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Moui (Okinawa cucumber)

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Moui (Okinawa cucumber) was brought from southern China in the 15th century and was once used as an ingredient in the court cuisine of the Ryukyu Kingdom era. It is said to have later spread to common households. In typhoon-prone Okinawa, it has long been prized as a hardy summer vegetable that withstand strong winds. The fruit features a reddish-brown rind with a fine net-like pattern. Although Moui resembles cucumbers, the flesh is firmer, without the grassy aroma of cucumbers. Composed of around 90% water and rich in vitamin C and potassium, it is an ingredient that is easy to incorporate into the diet even when one’s appetite is waning due to hot weather. It is most commonly enjoyed as aemono (dressed dishes) or sunomono (cold vinegared dishes), where its refreshing, crisp texture is perfect for summer. It also pairs well with tuna, and popular dishes include irichā (a stir-fried and simmered dish) and moui nbushī (a miso stew). It is also enjoyed with Chinese-style seasonings, in miso stews, minced-meat stews, and soups, and as pickles.
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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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Minami no Eki Yaese

South

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Chokubaijo Izumi Mikan no Sato

North

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JA Farmers Market Nishihara Untama Ichiba

Central

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