民謡ライブ 沖縄料理 居酒屋　わらゆい

A dish made by simmering pork bones, which are used to make dashi for Okinawa soba and other dishes, with soup and vegetables.It's a very strange soup that boils the bones that have been taken out of the soup stock, but it's actually a hidden popular menu because of its impact and exquisite taste, and the number is limited.

A dish made with awamori, soy sauce, brown sugar, etc., and slowly simmered until the cartilage becomes plump, giving it a delicious taste that makes your cheeks fall off! Enjoy it with a luxurious roast!

Potato made by cutting a large Russet potato with a special machine and frying it.The unevenness is American and charming.

Sashimi...even sea grapes!

A collaboration between dashimaki tamago and Arthur (a.k.a. sea lettuce)!

Island tofu with bitter gourd

A hearty salad!

Luxurious sashimi of Ishigaki beef☆

The store manager purchases fresh fish from the market every day!

Speaking of Okinawan sashimi, this is it!

Chura Tuna from Okinawa☆

Moderate fat and stable umami☆

Sashimi is loved by children and adults alike!

Moderate sweetness is GOOD!

"Ishigaki beef" is a Japanese black beef that has a registration and production history certificate produced and raised in Yaeyama-gun.The core of ribulose is rich in fat and easy to frost, so you can enjoy the flavor of the meat itself.

One of the traditional Okinawan dishes.Miso stew with pork tenderloin seasoned with awamori and miso for a sweet and salty taste☆

Tebichi means pork leg.In Okinawa, pork is used more than beef in cooking, and Tebichi dishes are rarely seen at home, but it is one of Okinawa's representative local dishes☆

A limited number of rare parts! A part where you can enjoy the taste of lean meat rather than fat ♪

Soki is pork ribs.Soki used in Okinawa soba contains cartilage and has a lot of meat, but this "Soki garlic grill uses meat with hard bones, so-called spare ribs.This is our recommended dish ☆

Some people like to eat it because it tastes better than the loin core and the frost is good.Recommended for those who like fat ♪ The part that covers the loin core.

Large sausage using Agu pork! It is an addictive dish that makes the best use of the taste of Agu ♪

Branded pork from Okinawa Prefecture! The meat quality of Agu is marbled meat, and the fat has sweetness and umami, and it is evaluated that the meat quality is superior to that of commercially available pork.

Dumplings made with Okinawan brand pork, the original breed of which is native to Ryukyu.The meat is tender and has a lot of umami ingredients, but it has little odor!

Bubble wrap ♪ Also known as green caviar slice with onion ♪

It is smaller and slender than ordinary scallions, and has a spicy taste similar to green onions.A recommended dish that is loved as a companion to sake!

Carefully selected island tofu dipped in a homemade dashi stock for a warm and warm dish.

For those of you who thought peanuts were fried!? I want you to try it! It's actually a popular menu♪)

An irresistible dish for sake lovers who fermented Shimadōfu with Awamori and red yeast rice!

Okinawa boasts a 99% share of all mozuku production in Japan! The taste of sanbaizu is familiar☆

Artha is rich in dietary fiber and rich in nutrients such as minerals, calcium, carotene, and vitamins! Dietary fiber that works for intestinal regulation, skin stains, and vitamin C that works for buckwheat.One item that is perfect for women ♪

A dish of pork ears simply dressed with ponzu sauce! The crunchy texture is irresistible!

Okinawan peanut tofu Handmade Jimami Tofu with lots of love made with time and effort!

Island shallots have a spiciness similar to that of green onions, but by making them into tempura, they are a delicious accompaniment to rice that can be enjoyed by children and adults alike. is!

Accompanied by Sukugarasu, Watagarasu, and Ichagarasu alcohol ♪ It has a strong habit, but once you get into it, it becomes addictive... (lol)

The strongest combination of kanpachi and island tofu!! The best simmered dish to accompany sake! It's good to share with everyone!

Okinawa-style soft pancake.Home cooking that is generally served on the table in Okinawa.A dish made by mixing various ingredients into a dough made by dissolving wheat flour in water and baking it.

A dish made from soft, rag-shaped tofu that has not been put into a frame and hardened by simply adding "nigari" to soy milk.It's such a delicious taste that soothes your heart ♪

Carefully selected island tofu is delicious even when simply fried ☆

Goya Chanpuru has become so famous that if you think of Okinawan cuisine, this is it!When you want energy, when you want to get rid of summer fatigue, you will want to eat it often ☆

Tofu Chanpuru, a familiar home-cooked main dish, stir-fried with tofu.Rice goes on, goes on (laughs)

A dish that boasts the gentle sweetness of carrots.The name comes from the use of carrots that have been sliced by rubbing them against a slicer.

This is also one of the famous champuru.A dish in which eggs are mixed with wheat gluten and stir-fried with vegetables.The gluten is soaked in the flavor of the vegetables, and the rice goes on and on (laughs)

It's easy to make, so it's a dish that often appears on Okinawan dining tables.There is no soup or juice, and it is quickly fried in oil.It is very easy to eat and is a popular dish☆

A very popular dish! Crunchy on the outside and fluffy on the inside, it's a must-try!

Very popular with women and children☆

Kakiage of bitter gourd, carrots and onions.

Tebichi = I tried deep-fried pig's trotters! Crispy collagen from inside!

The popular menu is back with more volume!

Young Okinawan chicken fried crispy and juicy with our original recipe kneaded sauce!

A dish of thinly sliced goya and deep-fried.An addictive bitter snack to accompany sake♪

Mimigaa means pig's ear.I cut the mimiga into thin pieces and gave them like chips.Have you ever eaten it? Don't you want to try it? (laughs)

Gurukun is Okinawa's prefectural fish! Enjoy fluffy white-fried chicken!

Great for snacks! Salt or ponzu, which one are you ??

A gorgeous assortment of fish, squid, bitter melon kakiage, and handama!

Okinawa soba topped with melty cartilage soki!

The taco ingredients and rice go so well together! Very popular with Okinawan people☆

When you want to eat a lot, then the cartilage soki bowl is the rule!

The slowly stewed pork ribs are lavishly placed on top of the rice!

Great for rice or after dinner! Okinawa soba topped with slowly-simmered pork belly!

Okinawa-style cooked rice

For Okinawan-style porridge!

Onigiri in Kamaboko!!

Yakisoba made with Okinawa soba noodles! There are two flavors: salty and saucey.

Sugarcane / purple yam / salted chinsuko mango tango / blue wave / shikuwasa

Only here! Handmade dessert from Okinawan famous confectionery Tannafakuru ♪ Because it is handmade, it will end as soon as it is sold out.