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 ＜沖縄＞」は、沖縄コンベンションセンターで開かれる、外食・中食・小売の三業態に向けた沖縄最大級の食品商談展示会です。県内のレストランやホテル、スーパー、道の駅、土産店の購買担当者が集まり、地元の生産者・加工業者と直接商...

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...

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...

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...

沖縄の伝統野菜「島カボチャ」。沖縄では「ナンクヮー」や「チンクヮー」とも呼ばれ、琉球料理の食材として受け継がれてきました。この記事では、島カボチャの特徴や歴史、味わい、食べ方、乾燥野菜としての活用法まで整理します。 島カボチャとは 島カボ...

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...