Okinawa island vegetables: individualistic vegetables nurtured by a subtropical climate

日本の最南端に位置し、独自の食文化で知られる沖縄県。その食文化を支える柱の一つが、「島野菜」と呼ばれる伝統野菜です。沖縄独自の亜熱帯気候で育まれ、個性豊かな島野菜について、定義や28品目の一覧、代表的な種類の特徴、味わい、乾燥野菜としての活用法まで詳しく解説します。

What are island vegetables

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

「島野菜」とは、沖縄県で主に栽培される野菜や、沖縄特有の品種を指します。気候や風土が異なる本土とは違った品種や野菜が育つことが多く、長年沖縄の人々に愛され、食卓を支えてきました。沖縄県では、島野菜に当てはまる条件を以下の3つに定めています（出典：Okinawa Prefecture official website）。

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

力強く育つ島の野菜

沖縄は台風などの気象条件にも影響されるため、強い生命力を持つ野菜が多いのも特徴です。温暖な気候と強い日差しの中で育つため、味の濃い個性的な野菜が多く、沖縄の食文化を支えてきました。

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)

沖縄の野菜といえば、真っ先にゴーヤーを思い浮かべる人も多いのではないでしょうか。苦味が強いことで有名で、その独特の苦みと歯ごたえが持ち味です。代表的な料理「チャンプルー」だけでなく、サラダやジュースでも親しまれています。

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)

通常の人参とは異なり、黄色みがかった細長い形をしているのが特徴です。沖縄の郷土料理・行事食で使われる食材で、「チデークニしりしり」として炒め物にされることが多いです。甘みと香りがよく、彩りもきれいな島野菜です。

Handama (Suizenji-na)

葉が緑色と紫色の二色になっているのが特徴の葉野菜です。沖縄では炒め物や汁物として活用されており、独特のぬめりがあって食感が楽しい野菜です。葉裏が紫色をしているのが見た目の特徴です。Kaga vegetables's kinjiso is also a relative of the same Suizenji-na.

島野菜の味わいの特徴

代表的な島野菜の持ち味

沖縄の強い日差しの中で育つ島野菜は、味の濃い個性的な品目がそろっています。代表的な品目の持ち味をまとめます。

Island vegetables as "nuchigusui"

沖縄には「ぬちぐすい（命の薬）」という言葉があり、食べ物を薬として捉える食文化が根付いています。島野菜はこの食文化を支える食材として位置づけられ、ゴーヤーの苦み、島らっきょうの香りと辛みなど、はっきりした個性を含む点が特徴とされます。

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 vegetablesです。ゴーヤーの苦み、島らっきょうの香り、島カボチャのあっさりした甘みなど、それぞれの個性が料理を引き立てます。4月8日の「島ヤサイの日」を含め、その魅力を広める取り組みも進んでいます。

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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