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Tānmu (Okinawan taro)

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January / February / March / April / December
Tānmu is an Okinawan taro grown in paddy fields, and both the parent tuber and stalks (muji) are edible. Because the tubers multiply quickly in paddy fields, tānmu has long been cherished as an auspicious food that brings prosperity to one’s family line and therefore plays an essential role in Okinawan New Year and Obon celebrations. Tānmu dingaku (sweet mashed tānmu) is a classic everyday dish in Okinawa loved by both adults and children for its mild sweetness and smooth texture. Tānmu contains fine starch granules that make it easy to digest. It is also relatively rich in vitamin B1, which helps convert carbohydrates into energy, and in minerals such as calcium, iron, and manganese. In Okinawa, people often eat boiled tānmu to restore strength when they feel weak or to aid digestive issues. The fibers of the stalks are removed and the stalks are boiled to eliminate bitterness, and then simmered with tānmu tubers, sanmainiku (pork belly), tofu, and stock to make muji-jiru, a dish often served to celebrate occasions such as the birth of a child.
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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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JA Farmers Market Nishihara Untama Ichiba

Central

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Uru Marche

Central

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Okinawa-shi Gyogyō Kyōdō Kumiai Payao Chokubaiten

Central

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