Goya Chanpuru

**Overview** Thin crescents of bitter melon bring a bite that stays noticeable even after they have been tossed with island tofu and egg. Goya chanpuru is an Okinawan household dish as well as a restaurant order. The MAFF reference recipe uses as much tofu by weight as bitter melon, with a smaller quantity of pork and beaten eggs. That balance is a useful clue when you order. A good plate gives the tofu and melon their own texture instead of folding everything into the egg. **Key metrics** - Okinawa goya shipments, 2018: 6,247 t - Bitter melon, 4-serving recipe: 300 g - Island tofu, 4-serving recipe: 300 g **Pros** - The bitterness makes the local vegetable easy to recognize. - Firm island tofu contributes a texture you can compare with other tofu dishes. - It fits a shared meal or a rice set. **Cons** - Bitter melon can be challenging if you expect a mild vegetable. - Many versions add pork or luncheon meat. - The amount of egg and meat varies by kitchen. **Best for** Choose it when you want a home-style dish that puts an Okinawan vegetable at the center of the plate. **Things to watch out for** Ask whether it contains pork or egg if that matters to you. The vegetable name alone cannot tell you what the kitchen adds.