In this article, we will introduce to you 4 food items that you can find on the Tokyo Islands. They will be included in our upcoming Peko Peko Box, so don’t forget to subscribe before October 31st.
Ashitaba from Miyakejima
First off, we have Ashitaba from Miyakejima. The island was left inhabited for 5 years after the eruption of its volcan in 2000 and it is a majestic place to admire the beauty of nature. There, you can find a lot of Ashitaba. But what is it?
Ashitaba literally means tomorrow’s leaf. Indeed, it is said that this plant grows so fast that even if you pull it out of the ground, there will be a new one the next day. Ashitaba has been used for a long time on the archipelago for its great effect on health and longevity. It is the only plant known that contains vitamin B12. It has been recognized as preventing arteriosclerosis and cancer.
The leaves can be used to make tempura, noodles or crushed to make tea. Included in the Peko Peko Box will be Ashitaba powder to make healthy drinks or smoothies.
Kusaya senbei from Hachijojima
Kusaya means… stinky! Kusaya senbei is a very popular snack among the Tokyo Islands. Mister Osada Takahiro from Kusayaya makes the secret broth in which the senbei (japanese traditional rice crackers) are dipped. The broth gives the senbei their flavor (and smell).
The broth is really famous as it is also used to make for kusaya, a horse mackerel dipped in salt water and dried in the sun.
Even if the smell is strong, the taste of kusaya senbei is quite mild. With this senbei, you may better grasp the concept of Umami, the fifth Japanese taste, usually described as a deep savory flavor.
Hingya Salt from Aogashima Island
Aogashima is a small island with a population of only 160. It is known for its double caldera volcano. Such a structure only exists in a few places in the world. Inside of the volcano, you can feel the geothermal heat.
From the heat of the volcano, an incredible condiment is made: Hingya Salt. Hingya, in local dialect, means fumarole. Sea water is heated with the geothermal heat. It takes around 13 days for the salt to crystallize. After crystallization, the excess water is removed and the salt is set to dry using only, once again, geothermal heat. Hingya salt is known for its high amount of calcium and magnesium.
Gyunyu Senbei from Hachijojima
Gyunyu Senbei, or milk cookies, are a very popular snack on the Tokyo Islands. Each of the Island has their own recipe. But we have chosen the Gyunyu Senbei from Hachijojima.
Hachijojima was formed by two volcanoes. There, you can enjoy palm trees, coral and tropical fishes. A great activity to do is scuba diving, to admire the lava formations in the ocean and maybe meet with a few turtles. You can also go hiking and enjoy forests, mountains and waterfalls.
If you want to taste all these items, subscribe to Peko Peko Box before October 31st and receive your Tokyo Islands Box.