Dacchō

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seasonal peak

March / April / May / June

For the people of Okinawa, dacchō (Okinawa shallot) is an indispensable shima yasai (Okinawan vegetable). It is harvested earlier than shallots grown in mainland Japan, making the bulbs smaller and giving them a characteristically strong aroma. Its distinctive aroma and spiciness come from allyl sulfides, which are attracting attention for their health benefits and aid the absorption of vitamin B1, supporting recovery from fatigue. As it contains three to four times as much dietary fiber as burdock root, it is said to be beneficial for people concerned about lifestyle-related diseases. In Okinawa, it is in season from early spring through early summer. It is often rubbed with salt and topped with dried bonito flakes, served as tempura, or stir-fried with other vegetables and meats.

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.

Dacchō

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Yakiniku Shimayasai Sakadokoro Umikaji (Inkaji)

Ebessan

Shima Tōfu Haru Obā Shokudō

Agū-buta Shabu-shabu Senmonten Ōshan Boo! Kokusai-dōri-ten

Restaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

Minami no Eki Yaese

Chokubaijo Izumi Mikan no Sato

JA Farmers Market Nishihara Untama Ichiba