Hello to all of you who love Okinawa!
This may seem sudden, but I'd like to introduce a recipe using vegetables commonly eaten in Okinawan households.

The vegetable we're highlighting is papaya. You can easily buy it at supermarkets throughout the prefecture, as well as at souvenir shops and roadside rest areas!

While papaya is strongly associated with being eaten as a fruit, in Okinawa it's a popular vegetable that's often served as a side dish.

This time, we'll make two easy-to-make pickled dishes that are perfect as a side dish or snack!

<Table of Contents>
1. Fun facts about papaya
2. [Recipe] Papaya Pickles
3. [Recipe] Pickled papaya in soy sauce
4. Enjoy Okinawan vibes every day with papaya!

[Okinawa and papaya]
Papaya is a very popular vegetable in Okinawa, but it's classified as a fruit.
However, when eaten as fruit, it's the ripe, yellow variety. In Okinawa, unripe "green papayas" are used in cooking, much like a vegetable.

To distinguish them from those grown for fruit, they're sometimes called "green papaya," "vegetable papaya," or "cooking papaya." Incidentally, they're also popular as garden trees. As you'd expect from a tropical country.

[Uses for papaya]
Papaya is incredibly nutritious. Plus, it has a mild flavor and is easy to eat!
When cooked with meat, it makes the meat tender and delicious. There are also many recipe variations, such as stir-fries, stews, and pickles.

[Expected health benefits]
Promotes digestion and absorption, lowers blood pressure, and boosts immunity.

[Charming point]
The texture changes depending on the cooking method.
When cooked, it becomes smooth; when raw, it's crisp and crunchy.

[Recommended time]
July ~ August

[How to choose a delicious papaya]
Look for those with a deep green color and a white powdery coating (bloom) on the surface. A heavy feel in your hand is a sign of deliciousness.

［価格］
150 yen to 500 yen (depending on the place of purchase and size)

[Storage method]
Wrap them in newspaper or something similar and store them in a cool, dark place or the vegetable compartment of your refrigerator. Avoid over-chilling them.
It tastes best within about a week of purchase.

Please Note
The enzyme "papain" found in papaya can be irritating. If eating it raw, it's recommended to soak it in water first.
Also, if you have sensitive skin, it may cause a rash, so be sure to rinse it thoroughly with water after cooking!

The first item is "papaya pickles."
Cutting the papaya into larger pieces will allow you to enjoy its crunchy texture even more!

This dish is refreshing, like the sea breeze blowing through Okinawa. The recipe uses papaya and bell peppers, but it's also delicious with bitter melon!

[Ingredients / for one 500ml storage jar]
■Papaya…1/2 large size
■ Paprika (red and yellow) ... 1/2 of each
☆Vinegar…150cc
☆Water…150cc
☆Sugar…3 tablespoons
☆Salt…1 tablespoon
☆Bay leaf…1 leaf

*Use one small to medium-sized papaya. (Approximately 200g)
*Use one whole bell pepper. Using two or more colors will make it look more vibrant.

[XNUMX]
Put the ingredients marked with a star (*) into a pot and boil for 1-2 minutes, then let it cool to room temperature.
*Alternatively, you can cover it with plastic wrap and heat it in a 600W microwave for 2 minutes.

[XNUMX]
Prepare the papaya. Cut it in half lengthwise and remove the seeds with a spoon.
(Note: Some papayas do not contain seeds.)

[3]
Suji

(※You don't have to remove them, but they improve the appearance and texture. If they are difficult to remove, cut the fruit in half lengthwise, then use a knife to make V-shaped cuts along the grain to remove them cleanly.)

[4]
Peel the skin with a peeler or similar tool.

【５】
Cut the papaya in half lengthwise, then slice it into pieces about 5mm to 7mm thick.

[6]
Cut the bell pepper lengthwise, remove the stem and seeds, and slice it into pieces about 5mm to 7mm thick.

[7]
Sprinkle a little salt (not included in the ingredients list) on [5] and [6], let it sit for about 10 minutes, then wipe off any excess moisture.

[7]
Place the papaya, bell peppers, and [1] in a storage jar or container, and leave it in the refrigerator overnight.

★Points
It's best to eat it 2-3 days after pickling.
The recommended storage period is 1-2 weeks in the refrigerator. If you want to store it for a longer period, be sure to thoroughly sterilize the container by boiling it.

The second item is "papaya pickled in soy sauce."
Add garlic and chili peppers to make it more adult-friendly. If you don't like spicy food, you can omit the chili peppers.

It pickles in as little as 30 minutes, making it convenient when you need a quick side dish. You can even enjoy its crisp texture after pickling it for about a week!

[Ingredients / for one 500ml storage jar]
■Papaya…1/2 large size
■Salt…1/2 tablespoon
☆Soy sauce …100cc
☆Alcohol…50cc
☆Mirin (sweet rice wine) ... 50cc
☆Vinegar… 50cc
☆Sugar…3 tablespoons
☆Garlic...2 cloves
☆Chili peppers...optional

*Use one small to medium-sized papaya. (Approximately 200g)

[XNUMX]
Peel the garlic and cut it in half lengthwise. Remove the seeds from the chili pepper and slice it into rings.
Put all the ingredients marked with a star (*) into a pot and boil for 1-2 minutes, then let it cool to room temperature.

[XNUMX]
Prepare the papaya.
(See steps [2] and [3] of the "Papaya Pickles" recipe.)

[3]
Cut the papaya in half lengthwise. Leave the skin on one-third of it, and peel the other two-thirds and slice them thinly to about 1mm thickness. (Note: Papaya skin is quite bitter, so if you don't like it, you can peel it all off.)

[4]
Sprinkle with salt, rub lightly, and let sit for 10 to 15 minutes.

【５】
Once the entire thing has softened, rinse it with water, wrap it in cooking paper or something similar, and squeeze out the excess water.

[7]
Place the papaya and [1] in a storage jar or Tupperware container and let it sit for about 30 minutes, then it's done!
(※If you plan to eat it all that day, a deep bowl or similar container will work.)

★Points
Leaving it for more than a day after pickling will allow it to pickle even better.
Store in the refrigerator. The recommended storage period is 1-2 weeks. For longer-term storage, be sure to thoroughly sterilize the container by boiling.

Being able to eat Okinawan food at home is a little luxury. Plus, it makes you feel closer to Okinawa, doesn't it?

Papaya is one of the Okinawan vegetables that is readily available year-round. Unfamiliar ingredients can be intimidating at first, but once you get to know them, there's nothing to be afraid of!

So, why not bring a touch of Okinawan flavor to your home dining table?

Please make your hotel reservation here.

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