Okra—a nutritious summer vegetable. Okra is native to eastern Africa, and there are records okra cultivation in Egypt from as early as the thirteenth century. First introduced to Japan from the United States during the late 13s to early 1800s, okra cultivation became common in the mid-1900s. Because okra can grow as many as two centimeters per day during peak growing periods, it can be harvested every day, or even twice in one day.
- Seasonal season
- Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- The whole prefecture
The surface of okra is covered in fuzz, and the fresher the vegetable, the rougher this fuzz will be. Fuzz can be removed by rubbing okra with salt before cooking. Because okra cooks quickly, it is great for salads, deep-fried tempura, or lightly boiled and served with dressing. Okra has a slimy texture that increases when it is finely diced. By changing how okra is cut, you can adjust its texture to your liking.