Luffa / Sponge Gourd (Si Gua)
日本ではタワシ、中国ではご馳走！甘くてトロトロの「魔法の瓜」
Description
The gourd family plant 'Luffa/Loofah'. In JP, mature ones are generally dried into body-washing sponges, but in China (and Taiwan/Okinawa), the young, tender green fruit is eaten as 'the ultimate summer vegetable'. Heating makes it softer and meltier than eggplant, releasing a sweet, lush unique broth.
Classification: Everyone, Ingredient, Vegetable, Luffa, Sponge Gourd, For Soup, Stir-fry, Egg Dishes, Melting
Shops selling Luffa / Sponge Gourd (Si Gua)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Luffa(Fresh young sponge gourd)
Instructions
- [Typical Uses]
- [Si Gua Chao Ji Dan (Luffa Omelet)]: Fry peeled, roughly cut luffa with eggs in salt. The melting sweet moisture from the luffa coats the eggs exquisitely.
- [Si Gua Hua Ge Tang]: Braise briefly with seafood like clams or shrimp to make a sweet broth soup.
Learn more Substitutes, pairings, tips
Key spices
Smooth texture like eggplant melted to the limit、and juicy gourd sweetness without grassy odor
Substitutes at Japanese supermarkets
(Hard to substitute. Push comes to shove, texture is like mixing peeled eggplant and zucchini)
Pairing
Eggs / Shellfish like Clams / Garlic
Trivia
The exact same ingredient as Okinawan 'Nabera Nbushi' (Miso-braised luffa). Chinese eat this luffa in summer to gently cool trapped body heat.
Eating tips & etiquette
The skin is hard, so peel the green part thoroughly with a peeler to use the white flesh. Turns black instantly upon contact with air after cutting, so the pro trick is frying in oil immediately or soaking in salt water.
Allergen
None