Black Carrot

Black Carrot ‘Kuro-ninjin’

While not as common as its orange cousin, the black carrot (‘kuro-ninjin’ in Japanese) is the earliest known variety of carrot and can be commonly found in Okinawa. Black carrots, which are actually a deep purple, have a sweeter and at times more peppery taste compared to the orange variety.

You can purchase this rare Black Carrot vegetable in 100% powdered form or as a tablet with added Vitamin C, Niacin (Vitamin B3), Vitamin E, Pantothenic Acid (Vitamin B5), Vitamin B6, Vitamin B2, Vitamin B1, Vitamin A, Folic Acid, Vitamin D and Vitamin B12. 

***Our Okinawan Black Carrot products were awarded the Japanese Emperor’s Cup***

Kurozu Black Vinegar

Black Vinegar ‘Kurozu’

Made from fermented rice, Kurozu (translated to Black Vinegar) has been produced and enjoyed as part of the Japanese diet since before 300BC. It is commonly used as a condiment and in dressings, but was originally used in ‘kanpo’, or traditional Chinese medicine.

There are three ways to make black vinegar: Traditional method (tortoise pot preparation), Standing fermentation method (surface-modified), and Deep fermentation method (aeration).

Our kurozu products are prepared using the traditional method which produces a higher-grade vinegar with superior nutrients, taste, and fragrance. This is a result of the special fermentation process which requires the vinegar to be stored outdoors in large tortoise-looking pots for a minimum of one year.

tortoise pot

Our Kurozu products are each flavored with natural ingredients to give them their own unique flavor representative of Okinawan culture: Black CarrotHibiscus and Turmeric. You can dilute them in hot or cold water (still or sparkling), or add them to your favorite dressing/sauce recipes.

Chomeiso Leaves

Chomeiso ‘Longevity Grass’

Chomeiso, whose Japanese characters translate to ‘long life grass’, is a commonly used traditional herb in Okinawa. It is most commonly enjoyed as a tea (with a similar taste to green tea), but can also be used in dishes such as miso soup and tempura, and as a sushi garnishing.

Our Chomeiso products can be purchased as a powder or in loose-leaf form.

Getto Flower

Getto ‘Shell Ginger’

Getto (also known as ‘shell ginger’) can be found growing wild throughout the islands of Okinawa. It’s part of the ginger family and although it has a similar smell to your typical ginger, it looks quite different and is easily recognizable due to its gorgeous white flowers and red berries. The plant is so beautiful that it is used as a decoration in addition to being found in food and cosmetics. Okinawans have been using getto for centuries to flavor soups, as a wrap for mochi (soft rice cake) and enjoyed as a herbal tea.

Although getto tea has a distinct, slightly bitter taste, our Getto Tea is mixed with barley and job’s tears (a type of barley) to give it a slightly toasted flavor. You can also purchase our Getto Powder, made from 100% getto, for a stronger flavored tea or as an addition to your favorite drinks, soups and food. 


Goya ‘Bitter Melon’

One taste of goya and you’ll know why it also goes by the name ‘bitter melon’. Okinawans have been eating this green spiny vegetable for centuries and it can be found in numerous traditional dishes including ‘chanpuru, a type of local stir fry. It’s so commonly used that it has become a symbol of Okinawan cuisine and is one of the most popular tourist souvenirs. The taste can be an acquired one, but the strong bitter flavor is lessened when the vegetable is boiled.

Our Goya Tea is special prepared to maintain its unique flavor without being bitter. Enjoy it on its own or add your favorite sweetener for taste.

fukujurai tea in cup


Fukujurai, which means ‘Long life and happiness to come’, is a unique tea which combines the blended benefits of 38 different plants, using a careful balance of leaves, stems, roots, flowers and fruits. It is enjoyed in everyday life in Okinawa and can be served either hot or cold. Its flavor is subtle yet smooth with roasted and barley undertones, similar to oolong teas. 

Our Fukujurai Tea is one of the most popular teas in Okinawa and contains a proprietary blend of:

Hatomugi (Job’s Tears), Oolong, Senna, Brown Rice, Hato-pop, Okinawan Fall Turmeric, Dyer’s Woad, Cat’s Whiskers, Lychee, Gymnema Sylvestre, Heartleaf, Safflower, Rose Hip, Gardenia, Polypore, Guava, Balloon Flower, Kuma Bamboo Grass, Gingko, Japanese Willowleaf Oak,  Solomon’s Seal, Hiki-okoshi, Persimmon, Goji Berry, Mulberry Leaves, Japanese Hawthorn, Coriander, Southern Ginseng, Chinese Licorice, Loquat, Chomeiso, Chinese Elder, Pride of India, Luobuma, Ashitaba, Kambala, Krantz Aloe, and Kale.

Our Fukujurai Tea can be purchased in loose leaf and convenient tea bag form.

hibiscus flower


These colorful and tropical flowers are known as much for their beauty as they are for their delicious and subtle floral flavor. Their delicate red, yellow and white petals can be spotted throughout Okinawa and are as much a part the diet as they are the landscape. Okinawans have found a variety of uses for the hibiscus flower including teas and jams and even as edible garnishes.

Our Okinawan grown Hibiscus Tea is carefully blended with senna and stevia leaves to complement the natural tart and cranberry-like flavor. This delicate and refreshing tea that can be enjoyed either hot or cold.

For another unique way to enjoy hibiscus, try our Okinawan Hibiscus Salt. A great way to add spice and flavor to your favorite dishes.

Moringa Flowers


Moringa has almost as many names as it does uses. Also known as horseradish tree (its roots resemble horseradish), drumstick tree (its pods have the shape of drumsticks) and benzoil tree (benzoil is derived from its oil), this versatile plant has been used in everything from Ayurvedic medicine to water purification. Every part of the plant, from its flowers to its leaves, from its pods to its oils, has a purpose. In Okinawan, moringa leaves are commonly dried and ground into a powder that can be enjoyed on as a tea or added to other drinks, soups and food. 

Our Moringa Powder is 100% pure moringa and has a slightly spicy flavor, similar to horseradish. It can be enjoyed on its own as a tea or with some lemon and honey for taste. It can also be used in soups or sprinkled on your favorite foods for a little extra spice.

Noni Fruit


Pronounced ‘no-nee’, the noni fruit is known as much for its strong, tart flavor as it is for its unique and somewhat pungent-like odor. So distinct is its smell, it’s sometimes referred to as “cheese fruit”. Okinawans use this fruit in a variety of ways, but it is most commonly enjoyed as a juice.

Our Okinawan Noni Juice is grown on Miyako Island, Okinawa and is 100% grown and bottled in Okinawa. It contains no other ingredients, additives, preservatives or sugar. Given its rather pungent taste, it is recommended in small quantities on its own or, for a more enjoyable flavor, mixed with your favorite fruit or vegetable juice. 

For an even more versatile drink, try out Fermented Noni Juice ‘Premium’. Okinawans have long understood the benefits of fermenting their foods and drinks. Our Fermented Noni Juice ‘Premium’ contains all the benefits of our Noni Juice, but with a much smoother flavor and the additional support from the fermentation process. This premium noni juice is blended with pomegranate and blueberry juice as well as quince extract to give it a delicious fruity taste. Ginger, Okinawan fall turmeric and ginseng have also been added to enhance the flavors and provide a little extra boost. This drink is refreshingly sweet and tart!

nuchi 3
nuchi 2
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nuchi 1


Nuchigusui, which literally translates to ‘life medicine’, is a unique blend of 16 local ingredients, mostly vegetables, used to create a delicious green powder. It’s a nutritional powerhouse containing young barley leaves, kale, sweet potato leaves, goya, chlorella, aloe and kokuto (local, minimally processed brown sugar for a bit of sweetness) from Okinawa, and young barley leaves, mulberry leaves, ginger, broccoli, pumpkin, parsley, okra, asparagus, and komatsuna (Japanese mustard spinach) from Japan.

Our Nuchigusui Dark Green Juice comes in convenient to carry individual serving packages and mixes easily with water. It tastes delicious and can help you reach your daily vegetable needs!

Okinawan Salt 5 Flavors

Okinawan Salt

Being an island people, Okinawans have a deep respect and appreciation for all things that come from the sea. Rich in minerals, Okinawan salt is cultivated from the Seas of Okinawa and is used in baths, cosmetics, food and more.

Our Okinawan Salts come in five unique flavors that are representative of the Okinawan culture. Sprinkles these on your favorite foods for enhanced flavor and taste!

Ukon (Turmeric) & Pepper – Okinawa Sea Salt, Okinawan Fall Turmeric, White Pepper, Black Pepper
Kuroninjin (Black Carrot) – Okinawa Sea Salt, Black Carrot 
Hibiscus – Okinawa Sea Salt, Hibiscus, Purple Sweet Potato
Chomeiso – Okinawa Sea Salt, Chomeiso, Green Tea
Spice – Okinawa Sea Salt, Black Pepper, Parsley, Onion, Oregano, Marjoram, Laurel, Garlic, Celery, Mikan Orange

Sanpin tea

Sanpin (Jasmine)

Sanpin-cha (also known as jasmine tea) is one of the most popular beverages in Okinawa. It’s served almost everywhere on the island, from restaurants and cafes to conveniences stores and local houses. Jasmine flowers are added to lightly fermented tea leaves (typically green tea leaves, but white and oolong can also be used as well) to create a delicately floral flavored tea that tends to be less bitter and slightly weaker than green tea on its own. This is a true taste of Okinawa!

Our Sanpin-cha is a blend of fermented Chinese pu’er tea, fermented Japanese goishi and awa tea, and local jasmine flowers. This traditional Okinawan tea can be enjoyed either hot or cold.

Try Sanpin-cha on its own or in a set with a few of our other favorite Okinawan teas including Getto, Goya, and Hibiscus.

Shikuwasa Fruit


Shikuwasa, which means ‘eating vinegar’, is a common citrus fruit in Okinawa that can even be found in neighborhood backyards. The fruit is small and green, similar to a lime, but turns yellow when fully ripe. It has a very distinct tart flavor that has to be tasted to be fully understood! Shikuwasa juice has multiple uses and can be used in place of lemons and limes in salad dressings, vinaigrettes, sauces, jams, beverages and more.

100% Shikuwasa Juice is difficult to find outside of Okinawa and ours is Okinawan grown with no additives, sugar or preservatives.

turmeric rhizome and powder

Turmeric ‘Ukon’

Turmeric, a member of the ginger family, has rightfully gained a lot of attention recently but has been a staple ingredient in South and Southeast Asia cooking for thousands of years. With its distinct yellow color and delightful spicy flavor, turmeric is mainly known as the prominent spice in curries, but can be used in a variety of both savoury and sweet dishes due to its versatility. It is frequently used in ayurvedic practices and has been revered as the ‘spice of life’ due to its active ingredient, curcumin.

Because it is most commonly association with Indian and Bangladeshi cusines, some people are surprised to hear that a wide variety of turmeric are grown locally in Okinawa. In fact, ukon (the Okinawan name for turmeric) has been used for centuries in its natural form and as a powder in food and teas or more recently in tablet form. There are five main types of ukon in Japan, each with their own benefits and uses: Spring, Fall, Purple, White and Black. 

We offer a wide varieties of Turmeric (Ukon) in powder and tablet form:

Spring Turmeric: Active ingredients: Curcumin, essential oil ingredients, sesquiterpenes (turmerone, curcumol, beta-elemene), monoterpenes (camphor, camphene), and minerals.

Fall Turmeric (‘Okinawa Emperor’): Active ingredients: 3-6% curcuminoids (mainly curcumin, desmethoxycurcumin, bisdemethoxycurcumin), essential oils (3 to 5%), turmerone, sesquiterpenes, starch, potassium, vitamin C, carotene

Purple TurmericActive ingredients: Essential oils (roughly 1%) consist mainly of cineole, with rest consisting of zingiberene, furanodien, curdione, isofuran germacrene, curcuminoids (turmerone, dehydrocurdione)

White TurmericActive ingredients: the main oil compound is called zelbon and makes up 80-90% of the oils. White turmeric compounds differ from other plants in the ginger family as it contain no curcumin.

Black TurmericActive ingredients: Curcumin, anthocyanin, iron, zinc, amino acids. Black turmeric is difficult to cultivate in large quantities.