Tonsoku (pig’s feet, pettitoes) looks grotesque, but tastes good
“Tonsoku” literally means “pig’s feet” in Japanese. It is a common ingredient in China, Korea, southeast Asia and the south of Japan, especially in Okinawa prefecture. It is boiled to reduce the fat of skin and meat, and to clean the pelage. Then, the collagen in the skin, tendons and cartilage becomes softer and gelatinous. One holds the piece of foot in both hands, and bites the soft parts off the bones. Boiled tonsoku is eaten with sweet miso (fermenting soy bean sauce). It becomes so flavorful when baked, that one can simply enjoy the rich collagen taste with salt and pepper.
“Mimiga” literally means “ear skin” in the Okinawa dialect. It is also boiled, sliced and eaten with miso sauce. The firm, almost crunchy texture of it goes well with Awamori (Okinawan white distilled liquor from rice).
