Shimanā (Okinawan red mustard)

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Shimanā (Okinawan red mustard) is a leafy vegetable long cherished in Okinawa. It is believed to been introduced to Okinawa from Central Asia via China during the Ryukyu Kingdom era. True to its English name “Okinawan red mustard,” it has a distinctive spiciness, but pickling it in salt (chikinā) or blanching it reduces the spiciness, making it easier to enjoy. A classic home-cooked dish in Okinawa is chikinā chanpuru, in which shimanā is stir-fried with tofu and pork. Rich in nutrients such as calcium, potassium, iron, and vitamins A and C, it helps support everyday health and healthy skin. Shimanā is prepared in a variety of ways: salt-pickled, ohitashi (blanched vegetables dressed with soy sauce or broth), stir-fried, and used as an ingredient in miso soup. Its subtle bitterness helps stimulate the appetite.

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.

Shimanā (Okinawan red mustard)

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Maruesu Fāmu Kitchin Kā Okinawa Appuru Banana Jūsu

Chisan Chishō to Hakkō no Mise Yuito-sha

Gaishokuya Kujira Kitanakagusuku-ten

Gaishokuya Kujira Uruma-ten

Restaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

Minami no Eki Yaese

JA Farmers Market Nishihara Untama Ichiba

Uru Marche