Aasa-jiru
Aasa is Okinawan dried soft green-seaweed having iron and minerals. Okinawan people start off their day with Aasa-jiru.
| Reference: | "Okinawan Mixed Plate: Generous servings of Culture, Customs and Cuisine" by Hui o Laulima (2000) |
| "Okinawan Cookery and Culture" by Hui o Laulima (1975) |
Aasa-jiru
(Hachi-nin bun) |
| Aasa nu neeranbasune, wakame mushikaa kawain naibiin |
Toofu tiichi(1) |
Miji
4 kappu |
Hondashi
guma-saji tiichi (1) |
Shooyu
1/3 kappu |
|
1. Hondashi
icchooru miji wakasanaka uchochun. |
| 2. Toofu kumagumaa tu shikaku nkai chichi uchochun. |
| 3. Dashi-jiru matan tagirasuun. |
| 4. Shooyu tu toofu iritikara yobaa fii saan niyun. |
| 5. Aasa mijikiriki saani aratikara miji shiyun. |
6. Uwai ni aasa iriine, masaa-jiru ne dikiagai. |
| Seaweed Soup (8 servings) |
| If Asa is not available, you can use Wakame or Nori as substitute for Asa. |
| 1 block of Tofu |
| 4 cups of water |
| 1 teaspoonful of Hondashi (Japanese soup stock) |
| 1/3 cup of Shoyu |
|
| 1. Bring the water with Hondashi to rapid boil. |
2. Cut Tofu into small dice. |
| 3. Bring to a second boil. |
| 4. Add Shoyu and Tofu, adn boil gently. |
| 5. Rinse Asa in strainer and drain. |
6. Add Asa last, and delicious soup is ready. |