Goya champuru

Goya Champuru is a traditional Okinawan dish that is widely popular in Japan. The dish is a type of stir fry, primarily made with bitter melon, known as goya in Japanese, and other ingredients such as tofu, eggs, and a type of thinly sliced pork known as spam or pork belly.

Ingredients

The main ingredient of Goya Champuru is the bitter melon (goya), a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its bitter taste is the key characteristic of the dish.

Tofu, a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks, is another essential ingredient. It adds a soft texture to the dish and balances the bitterness of the goya.

Eggs are often included in Goya Champuru for additional protein and to add a rich, savory flavor.

The meat used in Goya Champuru is typically spam or pork belly. Spam, a type of canned cooked pork, was introduced to Okinawa by American military forces during World War II and has since become a common ingredient in Okinawan cuisine. Pork belly, a boneless cut of fatty meat from the belly of a pig, is also frequently used.

Preparation

The preparation of Goya Champuru involves stir frying the ingredients in a specific order. First, the goya is sliced and salted to reduce its bitterness. The tofu is then fried until golden brown. The meat is cooked next, followed by the addition of the goya and eggs. The dish is seasoned with soy sauce and sometimes a little bit of sake for flavor.

Cultural Significance

Goya Champuru is not just a staple food in Okinawa; it also holds cultural significance. It is a symbol of Okinawan resilience and resourcefulness, as it makes use of simple, readily available ingredients. The dish is also associated with the Okinawan concept of nuchi gusui, which translates to "life medicine" and refers to the belief in food as a source of health and longevity. Okinawa is known for having one of the highest rates of centenarians in the world, and the local diet, including dishes like Goya Champuru, is often credited for this.

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