Japanese Food Tips

Okra is called okura in Japanese, and most Japanese think that okra is a Japanese vegetable eaten mainly in Japan. However, when I researched okra, apparently it was cultivated in Egypt in the first year of BC. It seems that okra came to Japan about 150 years ago. Okra is vulnerable to the cold, so it cannot survive in winter in Japan, and the start of harvest is June or July. Okra nutrients include a lot of dietary fiber, β-carotene, calcium and potassium. It seems that in other countries okra is mostly used in stewed dishes. However, in Japan, slightly boiled okra or even fresh raw okra are eaten. Chopped raw okra is crunchy, and becomes sticky when mixed. It is common to sprinkle bonito flakes and soy sauce over okra. Also, okra can be used as a topping over grated radish or natto (fermented soybeans), which is also sticky. If you like, please try raw okra dishes.