Go go-ya ! an Okinawan super food

That’s the beast. Goya. Say go-ya. It’s the infamous bitter cucumber. I didn’t like it much the first time… That really depends how it’s prepared. Now it’s one of my favorites.

What is great about it ? Well, it has all the antioxidants of dark greens, watery texture and hydrating property of cucumbers, fiber and also thanks to bitterness it’s great to eat in hot weather.

A few years ago, that was not common in Osaka. That’s known as an Okinawan vegetable. But people got hooked to it, and more was proposed on markets, then they tried to grow it even in “continental” Japan. So we get it cheaply in season, available all year. The hot season is ending now… but I still get it a couple of times.

Red seeds indicate extreme maturation in sunlight. They are good, just eat them at once.

There are white ones too, with similar taste.

You simply need to discard seeds and scrub the white part.

Often sliced that way.

Preparation tips :

1. eat it raw, or only slightly cooked before it loses vivid colors : salads, steamed, stir-fry, etc
2. you can reduce bitterness by scrubbing well, slicing finely and salting then letting 20 minutes and rinsing

What to do with it ?

kefta spag’
tofu chigae
pasta avocanaise

colorslaw
panda salad

As a drink :
Shiri-shiri with goya
Another goya shiri shiri

dashi’t pickles
Go~ya champloo~ and Okinawan soba
white bean goya
chakin egg sushi and natsu chirashi
white goya in pesto rice

Black delights… (via GiO)

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Black is beautiful. In Japanese cuisine, that’s really a precious color…

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Aburi, welder’s sushi (via GiO)

Ideal for the cooling weather : 炙り寿司 (aburizushi) aburi sushi. It’s fire leached sushi.
If you never had them, you must try. The transformation of taste of the fish is dramatic…

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Chakin egg sushi, natsu chirashi and pink lotus root tsukemono (via Gourmande in Osaka)

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono Chakin 茶市 is a piece of fabric used to wipe accessories during tea ceremony. So this is chakin-zushi or a fukusa-zushi. Classic filling is sushi rice and rehydrated dry vegetables (shiitake, daikon), and a shrimp is added to them. Today I filled with some Summer chirashi(-zushi), it's big dish sushi garnished with tsukemono (veggie pickles). Cook rice on sushi mode (nearly al dente) or reheat some genmai brown rice. Add the vinegar (just black vi … Read More

via Gourmande in Osaka

Cosy sushi, many ways

Are not visitors disappointed ? A food blog from Osaka with so few sushi… It’s Japan, so we are supposed to eat some at every meal.
That’s not really the case, but we have some. I don’t try to replicate the restaurant style, but anyway what we are proposed here tends to differ from the horr… , I mean, the offer, in the West. There are many regional variations. I try to prepare the original home-made ones…

Definition : vinegared rice, with toppings.

If there is no rice or nor no vinegar (citrus juice/fermented sake), it is not a sushi. Consider using another name. Well, the concept is large enough to play around with shapes and toppings.

Personal opinion : what makes a good sushi, is :

ONE : the rice, quality (Japonica or Arborio, which is a Japonica anyway) and good preparation.
TWO : there should be a way to distinguish a sushi and a hamburger (I mean no ketchup, no cheese, no fries…)

Enjoy the visit…

Osaka sushi
They are the oldest style, before the custom of eating raw fish.

shime-saba and unagi
chakin sushi (egg wrapped)
meharizushi (leaf wrapped)

Edo-mae (“standard”)
Tokyo-style.The classic, famous around the world.

nigiri (hand-shaped)
gunkan-maki (war boats)
hosomaki (thin rolls)

Chirashi-zushi
Display sushi, not shaped, served in a wide dish for many guests.

yuzu chirashi (with tuna) yuzu chirashi (with goya)
radish chirashi
natsu chirashi (Summer style)
panda style
rose sushi

Different techniques :

Oshizushi. Pressed in a box, like those of Osaka
inari-zushi (tofu pockets)
Aburi-zushi (flamed)

Maki-zushi


The big rolls…

hatsuga genmai healthy salmon sushi
ehomaki (horoscope sushi)
rolling a makizushi

Fancy :

mini-cup sushi
chicken chirashi
egg sushi in a verrine

TO BE CONTINUED

Garden lunch : bento chirashi

The rose sushi goes to the park for lunch….

making the chirashi

Steamed : Okra, leek whites and a shiitake.

Raw sliced Japanse turnip.

Grilled : miso sawara mackerel , with kinome.
seikyozuke sawara

Ready to go under the Sun.

Chirashi, composing a bouquet of sushi

Bara sushi (rose sushi), chirashi covered with decorative items like the ground is covered by flowers in Spring.
The rice is also flavored. This is not the most classic version.

Classic vinegared sushi rice.

+ shrimps
(dried rehydrated in Awamori, cooked with soy sauce)

+ koya-dofu
(freeze-dry tofu, rehydrated and cooked with yukari and mirin)

= chirashi rice.

Threads of egg (see more here).

Umeboshi (pickled plum) for the center.