Japanese Food Tips

Goya, or nigauri, is Japanese for bitter gourd. "Niga" means "bitter" and "uri" means "gourd.” So bitter gourd is a rare vegetable with a bitter taste and its texture is firm. Bitter gourd is a summer vegetable, and in Japan, Okinawa Prefecture produces the most. Okinawa is a small island and is the most southwest of prefectures in Japan. Bitter gourd is said to have originated in tropical Asia. Later, it moved to China and was introduced to Okinawa in the first half of the 15th century. It is said to have been introduced to mainland Japan around 1600. What is characteristic of goya's composition is that it is rich in vitamin C. The amount of vitamin C in goya is about 1.4 times that of lemons. It is said that it is not easily destroyed even when heated. In addition, the bitter component of goya is said to be beneficial to the liver, stimulate the gastrointestinal tract, and increase appetite. The most famous dish using goya is a typical Okinawan dish called "Goya Chanpuru," a dish of stir-fried tofu, Spam (or pork), and goya. Other goya dishes include goya tempura and vinegared goya, but there are actually very few goya recipes. If you see goya in the supermarket, you might want to try making the recipe for Goya Chanpuru on our website.