The Ethnomusicologists' Cookbook
SHOPPING LIST FOR OKINAWA RECIPES
Meat:
1 lb. pork
2 oz. kamaboko (fish cake - optional)
Dairy:
6 eggs
Produce:
2 medium size goya (bitter gourd, called nigauri in Japanese)
1/4 sliced onion (optional)
1/2 lb. bean sprouts
1 cucumber
1/3 c. fresh kombu seaweed, shredded into very thin pieces
6 shiitake mushrooms, thinly sliced
4 small hechima (sponge gourd)
Grains:
3 c. white rice
Miscellaneous:
2 firm tofu (Okinawan shima tofu, if you can get it!)
1 momen (firm) tofu
abura age (fried tofu)
1 bottle awamori (Okinawan sake. You can substitute shochu,, distilled spirits,
or sake)
2/3 c. katsuobushi (shaved bonito)
1 bottle soy sauce
1 c. shaved bonito
5 T white sesame seeds, gently roasted in a pan to get the aroma
2 c. white sugar
1/4 c. brown sugar
1 T katakuri ko (potato starch)
1 tub miso paste
1 bottle mirin (rice vinegar)
1 t. chicken stock powder or bouillon
1/3 c. flour
1 t. crushed almonds
1/3 t. baking powder
1 bottle cooking oil (suitable for deep frying)
salt
Beverages:
water
green tea
