Unchē (water spinach)

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seasonal peak

May / June / July / August / September / October

Unchē (water spinach) is a summer vegetable that has long been cultivated in Okinawa. It is particularly rich in beta-carotene, valued for its strong antioxidant properties, and contains even more of it than spinach. Unchē also contains abundant nutrients that are essential for maintaining good health, including iron, copper, manganese, and other minerals. The hollow stems give it a pleasant, crisp texture. In Okinawa, unchē is used in stir-fries, soups, and aemono (dressed dishes). Unchē tashiyā is a stir-fried unchē seasoned with ginger and a touch of miso, and is a classic taste of summer in Okinawa.

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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.

Unchē (water spinach)

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Ebessan

Shima Oden Ebisu

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