
Appreciating Okinawan Turmeric
Nakazen Corporation, based in Okinawa, Japan, specializes in the cultivation and processing of natural ingredients. The company operates its own farms where it grows a variety of plants, focusing on high-quality and sustainable agricultural practices. In addition to its farming operations, Nakazen also collaborates with other farms to source premium natural ingredients.
At their manufacturing facility, these ingredients are transformed into tisanes—herbal teas that are enjoyed for their health benefits and natural flavors. Nakazen Corporation is dedicated to promoting wellness through its products, which reflect the rich biodiversity of Okinawa and its commitment to quality and sustainability.

While I visited Nakazen Corporation, I found out that there were the autumn turmeric (Ukon) and spring turmeric. The autumn turmeric is harvested in the fall, and this variety is typically cultivated during the warmer months, leading to a different nutrient composition. The spring turmeric is harvested in the spring and this turmeric may have a longer growing cycle and can accumulate different phytochemicals.

Both types of turmeric contain curcumin, the active compound known for its health benefits, but their concentrations may vary. Autumn turmeric is often valued for its higher curcumin content, while spring turmeric may have a different balance of other beneficial compounds. The autumn turmeric is often used in products meant for dietary supplements and traditional medicine, it is valued for its potency and efficacy and the spring turmeric is used in culinary applications, especially in dishes or teas where a milder flavor profile is desired. Autumn turmeric is usually more robust, while spring turmeric may be milder and less pungent.

During my visit to Nakazen Corporation’s plant, I observed their meticulous hygiene practices, including wearing disposable coats, hair nets, and changing footwear. The turmeric processing follows a detailed step-by-step procedure:
- Turmeric from many contract farmers in the Yambaru region is harvested and brought to the plant.
- The turmeric is washed with strong alkaline-reduced water using a high-pressure washer.
- The skin is peeled off to reduce bacterial presence.
- Peeled turmeric undergoes sterilization in hypochlorous acid water tanks.
- The sterilized turmeric is sliced into 1 mm thick pieces.
- The slices are spread out for even sun-drying and if weather is bad the slices are placed in a dryer at 73℃ for 15 to 24 hours.
- The dried slices are ground into a coarse powder for tea.
- The coarse powder is ground finely for supplements.
- Oil is extracted from the coarse powder of spring and autumn turmeric for use in supplements and soap.
- The autumn turmeric is packaged into tea packs through a filling machine. This thorough process ensures the quality and safety of their turmeric products.

In addition to the plant tour, I also visited the farm area, which featured a variety of herbal plants, including turmeric. The lush environment highlighted their commitment to cultivating high-quality ingredients. Furthermore, I explored their retail shop, where a range of their manufactured products was available, including soaps, tisanes, and tea. This visit provided a comprehensive view of Nakazen Corporation’s dedication to natural ingredients and wellness.

A visit to Cafe Curcuma is a must when exploring the farm, but be sure to prebook a seat, as the restaurant can get quite crowded. I was pleasantly surprised to find an authentic Thai dining experience at this establishment. During lunchtime, the restaurant was bustling with guests. I ordered Papaya Salad, Tom Yum Goong, and Soft Shell Crabs in Yellow Curry. This meal provided a refreshing change from the daily Okinawan cuisine I had been enjoying. I must say, the Thai food at this restaurant surpassed even some of the offerings I’ve experienced in Singapore and Malaysia!


NAKAZEN CORPORATION and CAFÉ CURUMA
1190 Chinen Aza Chinen,
Nanjo-shi,
Okinawa Prefecture
901-1513, JAPAN

