沖縄料理 東江
Okinawan Cuisine Agarie
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
柔軟煮煮的豬腳和豬蹄是我們的驕傲
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A special stir-fry featuring pork belly, lettuce, and tofu sautéed with plenty of garlic and a secret sauce. This is a dish you definitely want to try when you come to Higashikawa.
This is a highly satisfying soba that includes all of Higashikawa's recommendations, featuring vegetable soba topped with tender, simmered soki (pork spare ribs) and tebichi (pork trotters)!
A generous serving of 300g of stir-fried vegetables on top of the recommended soba from Higashikawa, perfectly paired with pickled red ginger and kochujang (a seasoning made by soaking island chili peppers in awamori).
A refreshing snack of cabbage and red pickled ginger with a sesame accent
A platter of fish tempura, mozuku tempura, and goya tempura. Okinawa tempura has a fluffy, thick batter that is seasoned, so it can be eaten as is.
Mixing ice... 100 yen natural water... 200 yen carbonated water... 200 yen black oolong tea... 400 yen sanpin tea... 350 yen Kishu pickled plum... 110 yen
The refreshing and crisp taste made with awamori and shikuwasa juice is popular.
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