# Naabeeraanbushi (Loofah cooked in miso) ｜ Our Regional Cuisines

**Cuisine Name**: Naabeeraanbushi (Loofah cooked in miso)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Okinawa Prefecture

## Main Ingredients Used
Hechima(=Sponge cucumber)

## History, Origin, and Related Events
"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The "Hechima", is the second most representative summer vegetable after the bitter gourd, and "Haebaru-cho" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word "Hechima", conjures up images of "tawashi (=scrubbing brush) " and "akasuri (body scrub)", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor. "Hechima" is a familiar ingredient, used as an ingredient in miso soup and curry.

## Opportunities and Times of Eating Habits
The "Hechima" is harvested from early April to late September, and during that time, "Naabeeraanbushi" is prepared and enjoyed.

## How to Eat
Scrape the skin off the "Hechima" and slice diagonally into thin strips. Cut pork chops into thin, bite-sized pieces and toss with miso. Heat lard in a pot, fry "Hechima", add pork chops with miso and fry further. Add pork broth and island tofu torn into large pieces. When the "Hechima" becomes soft and a thick, sweet juice comes out, it is ready to serve.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly prepared at home and served at hospital lunches. It can also be tasted at restaurants, cooking classes, and events in the prefecture.

## Ingredients
- Hechima(=Sponge cucumber): 600g
- Pork Tripe: 100g
- Oil: 1 and 1／2 tbsp.
- Red Miso Paste: 3 tbsp.
- Sugar: 1 and 1／2 tbsp.
- Mirin(=sweet rice wine): 1／2 tbsp.

## Recipe
1. 1. Scrape the skin off the Hechima(=Sponge cucumber) and cut into 7-8 mm rounds.
2. 2. Boil whole pork chops and cut into thin, bite-sized slices.
3. 3. Combine miso, sugar and Mirin(=sweet rice wine).
4. 4. Heat oil in a pot, fry pork chops, add Hechima and fry to coat. Lower the heat and fry slowly to release the "doojiru".
5. 5. Add 3 to 4 and finish by adding 3 to the pot so that the flavor is distributed throughout.

## Provider Information
provider : "Ryukyuan Cuisine Researcher" Junko Ashitomi

![Image](Not found)