오키나와 스코프 식품

Originally a simmered dish of pork belly that was also a court cuisine of the Ryukyu Kingdom. The tender and juicy meat, simmered in plenty of bonito dashi, awamori, soy sauce, and other seasonings, is our most popular menu item. It takes 4 days from preparation to completion, so we apologize if it is sold out.

When it comes to champuru, this dish is so popular that it refers to it. The Goya Champuru at Scoop Shokudo is so delicious that even people who dislike bitter melon can eat it. It is a popular menu item that is good as a side dish and as a snack, made by stir-frying bitter melon with a rich bonito broth and then covering it with beaten eggs.

Somin Chanpuru is a stir-fry dish made with firm-boiled somen noodles, various vegetables, and tuna. It is a refreshing and popular dish. By the way, a version with less ingredients is called 'Somen Tasha.' The version served at Scop Dining has plenty of ingredients, hence it is called 'Somin Chanpuru.' However, in Okinawa, there is some ambiguity as some restaurants may serve 'Somen Tasha' even when 'Somen Chanpuru' is ordered.

Champloo using Okinawan car fu. When it comes to fu, many people imagine the fluffy one that goes into miso soup, but Okinawan car fu is dipped in egg and stir-fried. It has a chewy texture and plenty of vegetables, so delicious~ There is also a dish called 'Huiirichii' that stir-fries only car fu without vegetables.

Jee Mami" is an Okinawan word for peanuts. The "gi-mami" is an Okinawan word for peanut. The kanji for "gi-mami" is "chimame," and the word "chimame" was slightly corrupted to "gi-mami." Unlike regular tofu, this "gi-mami tofu" has a very soft and smooth texture and is very addictive and tasty. Since Scoop Shokudo's jjimami-dofu is completely handmade, from shelling the peanuts to making the tofu by hand, only a few are made. So, when ordering, please be lucky if you find some!

When you hear 'yakisoba' here, you might think of thin noodles stir-fried with sauce, but Okinawa's yakisoba is a bit different. The noodles are made with Okinawa soba noodles, which are thicker and have a firm texture. The seasoning varies by restaurant, with some using sauce, others soy sauce, and even some making it like a Neapolitan with ketchup. At Scop Dining, their 'Okinawa Yakisoba' is stir-fried with bonito and kelp dashi broth, finished with salt for a refreshing taste. Be sure to try it at least once!

Although it is called 'soba', Okinawa Soba is made without using any buckwheat flour. In Okinawa, when people say 'soba', they are usually referring to 'Okinawa Soba'. So, what do you call regular soba then? In that case, you would call it 'Japanese Soba' or 'Yamato Soba'. The Okinawa Soba at Scop Shokudo is a carefully simmered pork belly and light bonito-based masterpiece.

When you hear 'Taco Rice', those unfamiliar with it may think, 'Huh? Is it rice topped with octopus?' But the correct answer is, 'Rice topped with taco fillings.' Originally a Mexican dish, 'Tacos' were brought to Okinawa by post-war Americans, and what a certain taco shop in Okinawa was eating as a staff meal became the beginning of Taco Rice. On top of the rice, lettuce is placed, followed by spicy ground meat, and then a slightly spicy tomato sauce and rich cheddar cheese are added. 'Taco Rice' can be easily devoured even when you have no appetite. It is one of my favorite Okinawan foods. The tomato sauce at Scoup Shokudo is also a labor-intensive homemade creation.

Sūchika is a traditional Okinawan dish that became popular in the past when there were no refrigerators to preserve pork. It is made by salting pork belly for a few days and then boiling it for about an hour. The refreshing salty flavor of Sūchika pairs perfectly with cucumbers and makes it a delicious accompaniment to sake.

Chiraga refers to the skin of a pig's face. It seems that the surface (tsura) has become raw (chira). The 'Chiraga' at the Shovel Diner is smoked, so it doesn't smell like pork at all, and has a savory taste similar to bacon. Chiraga, which is also rich in collagen, is perfect as a snack.

Hirayachi is a dish from Okinawa, similar to a pancake. It is crispy on the outside and makes for a delicious snack or appetizer. The name 'Hirayachi' comes from the abbreviation of 'hirayaki', which means 'flat grilled'.

Tofuyo, a delicacy from Okinawa, also known as the cheese of the Orient. It has a creamy texture and a taste similar to salty sea urchin, but not as salty. Tofuyo is a perfect match as a snack with awamori, and I love it too.

This menu is a shortened version of the Somen Champloo that was eaten in Okinawa long ago, called 'Ancient Champloo'. When 'ancient' is written in katakana, it somehow looks appropriate. This 'Ancient Champloo' is based on a story that Scoop heard from Oji more than 100 times when he was in Okinawa. (Well, that Oji just keeps saying the same things when he's drunk...) The current 'Somin Champloo' is a standard dish with plenty of tuna and vegetables, but back in the days when it was eaten as emergency food during typhoons, various vegetables could not be added. Because there were no refrigerators like today, the only way was to go to the fields in the middle of a typhoon to get vegetables. Instead, they used plenty of chives or green onions growing under the eaves, and since there was no tuna back then, they used plenty of canned mackerel instead, which was mixed in. Scoop really likes this menu and eats it often. This 'Ancient Champloo' is a limited menu only for those who have seen it here, so it is not listed on the menu or signboard menu of the store, but you can order it normally.

Search for 'Scoop Dining'.