By Joe Andes, USNHO, PAO U.S. Naval Hospital Okinawa has made contacting the hospital easy. Patients can now call 646-WELL (646-9355) for direct acces...Read More
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Ingredients 6 oz shredded green papaya 3 oz sliced pork, cut into bite size 1/2 packet bonito flakes 3 tbs water Pinch of dashi powder, if you have any 1/2 tsp salt 1 tbs sesame oil 1 tbs cooking sake Directions Heat the sesame oil in a pan. Fry the pork slices with the cooking sake. Add papaya and mix well. Add water and dashi powder and cook until papaya becomes soft. Add salt and bonito flakes and mix well. Serve and eat. Website: okinawa-cooking.com Facebook: facebook.com/cooking.scho...Read More
Konbu, or Kuubu in Okinawan dialect, was not originally a part of the diet in the Ryukyu Kingdom, because it grows in the seas of colder climates like the northern parts of Japan. However, now Okinawans eat it more than anyone else in Japan.
It’s a good match to local Okinawan foods, such as Okinawa soba and Kuubu-irichi that is sautéed slices of kelp. Usually, it’s sold dried and needs to be soaked for a while before cooking. It’s also usually served tied in a knot to make it easy to eat.