Moui no tsukemono – Red gourd pickle
This week, I’m introducing another seasonal local vegetable, Moui. I love living in Okinawa because you can feel the seasons through the local vegetables. If you love shopping at local farmers’ markets, you might be wondering what this is and how you use it? Moui is quite similar to cucumber but it is a bit bitter if you eat it as it is. I often make pickles with moui. I’m not sure how many people will be interested in making Japanese style pickles but if you are looking for something really Japanese, this is something you need to try to make.
- ½ moui
- 1 cucumber
- 1 tsp dried chili (whole or sliced)
- 1 ½ tbs salted kelp 塩昆布
- 1 plastic zip-lock bag
- Pinch of salt
1. Cut the moui along the length and scoop out the seeds and pith with a spoon. Then slice it thin (about 1-2mm). Slice the cucumber diagonally into this slices. Put all the vegetables in the plastic bag.
2. Add salted kelp, dried chili and a pinch of salt into the bag, mix slightly and leave for at least one hour in the fridge. Then, it is ready to eat!
Summer kids’ cooking workshop
Child – ¥2,500. Adult – ¥3,500
A fun cooking class with kids. Learn and enjoy local food and culture through food!
Main dishes: as-you-like-it okonomiyaki pancake, yakisoba, kids’ curry
Deserts: kakigoori with homemade syrup, Okinawa doughnuts, purple sweet potato buns.
Individual classes are available – ¥5,000 yen per class
Tempura, miso soup and steamed mixed rice class, Tuesday, July 7th
Japanese style curry class, Tuesday, July 14th
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322 Closed on Sunday