Yurai Dokoro Manchuu

This is a type of pickled vegetable that is popular mainly in the Amami Islands and Okinawa in the southwestern islands of Japan. It uses unripe green papaya, which is pickled with salt and soy sauce. It is characterized by its crunchy texture and is popular as a side dish for rice or as a snack with alcohol.

The 'Amami Original Island Shallot', said to be a phantom, nurtured by the rich nature of Amami Oshima. Although small, it is characterized by its strong aroma, crisp texture, and deep flavor.

A representative local dish from Kagoshima Prefecture. In the Amami region, it refers to boiled pork belly mixed with sautéed miso and sugar.

Originating from the Ryukyu (Okinawa) 'Chikiagi', it is called 'Tsukiage' in Amami and 'Satsumaage' in other regions. We source the ingredients from Amami Oshima and fry them in our shop.

A taste of mother with pork included in the oden ingredients.

Fried Tanaga (freshwater shrimp) sourced from Amami Oshima. Please enjoy this rare Tanaga, available only when we have stock, with salt from Kakeroma Island.

A snack made from grilled pork luncheon meat. The American version is called 'Spam', while the Danish version is referred to as 'Tulip'. Many of those used in homes and restaurants in Amami Oshima and Okinawa are Tulip!!

Pork luncheon meat ham cutlet style fry.

In the dialect of Amami Oshima, it means pig bone. This is our proud dish, slowly simmered bone-in spare ribs, known as soki in Okinawa.

A local dish made by simmering pork trotters for a long time. Rich in collagen, it has a jiggly texture.

Abura Somen is a local dish from Amami Oshima made with dried sardines, vegetables, and stir-fried somen noodles. Each household has slightly different ingredients and recipes, making it a home-cooked flavor.

A traditional dish from Okinawa, made by stir-frying goya (bitter melon) with island tofu, pork, and eggs. The combination of the bitterness of goya and the creaminess of tofu and eggs is characteristic, making it a nutritious home-cooked meal.

A dish made by soaking wheat gluten in raw egg and stir-frying it with tofu and vegetables.

When it comes to local cuisine from Amami Oshima, the first thing that comes to mind is chicken rice. It is served with ingredients (shredded egg, simmered shiitake mushrooms, chicken, pickled papaya) on top of rice, enjoyed with chicken broth.