Waramin
わらみん
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
A heartwarming authentic Okinawan cuisine restaurant
Auswertung
Rezensionen
Foto
Speisekarte
You can enjoy tasty Agu pork, a high-grade food of Okinawa. Please taste the delicious fat and sweetness. The Okinawa soba (buckwheat noodles) served at the end of a special meal on a special day is also exceptional.
One Orion beer per person! All other beers are available as many times as time allows. Recommended for those who only want a beer to toast!
Super high quality (Agu pork) is now on the regular menu! Grilled vegetables (pumpkin, spinach & tomato). We were able to obtain a dealer's license for Agu pork, which is very difficult to obtain. We are lucky to be able to eat "Agu" in Nogata!
Somen Champuru is a dish made by lightly boiling somen noodles and stir-frying them with tuna and garlic chives. Stir-frying somen noodles is unique to Okinawa.
A hearty dish made with island tofu in a healthy cutlet stew! Goes well as a side dish with white rice.
Yuzu tofu (fluffy tofu before solidifying island tofu) topped on soba ♪ The soft texture goes well with soba, and it's sure to become addictive!
Goya Champuru is an important ingredient in Okinawa to relieve summer fatigue, containing over 76mg of vitamin C, which is more than 5 times that of cucumber and tomato. Vitamin C is easily destroyed when heated, but Goya seems to be resistant to breaking even when stir-fried.
Chanpuru refers to a dish that includes tofu stir-fried with other ingredients. At WaraMin, we source delicious island tofu from its place of origin (Aiai Farm) in Okinawa and have it delivered directly to you.
It is said to have originated from the base of Kin Town in Okinawa. It is said to be inspired by Mexican tacos. The orange cheese is also known as American cheese (Red Cheddar cheese). It combines the texture of lettuce with taco-flavored minced meat.
Tebichi refers to pig's feet. This is a healthy dish rich in collagen, simmered until tender.
Rafute is a dish made by simmering pork belly until tender, but Okinawan-style pork belly is characterized by having the skin attached.
Enjoy authentic Okinawan soba with fresh noodles delivered directly from the Yonaha Noodle Factory. The soft bone soki is simmered for 5 hours, making it delicious all the way to the bone.
Gurukun, fried to perfection, can be eaten all the way to the bones. Particularly delicious is the head, making it a representative dish of Okinawa rich in calcium.
Shirishiri is said to be the sound of grating carrots. It is a dish full of the deliciousness of carrots.
Hirayachi is a dish similar to Okinawan 'chijimi', with plenty of garlic chives inside, and baked until crispy.
It is said that it is quite a challenge to leave the white part of the root intact when cultivating island shallots in alleyways. Be careful not to eat too much as it can be too energizing (lol)
Tofuyo is a healthy food made by fermenting island tofu with red koji. It has a mysterious texture similar to cheese! Enjoy it by picking it with a toothpick and pairing it with awamori.
Mimigaa is pig ear. Thinly sliced and mixed with special peanut dressing. The crunchy texture is addictive!
Pork luncheon meat and egg is a classic Okinawan dish. The combination of salty pork and egg is excellent!
Unique texture of island tofu! Crispy on the outside and fluffy on the inside. A specialty made possible by direct production.
What's the difference between island tofu and mainland tofu? Mainland-style tofu is made by steaming soybeans. Island tofu, on the other hand, is made using a method called raw squeezing, where soybeans are soaked overnight, then squeezed as is, and gradually solidified by adding seawater.
Okinawan tempura flour is mixed well to bring out the gluten and fried to create a fritter-like texture. Enjoy it with island maasu or andersu (meat miso) on top.
Okinawa's fu is called car fu, which is a huge noodle with a diameter of about 10cm and a length of 50cm. It is rehydrated with water, mixed with eggs, and finished as champuru. You might get hooked on it!?
A voluminous dish featuring island tofu made with domestically produced soybeans using traditional methods, topped generously with Anders (black sugar meat miso).
Sukugarasu refers to the juvenile fish of Aegir (Aigo), and Garasu is a dialect term for salted fish roe, in other words, the salted fish roe of Sukugarasu. It goes extremely well with island tofu.
Salted three-layer pork belly with skin grilled until crispy on both sides. It pairs well with cabbage and makes awamori taste even more delicious.
Juicy is Okinawan mixed rice. It becomes even more delicious when made into onigiri.
Enjoy a high-quality pudding made with black sugar from Nakijin, Jersey milk, and delicious eggs baked at low temperature.
Made with sweet potatoes and Okinawan brown sugar. The traditional Okinawa zenzai is served with shaved ice on top.
Ice Popo is a dessert made with brown sugar, similar to a crepe, popular in Okinawa. At WaraMin, it is served with vanilla ice cream.
You can enjoy tasty Agu pork, a high-grade food of Okinawa. Please taste the delicious fat and sweetness. The Okinawa soba (buckwheat noodles) served at the end of a special meal on a special day is also exceptional.
One Orion beer per person! All other beers are available as many times as time allows. Recommended for those who only want a beer to toast!
Super premium (Agu pork) is now a standard menu item! This is a grill of vegetables (pumpkin, spinach, and tomato). *We have obtained a sales permit for the rare Agu pork. It's a lucky chance to eat 'Agu' in Nogata!
This is a dish made by lightly boiling sōmen and stir-frying it with tuna and garlic chives. Stir-frying sōmen is unique to Okinawa.
A hearty dish made with island tofu in a healthy katsu stew! It pairs well with white rice.
Topped with yushi tofu (fluffy tofu before it is set into island tofu)♪ The soft texture pairs well with the soba, and it's sure to be addictive!
In Okinawa, it is an important ingredient to relieve summer fatigue, and the vitamin C content is more than five times that of cucumbers and tomatoes, at 76mg. Vitamin C is easily destroyed by heat, but it seems that goya is resistant to degradation even when stir-fried.
Champuru means a dish that is stir-fried with tofu. At Waramin, we directly deliver island tofu, which is said to be delicious in Okinawa, from the production area (Aiai Farm).
It is said to have originated from Kintown, Okinawa. It is inspired by Mexican tacos. The orange cheese is also known as American cheese (red cheddar cheese). Enjoy the collaboration of the crunchy lettuce and taco minced meat.
Tebichi refers to pig's feet. It is a healthy dish rich in collagen, simmered until tender.
A dish made by simmering pork belly until tender, but the Okinawan style features pork belly with the skin on.
Fresh noodles delivered directly from Yonaha Seimenjo! Enjoy authentic Okinawa soba. The soft bone soki is simmered for 5 hours, making it delicious to eat even the cartilage.
The well-fried Gulkun can be eaten down to the bones. Especially the head is delicious and is a calcium-rich representative dish of Okinawa.
Shirishiri is said to come from the sound of grating carrots. It is a dish full of the delicious flavor of carrots.
A dish similar to Okinawan 'chijimi', filled with plenty of garlic chives and fried until crispy.
It is said that growing island garlic in open fields while leaving the white part of the root is quite a challenge. Be careful not to overeat as it can be too invigorating (laughs).
A health food made by fermenting island tofu with red koji. It has a mysterious texture similar to cheese! Enjoy it little by little with awamori using a toothpick.
Mimi-gar refers to pig ears. This dish features thinly sliced pig ears mixed with a special peanut dressing. The crunchy texture is addictive!
Pork luncheon meat and eggs are a classic dish in Okinawa. The saltiness of the pork pairs perfectly with the eggs!
A texture unique to island tofu! Crispy on the outside and fluffy on the inside. This is a dish made possible by direct sourcing.
What is the difference between island tofu and mainland tofu? Mainland style is made by steaming soybeans. Island tofu is made using the fresh squeezing method, where soybeans are soaked overnight, then squeezed as is, and seawater is added to solidify it.
The tempura batter from Okinawa is well mixed to develop gluten, resulting in a texture similar to fritters. Please enjoy it with island salt or andasu (meat miso).
Okinawan fu is a type of wheat gluten called 'kuruma-fu', which is a huge noodle about 10 cm in diameter and 50 cm long. It is rehydrated with water, mixed with eggs, and finished as a champuru. You might get quite hooked on it!?
A hearty dish topped generously with Anders (brown sugar meat miso) on traditional island tofu made from domestically produced soybeans.
Suku refers to the juvenile fish of the Aegis (a type of fish), and garasu is a dialect term for salted fish, meaning salted sukugarasu. It pairs excellently with island tofu.
Salt-cured pork belly (with skin) grilled until crispy on both sides. It pairs well with cabbage and enhances the enjoyment of awamori.
Juicy is a type of Okinawan mixed rice. It becomes even more delicious when made into onigiri.
Enjoy this premium pudding made with brown sugar from Nakijin, Jersey milk, and Ajiho eggs, baked at low temperature.
It uses red beans and Okinawan brown sugar. Traditionally, Okinawa Zenzai is topped with shaved ice.
A dessert similar to a crepe made with brown sugar, popular as a snack in Okinawa. At Waramin, it is finished with a scoop of vanilla ice cream.
