Golden island carrots that brighten Okinawa’s winter.
Discover seasonal dishes made with this local treasure at cozy spots in Nakagusuku Village.

沖縄の冬を彩る、黄金色の島にんじん。
中城村のローカル店で味わう
“旬のひと皿”をめぐる旅へ。

Golden island carrots, known for their vivid yellow color and slender shape, are a traditional Okinawan vegetable cultivated for generations. They carry a gentle hint of earthiness and a natural sweetness, and the longer you simmer them, the more their deep, savory flavor emerges.

鮮やかな黄色と細長い姿が印象的な「島にんじん」。戦前から栽培されてきた沖縄の伝統野菜で、土の香りをほんのり残しつつ、やさしい甘みがあり、煮込むほどに旨味が引き立つのが魅力。

During Okinawa’s winter months, island carrots are valued as a nourishing ingredient believed to restore strength. A beloved local dish called chimu shinjii—island carrots simmered with pork liver—has long been enjoyed as a warming bowl on chilly days. Served both at family tables and during special occasions, it is a winter flavor that feels unmistakably Okinawan.

冬の沖縄では滋養強壮の食材として親しまれ、豚レバーなどと煮込む郷土料理「チムシンジ」は、寒い季節に体を温めてくれる一杯。家庭でも行事でも登場する、沖縄らしさあふれる冬の味です。

In Nakagusuku Village, farmers and the village office have worked together to share the appeal of island carrots, developing the area into the prefecture’s leading production region. Each winter, local eateries offer limited-time dishes featuring island carrots, from time-honored recipes to breads and sweets that reveal new ways to enjoy this traditional vegetable.

中城村では、この島にんじんの魅力を広めるために農家と村役場が連携し、県内一の産地として栽培を進めてきました。冬になると村内の飲食店が期間限定で島にんじん料理を提供し、伝統料理からパンやスイーツまで、島にんじんの新しい楽しみ方が登場します。

Closely associated with winter in Nakagusuku Village, this golden heirloom vegetable offers more than a seasonal taste. Savoring a single dish is enough to gently call forth the village’s landscape and the history of its food culture—a fleeting, winter-only experience rooted in this place.

中城村の冬だけに出会える、黄金色の伝統野菜・島にんじん。旬の一皿を味わうだけで、村の風景と食文化の歴史がふっと立ちのぼるような季節限定の体験です。