13.

Urizun (Shikaku māmī)

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Urizun (winged bean) was introduced to Okinawa in the 1980s through research by the Tropical Agriculture Research Center (TARC) of the Ministry of Agriculture, Forestry and Fisheries (now the Japan International Research Center for Agricultural Sciences). The research was aimed at supplementing Okinawa’s shortage of summer vegetables. A new variety of winged bean was developed and named urizun, after the Okinawan word for the early summer season when fresh greenery begins to sprout, as its vivid green color resembles new growth. The pods have a square cross section, with wing-like frills along the corners. They have a crisp texture with a hint of bitterness and are rich in vitamin A, vitamin B1, vitamin C, potassium, and other nutrients. Mature beans also contain plenty of protein and fat, with especially abundant lysine, an essential amino acid, making them nearly as nutritious as soybeans. In Okinawa, urizun are blanched before being added to a wide range of dishes including salads, deep-fried dishes, stir-fries, and simmered dishes.
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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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JA Farmers Market Nishihara Untama Ichiba

Central

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Uru Marche

Central

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Chūbu Farmers Market Chanpurū Ichiba

Central

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