Ever since “washoku,” or traditional Japanese food, was designated an intangible cultural heritage by UNESCO in 2013, popular dishes and liquors like sushi, tempura, sukiyaki, sake, shochu and awamori — have been garnering a lot of international attention.
Winter is the time where there are more chances of getting sick than in any other seasons. This winter looks no less unforgiving with a very contagious variant of COVID-19 adding another obstacle to the already difficult season.
Growing up on Okinawa, I enjoyed papaya more often as a vegetable than as a fruit. Every once in a while, I would have some of the ripe orange fleshy fruit, but mostly it was ao papaya (blue papaya in Japanese) or green papaya we’d have at home.
There’s no better time to amp up that summertime fun than giving your body the energy to get it all done. Summer is the perfect time to upgrade your diet with the abundance of fresh seasonal produce available all summer long.