Owner and Uruma native Hiroya Nakanishi expanded the pens
he had used to raise goats in his spare time and increased the size of his herd,
feeding them corn, herbs, and unrefined sake dregs,
among other creative means combined to reduce the distinctive goat meat smell
and achieve a more tender consistency of meat.
These efforts bore fruit in two successive victories at the Gachimeshi Grand Prix,
an event which aims to “determine really delicious Okinawa cuisine.”
The second Grand Prix winner was this “yagi Bolognese”, a goat-meat Bolognese sauce pasta.
This dish combines sticky pasta noodles with a sauce of goat meat cut up like corned beef
in thick sour tomato boiled for two to three days.
“We wanted something that was easy to eat and we really wanted to bring out the good parts of the goat meat,
so that it would not be covered up by the tomato,
” reflects Nakanishi. “We failed several times before we finally developed this sauce.”
Nakanishi’s goal is to make goat meat a major variety of meat,
with a ranking system for the quality of the meat similar to beef.
Address: 2 Chome-10-18 Ishikawa, Uruma-shi, Okinawa, Japan
Hours: Lunchtime 11:00-15:00 (Last orders by 14:30)
Dinnertime 17:30-24:00 (Last orders by 23:00; may be earlier if sold out)
Closed: Irregular holidays
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