Goya Champuru

Champuru is an Okinawan word meaning to mix things together. Among the many champuru dishes, the one starring goya, or bitter melon, is the signature of Okinawan home cooking. It is quickly stir fried with island tofu, egg, pork, or luncheon meat, and the distinctive bitterness of the goya stirs the appetite.

Highlights

Firm island tofu holds less water than mainland tofu and keeps its shape even when stir fried. Fluffy egg softens the bitterness of the goya, while the saltiness of pork or luncheon meat ties everything together. Simple yet clever in its pairing of ingredients, it is also a wonderfully balanced dish nutritionally.

Enjoying the Seasons

Early summer into summer, when goya is at its peak, is the most delicious time. Rich in vitamins, goya restores energy to a body worn out by the heat. In Okinawa it appears on tables as time honored wisdom for beating summer fatigue, and it pairs perfectly with a bowl of white rice.

Access and Basic Information

You can enjoy it widely at diners and izakaya across the prefecture, including around the First Makishi Public Market in Naha. Because it is home cooking, the seasoning and ingredients differ a little from place to place, which is part of its charm. It is often served as a set meal with rice and soup.

A Quick Tip

If the bitterness concerns you, slicing the goya thin and rubbing it with salt makes it easier to eat. When dining out, choosing a shop that keeps the bitterness pronounced lets you savor the authentic island flavor.