I picked some bitter gourds, we call them Goya in Japanese language, and made Goya Chanpuru.
Chanpuru is a dish from Okinawa, at the southernmost tip of Japan.
It is made by stir frying goya, tofu and if you like some ham or pork, with salt and pepper to taste, and finished by pouring in some egg.

 

The bitterness of the goya is made mild with the sweetness of the tofu and egg and so can be enjoyed by children as well.

In Japan, a square shaped Nakiri knife for cutting vegetables used to be common.

You can thinly shred cabbage or peel a daikon radish very well.

If you’re a vegetarian, you will no doubt love this vegetable knife.