Tour at Nakamura House Recreates Hospitality of Ryukyu Royal Family Gourmet

Tour at Nakamura House Recreates Hospitality of Ryukyu Royal Family Gourmet

Ryukyu court cuisine served in a Ryukyuan lacquered serving tray called a tundabun.


March 16, 2022 Ryukyu Shimpo

By Takahiro Kina

 

Kitanakagusuku – On February 22, the Kitanakagusuku Tourism Association held two monitoring tour events at the Nakamura House, which has been designated an important cultural asset in Japan. The events were held one in the afternoon and one in the evening, and gave guests the chance to enjoy the cuisine of the Ryukyu royal court.

 

Chef Hiroyuki Teruya, who is head chef at the Kurashi no Hakko Lifestyle Resort in Kishaba and is certified to teach about the traditional food culture of the Ryukyu Islands, was in charge of the menu. He offered guests foods that would have been eaten by the court, as well as foods that would have bee

Participants listen as Chef Hiroyuki Teruya (furthest right) explains the various dishes (February 22, Nakamura House (an important cultural asset) in Kitanakagusuku)

n eaten by commoners in the days of the Ryukyu Kingdom.

During the evening event, Teruya recreated the hospitality of Baron Sho Jun, a gourmet and the fourth son of Sho Tai, the last king of the Ryukyu Kingdom, by serving guests minudaru (pork in black sesame sauce), a dish that would have been eaten by the court, from a traditional Ryukyuan lacquered serving tray called a tundabun. Guests also enjoyed other foods such as itamirukuju, a dish of Okinawan tofu that has been brined in salt water, dried in the sun, and fermented.

 

One of the participants, Miyuki Nakamura of Urasoe, says, “I attended as a treat for myself. The irabu (Chinese sea snake) soup was mild and delicious.”

 

(English translation by T&CT and Ellen Huntley)

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