Mori no Kenja

Stewed eggplant and tomato ratatouille, arranged with nabera. The nabera complements the rich tomato with its umami and sweetness. Furthermore, the garlic toast contains finely sliced chomeiso (Okinawan parsley), a healthy addition to this meal.

Various leafy green Okinawan island vegetables, such as handama (Okinawan spinach), shimana (Okinawan mustard greens), and tsurumurasaki (Indian spinach) are mixed to create this ohitashi (boiled greens in a bonito-flavored soy sauce). The sauce has a light flavor due to the type of soy sauce used, and katsuobushi (bonito flakes) are freshly grated on top of this dish to round out the flavor!

There are many other options that change daily and feature Okinawan ingredients. The [Gachun Nanbanzuke] consists of koiwashi (Japanese anchovies) cooked with vegetables, including Okinawa's famous shredded carrots. Enjoy the bright, sweet vinegar taste and soft consistency!