July’s “SHUN” Goya

Hi, Japanese Foodies!

In Japan, each season is a huge part of Japanese food culture.
The food we eat reminds us of the season we’re currently in.

Thanks to the advancement of agriculture around the world, ingredients are plentiful all year round.

In Japan, “in season”, “旬(Shun)”is a very important concept, which can be seen anywhere you go.
You’ll see “limited time only” posters and seasonal special menus from fast food stores and high-end restaurants that serve season specific dishes.

So what’s the “Shun” in July??

Goya (Bitter Melon)
It’s part of the squash family with a tropical twist.
Also, known for it’s bitterness and unique shape.

Okinawa prefecture is known to produce the most amount of Goya in Japan and also known for its widely popular Goya recipes.

Goya Chanpuru- (Goya Stir fry)
“Chanpuru-“is a Okinawan word meaning mixed things.
The basic recipe is mixing and stir-frying Goya, eggs, and to-fu.

Since the Goya is really bitter and tough to eat raw, it has to be prepared before coking.
Here is how it’s done!

Goya should be widely available during the summer.
When you’re bored of the routine dinner menu and need to spice things up,
try a Goya dish!