Urizun beans are a distinctive Okinawan vegetable known for their unusual shape. When sliced crosswise, the pods reveal a nearly square, four-sided cross-section that can even look a little like a small human figure. This striking appearance makes them fun to prepare and adds a visual touch to Okinawan dishes.
The name Urizun comes from an Okinawan word describing the season in April when fresh green leaves begin to emerge all at once. The beans are said to have been given this name because their pods have a delicate light-green color reminiscent of fresh spring foliage.
The vegetable’s Japanese name is shikakumame, meaning “square bean,” a name inspired by the distinctive shape seen when the pod is cut.
Urizun beans are said to have been introduced to Okinawa in the 1980s with encouragement from Japan’s former Ministry of Agriculture, Forestry and Fisheries, as a way of helping supplement the supply of vegetables during the summer.
Since then, they have become familiar in Okinawa, where the plants can often be seen growing along garden fences and in home vegetable gardens. Their ability to grow during Okinawa’s warm season has helped them become part of the island’s local food culture.
Urizun beans have a flavor somewhat reminiscent of green beans with a subtle bitterness. The pods are generally cooked before eating, bringing out their pleasant texture while softening their slightly bitter character.
They can be added to miso soup, sliced into salads, or stir-fried with other vegetables and ingredients. Their unusual shape remains visible when sliced, making them both a flavorful and visually interesting addition to a meal.
The main season is generally April through September. The name itself evokes Okinawa’s spring greenery, while the vegetable continues to be enjoyed through the warmer months.
For travelers interested in discovering Okinawa’s distinctive vegetables, Urizun beans offer a particularly memorable introduction. Their fresh green color, unusual four-sided shape, and mildly bitter flavor make them a unique part of the island’s seasonal cuisine.