The other day, I visited Okinawa for the first time in a while.
Emerald green sea, azure sky.
Surrounded by scenery that soothes the soul wherever you look, and experiencing the warmth of the locals.
The relaxed time, free from the demands of work and household chores, was an irreplaceable moment.
I ate many local specialties in Okinawa, but my favorite is Goya Champuru.
Ingredients are readily available at my local supermarket, and knowing that goya is rich in Vitamin C and dietary fiber makes it the perfect soul food for me, as I tend to suffer from summer fatigue.
As a souvenir of my trip, I'm going to try to recreate it using an iron frying pan.
Kondo Seisakusho's Iron Frying Pan
The iron frying pan I use is called "Nokaji Yamago," made by Kondo Seisakusho, a blacksmith in Sanjo City, Niigata Prefecture, with 150 years of history.
A "nokaji" is a craftsman who makes all kinds of tools, from knives to agricultural implements, according to customer requests. Kondo Seisakusho also set up its shop near farmers since its establishment, making pots, knives, hoes, and more according to their needs.
Iron frying pans typically have a thick, heavy image, but when I first picked up the "Nokaji Yamago frying pan," I was surprised by its lightness.
This frying pan, which even women can hold with one hand, was exactly what I had been looking for, and I could feel the DNA of craftsmanship as a nokaji.
≫Click here for Nokaji Yamago iron frying pans
Improved cooking quality with excellent thermal conductivity
I had been searching for an iron frying pan for a long time. When I actually used it, I found that heat spreads easily and cooks evenly, which significantly improved my cooking skills.
There are various iron frying pans out there, but Yamago's iron frying pan has a good depth. I love it because it's a versatile size that can be used for stir-frying as well as a little deep-frying.
Why don't you also choose an iron frying pan to improve the quality of your cooking and lead a healthy diet?
Your daily cooking will become even more enjoyable and delicious.
Goya Champuru is a representative Okinawan dish with high health benefits.
As I've grown older, my interest in health has increased, so I took this opportunity to research the ingredients in goya.
Goya is rich in Vitamin C and dietary fiber, which are said to boost immunity and improve intestinal health.
It's perfect for preventing summer fatigue.
This time, I used firm tofu instead of island tofu. Make sure to drain the tofu well and pan-fry the surface until crispy.
Tofu is a strong ally for women. The isoflavones contained in tofu are said to have skin-beautifying effects, and they seem to reduce skin damage accumulated from daily summer sun exposure.
Stir-fry the pork seasoned with salt.
Speaking of pork, I learned during my trip that Okinawa has unique pork dishes and ways of eating that can't be found in other prefectures.
Curious, I researched and found that when Okinawa was the Ryukyu Kingdom, local ingredients were utilized and valued as health-conscious cuisine.
Pork, in particular, was an important ingredient, and all parts of the animal were used.
Even today in Okinawa, there are many dishes using pork, and it is said that every part of the pig is eaten except for its squeal.
Such pork is rich in Vitamin B₁, which helps to relieve fatigue.
Combined with goya, it can be said to be a powerful ally against summer fatigue.
Stir-fry the cut goya and bean sprouts, then quickly stir-fry all the ingredients together at the end, and it's done.
By stir-frying each ingredient separately, it prevents them from becoming watery and enhances their flavor.
The biggest appeal of an iron frying pan is its ability to cook in a short time while maintaining high heat.
My cooking-savvy friend often says, "If you want crispy vegetables, the key is to stir-fry them quickly over high heat."
True to her words, the goya stir-fried in a short time turned out plump while maintaining its fresh texture.
I'm careful not to stir-fry over low heat for too long, as it will release moisture and make the vegetables soggy.
Perhaps because the flavors of the ingredients are maximized, I feel like I've gotten a little closer to the taste I remember.
This time I tried to recreate the taste I had in Okinawa, but Thai-style Goya Champuru is also delicious. With the addition of fish sauce and cilantro, the exotic aroma and unique flavor perfectly complement the bitterness of the goya. If you haven't tried it yet, please do.
I'd like to share some photos of Okinawa's beautiful sea with all of you.
Looking at this scenery, enveloped in the beauty of nature, the hustle and bustle of daily life fade away, and my heart feels healed. This view from the Tokashiki Island observatory is truly an oasis for the soul.
Eating dishes I discovered during my travels at home is one of my hobbies.
I'll introduce more delicious local foods in another column.
What shall I cook with my iron frying pan next?
