Chanpurū

chanpurū - www.healthnote25.com

Chanpurū (チ ャ ン プ ル ー) is an Okinawan dish of sautéed vegetables with chicken eggs, tofu, or often added pork (spam). Spices in the form of salt, soy sauce, and a little pepper. One of the best known chanpuru dishes is goya chanpuru (scrambled peria). In the Ryukyu language, "chanpuru" means "jumble".

Among the vegetables that can be cooked as chanpurū are peria, cabbage, onions, carrots, shiitake, bean sprouts, and chives. In addition to chicken eggs, chanpurū often wears pork (canned pork or spam) and canned tuna. In addition somen and tofu are often the main ingredients of chanpurū. Salt and soy sauce is no longer added when cooking chanpurū plus canned pork that tastes salty.

There are various explanations about the origin of this cooking name. A frequently quoted explanation says the word "chanpurū" comes from the word "mix" in Indonesian. However, the Japanese vocabulary recognizes the term "champon" which means "mixing" or "mixed cuisine". In Chinese, "chān" (摻) also means "mixing".

Okinawans are very proud of Ryukyu culture that mixes with foreign cultures from Southeast Asia, China, and America. The Okinawan culture is called the Okinawan people as a chanpurū culture (chanpurū bunka).