Vegetables

Bitter melon

ゴーヤ　ごーや　goya

Also known asgoya, gooya, nigauri, goyaa, gooyaa

At its best in Jun, Jul, Aug

Bitter melon (go-ya), Japanese vegetable
Bitter melon (goya) is at its best in Jun, Jul, Aug. It is in the market from May to Sep.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Bitter melon: Goya champuru (stir-fried with tofu and egg)

Goya champuru (stir-fried with tofu and egg)

Stir-fried with tofu and egg. An Okinawan staple.

Bitter melon: Tsukudani (simmered in soy and sugar)

Tsukudani (simmered in soy and sugar)

Simmered sweet and savoury.

Bitter melon: Tempura

Tempura

Softens the bitterness.

Bitter melon: Dressed vegetables

Dressed vegetables

Sliced thin, salted, then dressed.

How to choose

Dense, even bumps, deep colour, and firm to the touch.

Storage

Remove seeds and pith, wrap and refrigerate. Once cut it spoils quickly.

Main areas

Good to know

The bitterness is concentrated in the seeds and pith. Salting or parboiling softens it. Ripe fruit turns yellow and loses its bitterness.

Back to the calendar

At their best around the same time