Old man mumble

　Chi-iri-chi is a pork dish that seems to be gradually disappearing from Okinawan cuisine. It's true that cooking is time-consuming and difficult, but one of the reasons is that pig's blood as an ingredient is not sold at local supermarkets.

　Blood irichi is a stir-fried dish made with pig's blood (cow or goat's blood can also be used), and I heard that it was served during memorial services in the past. I also heard that it is made as a Lunar New Year dish. Of course, you can also cook it as a regular side dish. Stir-fry some pork innards, pork belly, carrots, and papaya or daikon radish. Once cooked, stir in the pork blood and add green onions and garlic leaves to add flavor.

　It's a dish that you rarely see at delicatessen stores these days. Fortunately, the supermarket I use sells cooked chee iri chee in packs (the chee iri chee pictured), so I buy it from time to time and enjoy it. It's well-cooked and the seasoning is to my liking. If you love levanilla, you'll probably find this one to be one of your favorites.The rich flavor is unforgettable.

　In countries with a long history of meat-eating, blood is also cooked as an important source of protein. Famous examples include blood sausage (pig blood, tongue, and fat) from Germany, Portugal, Korea (cow blood), China (cow, pig), and Mongolia (sheep blood). The dishes used seem to be from many regions around the world.