What’s in Our Kitchen: the Okinawa Version

Chuck and I both love to cook, and now that we find ourselves in a completely different culinary environment, we are eager to discover the ways in which we can concoct new recipes and experience new flavors. Of course, we also want to know where to shop for the best ingredients for the flavors we already know and love! For instance, I will never tire of Chuck’s deep dish pizzas šŸ™‚ TheĀ Commissary here is sufficient for some things, but it’s small and pretty boring. I will probably only go there for things like cereal, milk, pasta,Ā and someĀ meat. Luckily, the local grocery stores out in Uruma are a real treat! I don’t know what 95% of it is, but the 5% I do know is fantastic, fresh, and relatively local (even if the squishy raw seafood with eyeballs and tentacles on display freaks me out!) Better yet, we found aĀ farmer’s market within walking/biking distance, with all sorts of fresh fruits, veggies, and flowers. It was just a quick trip in the middle of a rain shower, so I didn’t take many photos, but I couldn’t resist snapping a quick pic of the pineapples adorned in pink ribbon below…

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We brought home our goodies and whipped up some dinner: seared tuna in a homemade ginger-soy-lemon-garlic sauceĀ servedĀ over a bed of fresh greens and accompanied by fresh avocado and tomato. Delicious, and healthy too! photo2 (9) We also got Japanese eggs, which are very large, brown, and don’t require refrigeration. In fact, the U.S. is one of the only countries in the world that refrigerates its eggs. We also treated ourselves to aĀ deliciousĀ item from the dessert section of the Japanese grocery store – the half-eaten chocolate log pictured below. WeĀ don’t know what itĀ is exactly, so Chuck calls it “Dragon Poop,” naturally. Appetizing, right? Right.

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In conclusion, I was particularly tickled to find out that while most Japanese produce is regional, they still import their oranges from the good ol’ US of A. I guess you just can’t beat Florida citrus! šŸ™‚

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