Recipe inspired by: Lucky byproduct of my complete negligence
Nothing says summer like goya, “bitter melon” which is one of typical ingredients used in cuisines from Okinawa, the most Southern and hottest island in Japan.
So imagine my surprise when I finally stepped out to the yard to check up on my vegetables this past weekend after a particularly busy month, and found a bunch of shiny bitter melons hanging behind the thick, green vines in a plot (where they self-seeded themselves from the previous year) that I haven’t even watered after summer squashes were all gone.
Amazed, both by my own obliviousness and the resilience of the plant, I decided to pay unseasonal respect to these survivors that they deserve with probably the most well-known Okinawa dish. After all, I feel strange affinity towards this relatively unknown vegetable – Seriously tough, seriously Asian and, seriously and unforgivingly, bitter. It’s basically like all the old people in my family (and I suppose I’m on my way to get there – Mean, crazy cat lady who never takes sick days. Wait. I kind of AM there already). Continue reading