Deep-fried Gurukun

About Deep-fried Gurukun

“Gurukun's fried chicken,” which is popular as a local dish of Okinawa Prefecture, is a dish that uses Gurukun (Japanese name: Japanese name: takasago), the prefectural fish of Okinawa Prefecture. Gurukun is a white fish that lives in warm waters south of Amami Oshima and is caught throughout the year, and is characterized by its light and uncharacteristic flavor. In Okinawa, in addition to fried chicken, various Gurukun dishes such as sashimi, grilled with salt, and boiled in salt are lined up on the table.

The history of deep-fried chicken in Gurukun began when Okinawan fishermen established a method of deep-frying whole as a way to preserve and cook Gurukun deliciously. It is thought that what was established as part of present-day Okinawan cuisine spread along with the development of tourism after the war.

Glucun, which is the main ingredient, is high in protein and low in fat, contains nutrients such as EPA, DHA, calcium, and phosphorus, and is an excellent food in terms of health. When cooking, salt is sprinkled on the gluten that has been removed from the entrails and scales, then sprinkled with flour and fried in oil. Since even the bones are deep-fried, one of the attractions is that it can be eaten whole from head to tail.

When you squeeze the citrus fruit “shikuwasa,” a specialty of Okinawa, into this deep-fried chicken, a refreshing acidity is added, making it even more delicious. Also, drinks that go well with it include Okinawan awamori (awamori) and Orion beer. In particular, the rich aroma and richness of awamori enhances the umami of Gurukun's fried chicken, and you can enjoy flavors unique to Okinawa.

When you visit Okinawa, be sure to try “Gurukun's fried chicken” locally and experience its traditional flavors and culture.

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