4655 Okahijiki/Okinawan Vegetable

Delicate Japanese green with a nutty flavor often used as a garnish or in stir-fries.

Details about Okahijiki/Okinawan Vegetable

Also known as Japanese Mustard Spinach, Land Seaweed

A Japanese vegetable harvested when young and tender. Rich in vitamins and minerals.

The Japanese superfood you never knew.

Nutrition

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

Okahijiki/Okinawan Vegetable is a sensitive commodity, requiring cold temperatures and high humidity to maintain its freshness.

Storage conditions:
  • Temperature: 0-10°C (32-50°F)
  • Humidity: 80-95%

Monitor temperature and humidity levels closely, and avoid direct exposure to sunlight and heat. Store in shaded areas to prolong shelf life.

Packaging

Breathable bags, cartons, or baskets to maintain humidity

Shelf life

7-14 days

Category: Vegetables
Also known as: Japanese Mustard Spinach, Land Seaweed
Origin: Japan, China, Korea

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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