07.

Fūchibā (mugwort)

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In Okinawa, fūchibā is a type of mugwort distinct from the mugwort found elsewhere in Japan. It has long been valued not only as a food ingredient but also widely as a medicinal herb. For example, people drink a medicinal tea simmered from its leaves, or use the sun-dried leaves as a bath additive. Fūchibā contains abundant nutrients that are appreciated for maintaining health and beauty, including vitamin A as well as minerals such as calcium, potassium, and iron. It has a fresh aroma and gentle bitterness. A typical dish using fūchibā is fūchibā jūshī: rice cooked with pork and vegetables. It is also used to neutralize the strong smell in fish or goat soups. Freshly chopped fūchibā, with its fragrant aroma, is enjoyed in a variety of dishes, such as a topping for suba (Okinawa soba) noodles and as an addition to salads.
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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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