Japan is a small island with a long length from north to south. Each region has unique foods that reflect the local creativity and are tailored to the specific crops and specialties. In the northern region of Hokkaido, the climate is characterized by relatively low average temperatures and falls within the subarctic zone. Hokkaido utilizes its vast land for rice cultivation, vegetable farming, and dairy farming. In contrast, the southern region of Okinawa has a warmer climate, falling within the subtropical zone. Despite being composed of small islands, Okinawa cultivates different crops compared to Hokkaido, taking advantage of its mild weather. I was able to travel to Okinawa in December 2023 to learn more about the region and the foods there. Okinawa, in particular, is globally renowned for its longevity. One of the key factors contributing to this longevity is the bitter melon, known as “goya” in Japanese. Goya – The bitter(sweet) Okinawan secret to longevity | Arigato Travel (arigatojapan.co.jp) While bitter melon is consumed in various Asian countries, Okinawa Prefecture leads the nation in bitter melon production. Although bitter melon has a distinct bitter taste, Japanese people, including those who
appreciate wild spring vegetables known as “sansai,” tend to enjoy vegetables with bitterness or unique flavors. In Okinawa, a popular dish called Goya Champuru “features stir-fried bitter melon along with tofu,vegetables, and spam. In Okinawa, I purchased vegetables and fruits locally and cooked and tasted them. It was fantastic. These are pictures of the food I cooked. Not only Goya, but also locally grown purple sweet potatoes, special Okinawa tofu and others are all used in cooking.
Miki Honda, A traveler and author from near Tokyo, Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling. ” Cooking is not only for your body but also your heart”