Kouri-jima

Every year when summer rolls around, cold-served pasta appears on menus at many restaurants in Japan. Starting with standard tomato sauce, flavors range from bisque sauce to cod roe sauce and more. Normally, a hot and spicy dish would be my go-to when eating pasta.

If you live on Okinawa, you might have heard about Goya, a local cucumber-like vegetable also known as bitter melon.

As far as cooking is concerned, I am all for cutting corners. But, when I learned that pasta could be cooked in the microwave, I had to take it with a grain of salt.

Being stuck at home doesn’t mean that amazing food is off the menu. More so than ever, now’s the time to start honing those cooking skills so you can whip up enjoyable dishes without having to strain your wallet.

You may have heard that it’s OK to slurp noodles in Japan.

Much like Angadi how is dubbed the “Okinawan doughnut,” “Sanguwachi Guwashi (sweets of March)” should be called the “Okinawan financier” in my opinion.