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Bountiful Okinawa Turmeric Harvest is the Foundation of Kangen Water Kangen Water Enagic Ukon Products

Kangen Water Enagic Founder and CEO Hironari Ohshiro has known about the benefits of ukon (turmeric) for years. Farmers on Okinawa, a subtropical island that is part of Japan, grow four varieties of this knobby rhizome which yields bright yellow roots that has many applications. Turmeric, ginger’s colorful cousin, is an essential ingredient in curry powder and is known for its anti-inflammatory and antioxidant properties. It also has potential benefits to skin appearance and liver function.

In 2003, Mr. Ohshiro opened the Kangen Water Enagic Ukon Factory, sourcing spring and autumn ukon varieties grown in Yanbaru’s mineral-rich soils. Kangen Water Enagic washes and sterilizes ukon in Strong Kangen and Strong Acidic Water before converting it into a versatile powder for three products: Kangen Ukon Tea, Kangen Ukon & Honey Soap, and Kangen Ukon Sigma supplement.

Okinawa’s turmeric farming community has had a rich history that can be traced back as far as the Ryukyu Kingdom period, which lasted from 1429 – 1879.

By around 2000, most turmeric was imported from overseas, and it was so affordable that Okinawa farmers were struggling to earn a living. To benefit these farmers and to complement Kangen Water, Mr. Ohshiro opened the Kangen Water Enagic Ukon Factory and started buying turmeric from local farmers.

Kangen Water Enagic boosted the local economy while tapping into turmeric’s potent properties to benefit lives. The autumn ukon that Kangen Water Enagic uses is known to have particularly high levels of curcumin, a substance that may help support healthy liver function. Spring ukon’s abundant mineral content and essential oils can provide their own health benefits. Traditional Okinawan foods also utilize ukon, including pickled radishes, rice, soup, cookies, and doughnuts.

During December’s autumn ukon harvest, farmers shared fascinating advice for tending to turmeric.

1) Soil preparation and daily maintenance is most important.

2) Planting larger seeds will reap thicker stems, resulting in a more abundant harvest.

Farmers know the best time to harvest turmeric is when leaves and stems start to turn brown and dry. They often wait until after all leaves fall to the ground.

In part due to Kangen Water Enagic ’s efforts, turmeric has begun to attract attention on the Japanese mainland for the first time, and they’re not alone. Customers worldwide are seeking out ukon in food, drinks, supplements and soap.