Njana (Crepidiastrum lanceolatum)

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Njana (Crepidiastrum lanceolatum) is a bitter herb of the daisy family that grows wild on rocky or sandy coastal areas. It is known for its bitterness, which is especially strong in the raw leaves. When simmered into a medicinal tea, the tea is said to have effects similar to those of gōyā. Njana has been eaten in Okinawa since the Ryukyu Kingdom era and has long been used for reducing fever and helping mothers recover their strength after childbirth. It is rich in vitamin C, carotene, calcium, and potassium. A classic home-cooked dish using njana is njana bāsūnē, a type of shiraae in which the finely sliced raw leaves are mixed with tofu and peanut butter. The finely sliced leaves are also used to add bitterness to dishes such as tāiyu shinji (crucian carp soup), squid-ink soup, or kakiage (tempura of mixed vegetables or seafood).

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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.

Njana (Crepidiastrum lanceolatum)

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Ebessan

Happī Moa Ichiba Tropical-ten

Shima no Itarian Baru Locavore Lokaboa

Hiro Curry Okinawa Spice Curry

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