Tofu Nasubi translates to “tofu eggplant,” and this homey stir-fry dish is a delicious, healthy style of comfort food that’s bursting with flavor! Typically, this dish is made with Japanese eggplant. This variety is thinner and more tender than Western varieties, but both kinds are great at absorbing the flavors they’re cooked with. If you’re… Continue reading Tofu Nasubi
Tag: Okinawan
Taco Rice (タコライス)
I know, taco rice might sound like something you’d throw together to eat while cramming for finals week (and honestly, it’s perfect for that!). However, taco rice has a unique history as one of Okinawa’s favorite comfort foods. It’s also a prime example of the fusion nature of modern Okinawan cuisine! When US military bases… Continue reading Taco Rice (タコライス)
Goya Champuru
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
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)
Rafute (Okinawan Pork Belly)
Okinawa has been a Japanese prefecture since 1879, but this area has a culture and history all its own. Okinawa was first united as the Ryukyu Kingdom under King Shunten in the 12th century, and it was fairly isolated until China arrived in 1372 with a trade agreement. They ushered in an era of prosperity… Continue reading Rafute (Okinawan Pork Belly)
Hapanese Cuisine 