沖縄県·郷土料理
Goya Chanpuru
On the iron griddle, goya, Shimadofu, pork, and eggs sizzle away. The savory flavor follows the initial bitterness, making it impossible to stop eating with rice. 'Chanpuru' means to mix various ingredients together. Its etymology is said to come from the Malay or Indonesian word 'campur.' An essential component is the firm Shimadofu. Goya is native to Southeast Asia and India, and is believed to have reached Okinawa around the 15th century via China. With its nutritional value, vibrant green color, and unique bitterness, it took root as a household staple alongside the wisdom of 'food as medicine.' It is an energizing Okinawan meal that can blow away even summer fatigue.
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