Mimigar

About Mimigar

Okinawa's local dish “mimigar” is a delicacy that uses pork ears and is characterized by its unique crunchy texture. “Mimigar” means “ear” in the Okinawan dialect, and there is a culture of using up various parts of pork in Okinawa, and ears are also used in local cuisine as part of this. Mimigar is first boiled over an open flame to remove the hairs on the surface, then boiled or steamed, and then shredded. Typical cooking methods include ponzu sauce, vinegared miso, and peanut sauce, and the refreshing acidity and sweetness enhance the texture of pork ears.

In terms of nutrition, mimigar is rich in collagen and is a food that is good for beauty and health. Therefore, it is also becoming more popular among women. Also, since mimigar is low in fat and high in protein, it is attracting attention as a diet food. In Okinawa, seasonings, stir-fries, and simmered dishes using mimigar are routinely displayed on the dining table, and are popular as home-cooked meals.

It also goes well with alcoholic beverages, and the refreshing taste of mimigar stands out, especially when combined with awamori or beer. It is a dish that is often served at Okinawan restaurants, and its appeal is spreading even outside of the prefecture.

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