“Soki-Jiru” soup one of Okinawa regional cuisine

Cooked slowly homemade soups make me feel so happy.

This is “Soki-jiru” soup that contains pork rib, Kombu, Daikon japanese radish and kosher salt. Served with grated ginger topping.

Pork rib
"Soki-Jiru" soup one of Okinawa regional cuisine

Happy new year 2015!!  May your New Year be one of happiness, good fortune, and good health.

・Kombu
is an edible dried kelp from the family Laminariaceae. 昆布(こんぶ)
・Daikon
is a mild flavored winter Japanese radish (Raphanus sativus var. longipinnatus). 大根(だいこん) literally “big root”