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Purple sweet potatoes

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seasonal peak
January / August / September / October / November / December
Various types of purple sweet potatoes are grown in Okinawa. Varieties include Chura Koi Beni, known for its bright reddish-purple color and soft and fluffy texture, and Okiyume Murasaki, noted for its vivid purple color and high sugar content. Purple sweet potatoes can be steamed and enjoyed as is. They are also popular in sweets and dishes that highlight their color. The main component is starch and other carbohydrates, but they also contain oligosaccharides, which are less likely to be stored in the body. The abundant vitamin C in purple sweet potatoes is protected by their starch, making it resistant to heat. They also contain a well-balanced combination of dietary fiber and minerals such as potassium and calcium. In Okinawa, purple sweet potato dishes and sweets have traditionally been eaten to support good health and daily well-being. Typical Okinawan home-cooked dishes using purple sweet potato include umunī (prepared as a mashed sweet paste) and nmuku-andāgī (fried dough made from purple sweet potato and potato starch). A wide variety of other purple sweet potato products, such as tarts, buns, and chips, are also made.
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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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JA Farmers Market Nishihara Untama Ichiba

Central

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