Okinawa island vegetables: individualistic vegetables nurtured by a subtropical climate

Okinawa Prefecture, located at Japan's southernmost point and known as a prefecture of health and longevity. One of the pillars supporting its food culture is the heirloom vegetables known as "island vegetables." We explain in detail these nutrient-rich, distinctive island vegetables nurtured by Okinawa's unique subtropical climate—their definition, a list of the 28 items, the features of representative types, their nutritional aspects, and how to use them as dried vegetables.

What are island vegetables

The three certification conditions for "traditional agricultural products" (commonly called island vegetables)

"Island vegetables" refer to vegetables mainly grown in Okinawa Prefecture and cultivars unique to Okinawa. Because the climate and land differ from the mainland, different cultivars and vegetables are often grown, and they have long been loved by the people of Okinawa and supported their health. Okinawa Prefecture defines the conditions for island vegetables as the following three (source:Okinawa Prefecture official website）。

1. Eaten since before the war
2. Used in local cuisine
3. Suited to Okinawa's climate and land

Strong vitality and high nutritional value

Because Okinawa is also affected by weather conditions such as typhoons, another feature is that many of its vegetables have strong vitality. Grown in a warm climate and strong sunlight, they are nutrient-rich, offering an array of powerful ingredients that support the health and longevity of the people of Okinawa.

Comparison with heirloom vegetables of other regions

Main types of island vegetables

There are 28 island vegetables in all. Here we introduce the island vegetables representative of Okinawa.

Goya (bitter melon)

When it comes to Okinawan vegetables, many people probably think of goya first. It is famous for its strong bitterness, and its bitter component, momordicin, is said to be introduced on Okinawa Prefecture's official site as a component related to stimulating appetite. It is also very rich in vitamin C, at 76mg per 100g—a content exceeding that of lemon juice. Beyond the representative dish "champuru," it is also enjoyed in salads and juices.

Shima rakkyo

A vegetable representative of Okinawa's spring, characterized by a distinctive pungency. With a strong, appetizing aroma,Shima rakkyois used in a wide range of preparations—salt-pickling, tempura, and vinegared dishes. Compared with mainland rakkyo, it is smaller and has an appealing crisp bite.

Shima kabocha (chinkuwaa)

Shima kabochais an Okinawan native squash, also called "chinkuwaa." Compared with Western squash, it has more moisture and a lighter flavor, and because it holds its shape well, it suits simmered and stir-fried dishes. Its vitality is so strong that nearly 100 fruits can be harvested from a single plant, making it a popular cultivar even in home gardens.

Shima carrot (chideekuni)

Unlike ordinary carrots, it is characterized by a long, slender yellowish shape. It is an ingredient used in Okinawa's local and ceremonial cuisine, often stir-fried as "chideekuni shirishiri." Rich in beta-carotene, it helps boost immunity.

Handama (Suizenji-na)

A leafy vegetable characterized by leaves that are two-toned, green and purple. In Okinawa it is used in stir-fries and soups, and it is a vegetable with a distinctive sliminess and an enjoyable texture. The purple pigment contains anthocyanins, and an antioxidant effect can be expected.Kaga vegetables's kinjiso is also a relative of the same Suizenji-na.

Nutritional features of island vegetables

Nutritional components of representative island vegetables

Island vegetables are rich in vitamins and polyphenols stored up to withstand Okinawa's strong ultraviolet light. We summarize the nutritional components of representative items (source:MEXT Food Composition Database、Kwacchii Okinawa）。

Island vegetables as "nuchigusui"

In Okinawa there is the phrase "nuchigusui (medicine of life)," and a food culture that regards food as medicine is deeply rooted. Island vegetables are positioned as ingredients supporting this food culture, and a noted feature is that they contain components hoped to contribute to health—appetite stimulation from goya's bitter component, and allicin and adenosine contained in shima rakkyo.

April 8 is Island Vegetable Day

Origin of the commemorative day

April 8 is "Island Vegetable Day." From the wordplay on "4 (shi) and 8 (ya)," it was established in 2015 by JA Okinawa with the aim of expanding the production and consumption of island vegetables, Okinawa'sHeirloom vegetablesisland vegetables.

Commemorative events and outreach

Each year on this day, markets and commemorative events are held across Okinawa, with tasting corners set up at special venues. It is a valuable opportunity for locals and tourists to taste dishes made with island vegetables and experience their appeal.

Using island vegetables as dried vegetables

Benefits of dried island vegetables

Many island vegetables are hard to obtain outside Okinawa Prefecture, but by making them into dried vegetables, they can be enjoyed anywhere in the country. Drying concentrates their nutrients and greatly improves their storability. Dried goya and shima kabocha, in particular, can be used easily as ingredients in soups and miso soup.

How to bring them into daily life

Dried island vegetables can be cooked easily by simply rehydrating them in water. Their appeal is that they make it easier to recreate Okinawan dishes such as goya champuru and nbushii on the mainland too. They help you bring the wisdom of Okinawa's "nuchigusui" to your daily table and put asustainablediet into practice.

The position of island vegetables in Agriture's drying process

At its processing facility in Kyoto, Agriture has set up a system to dry off-spec vegetables and concentrated seasonal shipments at low temperature and reduced pressure. Materials with high moisture content and a limited harvest peak, like goya and shima kabocha, are a relatively good match for dried ingredients. For producers and processors considering stable supply or processing use of island vegetables, we also accept OEM consultations that apply the drying know-how cultivated in Kyoto.

We have materials available to help you understand dried processing OEM

Agriture OEM, flexibly handling everything from small lots to large lots

• OEM supported from 100 g of existing raw material
• Drying of brought-in raw materials also possible
• Support from processing to filling in one place

Download the materials here

Frequently asked questions about island vegetables

Summary

Okinawa's island vegetables are 28 items of heirloom vegetables nurtured by the subtropical climate and the distinctive food culture of "nuchigusui."Heirloom vegetablesThey are rich in nutritional components that support health and longevity, such as goya's vitamin C, shima rakkyo's allicin, and shima kabocha's beta-carotene. Efforts to spread their appeal are also progressing, including April 8, "Island Vegetable Day."

Processed as dried vegetables, the nutrients and flavor of island vegetables can be brought to the daily table even in regions far from Okinawa.Heirloom vegetablesPlease discover the richness of a healthy diet through island vegetables.

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