Soki

is an ingredient of the cuisine of the ethnic Ryukyuans in Japan. are stewed pork spare ribs, with the cartilage still attached. They are often served with.

Dishes

with stewed on top. The are prepared by first boiling to remove excess fat, then stewing in a mixture of, soy sauce, and sugar for three to four hours. They are then placed in a bowl of.

jiru

Soup containing, konbu, and daikon, with salt and soy sauce for flavoring. The are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
In Japan, konbu is usually used just for flavoring and then discarded, but a distinctive feature of Okinawan soups is that the konbu is left in.