Pork Ribs and Konbu Soup
This soup “Soki-Jiru” is a traditional Okinawa regional cuisine.
This soup is very simple.
And it’s so tasty and nutritious by the combination of pork ribs and Konbu Umami.
Konbu is in heavy usage in the Okinawa regional cuisine, although there are great distances between Okinawa and Hokkaido that is a major production area of Konbu.
The reason why?
It will be traced back through history of the Edo period.
During the Edo period a route by sea was opened to carry Konbu from Hokkaido to Osaka, and carried from Osaka even to Edo (now Tokyo), to Kyusyu, and to Ryukyu Kingdom (now Okinawa).
These route are now called “Konbu-Route” collectively.
So Ryukyu Kingdom was a trade center to export Konbu to overseas, especially to China. Therefore Konbu with good quality were corrected there.
On the other hand, there was one more historical reason.
At the approximately same time during Edo period, Ryukyuan people changed their eating habits from beef to pork.
They have developed their peculiar food culture with Konbu and pork over the centuries.
- Cook pork ribs (500g) in boiling plenty water for a few minutes, then wash them with running water.
- Put pork ribs and Dashi broth, Katsuo dashi recommended, 5 cups and water 10 cups in a pot, and cook on medium heat for over an hour.
- Soak dried Konbu (30g) to soften, then cut into strips and tie a knot. Cut Daikon radish (800g) into small bite-size pieces. * See the image above.
- Add Konbu and Daikon radish in the pot, continue cooking for an hour.
- Adjust the seasoning with a pinch of salt and soy sauce 1 tbs to taste.
- Serve with grated ginger toppings.
Soup for all seasons!!
is an edible dried kelp from the family Laminariaceae. 昆布（こんぶ）
is a pork meat. 豚肉（ぶたにく） literally “pork meat”
is a mild flavored winter Japanese radish (Raphanus sativus var. longipinnatus). 大根（だいこん） literally “big root”