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Green papaya

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seasonal peak
July / August / September / October
Papayā (papaya) is believed to have been introduced to Okinawa from China via Taiwan around the 18th century. Because it thrives in tropical and subtropical climates, unripe papayā is used as a vegetable in Okinawa during the hot summer, when leafy greens are scarce. Unripe green papayas contain an enzyme called papain, which breaks down proteins. Enjoying papayā as a vegetable in stir-fries or salads is recommended as a way to replenish nutrients during periods when the heat can cause fatigue. It is also rich in vitamin C, making it a valuable ally for maintaining good health. In Okinawa, eating papayā is said to help increase breast milk production after childbirth. Traditional papayā dishes include papayā irichī (stir-fried papaya) and iragimun (miso-flavored dish with meat or tofu). Green papaya is also used in meat-based soups and other dishes. These dishes have traditionally often been eaten by new mothers.
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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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