NOURISHING ESSENTIALS (August 2023) - Okinawa: Tastes from the Tropics (沖縄)

SHIKUWASA & RED PEPPER ISLAND HOT SAUCE
(島スコ 唐辛子)
Producer: Higa Seicha
Prefecture: Okinawa

Okinawa is famous for its hot sauces infused with local flavors and island spices. This special red pepper sauce includesshikuwasa (hirami lemon) - a flat, green, very sour citrus fruit (the name means “eat the sourness”) that can be found lining the streets and backyards of Okinawa. The tart citrus taste, best described as a mix between a lime and yuzu, is the perfect companion to the fiery heat of red peppers and hihatsumodoki, the Japanese word for Javanese long pepper. Resembling slender pine cones, Javanese long peppers are similar to black pepper, but have a slightly sweet scent and are noticeably hotter and more pungent in taste with hints of ginger and bay leaves. The resulting hot sauce has a distinct shikuwasa flavor with spicy heat and earthy, acidic undertones.

Higa Seicha lovingly makes their local products with the motto: "Vitality for tomorrow, health is treasure".

Ingredients:Shikuwasa juice (Okinawa), rice vinegar (domestic), red pepper, salt (Okinawa), hihatsumodoki (Javanese long pepper) (Indonesia)
Suggested uses:Shake well before using. Use as you would any hot sauce (think of this as Okinawan tabasco!) to add a dash of heat to grilled meat/fish, pasta, pizza, noodles, etc. Or try adding a dash to the Japanese-Style Soy Sauce Carbonara recipe provided.
Storage: Refrigerate after opening.

 

 

SMOKED ISLAND TOFU IN HERB & GARLIC OLIVE OIL
(スモーク島豆腐のオイル漬け ハーブ＆ガーリック)
Producer: Shokuno Kakehashi Company
Prefecture:Okinawa

Shimafodu (island tofu) is a local tofu from Okinawa that is firmer than regular tofu making it a great ingredient to cook with. It has a clean, fresh flavor with a hint of nuttiness and subtle sweetness.

This special version of shimadofu is made by slowly aging tofu with koji (a fermenting microorganism) and smoking it with cherry wood chips. The result is a unique shimadofu that looks and tastes like smoked cheese but with less fat, and a flavor that deepens over time. The outside is smoky and fragrant, while the inside is moist and rich. HereShokuno Kakehashi seasons it with a blend of herbs, garlic and olive oil, creating a savory, artisanal product you’ll love (you can try the originalSmoked Island Tofu at our Market: Michi no Eki).

Shokuno Kakehashi is committed to supporting Japan's agriculture, forestry and fisheries and focuses on creating inventive foods made from local domestic ingredients unique to Okinawa.

Ingredients:Tofu (Okinawa), olive oil, miso, basil flakes, garlic powder, bay leaves, koji (rice malt), oregano, rice, sugar, konbu (kelp) extract, tofu coagulant (contains soy)
Suggested uses:Use as a substitute for cheese. Enjoy as is (pairs great with wine or sake), on bread/crackers or in salads. The leftover flavored olive oil can be used to drizzle on top of a baguette topped with prosciutto and diced tomatoes, or to stir fry garlic, onions and bacon, seasoned with salt and pepper, to make a pasta sauce as in the Japanese-Style Soy Sauce Carbonara recipe provided.
Storage: Refrigerate after opening and use as soon as possible.

 

 

KWANSO DATLILY FLOWER TEA (Caffeine-free)
(生産農家のクワンソウ花茶)
Producer: Nemurigusa Honpo
Prefecture:Okinawa

Kwanso (also known as “sleeping grass”) is a native Okinawan wildflower that was used as a traditional medicinal herb to help people sleep. These beautiful, trumpet-shaped, bright orange flowers have a slightly sweet, subtly floral flavor, reminiscent of chamomile and honeysuckle, with a taste that lacks bitterness and is both soothing and calming. Kwanso have been designated as one of Okinawa’s 28 traditional island agricultural products and are known as daylilies in English as they only bloom for a day, making them a rare and treasured sight!

Nemurigusa Honpo cultivates their pesticide-free kwanso throughout the year on their plantation in Nakijin Village. They take no shortcuts in growing the most natural flowers, weeding, fertilizing and harvesting by hand. The resulting herbal tea is a 75/25 blend of leaves/stems with a mellow, floral flavor reminiscent of the tropical islands.

Ingredients:Kwanso leaves, stems and flowers (Nakijin Village, Okinawa)
Suggested uses:Place the tea bag in a cup and gently pour in boiling water. Let steep for 2-3 mins. Recommended to enjoy straight.

 

 

MOZUKU SEAWEED SOY SAUCE
(生もずく醤油)
Producer: Katsuren Gyogyo Kyodo Kumiai
Prefecture:Okinawa

Found only in the seas surrounding Okinawa, mozuku is a type of brown seaweed that is rich in minerals and fucoidan - a polysaccharide that gives mozuku its signature slimy texture. Fucoidan has been studied for its anti-inflammatory, anti-viral and anti-oxidation properties and many say it’s one of the main contributors to the Okinawans’ longevity! Mozuku has a slightly briny taste with a hint of sweetness and when combined with the umami-rich flavors of soy sauce (here using traditionally brewed honjozo soy sauce), create a harmonious blend of savory and sweet with less saltiness compared to regular soy sauce.

40% of Okinawa’s mozuku comes from the Katsuren area of ​​Uruma City which is located on the east side of the main island of Okinawa. The area is perfect for high-quality mozuku to grow given its transparent waters, spacious fishing grounds and exposure to sunlight, and is where Katsuren Gyogyo Kyodo Kumiai cultivates their futomozuku - a specific type of mozuku with exceptional sliminess. Katsuren Gyogyo Kyodo Kumiai’s fisherman frequently dive into the sea, from seeding to harvest, to support the growth of mozuku. Peak harvest season is from April to June, but Katsuren Gyogyo Kyodo Kumiai harvests their mozuku early, when mozuku is the most fresh and delicious. You will notice mozuku’s signature taste and texture in this truly local product!

Ingredients:Mozuku (Okinawa), honjozo soy sauce (contains soybean and wheat)
Suggested uses:Recommended to be served chilled to notice more of mozuku’s signature slimy texture. Use in place of regular soy sauce especially with sashimi and sushi, as a marinade, for aemono (dressed dishes) or as a dipping sauce. Try it in the Mozuku Soy Sauce Chicken Caprese Salad and Japanese-Style Soy Sauce Carbonara recipes provided.
Storage: Room temperature but best served chilled.

 

 

KOKUTO (OKINAWA BLACK SUGAR) & KINAKO (ROASTED SOYBEAN) SESAME CRUNCH
(黒ゴマ黒糖きな粉 セサミクランチ)
Producer: Okinawa Pioneer Foods
Prefecture:Okinawa

Kokuto (lit. “black sugar”) is a regional brown sugar from Okinawa that was first produced over 300 years ago during the Edo era and has since become one of Okinawa's best known local specialties. Different from regular brown sugar, kokuto is made from 100% local sugarcane which is pressed to squeeze out its sweet, raw juice. It has a rich licorice flavor with hints of caramel and toffee and is considered a healthier alternative to regular sugar given its high levels of calcium, iron, and vitamin B.

Sadly, most sugarcane is now used to produce raw sugar, such as white sugar, and only about 5% is used to make kokuto. The number of kokuto factories has also decreased dramatically. Currently, only eight islands in Okinawa manufacture pure kokuto, with each region producing a slightly different flavor, color, texture and aroma based on the soil, weather and cultivation methods.

Here the licorice flavors of kokuto are combined with the toasted, nutty flavors of domestic black sesame seeds and kinako (roasted soybean powder) to create a sweet and crunchy local treat!

Okinawa Pioneer Foods is located on the southern tip of Okinawa Island in Itoman city, which is home to many Ryukyuan sacred sites (Okinawa was formerly known as the Ryukyu Kingdom), limestone caves, castle ruins, and picturesque beaches. They specialize in local nut and sesame snacks that reflect the times and culture of Okinawa.

Ingredients: Roasted black sesame (domestic), sugar (kokuto (Okinawa black sugar), medium coarse sugar), peanuts, starch syrup, kinako (soybean flour) (contains soybeans), starch, salt
Suggested uses:Enjoy as is. Pairs well with the Kwanso Daylily Flower Tea included in this Care Package or any of the regional teas available at our Market: Michi no Eki.

 

 

BONITO & SOY SAUCE SESAME CRUNCH
(セサミクランチ かつお醤油)
Producer: Okinawa Pioneer Foods
Prefecture:Okinawa

Salty and savory with a hint of sweetness, this crunchy delightful treatcombines delicate flakes of smoky bonito and umami-rich soy sauce with the nutty aroma of perfectly toasted white sesame seeds (white sesame seeds tend to be less bitter, softer and sweeter compared to black sesame seeds). Kokuto adds a subtle sweet licorice flavor to create a nostalgic local treat that is a reflection of Okinawa’s culinary heritage and Okinawa Pioneer Foods’ innovative creations.

Okinawa Pioneer Foods is located on the southern tip of Okinawa Island in Itoman city, which is home to many Ryukyuan sacred sites (Okinawa was formerly known as the Ryukyu Kingdom), limestone caves, castle ruins, and picturesque beaches. They specialize in local nut and sesame snacks that reflect the times and culture of Okinawa.

Ingredients:Roasted white sesame (domestic), starch syrup, processed kokuto (Okinawa black sugar) (Okinawa), sugar, bonito powder, almonds, soybeans (domestic), powdered soy sauce (contains wheat and soybeans), dextrin, kokuto (Okinawa black sugar) (Okinawa), salt
Suggested uses:Enjoy as is. Pairs well with any of the Japanese teas available at our Market: Michi no Eki.

 

 

KOKUTO (OKINAWA BLACK SUGAR) PEANUTS
(ピーナッツ黒糖豆)
Producer: Okinawa Pioneer Foods
Prefecture: Okinawa

Peanuts, known as jimami in Okinawa, are a local specialty found throughout the islands from the end of summer to the end of October. The name translates to “ground nuts” which describes how the nuts grow. Okinawa even has a regional jimami tofu made from peanuts!

These kokuto jimami are a local specialty made with crunchy peanuts coated in a thin layer of subtly sweet kokuto to create a delightful nutty treat loved by locals.

Okinawa Pioneer Foods is located on the southern tip of Okinawa Island in Itoman city, which is home to many Ryukyuan sacred sites (Okinawa was formerly known as the Ryukyu Kingdom), limestone caves, castle ruins, and picturesque beaches. They specialize in local nut and sesame snacks that reflect the times and culture of Okinawa.

Ingredients: Peanuts (USA), kanbaiko (mochi rice flour), sugar (medium coarse sugar, kokuto (Okinawa black sugar)), wheat flour, molasses, starch syrup, vegetable oil, baking soda (contains peanuts and wheat)
Suggested uses:Enjoy as is. Pairs well with the Kwanso Daylily Flower Tea included in this Care Package or any of the regional teas available at our Market: Michi no Eki.