Ryukyu – A Thorough Explanation of the Charm and Preparation of Oita Prefecture’s Representative Local Cuisine
Are you familiar with “ryukyu,” a local dish from Oita Prefecture? It is a fisherman’s meal where fresh fish sashimi is marinated in a special soy sauce-based sauce, and eaten on top of rice along with sesame seeds and condiments. Despite its simplicity, it has a deep flavor and continues to be loved by Oita residents as their soul food.
This article will thoroughly convey the charm of this local cuisine, from its history and the origin of its name, to basic preparation methods, applied recipes, and recommended types of fish.
What is Ryukyu? Oita Prefecture’s Traditional Fisherman’s Meal
Ryukyu is a traditional local dish that has been cherished for a long time, especially in the coastal areas of Oita Prefecture. Fresh fish sashimi is marinated in a sauce made from soy sauce, mirin, sake, and other ingredients, then mixed with white sesame seeds, green onions, ginger, and other condiments before being served on top of warm rice.
It is said to have been devised by fishermen to quickly finish their meals while on boats, and it is also a practical dish with measures taken to improve its preservation. Currently, it is not only served as a home-cooked dish, but has also become a standard menu item at restaurants throughout Oita Prefecture, and is a popular dish among tourists.
Characteristics of Ryukyu
- Marinated in soy sauce sauce: Rather than eating sashimi raw, marinating it in seasoning liquid allows the flavor to penetrate and improves preservation
- Fragrant aroma of sesame: The liberal use of white sesame seeds adds fragrance and depth
- Refreshing taste of condiments: Green onions, ginger, and shiso leaves eliminate the fishy smell and create a crisp aftertaste
- Compatibility with rice: The combination of fish infused with the marinade and rice is exquisite and can also be enjoyed as a rice bowl
There Are Multiple Theories About the Origin of the Name Ryukyu
There are actually several theories about why this dish came to be called “ryukyu.”
Theory 1: Transmitted from Ryukyu (Okinawa)
The most widely accepted theory is that it was transmitted from the Ryukyu Kingdom (present-day Okinawa Prefecture). During the Edo period, there was trade between Ryukyu and Oita Prefecture, and it is said that a dish transmitted at that time developed independently in the local area. This theory is supported by the fact that Okinawa also has a dish where fish is marinated in soy sauce.
Theory 2: Named After a Fisherman
There is also a theory that the dish was devised by a fisherman named “Ryukyu.” Although no specific records remain, this theory has been passed down locally for a long time.
Theory 3: Named After the Appearance of the Dish
There is also a theory that when red fish is used, the color brings to mind Ryukyu’s traditional dyeing, and the dish was named accordingly.
None of these theories has definitive proof, but each has an interesting story and conveys the depth of ryukyu’s history.
Basic Method for Preparing Ryukyu
Ryukyu can be easily prepared at home. Here we introduce a basic recipe.
Ingredients (Serves 2)
Fish
- Sashimi-grade fish (horse mackerel, mackerel, yellowtail, amberjack, etc.): 200g
Marinade
- Soy sauce: 3 tablespoons
- Mirin: 2 tablespoons
- Sake: 1 tablespoon
- Ground sesame (white): 2 tablespoons
Condiments
- Long green onion (cut into small rounds): 1/2 stalk
- Ginger (julienned): 1 piece
- Shiso leaves (julienned): 5 leaves
- White sesame seeds: as desired
Other
- Warm cooked rice: 2 bowls
- Shredded seaweed: as desired (optional)
Instructions
- Prepare the fish: Cut the sashimi-grade fish into bite-sized pieces (approximately 1 cm cubes). Remove any remaining bones or skin.
- Prepare the marinade: In a bowl, mix together soy sauce, mirin, sake, and ground sesame. If concerned about the alcohol in the mirin, heat it in a microwave for about 20 seconds beforehand to evaporate the alcohol.
- Marinate the fish: Add the cut fish to the marinade and mix so that the sauce coats everything evenly.
- Add condiments: Add the green onion, ginger, and shiso leaves and mix lightly.
- Let sit in the refrigerator: Cover with plastic wrap and let sit in the refrigerator for 10 to 30 minutes. The longer it sits, the more the flavor penetrates, but be careful not to marinate too long or the fish’s texture will be compromised.
- Plate: Place warm rice in a dish and top with ryukyu. Finish with white sesame seeds and shredded seaweed.
Tips for Delicious Preparation
- Use fresh fish: The freshness of the fish is the key to ryukyu’s taste. Use the freshest sashimi-grade fish possible.
- Adjust marinating time: About 10 minutes for a light flavor, 30 minutes for a rich flavor. Adjust according to your preference.
- Use plenty of sesame: The fragrance of sesame is a characteristic of ryukyu, so don’t hold back.
- Balance the condiments: Adding more condiments eliminates the fishy smell and creates a refreshing taste.
Types of Fish Suitable for Ryukyu
Ryukyu can be made with various types of fish, but here are some that pair particularly well.
Horse Mackerel (Aji)
The fish most commonly used for ryukyu in Oita Prefecture is horse mackerel. In particular, horse mackerel caught in the Bungo Channel, known as “Seki aji,” is fatty and firm-fleshed, making it ideal for ryukyu. It has little strong flavor and pairs perfectly with soy sauce.
Mackerel (Saba)
Fatty mackerel is also well-suited to ryukyu. The “Seki saba” from fall to winter is particularly exquisite. The rich umami of mackerel pairs well with soy sauce, resulting in a flavor that makes you want more rice.
Yellowtail (Buri)
Winter-caught buri is fatty and takes on an exceptional deliciousness when prepared as ryukyu. The natural sweetness of yellowtail and the saltiness of the soy sauce marinade create a perfect balance.
Amberjack (Kanpachi)
Amberjack, which is in season in summer, has a refreshing taste and is ideal for ryukyu during warm seasons. It also has a good chewy texture and is satisfying to eat.
Sea Bream (Tai)
The refined flavor of sea bream also pairs well with ryukyu. Red sea bream, in particular, has firm flesh and enough presence to stand up to the soy sauce marinade.
Tuna (Maguro)
Ryukyu made with red tuna is also popular. The rich umami of tuna, combined with the soy sauce marinade, creates a highly satisfying dish.
Other Fish
- Sardine: Enjoy the flavor unique to blue fish
- Bonito: Recommended during the early summer season
- Flounder: Light flavor creates an elegant finish
- Spanish mackerel: In season in spring, characterized by soft texture
Arranged Recipes for Ryukyu
Various arrangements can be enjoyed based on basic ryukyu.
Ryukyu Rice Bowl
The most popular arrangement is as a rice bowl. Top warm rice with plenty of ryukyu and drop an egg yolk on top for a rich flavor. Adding shredded seaweed and wasabi creates a more authentic taste.
Ryukyu Tea Over Rice
An arrangement where ryukyu is placed on rice and hot dashi or tea is poured over it. It can be eaten easily, making it perfect for when you don’t have much appetite or for a late-night snack. Adding wasabi enhances the flavor.
Ryukyu Hand-Rolled Sushi
Ryukyu can also be enjoyed hand-rolled sushi style wrapped in seaweed. It pairs well with vinegared rice and works well as a party menu.
Ryukyu Salad
Serving ryukyu over vegetables like lettuce and cabbage creates a healthy, nutritionally balanced dish.
Ryukyu Pasta
Using ryukyu as an ingredient in Japanese-style pasta is an interesting arrangement. It pairs well with shiso leaves and green onions, and the soy sauce-based flavor works nicely with pasta.
Ryukyu Topped Cold Tofu
Topping cold tofu with ryukyu makes it a luxurious single dish. The mildness of the tofu and the umami of the fish harmonize, making it perfect as a drinking companion.
Nutritional Value and Health Benefits of Ryukyu
Ryukyu is not only delicious but also nutritionally excellent.
High-Quality Protein
The high-quality protein contained in fish serves as the material for muscles, organs, skin, and other body parts. It is also well-digested and absorbed, allowing for efficient nutrient intake.
Rich in DHA and EPA
Ryukyu made with blue fish in particular is rich in omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). These are said to have the effect of maintaining brain health and making blood flow more smoothly.
Vitamins and Minerals
Fish contains B vitamins, vitamin D, calcium, iron, and other vitamins and minerals that help maintain health.
Nutrition of Sesame
Sesame, an essential ingredient in ryukyu, contains antioxidants such as sesamin, which are said to be effective in preventing aging and lifestyle-related diseases.
Benefits of Condiments
Ginger has the effect of warming the body and promoting digestion, green onions have antibacterial and blood-promoting properties, and shiso leaves are said to have antioxidant effects and increase appetite.
Famous Shops in Oita Prefecture Where You Can Eat Ryukyu
When visiting Oita Prefecture, try the authentic ryukyu.
Sagaseki Area
The Sagaseki area, famous for “Seki aji and Seki saba,” has many shops where you can eat ryukyu made with fresh fish. In food stalls near the fishing port, you can taste exquisite ryukyu made with fish caught that day.
Within Beppu City
Beppu City, famous as a hot spring resort, also has many restaurants serving ryukyu. Many shops catering to tourists explain things carefully, so even first-timers can feel at ease.
Within Oita City
In Oita City, the prefectural capital, there are various styles of ryukyu, from traditional to creative. You can easily enjoy it at izakayas and set meal restaurants.
Roadside Stations
Ryukyu made with fresh fish caught locally is sometimes sold at roadside stations throughout Oita Prefecture. Packaged versions for takeout are also available, so you can take them home and enjoy them at your leisure.
Tips for Enjoying Ryukyu at Home
How to Choose Fish
When purchasing sashimi-grade fish at a supermarket, pay attention to the following points:
- Check freshness labeling: Choose items labeled “sashimi” or “for raw consumption”
- Check color and luster: Fresh fish has a translucent appearance and a lustrous finish
- Check the smell: Avoid fish with a strong fishy odor
- Refrigerate immediately after purchase: Use an insulated bag on the way home and immediately place in the refrigerator upon arrival
Seasoning Adjustments
In addition to the basic soy sauce, mirin, and sake, the following adjustments can add variation to the flavor:
- Add a small amount of sesame oil: Enhances fragrance
- Mix in yuzu kosho: Adds a spicy kick and citrus aroma
- Add a small amount of garlic: Creates a punchy flavor
- Add kombu dashi: Increases umami and creates a deeper flavor
Storage Method
Store prepared ryukyu in an airtight container in the refrigerator. Due to freshness concerns, it is recommended to consume it the day it is made. If storing until the next day, keeping the condiments separate will preserve the flavor better.
Can It Be Frozen?
Since this is a dish made with raw fish, freezing is not recommended. If you must store it, you can freeze for about 2 weeks if you use previously frozen and thawed fish and freeze immediately after preparation, but the texture and flavor will be compromised.
Differences Between Ryukyu and Other Marinated Fish Dishes
Differences from Marinated Tuna Rice Bowl
“Marinated rice bowl,” where tuna and other fish are marinated in soy sauce, is known nationwide, but differs from ryukyu in the following ways:
- Use of sesame: Ryukyu is characterized by the liberal use of sesame
- Types of condiments: Ryukyu always includes ginger, green onions, and shiso leaves
- Types of fish: Ryukyu uses various fish caught locally
- Origin: Ryukyu developed uniquely as a local dish of Oita Prefecture
Differences from Horse Mackerel Tataki
“Horse mackerel tataki,” eaten in Chiba Prefecture and elsewhere, is a dish where mackerel is finely minced and mixed with condiments, while ryukyu uses sashimi cut into bite-sized pieces. The process of marinating in soy sauce sauce is also a major difference.
Differences from Poke
“Poke,” a Hawaiian dish, is also a dish where fish is marinated in soy sauce-based sauce, but poke tends to use more sesame oil and includes ingredients like onions and avocado. Ryukyu has a more Japanese-style seasoning, with a strong sesame flavor as its characteristic.
Cultural Significance of Ryukyu
Ryukyu holds meaning beyond being just a dish.
Succession of Fishing Culture
Ryukyu, born from the need of fishermen to quickly consume nutritious meals aboard boats, is a valuable local dish that conveys Oita Prefecture’s fishing culture to the present day. It is packed with measures to improve preservation and wisdom for making delicious food with limited ingredients.
Bonds of Local Community
Each household has slightly different seasonings and preparation methods, passed down as each household’s unique taste. By bringing ryukyu to festivals and gatherings and enjoying each other’s flavors, the bonds of the local community are deepened.
Value as a Tourism Resource
In recent years, ryukyu has attracted attention as an important tourism resource for Oita Prefecture. Together with “Seki aji and Seki saba,” it represents Oita Prefecture’s food culture and captivates many tourists.
Preservation Activities for Local Cuisine
Oita Prefecture is engaged in activities to pass down ryukyu and other local cuisines to the next generation. By serving ryukyu at school lunches and offering cooking classes, this traditional flavor is being passed on to younger generations.
Ryukyu as Hospitality Cuisine
Ryukyu can be used not only as home cooking but also as hospitality cuisine.
Ryukyu Appetizer Platter
By plating ryukyu in small bowls and serving alongside other appetizers, it serves as one course in a Japanese meal. Paying attention to the dishware can create a sense of luxury.
Ryukyu Hand-Molded Sushi
By molding vinegared rice into small balls and topping with ryukyu, you create visually striking hand-molded sushi. It is appreciated as a party menu.
Ryukyu Battleship Sushi
Sushi rice wrapped in seaweed with ryukyu placed on top creates an easy-to-make and visually appealing dish.
Cold Ryukyu Chawanmushi
In summer, placing ryukyu on top of cold chawanmushi creates a cool and refined dish.
Conclusion: Enjoy Oita’s Flavor with Ryukyu
Oita Prefecture’s local dish “ryukyu” is a delightful cuisine featuring the exquisite harmony of fresh fish, soy sauce marinade, sesame, and condiments. Born from the wisdom of fishermen, it is a simple dish yet possesses deep flavor and high nutritional value, continuing to be loved through the years.
It can be easily prepared at home and offers various ways to enjoy it depending on the fish used, condiments, and arrangements. When visiting Oita Prefecture, taste the authentic flavor, and at home, try making your own ryukyu to your preference using fresh fish.
Through ryukyu, fully savor Oita Prefecture’s abundant seafood and food culture.
