Chanpurū

Chanpurū

Gōyā chanpurū
Alternative names	Canpuruu
Type	Stir fry
Place of origin	Japan
Region or state	Okinawa Prefecture
Main ingredients	Tofu, vegetables
Media: Chanpurū

Chanpurū (Okinawan: チャンプルーCanpuruu) is an Okinawanstir fry dish. It is considered the representative dish of Okinawan cuisine.^[1][2] It generally consists of tofu combined with some kind of vegetable, meat, or fish.^[2]Luncheon meat (such as American Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan, but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Okinawan, Chinese, mainland Japanese, Southeast Asian and North American culture. The term originates from the Malay and Indonesian word campur (pronounced "cham-poor"), meaning "mix".^[3]

Long a local specialty only found on Okinawa, chanpurū has in recent years, through television shows and increased interest in Okinawan culture, spread to many restaurants on mainland Japan.

Types of chanpurū

Gōyā chanpurū (Okinawan: ゴーヤーチャンプルーGoojaa canpuruu) is the quintessential chanpurū. It consists of bitter melon (gōyā), egg, Shima tofu,^[4] and either Spam or thinly sliced pork belly or canned tuna.^[2][5] It often also stir fried with vegetables such as carrots. Other variations include tofu chanpurū (Okinawan: トーフチャンプルーtoohu canpuruu) made with firm Shima tofu,^[4][2] māmina (mung bean sprout) chanpurū (Okinawan: マーミナーチャンプルーmaamina canpuruu),^[6][1][2] fū (seitan) chanpurū (Okinawan: フーチャンプルーhuu canpuruu), sōmin (sōmen) chanpurū (Okinawan: ソーミンチャンプルーsoomin canpuruu), and nābērā (luffa) chanpurū (Okinawan: ゴーヤーチャンプルーnaabeeraa canpuruu).

• 
  With gōyā
• 
  With fu
• 
  With egg
• 
  With Okinawa soba and Orion beer
• 
  With somen

See also

• Champloose
• List of tofu dishes

References

1. "ちゃんぷるー" [Chanpuru]. Dijitaru Daijisen (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Archived from the original on 2007-08-25. Retrieved 2012-12-17.
2. "ちゃんぷるー" [Chanpuru]. Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. OCLC 153301537. Archived from the original on 2007-08-25. Retrieved 2012-12-17.
3. 岸 朝子（きし・あさこ）. "Chanpuru shokubunka" (in Japanese). doraku.asahi.com. Archived from the original on 2013-06-15. Retrieved 2011-11-03.
4. ひろし屋食品株式会社. "手作りスーチカ―のゴーヤーチャンプルー". ひろし屋食品株式会社. Retrieved 2025-10-29.
5. "Goya Chanpuru". About.com Japanese Food. Archived from the original on January 13, 2017. Retrieved September 7, 2011.
6. "大琉球語辞典". ryukyu-lang.lab.u-ryukyu.ac.jp. Retrieved 2025-10-29.