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

Shrr…. shrrr… shred veggies

Finely grated raw veggies, and even fruits, are very refreshing. There are grated salads in most places of tropical Asia for a good reason. To enjoy separated or mixed.

Carrot and cucumber are very common. Daikon radish too. I salt it, let a while and pass in cold water to rinse. Nankin, aka Kabocha pumpkin can be eaten raw. I wouldn’t tell you to bite into a chunk like that. That’s hard like stone. But you can add a bit to a salad or make raw pickles. I grated it the day before, and salted it, to tenderize it.

With tortillas. Home-made. Of course, with that shape, I can’t pretend I bought them. With beans (azuki).

And that lemony green sauce (recipe coming soon).

Shiri-shiri and trotter lunch, Okinawan style (via Gourmande in Osaka)

Last year…

Shiri-shiri and trotter lunch, Okinawan style Beat the heat and ungraceful aging with Okinawan cuisine. As I said in another post, Okinawans are now living longer than anybody else. They have many more centenarian and they stay in great health longer. Some research has found that people in their 80's and more had their body, including DNA telomere as if they were in their early 50's. And that would be due exclusively to lifestyle. So doing nothing on the beach and protesting as a full time o … Read More

via Gourmande in Osaka

Shiri-shiri and trotter lunch, Okinawan style (via Gourmande in Osaka)

Shiri-shiri and trotter lunch, Okinawan style Beat the heat and ungraceful aging with Okinawan cuisine. As I said in another post, Okinawans are now living longer than anybody else. They have many more centenarian and they stay in great health longer. Some research has found that people in their 80's and more had their body, including DNA telomere as if they were in their early 50's. And that would be due exclusively to lifestyle. So doing nothing on the beach and protesting as a full time o … Read More

via Gourmande in Osaka

Island pharaon’s

Too hot for food shopping. I ate F.L.O. (frozen left overs). Do you recognize the elements ?

Okinawan shiri-shiri drink (today tomato juice + awamori sweet sake + meyer lemon juice + shredded goya)
Okinawan rafute pig trotters with kombu.
Shiri-shiri and trotter lunch, Okinawan style

+

Organic couscous, moloukhia (reheated with green chilis and chick peas) and quail eggs.
Pain de campagne, moloukhia and ras-el-hanout chick peas…

Cal 694.5 F29.7g C81.0g P29.5g

Shiri-shiri and trotter lunch, Okinawan style

Beat the heat and ungraceful aging with Okinawan cuisine. As I said in another post, Okinawans are now living longer than anybody else. They have many more centenarian and they stay in great health longer. Some research has found that people in their 80’s and more had their body, including DNA telomere as if they were in their early 50’s. And that would be due exclusively to lifestyle. So doing nothing on the beach and protesting as a full time occupation (I’m joooking~), and their food.

The trotter is full of collagene, which gives you a skin of baby pig without any wrinkle or blemish (maybe). And well, French people like eating that too, which means it’s good. It can be badly cooked. It’s good only when cooked so longly that it has lost the caoutchouc feel and it melts in the mouth.

Go~ya no shiri-shiri

Shiri-shiri is “grated food”. Go~ya shiri-shiri is an aperitif, food or drink.

Apple, go~ya (bitter cucumber) and a Summer orange. Proportion varies. It can be very green, and surely very bitter. Some add honey in that case. I took 1/3, 1/3, 1/3, the balance was perfect.

Grate the apple, grate only the green bumps of the go~ya, squeeze the orange… pour into a glass. You can add awamori (Okinawan alcohol).
It’s very refreshing. Now weather is so hot’n humid that you don’t feel like eating, but after having that, you want your meal.

Rafute pig trotter

Le “pied de cochon” (pig trotter) was slow-cooked overnight in the “rafute” recipe. It’s more famous for pork belly. The boiled meat is simmered in a mix of soy sauce, awamori (here sake), mirin, black sugar of Okinawa and dashi. Well for the dashi, a good amount of fish flakes and kombu seaweed, and water are added to the previous mix. You can see the boiled kombu and fish flakes on the side, I serve them. They are deliciously caramelised.

The dish is served cool today, with fresh ginger. There is fresh jelly under :

Those big beans are boiled and cut. The corn cob is steamed. No sauce with the veggies, only a little Okinawan natural sea salt (that I carry around in my box of “sel de Camargues”).

The dessert is steamed chocolate meringue. An Okinawan recipe ? Nope, I had meringue left from the Daring Baker’s challenge. I steamed it, and I got a mousse (which is tastier than a meringue for me).

Cal 621.1 F25.9g C84.7g P23.5g

All meals of June 2010 : Illustrated Menu