Beat the heat and ungraceful aging with Okinawan cuisine. As I said in another post, Okinawans are now living longer than anybody else. They have many more centenarian and they stay in great health longer. Some research has found that people in their 80’s and more had their body, including DNA telomere as if they were in their early 50’s. And that would be due exclusively to lifestyle. So doing nothing on the beach and protesting as a full time occupation (I’m joooking~), and their food.
The trotter is full of collagene, which gives you a skin of baby pig without any wrinkle or blemish (maybe). And well, French people like eating that too, which means it’s good. It can be badly cooked. It’s good only when cooked so longly that it has lost the caoutchouc feel and it melts in the mouth.
Go~ya no shiri-shiri
Shiri-shiri is “grated food”. Go~ya shiri-shiri is an aperitif, food or drink.
Apple, go~ya (bitter cucumber) and a Summer orange. Proportion varies. It can be very green, and surely very bitter. Some add honey in that case. I took 1/3, 1/3, 1/3, the balance was perfect.
Grate the apple, grate only the green bumps of the go~ya, squeeze the orange… pour into a glass. You can add awamori (Okinawan alcohol).
It’s very refreshing. Now weather is so hot’n humid that you don’t feel like eating, but after having that, you want your meal.
Rafute pig trotter
Le “pied de cochon” (pig trotter) was slow-cooked overnight in the “rafute” recipe. It’s more famous for pork belly. The boiled meat is simmered in a mix of soy sauce, awamori (here sake), mirin, black sugar of Okinawa and dashi. Well for the dashi, a good amount of fish flakes and kombu seaweed, and water are added to the previous mix. You can see the boiled kombu and fish flakes on the side, I serve them. They are deliciously caramelised.
The dish is served cool today, with fresh ginger. There is fresh jelly under :
Those big beans are boiled and cut. The corn cob is steamed. No sauce with the veggies, only a little Okinawan natural sea salt (that I carry around in my box of “sel de Camargues”).
The dessert is steamed chocolate meringue. An Okinawan recipe ? Nope, I had meringue left from the Daring Baker’s challenge. I steamed it, and I got a mousse (which is tastier than a meringue for me).
Cal 621.1 F25.9g C84.7g P23.5g
All meals of June 2010 : Illustrated Menu