🍱 Goya Chanpuru
"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies and Okinawan tofu. Among the different types of "Chanpurus", "Goya Chanpuru" is the most popular one, both in Okinawa and throughout Japan. By stir-frying bitter melon with Okinawan tofu and eggs, the bitterness is reduced, making it easy to eat and enjoy. Tofu is a crucial ingredient for "Chanpuru", and the firmness of Okinawan tofu makes it perfect for stir-frying. Moreover, Okinawan tofu is sold freshly made and hot, and it's not washed with water, allowing it to retain its delicious flavor. However, due to HACCP regulations, temperature control has become necessary, limiting the time during which hot Okinawan tofu can be sold. The primary production region for goya is Okinawa Prefecture. According to the Ministry of Agriculture, Forestry, and Fisheries website, in 2018, the region shipped 6,247 tons of this specialty vegetable, which is more than double the amount of 2,242 tons shipped by Miyazaki Prefecture, the second-largest producer. In Okinawa, people consume other goya dishes such as “goya juice” and “goya nbushi”, which is stir-fried and boiled with miso paste.