Today Okinawa is on the plate. A good old goya champuru with crab this time.
I already presented this dish :
Go~ya champloo~ and Okinawan soba
Even made a second version.
Goya, bitter squash is now easy to find in Osaka. It’s cultivated everywhere in Japan these days.
I found tofu “imported” from Okinawa. I don’t know if you see the difference, but it’s extremely firm. I had never seen tofu so firm. I wonder how they do that. Do they press it ?
Well, my champuru is more authentic now.