Japanese, Western, and Chinese dishes created of Okinawan goat

Japanese, Western, and Chinese dishes created of Okinawan goat

At the Southern Beach Hotel and Resort in Itoman City on March 10, invitees tasting new dishes using locally grown Okinawan Goats.


March 14, 2014 Ryukyu Shimpo

At the Southern Beach Hotel and Resort in Itoman City on March 10, the Okinawa Prefectural Government held a sampling party of goat meat dishes to expand the market of locally grown goat meat. The government asked four chefs of the hotel to create 14 Japanese, Western, and Chinese dishes. About 50 guests from distribution and tourism industries tasted them. They gave positive feedback; “The dishes were delicious without the particular smell that goat has.”

It is a part of the government’s project to create an Okinawan goat brand.

Two Okinawan Goats that are hybrid brand of an indigenous goat (Capra aegagrus hircus) and Boer goat from New Zealand, were used in the dishes. The chefs served unique goat dishes that differ from traditional ones, such as Goat Shabu Shabu, Goat Herbal Soup and Goat Carpaccio, for young adults and tourists.

Hirokazu Taira, who works at the Product Management Division of Kyoei Meat, said, “I hesitated to eat goat meat at first, but it tastes good. If there are any interesting ideas for using goat meat, we would like to consider commercializing them.” Chojin Yara from Marine Leisure business was excited about the goat brand. He remarked, “We proudly recommend them to the people of the mainland of Japan. We can use them for beach barbecues.”

(English translation by T&CT and Megumi Chibana)

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