Vegetables grown on the islands supporting longevity

In the past, most domestic vegetables [Aataiguwa] were grown in their property. Those traditionally grown vegetables in the Okinawa’s archipelago were widely renowned for their vibrant and contrasting colors, pungent flavors and aromas, and high nutritious contents. Being perfectly suited to the climate, they were harvested throughout the year, they contribute to Okinawa’s people’s health and longevity at their dining table.

Mugwort porridge [Fuchibajuushi]

[Fuchiba] Artemisia indica Willd.
Used as a medicine for stomach ailments and to reduce fever.

Handama leaves with vinegared miso

[Handama] Gynura bicolor (Roxb. ex Willd.) DC.
Rich in vitamins B2 and A, as well as iron and polyphenol.

[Tamuduruｗakashi]

[Tanmu] Colocasia esculenta (L) Schott
A member of the taro family. Served in Bon and New Year dishes.

[Sakuna] tempura

[Sakuna] Peucedanum japonicum Thunb. var. japonicum
Rich in poliphenor, iron, and calcium

Shima-Rakkyo tempura

[Rakkyo] Allium chinense G.Don
Small, with a strong aroma and spiciness. Harvested from early Spring through to early Summer.

Sauteed and simmered papaya [Papaya Irichi]

[Yasai Papaya] Carica papaya L.
Used green in a manner similar to a vegetable.

Simmered loofah in miso [Nabera nbushi]

[Nabera] Luffa aegyptiaca Mill.
Green loofa

Fried bitter gourd [Goya champuru]

[Goya] Momordica charantia L.
Rich in vitamin C (which isn’t lost even during the cooking process).