Okahijiki/Okinawan Vegetable
"The Japanese superfood you never knew."
Delicate Japanese green with a nutty flavor often used as a garnish or in stir-fries.
Also known as
Japanese Mustard Spinach, Land Seaweed
Botanical name
Abelmoschus esculentus
Product Details
PLU Code
4655
4-digit conventional code
Category
Vegetables
Okra › All Sizes
Origin
Japan, China, Korea
Temperature
0-10°C (32-50°F)
Shelf Life
7-14 days
Status
Approved
About Okahijiki/Okinawan Vegetable
A Japanese vegetable harvested when young and tender. Rich in vitamins and minerals.
Nutrition Information
Name Okahijiki or Okinawan Vegetable is not linked to Abelmoschus esculentus but rather to a type of seaweed and sometimes a land grown okahijiki from the genus Glinus.
Nutrition facts of Okahijiki
Energy 180 kJ
Carbohydrates 29 g
Protein 26 g
Fat 0.4 g
Vitamin A - B 20 μg
Vitamin B1 - 0.06 mg
Vitamin B6 - 0.1 mg
Folate - 0.1 mg
Minerals
Potassium 1040 mg
Sodium 30 mg
Zinc 4.9 mg
Iron 10 mg
Storage & Handling
Okahijiki/Okinawan Vegetable is a sensitive commodity, requiring cold temperatures and high humidity to maintain its freshness.
Temperature
0-10°C (32-50°F)
Humidity
80-95%
Packaging
Breathable bags, cartons, or baskets to maintain humidity
Shelf Life
7-14 days
Storage Notes: Monitor temperature and humidity levels closely, and avoid direct exposure to sunlight and heat. Store in shaded areas to prolong shelf life.
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Details
PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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