Sakuna (coastal hog fennel)

PDF output PDF Icon

seasonal peak

All year round

Sakuna (coastal hog fennel) is an evergreen perennial of the parsley family that grows widely across the Okinawan Islands. In the Yaeyama Islands it is also called chōmīgusa (“long-life grass”). Its green leaves are rich in carotene, vitamin C, and calcium. They are julienned and added to goat soup, simmered with meat, dressed with bāsūnē sauce (shiraae), cooked as tempura, and used as a garnish for sashimi. With its distinctive aroma, it helps neutralize the strong smell of goat or fish in soups. The roots have traditionally been simmered into a medicinal tea and are said to be beneficial for treating colds and coughs. Today, it is also made into a powder and added to a wide variety of foods such as suba (Okinawa soba) noodles and sweets.

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.

Sakuna (coastal hog fennel)

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Ryūkyū Shima Ryōri Taimo

La Maison Claire 1853

Iriomote Hoshizora Shiisaido Kafe Chura-boshi

Shima Oden Ebisu

Restaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

Minami no Eki Yaese

JA Farmers Market Nishihara Untama Ichiba

Uru Marche