Okinawa– tag –

Island chili powder is a raw material made by drying and then finely powdering the small island chilies beloved in Okinawa. It is intended for uses such as spicy seasonings, hot sauce, and dusting for snacks, spreading the sharp heat and aroma of island chili uniformly in small amounts. The standard Japanese name for island chili is Kidachi togarashi...

Dried shima pumpkin is a commercial material made from shima pumpkin, a native pumpkin variety long grown in Okinawa. In Okinawa it is also called nankwa or chinkwa in dialect, and it is classified among the Japanese pumpkin group. Its flesh is high in moisture and sticky in texture, with restrained sweetness yet...

Dried island chili is a commercial material made by turning shima togarashi—the fiercely hot chili that represents Okinawa's island vegetables—into whole form. A small fruit of the bird's-eye chili type, it is characterized by an intense heat said to surpass that of takanotsume and Tabasco. At Agriture...

We have received "dried pineapple" and "dried shikuwasa" as new dried fruit. Two kinds of dried fruit that concentrate the refreshing flavor of tropical Okinawa as-is join the lineup anew. Concentrating the appeal of tropical fruit | Dried pineap...

The name "Shimadori" was coined from the image of "a bird carrying Okinawa's charm." It also means delivering the deliciousness of "the island's fresh-picked" just as it is. Even in six years of living in Okinawa, I've continued to feel a distinctive fascination and possibility...

FOOD STYLE JAPAN (Okinawa) is one of Okinawa's largest food business exhibitions, held at the Okinawa Convention Center for the three sectors of restaurants, ready-made meals and retail. Purchasing staff from restaurants, hotels, supermarkets, roadside stations and souvenir shops in the prefecture gather to negotiate directly with local growers and processors...

Dried shima rakkyo product overview. This is dried shima rakkyo made from shima rakkyo, an Okinawan heirloom shima-yasai (island vegetable), concentrating its characteristic pungency and crisp texture. Low-temperature drying firmly preserves its distinctive aroma and pungency, and when rehydrated it offers a texture close to fresh. It keeps for a long time, and as a medicinal...

So beloved that people say "shima rakkyo has a lot of fans," it is a popular vegetable rooted in Okinawa's food culture. Different from ordinary rakkyo in variety, size, and flavor, its sharp pungency and distinctive aroma bring dishes to life. In Okinawa, salt-pickling, tempura, and champuru are the standard ways to eat it...

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). Grown in Okinawa's unique subtropical climate, these distinctive island vegetables are covered here: their definition, a list of 28 items, the features and flavors of representative varieties, and their use as dried vegetables...

Kyushu and Okinawa are home to many distinctive heirloom vegetables rooted in the character of each place. From striking looks and deep flavor to the history handed down behind them, each vegetable is packed with regional pride. This article introduces the heirloom vegetables passed down across the eight prefectures of Kyushu and Okinawa...

Shima kabocha is an heirloom vegetable of Okinawa. Also called nankwa or chinkwa in Okinawa, it has been handed down as an ingredient in Ryukyu cuisine. This article covers the features, history, flavor and ways to eat shima kabocha, as well as how to use it as a dried vegetable. What is shima kabocha? Shima kabo...

A contributed article by Rei Kojima of Agriture Inc. was published in the column section of "Food OEM.com," an OEM matching platform specializing in the food industry. "Food OEM.com" is one of Japan's largest platforms disseminating a wide range of information on food OEM, from raw-material sourcing to manufacturing, packaging, and distribution...

CEO Kojima was interviewed for the 18th installment of the "Social Dreamers 100 PROJECT," which interviews social entrepreneurs taking on business challenges with the aim of creating a sustainable future. For the 18th installment, we welcomed Rei Kojima, CEO of Agriture Inc., and heard his story...