Chanpurū
 Gōyā chanpurū | |
| Alternative names | Canpuruu |
|---|---|
| Type | Stir fry |
| Place of origin | Japan |
| Region or state | Okinawa Prefecture |
| Main ingredients | Tofu, vegetables |
Canpuruu(Okinawan: チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.[1][2] Chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish.[2] Luncheon meat (such as American Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan, but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Okinawan, Chinese, mainland Japanese, Southeast Asian and North American culture. The term originates from the Malay and Indonesian word campur (pronounced "cham-poor"), meaning "mix".[3]
Long a local specialty only found on Okinawa, chanpurū has in recent years, through television shows and increased interest in Okinawan culture, spread to many restaurants on mainland Japan.
Types of chanpurū
[edit]Goojaa canpuruu is the quintessential canpuruu. It consists of Goojaa (bitter melon), egg, Shima tofu[4], and either Spam or thinly sliced pork belly or canned tuna.[2][5] It often also stir fried with vegetables such as carrots.
Toohu canpuruu is Shima tofu[6] stir-fried with vegetables and Spam, bacon, thinly sliced pork belly, or canned tuna. Unlike tofu from mainland Japan, Okinawan tofu is firm and does not fall apart when stir-fried.[2] It is considered best form to crumble the tofu into the frying pan by hand, so as to avoid uniform cubes.
Maamina canpuruu is a version of chanpurū that contains Maamina(Mung bean sprout)[7], or mung bean sprouts.[1][2]
Huu canpuruu is made using Huu(Wheat gluten), a kind of wheat gluten. It is stir-fried with vegetables and a meat as above.
Soomin canpuruu includes sōmen(Okinawan:Soomin), very thin noodles. They are stir-fried lightly in oil with green onions and meat as above.
Naabeeraa canpuruu is made using luffa(Okinawan:Naabeeraa).
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With gōyā -
With fu -
With egg -
With Okinawa soba and Orion beer -
With somen
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See also
[edit]
References
[edit]- ^ a b "ちゃんぷるー" [Chanpuru]. Dijitaru Daijisen (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Archived from the original on 2007-08-25. Retrieved 2012-12-17.
- ^ a b c d e "ちゃんぷるー" [Chanpuru]. Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. OCLC 153301537. Archived from the original on 2007-08-25. Retrieved 2012-12-17.
- ^ 岸 朝子（きし・あさこ）. "Chanpuru shokubunka" (in Japanese). doraku.asahi.com. Archived from the original on 2013-06-15. Retrieved 2011-11-03.
- ^ ひろし屋食品株式会社. "手作りスーチカ―のゴーヤーチャンプルー". ひろし屋食品株式会社. Retrieved 2025-10-29.
- ^ "Goya Chanpuru". About.com Japanese Food. Archived from the original on January 13, 2017. Retrieved September 7, 2011.
- ^ ひろし屋食品株式会社. "手作りスーチカ―のゴーヤーチャンプルー". ひろし屋食品株式会社. Retrieved 2025-10-29.
- ^ "大琉球語辞典". ryukyu-lang.lab.u-ryukyu.ac.jp. Retrieved 2025-10-29.
