Hijah x Italian: A New Culinary Project Begins

Since ancient times, Hijah (goat meat) has been a beloved part of Okinawa’s food culture. Highly nutritious, it was traditionally cherished as Kusuimun (medicinal food) to recover from fatigue or to celebrate special occasions. As an essential protein source, it was a true symbol of community and family celebration.

Introduced to Okinawa around the 14th to 15th centuries during the golden age of Ryukyu Kingdom trade, goats became deeply rooted in the island for several reasons: they required no feed as they ate weeds, were resilient against diseases, and provided a stable food supply even during Okinawa’s frequent typhoons and droughts. They were the ideal livestock, perfectly fitting the island's lifestyle and culture.

However, this vital food culture has faced a decline in recent years. This shift is driven by a few key factors: the misconception of a "strong gamey odor" creating hesitation for first-timers, the shrinking of traditional gatherings, and a changing landscape where goats are no longer a common sight in daily life. The core issue is less about the taste itself, and more about a growing "psychological distance" from this tradition.

Everything changed when we met Mr. Terauchi, the president of "Nihon Yagi Co., Ltd." in Nago, who raises goats with incredible passion. To help preserve this precious culinary heritage, we launched this project to offer a fresh perspective—approaching goat meat not through traditional stews, but through the lens of modern Italian cuisine.

Nihon Yagi Co., Ltd. raises their goats with utmost care in well-ventilated, elevated facilities to minimize stress, using a unique fermented feed that reduces any strong odor, resulting in incredibly clean, tender meat.

Using this exceptional ingredient, Ristorante CROSS 47 introduces three innovative dishes to showcase the new potential of Hijah. (Please note: Our menu will evolve with the seasons).

• Hijah Terrine with Ginger and Shima-Rakkyo (Okinawan Shallot) Aioli

• Hijah Porchetta Carpaccio with Ryukyu Sansho Pepper and Nuchigusa (Local Medicinal Herbs)

• Hijah Ragu served with Fuchiba (Mugwort) Infused Tagliatelles and Gremolata

Goat meat has supported the physical and spiritual wellbeing of islanders for centuries as Kusuimun. Our goal is not just to protect this tradition, but to breathe new life into it with Italian flair, transforming it into a "delicious memory" for the next generation.

Discovering a "new world of flavor" is the first step toward preserving Okinawa’s rich food heritage. Come to CROSS 47 to experience this nourishing, stamina-boosting Kunchi cuisine. We look forward to welcoming you!