15.

Chinkwa

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seasonal peak
June / July / August / September / October
Chinkwa is a local variety of pumpkin native to Okinawa. Because it is highly resistant to summer heat, pests, and diseases, and its fruits can be stored for long periods, Chinkwa is highly valued as a vegetable with long shelf life. Its mild sweetness and delicate flavor make it popular. Also, when dried, it develops a pleasant chewiness and texture. Since it holds its shape when cooked, it is ideal for stir-fries and simmered dishes. Pumpkins are rich in three key antioxidant vitamins: A, C, and E. In Okinawa, as in the rest of Japan, pumpkin is eaten on the winter solstice, as it is believed to ward off illness, reflecting its reputation as a highly nutritious vegetable.
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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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