List of products by brand Okinawa

Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.

Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.

Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.

Light or white miso (shiro miso) is a smooth paste obtained by the process of fermentation of soybeans with brown rice, with the addition of sea salt and the culture "koji" used in Japanese cuisine. 

Hijiki (Hizikia fusiforme) is a stringy alga of intense black color and is excellent in combination with colorful vegetables. 

Kuzu is a plant from the legume family that grows wild in the mountains and fields of Japan. It is used for thickening stews, sauces, toppings as well as for preparing hot drinks.

Lotus is a perennial plant that has a tuberous root like carrots, onions or burdock.

Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine. 

Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine. 

Soy miso is a fermented soybean paste with the addition of sea salt and the "koji" culture used in Japanese cuisine.

Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.

Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.

Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.

Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.

Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.