Paldama
Among the many leafy greens lined up in Okinawa’s markets, one that caught my eye was called “Paldama.” Even as a Japanese person, I thought, “What an unusual name!” It reminded me of some leafy greens I’d seen in Tokyo, but I’d never seen such a beautifully vibrant purple variety before. Japan is home to a wide variety of leafy vegetables, and the names often vary by region. These greens can be prepared in many ways—boiled, stir-fried, or added to hot pots—but I recommend starting simple: just boil and enjoy with a splash of soy sauce.
After boiling, the beautiful purple color turned green. When chopped, the texture became slimy, but the flavor was mild and pleasant. I think it would pair well with ginger soy sauce, and it might also be delicious as tempura!
Compared to many countries, Japan enjoys a wide variety of leafy greens—komatsuna, shungiku (chrysanthemum greens), mizuna, shiso, spinach, nanohana, molokheiya, water spinach, mitsuba, seri, and more.
This variety reflects:
・The delicate cooking methods in Japanese cuisine such as ohitashi (boiled greens), stir-fries, miso soup additions, and pickles
・A love for complex flavors, including bitterness and astringency
・A deeply rooted culture of enjoying seasonal foods
・The abundance of leafy greens showcases the diversity of Japanese food culture.
Puchipuyo Tomatoes
Just like with leafy greens, Japanese supermarkets offer a stunning variety of tomatoes in all shapes and sizes. While traditional tomatoes are still available, sweet and richly flavored ones are especially popular now, often with sugar content labeled right on the package. “Fruit tomatoes” are grown with limited watering to boost their sweetness, with some reaching over 10 Brix degrees of sugar content.
In fact, Japan is said to have over 150 varieties of tomatoes, ranging from classic round types to mini, pear-shaped, and even dark-skinned ones. This diversity supports different tastes, textures, and culinary uses—from sauces to salads and even desserts.
By the way….Talking about Tomatoes makes me think the difference between Japan and Italy.
Tomatoes in Italy and Japan: A Culinary Contrast
When it comes to tomatoes, both Italy and Japan have a deep appreciation—but the way they’re used in cooking reveals fascinating cultural differences.
Italy: The Art of Cooking Tomatoes
In Italy, tomatoes are a cornerstone of the cuisine. They’re rarely eaten raw as-is—instead, they’re transformed through cooking into rich sauces, soups, and stews. Classic dishes like marinara sauce, bolognese, bruschetta, and pizza all rely on the deep umami and acidity that tomatoes develop when simmered.
Italian cooking values the savoriness (umami) and depth of flavor that come from slow-cooking, often with olive oil, garlic, and herbs. Even canned tomatoes are beloved for their intense taste and texture.
Japan: The Delicate Side of Tomatoes
In contrast, Japan tends to highlight the freshness and natural sweetness of tomatoes. They’re often enjoyed raw, sliced in salads, or served as a side with just a pinch of salt or a drizzle of dressing.
With the rise of sweet varieties like fruit tomatoes and Puchipuyo, Japanese people often treat tomatoes more like a fruit than a vegetable. You might even see tomatoes featured in desserts, smoothies, or simply eaten as a refreshing snack.
That said, tomatoes are also used in Japanese-style simmered dishes, curries, or even hot pots, but without overpowering seasonings. The focus remains on subtlety and balance.
These “Puchipuyo Tomatoes” I found in Miyako Island are tiny—some no bigger than the tip of your pinky—but they pack a punch with their sweet, juicy flavor. As you can see, they’re small and a bit oddly shaped. The skin is very thin, and when you bite into them, they burst in your mouth with rich tomato umami. Their cute appearance makes them perfect for salads, but I enjoyed them as a summertime snack. They’re available on mainland Japan too, though mostly through online shops.
Green Papaya
When we hear “papaya,” we usually think of a sweet tropical fruit, but in Southeast Asia, the green, unripe version is commonly eaten as a vegetable. Green papaya is rarely seen in mainland Japan, but on Miyako Island, I saw them not only in stores but even growing in people’s gardens.
Miyako Island was a joy to visit, I hope to return one day to explore more.
Miki Honda: A traveler and author from Tokyo, Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling. ”Cooking is not only for your body but also your heart and eyes” !