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Local special dish in Okinawa


Contents


  1. Goya champuru
2. Tofu champuru

3. Papaya chamuru

4.  Summary

Okinawan dietary habits have received a lot of attention lately. The local food reflects the influence of the many Southeast Asian cultures that Okinawa used to have extensive trade ties with during the days of the Ryukyu Kingdom.

Okinawan culture can be defined in one word: champuru. The actual meaning of champuru is “to mix together,” and champuru culture refers to the fact that Okinawa has mixed together a number of distinct elements that make up the fascinating culture that exists today. As a result, champuru foods can be viewed as the essence of Okinawa. A champuru is usually named for its main ingredient, although it can contain several different elements. Just as people have various ways of thinking, each person has his or her own special champuru recipe.

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Goya champuru

Goya champuru is one of the most common of champuru. Translated as “bittermelon” and in season during the summer, goya has a green skin and bitter taste. Served at many restaurants, Goya champuru includes goya, tofu, pork, eggs, salt and soy sauce. Goya gives the champuru an exotic flavor and a healthy quality.

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Tofu champuru

The flavor of Tofu champuru is similar to that of Goya champuru. There are not many differences between the two, although in this case tofu is the main ingredient. It is seasoned with salt and soy sauce.

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Papaya champuru

Although a fruit, papaya is often used like a vegetable. When added to champuru, papaya is cut into thin strips, fried and mixed with carrots and other vegetables as well as with tuna or canned pork. It is then seasoned with salt and soy sauce. Resembling a cut-up potato, papaya is said to be good for the health.

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Summary

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Okinawan culture can be defined in one word: champuru. There are many kinds of champuru depending on each Okinawan family.

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