• 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 Make 'Hechima Tempura'

    How to Make 'Hechima Tempura'
    Hechima 'Sponge Gourd' Tempura (serves 4~5 people) Hechima is one of the most Okinawan vegetables out there, and yet not often seen in dishes at restaurants anymore. If you want to make a very local dish, Hechima dishes are spot on. 100g only has about 16 calories and contains a bunch of vitamins, minerals, and good water content. The vegetable has a light taste to it, so this tempura-coated hechima makes a tasty addition to the dinner table.   Materials Peeler (or knife to peel) Knife Deep Frying Oil Pot for Deep Frying Ingredients  Hechima (Sponge...
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