Konichiwa from sunny San Diego!
As many of you know, I moved here from Japan 20 years ago, and while I absolutely love the California lifestyle – the beaches, the amazing Mexican food, and the generally laid-back vibe – there are definitely times when I feel a pang of homesickness. It’s often triggered by the simplest things: the scent of soy sauce and dashi, the sound of Japanese pop music, or, most often, the craving for a specific dish from back home.
Today, that craving is for Goya Champuru, a quintessential Okinawan stir-fry. For those unfamiliar, Okinawa is a beautiful island chain in southern Japan with a unique culture and cuisine, heavily influenced by its history as an independent kingdom and its trade with Southeast Asia. Goya, or bitter melon (a bumpy one), is a staple there, and champuru simply means "something mixed." This dish perfectly embodies that, bringing together the bitter goya with tofu, pork (usually spam or thinly sliced pork belly), eggs, and other vegetables.
Growing up in Yokohama, Goya Champuru wasn't something we ate every day. It was more of a special treat, a taste of the unique south for summer dish. I remember my mom would sometimes get goya from the local yaoya (produce stand), and the whole house would fill with a slightly bitter, yet somehow refreshing aroma as she prepared it. She always had her own little tweaks to the recipe, and every time it tasted slightly different, but always delicious.
Now living here in San Diego, finding goya can be a bit of a treasure hunt. Luckily, I can grow my own in my garden, and when I do find it, it feels like a little piece of Japanese flavor has arrived in my kitchen. Making Goya Champuru here connects me to my home, and to the flavors I grew up with. It's a little bit of Okinawa sunshine right here in Southern California.
So, today I wanted to share my version of Goya Champuru with you. It’s a simple, healthy, and incredibly flavorful dish that I hope you’ll enjoy. Don't be intimidated by the "bitter" in bitter melon – when cooked properly with the other ingredients, it adds a wonderful complexity to the dish.
