A few weeks ago, I had the opportunity to visit Okinawa, at the southern tip of Japan, and explore its unique food culture. My first meal there was at Makishi Market in Naha, where I got to pick out some fresh seafood and have it prepared for me on the market's second floor. Guided by a local, I also got to try some home-style dishes, including this somen chanpuru.
With the typhoon season stretching from June through November, the Okinawan pantry is a testament to practicality and preparedness, stocked with ingredients that will ensure a hearty meal can always be made, regardless of nature's fury.
Chanpuru, an Okinawan term meaning "something mixed," is a genre of stir-fries that perfectly encapsulates the islands' history of culinary influences, including those from the native Ryuku people, Japan, surrounding Asian countries, and even the United States.
One clever mashup that's become popular around Japan is Okinawa Taco Rice. It borrows flavors from Tex-Mex cuisine to appeal to the tastes of U.S. G.I's stationed around the island, as well as locals.
Somen Chanpuru is a testament to the ingenuity of Okinawan cuisine, transforming simple pantry staples like dried somen noodles, canned tuna, and katsuobushi into a quick meal that offers sustenance and comfort.
Although somen comes in various thicknesses that require different cooking times, you'll want to cut the boiling time in half and use a generous amount of oil to prevent sogginess and sticking. I also like to use a high ratio of veggies to noodles to make this a one-dish meal that's as nourishing as it is satisfying.
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Veronika Csuri says
Hah I have some soumen and love canned tuna 😀 Definately give this a try 😀
Marc Matsumoto says
I hope you enjoy it!