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Chidēkuni

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seasonal peak
January / February / November / December
Chidēkuni is a local variety of yellow carrot native to Okinawa. The Nakagusuku Island variety is the best-known and most extensively produced variety in Okinawa Prefecture. It is characterized by its slender shape and pale yellow color, resembling burdock root. Chidēkuni is rich in carotene, a powerful antioxidant, which is more efficiently absorbed by the body when cooked with oil. Carotene is also converted into vitamin A in the body, making it an essential nutrient for maintaining good health. In Okinawa, chidēkuni has long been used as a nourishing ingredient in soups such as chimu shinji, made by simmering chidēkuni with liver and red meat. Its distinctive, refreshing aroma adds depth to many dishes, and its tender texture makes it suitable for a variety of dishes, including stir-fries like carrot shirishirī (stir-frying grated or shredded carrots with egg), stews, and soups.
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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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