To embrace Okinawan cooking is to embrace its holy trinity: pork, bittermelon and the purple sweet potato. The first and the last, not so hard, but when it comes to goya — that bumpy, bitter staple veggie of Okinawan cuisine — well, you love it or you hate it.
(Link: Everything Okinawan on starbulletin.com by Betty Shimabukuro.)
Karakui 
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