If you boil, then cook it low and cook it for about three hours. If the soup is not enough, add a louse. Add some rice along the way and boil more until the meat is soft. When it is finished, I'll put the peppers on the bowl and add salt. With the added salt, each of us will have a taste of it as we adjust it.
Recipe — Serves 4
Ingredients
- 800 g ヒージャー肉
- 10 cups water
- 1 bunches フーチバー (mugwort)
- grated ginger, to taste
- salt, to taste
Method
- The heather meat is quickly washed.
- The hooch bar picks leaves, cleans them in water, and cuts off the moisture.
- Put one heather meat in the pan and fill it with water, then boil it, then boil it, then boil it, and then cook it for about three hours until the meat is soft.
- Put in a ho Chiber and quickly light it.
- I'll put a lot of meat and juice in the vessel, but add salt, and each one will taste according to his preference.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.