🍱 Naabeeraanbushi (Loofah cooked in miso)

"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The "Hechima", is the second most representative summer vegetable after the bitter gourd, and "Haebaru-cho" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word "Hechima", conjures up images of "tawashi (=scrubbing brush) " and "akasuri (body scrub)", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor. "Hechima" is a familiar ingredient, used as an ingredient in miso soup and curry.