Summer vegetable uncheba harvest under cloudy skies
June 10, 2014 Ryukyu Shimpo
The harvesting of summer vegetable water spinach, or uncheba in Okinawan dialect, has begun. On June 9, as the rainy season was coming to an end, Katsuaki Higa harvested freshly grown uncheba at his vegetable field in Tagami, Tomigusuku. The village’s harvest season is from May until September. Called yousai or ensai in Japanese, Water spinach is a popular vegetable used in Chinese cooking. People can taste the crispy and slight texture of uncheba, which has hollow stems.
Higa said, “Stir frying water spinach with pork belly is very delicious and cooking it in soup is also good. Cooking young leaf of uncheba grown in rainy season is most delicious.”
(English translation by T&CT, Hitomi Shinzato)
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