Ryukyu Mura

Cape Manzamo

Southeast Botanical Gardens

Blue Cave

Japanese roast meat shop send Korean kimchi as a side dish, does it mean not very authentic? A: No! Even if he still sells kimchi, stone pot bibimbap, seafood cake, as long as it is grilled with barbed wire and beef, it is a good girl,... No, it is good roast meat. The easiest way to distinguish: Korean barbecue is to roast super large pieces of meat with a whole iron plate, and finally cut open, mainly pork belly, with vegetable leaves to eat. Japanese roast meat is roasted with chopped dumplings / hollow roasted trays to slice small pieces of meat and drained, with beef-based, divided into salt roast, sauce roast and flavoured roast with rice to eat. Simply roasting the meat, ancient times, seriously began to roast beef, is the end of the shogunate, the British began to raise cattle in Kobe, beef after the popularity. At that time, everyone was unwilling to eat the internal organs, and North Korean workers in Japan bought the internal organs from the pasture at a low price, and made them very cheap to roast the internal organs, and quickly carried forward the culture of the water. The Korean War broke out, and the Koreans began to split into two groups. They were the Korean cuisines that did not change their names and did not change their names, and the Japanese roast meat pie that went into the countryside. And since then, the roasted internal organs and roast beef were unified, and the name was roasted meat. When roasting meat, cut the beef into thin slices, pickled sweet soy sauce, lemon, salt. Most of the internal organs are treated with flavored dip and then roasted. That is to say, the current Japanese roast meat, trace its roots, is Korean cuisine. It&#39;s just that Koreans are born in Japan, and Koreans are not roasted like this.

No.1 of Local Restaurants in Okinawa

Recommended by a friend, the fried pork chops are particularly crispy, and the meat is very fresh and worth trying

No.4 of Local Restaurants in Okinawa

Tori to Buta no Endokoro Yuna

Does it mean that Japanese BBQ restaurants serve Korean kimchi as a side dish?
Answer: No! Even if they sell kimchi, bibimbap, and seafood pancakes, as long as they use a wire mesh grate to grill wagyu, they are all good girls... No, it&#39;s good BBQ.
The simplest way to distinguish: Korean BBQ uses a whole iron plate to grill super large pieces of meat, and then cuts them apart. The main meat is pork belly, and it is eaten with vegetable leaves. Japanese BBQ uses a hollow grate/hollow baking tray to grill small pieces of meat and offal, mainly beef, which is divided into salt grilling, sauce grilling, and miso grilling, and is eaten with rice.
The simple act of grilling meat has existed since ancient times. The serious grilling of beef began at the end of the shogunate, when the British began to raise cattle in Kobe and beef became popular.
At that time, no one wanted to eat offal. Korean workers in Japan purchased offal from ranches at low prices, cooked them, and made them into very cheap grilled offal to eat, and quickly promoted the offal culture.
When the Korean War broke out, Koreans in Japan began to split into two groups: the Korean cuisine group that followed the local customs and the Japanese yakiniku group that followed the local customs. From then on, grilled offal and grilled beef were unified and named yakiniku. When grilling, the beef is cut into thin slices and eaten with sweet soy sauce, lemon, and salt. The offal is mostly seasoned with miso sauce before grilling. In other words, the current Japanese yakiniku, tracing back to its origin, is all Korean cuisine. It just originated in Japan from Koreans, and it is not grilled this way in Korea.

The restaurant has an English menu for passengers to place an order. We ordered the famous steamed pork. Because the steamed pork with bamboo cages is not shoe-sleek and tender, the children ate a lot of special Okinawa side dishes, fried bitter melon, fried things, ice cream, etc.

Tori to Buta no Endokoro Yuna

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