This is one more way to use local tofu in your meal. Okinawan tofu is quite solid so it is easy to toss in a salad. Also, maybe some readers have noticed that tomatoes at local farmers’ markets are really fresh and delicious at the moment. The tomatoes are grown throughout the year but winter-spring tomatoes on Okinawa are especially good as they are harvested when they’re ripe and ready to eat.

Naoko Ogura-Gayler

Ingredients

• 1/3 block Okinawan tofu

• 1 tomato

• 1 blanch of coriander

• Pinch of cumin powder

• Pinch of salt

• ½ tablespoon olive oil

Directions

1. Cut the tomato and the tofu into chunks.

2. Place the tomatoes and the tofu into a bowl. Add the coriander, cumin powder, salt and olive oil.

3. Mix together gently.

Introducing Okinawa Cooking

Every Tuesday starting from February 24th or Every Saturday starting from February 28th

Four-week course to learn about local vegetables and how to cook them.  Starts with a farmers’ market and supermarket tour, then we cook a lot of local dishes. Now we are taking bookings for individual classes. If you are interested, please contact me.

Experience Home Cooking and other private classes are also available from 5,500 yen per person.

The perfect activity for family and friends. Is your family visiting you in Okinawa? Learn culture through food and enjoy cooking and eating.

Website: okinawa-cooking.com  Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322 Closed on Sunday

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