OKRA

OKRA

Okra is a plant with pod-like tip. The shape is pentagonal. It is widely used in a thick stew made with vegetables and meat. It became a popular vegetable in Japanese cuisine toward the end of the 20^th century, served with soy sauce and katsuobushi or as tempura. Breaded, deep fried okra is served in the southern United States. The immature pods may also be pickled. The fruits of okras are harvested when immature and eaten as a vegetable. Okra consists of vitamin A, B1, B2, calcium, potassium and phosphorus. The fruit is also good for blood pressure, brain and constipation-healing.

Season

June-July

Cutting size

• Powder
• Dice / Flake
• Slice     

Applications

• Instant noodle
• Instant soup