Tebichi

Tebichi is made from pig’s trotters, known in Okinawa as chimagu, simmered until the skin and connective tissue are soft. A documented Okinawan preparation first cleans and briefly boils the trotters with awamori, then simmers them with kombu and daikon. The broth is skimmed during cooking and seasoned with salt and soy sauce.^[1]

Trotter dishes formed part of Ryukyuan court cooking, including meals served to Chinese envoys, and later became familiar home and restaurant food. Tebichi is also used in Okinawan oden and as a topping for soba noodles. In the traditional soup preparation, cooking continues until the bones can be removed easily from the softened meat.^[2][1]