Yoshino’s most promising project today is a roughly 3,000-tsubo (approx. 2.5-acre) spice farm that he believes holds the key to “a new future for Okinawa and Yambaru”—the mountainous northern region of the main island known for its rich biodiversity and pristine forests. There, trees planted over a decade ago have grown into towering curry leaf plants, alongside pandan leaves, Ceylon cinnamon, kaffir lime, allspice, and lemon myrtle. “You hear the name ‘karaki’ more and more these days—it’s also known as Ryukyuan cinnamon,” Yoshino explains. “And the seeds of gettō—a native ginger plant prized for its floral aroma—are what we call Ryukyuan cardamom.” He shares his ambition: “In the near future, I’d love to create a delicious curry made entirely with spices grown here in Yambaru.”

Shinobu Kina, the daughter of a legendary pig farmer who pioneered Okinawa’s premier pork brands Beni-buta and Beni Aguu, has been involved in the family business since her teens. When her father, Norimasa Kina, stepped away from the business due to illness, Shinobu took over as the third-generation head of Kina Farm. Today, she pours her heart into raising a new lineage of Aguu pork known as “Kina Farm’s Aguu.”
The devastation caused by a swine fever outbreak in 2020 brought indescribable grief and frustration. But from this low point, Kina began again from scratch—embracing innovative approaches that are reshaping the future of pig farming in Okinawa.
“While most pigs are raised for about 180 days, our Aguu grow slowly, requiring 240 to 270 days to mature,” Kina explains. “We give them water enriched with lactic acid bacteria daily to keep their digestive systems clean, which eliminates the typical porky odor. The fat is sweet and melts like butter, and the red meat is deeply savory and full of umami.”