Okinawa island vegetables: individualistic vegetables nurtured by a subtropical climate

Okinawa Prefecture, at the southern tip of Japan, is known for its distinctive food culture. One of the pillars supporting that culture is the heirloom vegetables known as shima yasai (island vegetables). This article explains in detail these distinctive island vegetables grown in Okinawa's unique subtropical climate: their definition, a list of 28 items, the features and flavors of representative varieties, and how to use them as dried vegetables.

What are island vegetables

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

"Shima yasai" refers to vegetables grown mainly in Okinawa Prefecture and to varieties unique to Okinawa. Because the climate differs from mainland Japan, varieties and vegetables unlike those on the mainland often grow here, and they have long been loved by the people of Okinawa and supported their tables. Okinawa Prefecture defines the following three conditions for shima yasai (source: Okinawa Prefecture official website）。

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

Island vegetables that grow strong

Okinawa is affected by typhoons and other weather conditions, so many of its vegetables are notably hardy. Grown in a warm climate under strong sunlight, many are distinctive and full of flavor, and they have supported Okinawa's food culture.

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's famous for its strong bitterness, and its distinctive bitterness and crunch are its hallmarks. It's enjoyed not only in the signature dish champuru but also in salads and juices.

Shima rakkyo

A vegetable representative of Okinawa's spring, characterized by a distinctive pungency. With a strong, appetizing aroma, Shima rakkyo is 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 kabocha is 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 yellowish, long and slender shape. It's used in Okinawan local cuisine and festive dishes, and is often stir-fried as "chidekuni shirishiri." It's an island vegetable with good sweetness and aroma and a pretty color.

Handama (Suizenji-na)

A leafy vegetable whose leaves are two-toned, green and purple. In Okinawa it's used in stir-fries and soups, and it has a distinctive slipperiness that makes for an enjoyable texture. Its visual hallmark is the purple underside of the leaves. Kaga vegetables's kinjiso is also a relative of the same Suizenji-na.

The flavor characteristics of island vegetables

The characters of representative island vegetables

Grown under Okinawa's strong sunlight, island vegetables include many distinctive, full-flavored items. Here are the characters of representative ones.

Island vegetables as "nuchigusui"

Okinawa has the expression "nuchigusui" (medicine for life), reflecting a food culture that regards food as medicine. Island vegetables are positioned as ingredients that support this food culture, and are characterized by distinct personalities, such as the bitterness of goya and the aroma and pungency of 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's Heirloom vegetables island 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 a sustainable diet 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 available from small lots of 10 kg
• 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 vegetables. The bitterness of goya, the aroma of shima rakkyo, the light sweetness of shima kabocha and other individual characters each enhance a dish. Efforts to spread their appeal are also under way, including Shima Yasai Day on April 8.

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 vegetables Please discover the richness of a healthy diet through island vegetables.

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