I know okra is one of those divisive veggies due to its slimy texture, but it's one of my favorite vegetables and loaded with vitamins, fiber, and minerals. In Japan, it's used in everything from miso soup to stews to salads, and in a country that loves slimy foods, it's usually prepared in ways that maximize this controversial texture.

This salad works best with young okra that hasn't become too fibrous because of the short cooking time. Dressed with spicy ginger, nutty toasted sesame oil, and umami-packed konbu cha, this salad is a delicious way to enjoy this unusual vegetable.

By the way, konbu cha is not the same thing as kombucha, the fermented beverage. Konbu means "kelp," and cha means "tea," so konbu cha is a savory tea made from kelp. It's usually sold in powdered form and is an easy natural way to add umami to any dish.

As for the fermented beverage, my best guess is that someone came to Japan at some point and tried fermented kōcha kinoko (which means "black tea mushroom") and got it confused with konbu cha.

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