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Sponge gourd by any name a tasty addition

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    A simple pork-tofu dish shows off the characteristics of nabera, or sponge gourd.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Eileen Yoshimoto breaks off chunks of tofu to add to the nabera pot.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Two types sponge gourd: Nabera, left, is smooth; sequa is ridged.

Sponge gourd (“hechima” in Japanese) is luffa (or loofah), the dried, scratchy, porous sponge used for exfoliating in the bath. Who knew you could eat that stuff? Read more

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