Nābērā (sponge gourd)

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Nābērā (sponge gourd) is a vegetable that has long been grown in China and India. It is said to have reached Okinawa from China in the 17th century. While dried fruits of sponge gourds are often used as natural scrubbing sponges in mainland Japan, in Okinawa they are one of popular shima yasai (Okinawan vegetable). Easy-to-eat, low-fiber varieties are grown in Okinawa, with young fruits harvested around two weeks after flowering. Composed of more than 90% water, nābērā is gentle on the body and easy to incorporate into everyday meals. It is also rich in potassium, which is beneficial for those concerned about their salt intake. The soft seeds can be cooked as they are. When simmered, the gourds develop a silky texture and mellow sweetness, which makes them popular in dishes such as miso-stewed nābērā nbushī and miso soup. In Okinawa, it is grown year-round and enjoyed throughout the year.

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.

Nābērā (sponge gourd)

Okinawa's Health Support 「island vegetables」

Restaurants using this ingredient

Fūdan

Shima Tōfu Haru Obā Shokudō

Aji to Odori no Ryūgūjō Urashima

Shihono Curry

Restaurants where you can buy this ingredient

Keiben-eki Kariyushi Ichi

Minami no Eki Yaese

JA Farmers Market Nishihara Untama Ichiba

Uru Marche