A new spice brand, OKINAWA Shimatou Research Institute, has launched in Okinawa Prefecture, bringing three products made with locally grown island chili peppers to retail shelves and the Yaeyama Farm Online Shop from April 15, 2026. The lineup — "Research No. 001 Coarsely Ground Ichimi," "Research No. 002 Whole Peppers for Marinating," and "Research No. 003 Versatile Furikake" — each carries a price of ¥698 including tax.
The brand takes the approach of studying how Okinawan island chili pepper behaves in cooking, rather than focusing solely on heat intensity. The goal is to make it easy for anyone to pick the right product without hesitation, helping bring traditional Okinawan chili culture into more everyday kitchens.
How to Use Each Product
Research No. 001 Coarsely Ground Ichimi is processed into a coarse grind to bring out the aroma and heat of the island chili pepper. It works well as a finishing touch on soba, udon, Okinawa soba, miso soup, cold tofu, grilled fish, and steak — a quick sprinkle just before serving lets both the fragrance and spiciness shine.
Research No. 002 Whole Peppers for Marinating is intended to be used whole — uncut and uncracked — so that the spiciness and aroma slowly infuse into the liquid over time. It suits homemade condiments such as Koregusu (Awamori-marinated pepper), oil marinades, vinegar pickles, soy sauce marinades, and salt preparations. The recommended guide is 5 peppers per 100 ml of liquid, left to infuse for about two weeks.
Research No. 003 Versatile Furikake blends fried onions, roasted sesame, black sugar, sansho pepper, and Sichuan pepper into a mix where even a small amount leaves a noticeable impression of spice and aroma. It pairs well with everyday dishes such as rice, stir-fried vegetables, french fries, and okonomiyaki, offering an easy way to add a layer of flavor.
Future Directions
The OKINAWA Shimatou Research Institute brand is also considering expanding its lineup to include unripe green chili peppers and other pepper varieties, with the aim of making the appeal of these ingredients more accessible at the everyday dining table.
