Champuru translates to “something mixed” in the Okinawan dialect, and the term reflects the whole of Okinawan cuisine perfectly! Champuru is considered to be one of the representative dishes of Okinawan cuisine, and this style of stir-fry is found all over the region. Typically, champuru consists of a firm tofu base, cooked with pork and… Continue reading Goya Champuru
The Basics of Okinawan Cuisine
My mom’s family originally hails from Okinawa, so the culture and cuisine have always had a special place in my heart. Okinawa might have spent the last four centuries as a Japanese prefecture, but this region has a unique culture and cuisine that its residents are proud to keep alive. In return, their traditional cuisine… Continue reading The Basics of Okinawan Cuisine
Jushime (Okinawan Seasoned Rice)
If you want to experience traditional Okinawan cuisine, then jushime is a must-have! Jushime (or jushi, for short) is a classic dish in Okinawan home cooking, and just about every family in Okinawa has their own recipe. While it was originally a dish intended for the Bon Festival (a late-summer festival to welcome the spirits… Continue reading Jushime (Okinawan Seasoned Rice)
Chinese-Style Braised Daikon
It might surprise you to know that a lot of Chinese meals utilize a “meat on the side” concept, with vegetables being the main focus. (Chances are, you’d never guess that by looking at the menu of your favorite takeout place.) This concept carries through a variety of home-cooked dishes, like this braised daikon! One… Continue reading Chinese-Style Braised Daikon
Okonomiyaki
When the name translates to “grilled how you like,” you know this dish is going to be fun! Okonomiyaki is one of Japan’s favorite street foods, in part due to its customizable nature. At its base, it is a savory cabbage pancake that’s topped with anything you could want—from bacon to shrimp to octopus to… Continue reading Okonomiyaki
Greek Quinoa Salad
So, it’s been hovering around 100F this week, and it’s honestly too hot for me to want any hot meals. Thankfully, there are options for refreshing, cold dishes that are still just as satisfying! In this recipe, I roast both the mushrooms and cherry tomatoes. I love the intense flavor that comes from this step,… Continue reading Greek Quinoa Salad
Cold Sesame Soba Noodles
Sesame seeds may very well be one of the most underrated members of the superfood world. Loaded with protein, fiber, healthy fats, and at least 10 different minerals and vitamins, sesame seeds have proven to help with everything from diabetes to respiratory health to healthy skin! Due to the levels of copper and sesamin in… Continue reading Cold Sesame Soba Noodles
Lemongrass Pork Belly
One thing I will never understand: Why has pork belly always been so hard to find in Western grocery stores? I mean, it’s the foundation of bacon—you’d think that would be a big enough selling point already. Thankfully, a few stores like Costco are catching on to how tasty this stuff is, and they’re starting… Continue reading Lemongrass Pork Belly
Banh Mi Sub Sandwich
I love food that tells a culture’s history, and banh mi sandwiches are a perfect example of that! The development of banh mi started in Vietnam in the mid-1800s, while the nation was under French occupation. French colonists brought baguettes and other wheat baked goods with them, but the cost of imported wheat made these… Continue reading Banh Mi Sub Sandwich
Togarashi Roasted Zucchini
Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine… Continue reading Togarashi Roasted Zucchini
Hapanese Cuisine 