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Handama (Okinawa spinach)

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Native to tropical Asia, Handama (Okinawa spinach) is a perennial herb of the daisy family. It is believed to have been introduced to Japan via China. In Okinawa’s warm climate, handama leaves grow in abundance throughout the year. Long known as “blood leaf” or “longevity leaf,” it has been used widely in Okinawa, with its leaves and stems boiled into a tea to drink especially at the first signs of a cold or when fatigued. The leaves are green on top and reddish-purple underneath. They are rich in carotene (a precursor of vitamin A), vitamin K, calcium, and iron. The purple parts of the leaves also contain polyphenols like anthocyanins. When heated, handama develops a characteristic slippery texture. When chopped after boiling, they are easy to enjoy as aemono (dressed dishes) or sunomono (cold vinegared dishes). When added to rice porridge or soups, they give the dishes a subtle purple color. Handama is used as an ingredient in a wide variety of dishes, including sumiso-ae (dishes with vinegared miso dressing), salads, tempura, stir-fries, and miso soup.
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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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JA Farmers Market Nishihara Untama Ichiba

Central

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Uru Marche

Central

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