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Gōyā

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seasonal peak
April / May / June / July
Gōyā (bitter melon) is believed to have reached Okinawa from India via China in the early 15th century, before it reached mainland Japan. Gōyā contains about 1.5 times as much vitamin C as lemon juice, and its bumpy skin helps to protect the vitamin from breaking down during cooking. It is rich in vitamin C, a nutrient with antioxidant properties, making it an essential ingredient in Okinawa’s hot climate. It also contains abundant amounts of potassium, vitamin K, and dietary fiber, aiding nutrient replenishment. Gōyā’s characteristic bitter compounds are also said to stimulate the digestive system and increase appetite. Because of this well-balanced nutritional profile, gōyā has long been valued as an ingredient that stimulates the appetite and helps prevent summer fatigue. Chanpuru is a signature dish of Okinawan food culture. Gōyā chanpuru, which is made by stir-frying gōyā with shima tōfu (Okinawa tofu), pork, ham, and other ingredients, has long been cherished by locals as a classic home-cooked meal. Gōyā is grown year-round in Okinawa and enjoyed at family tables in every season.
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Okinawa's Health Support 「island vegetables」

In Okinawa, there are unique local vegetables known as shima yasai (“island vegetables”) that have long been cherished locally. Okinawan food culture has also been influenced by the Chinese idea of Yao Shi Tong Yuan (“food as medicine”). The Okinawan word nuchigusui (“medicine of life”) has long been used to express the idea that certain types of food bring health, and shima yasai are valued as food that supports well-being.

BUYRestaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

South

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Minami no Eki Yaese

South

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Chokubaijo Izumi Mikan no Sato

North

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Farmers Market Miyako Atarasu Ichiba

Miyako Islands

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