Did you know? Luffa is edible!

I love going out for lunch, but for dinner, I basically cook and eat at home. Why? Because you can't drink alcohol outside! So, here's a dish I made that pairs exceptionally well with drinks. On the left is stir-fried chicken and 'ナーベラー' (Nabe-ra) with spicy miso. Do you know what 'Nabe-ra' is? It's luffa, that sponge gourd. I only knew it was used dried for scrubbing in the bath until someone from a roast chicken shop in Okinawa told me about it. Just peel it and stir-fry, super easy! No need to blanch, perfect! It has a slightly grassy vegetable aroma and a fluffy texture like tofu, which is quite addictive. On the right is chashu pork, marinated for two days and slow-cooked for four hours. This is just for my own satisfaction; I just wanted to show off my effort. By the way, today I'm making twice-cooked pork with cabbage I got cheap, and I'll also be simmering some daikon radish I bought cheaply until it's super tender in the pressure cooker. It's happiness to be able to eat delicious food deliciously.