04.

Shibui (winter melon)

PDF output PDF Icon
seasonal peak
April / May / June / July / August / September
Shibui (winter melon) is native to tropical Asia and is believed to have been introduced to Japan from China via the Korean Peninsula around the 5th century. It is called winter melon because, although harvested in summer, it can be stored whole through winter, and it has long been valued as a vegetable with long shelf life. Shibui is rich in vitamin C and potassium, and its high water content and low calories mean it is also popular as a diet food ingredient. In Okinawa, shibui is used in a variety of dishes including soups and ankake-style dishes with thickened sauce, and can also be prepared as candied. It pairs especially well with pork and is an essential ingredient in soups such as soki soup and simmered dishes. It is also thought to help soothe the throat, and people sometimes drink a soothing tea made by simmering dried shibui seeds and rind.
See restaurants where you can eat this ingredient

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

#shop

Minami no Eki Yaese

South

#shop

Chokubaijo Izumi Mikan no Sato

North

#shop

JA Farmers Market Nishihara Untama Ichiba

Central

#shop

See more