• How to Make 'Hechima Salad Sticks & Dip'

    How to Make 'Hechima Salad Sticks & Dip'
    Hechima 'Sponge Gourd' Salad Sticks & Dip Hechima is a very Okinawan vegetable, but salad hechima is even rarer. Salad hechima can be eaten raw, unlike regular hechima, making this an easy addition to salad or for salad sticks. Eating veggies raw is great for the digestion system, too!   Materials Peeler (or knife to peel) Knife Ingredients  Hechima Sticks White Miso - 65 Grams Mayonnaise - 100 Grams Sugar - 2 and 1/2 Tablespoons Cooking Alcohol - 2 and 1/2 Teaspoons Vinegar - 1/2 Teaspoon   Cooking Instructions 1. Peel the hechima and cut in to...
  • How to Make 'Hechima Champuru'

    How to Make 'Hechima Champuru'
    Hechima 'Sponge Gourd' Champuru (serves 4~5 people) Goya champuru is the famous dish that everyone knows, but little do people know about hechima champuru! If you do not like bitter goya, hechima is a great substitute. Hechima is full of water, as you can tell in the picture, so this version doesn't require the addition of any water. If you want to shock your Okinawan friend, serve this to them. They won't believe how well you know Okinawan food culture.   Materials Peeler (or knife to peel) Knife Pan Ingredients  Hechima 'Sponge Gourd' - 1 Gourd Spam...
  • How to Prep and Store Sponge Gourd 'Hechima'

    How to Prep and Store Sponge Gourd 'Hechima'
    Hechima What you see on the label at the Farmer's Market: Kanji: 糸瓜 Hiragana: へちま Katakana: ヘチマ Seasonal Harvesting Period: Summer The Basics: Hechima, or sponge gourd, is more commonly seen in your shower. Yes, not your kitchen, the shower or bathtub. Sponge gourd is hardly eaten outside of Okinawa, but rather grown to manufacture loofahs. Hechima, or na-be-ra in Okinawan language, is considered a soul food in Okinawa. While many children detest hechima, just like their western counterparts detest broccoli, many grow up to love and appreciate the taste of hechima later on.  It looks similar...
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