Winter melon, or “shibui” in Okinawan dialect, is cultivated in mainland Japan, too, but it’s very famous in Okinawa. Miyako Island especially is known for growing shibui, and is the largest producer of the fruit in Okinawa.

Shibui is harvested mainly during the summer season, but it can be preserved until winter in a cool and dark place. During the winter months Okinawa often lacks vegetables because typhoons or too much heat in the summer destroy vegetable crops.

That is the reason why shibui has become very useful here. In Okinawan cooking, shibui is used as a vegetable in various dishes, mostly in soups or salads.