Food · Fermented foods
Suizenjina (Okinawan Spinach / Gynura)
すいぜんじな (Suizenjina)
Also known as: Suizenjina, Okinawan spinach, Gynura bicolor, 水前寺菜, Hands-jīrā (Okinawan)
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| Category | Food |
|---|---|
| Japanese labeling name | すいぜんじな |
| Common Japanese notations | すいぜんじな, 水前寺菜, ハンダマ, 金時草 |
| Origin | Gynura bicolor; Asteraceae perennial herb with distinctive purple-red underside leaves; principal modern production regions Ishikawa Kanazawa (where it is called 'Kintoki-sō'), Kumamoto (Suizenji area, the original name source), and Okinawa (where it is called 'Handama') |
| Typical functions | Anthocyanin-positioned functional vegetable (purple underside is anthocyanin-rich), Kanazawa Kintoki-sō kaiseki specialty, Okinawa Handama regional cuisine, Salad and ohitashi preparations |
| Regulatory status in Japan | Standard agricultural product labeling. Multiple regional names — Kintoki-sō (Kanazawa), Handama (Okinawa), Suizenjina (Kumamoto). Not a designated allergen. |
Suizenjina (すいぜんじな / 水前寺菜) — Gynura bicolor — is a distinctive multi-region Japanese specialty green with characteristic green-and-purple bicolor leaves (the purple underside is anthocyanin-rich, supporting functional positioning). Three regional names reflect three production traditions: Kintoki-sō in Kanazawa (Ishikawa, where it is a kaiseki specialty), Handama in Okinawa (where it is a regional cuisine staple), and Suizenjina in the Kumamoto Suizenji area (the original name origin). The OEM positioning is regional-specialty and anthocyanin-functional: as a Kanazawa kaiseki and Okinawan regional cuisine ingredient, as a salad and ohitashi specialty, and as a functional anthocyanin-positioned vegetable.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh suizenjina retail (Kanazawa Kintoki-sō, Okinawa Handama, Kumamoto)
Ingredient profile
Suizenjina is Gynura bicolor, an Asteraceae perennial herb with distinctive bicolored leaves (deep green top with purple-red underside).
Three regional production cultures with distinct names: Kintoki-sō (Kanazawa Ishikawa), Handama (Okinawa), Suizenjina (Kumamoto Suizenji).
OEM applications
Kanazawa kaiseki — Kintoki-sō tempura, sunomono, ohitashi.
Okinawan regional cuisine — Handama-zōsui (rice porridge), Handama tempura.
Anthocyanin-functional positioning.
For OEM: regional retail OEM with appropriate naming (Kintoki-sō / Handama / Suizenjina), and anthocyanin-functional positioning.
Regulatory classification in Japan
Standard food labeling. Regional naming established. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | China has its own Gynura bicolor (紫背天葵) tradition. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of regional origin (Kanazawa / Okinawa / Kumamoto).
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
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Quick answers
- What is Suizenjina (Okinawan Spinach / Gynura)?
- Suizenjina (すいぜんじな / 水前寺菜) — Gynura bicolor — is a distinctive multi-region Japanese specialty green with characteristic green-and-purple bicolor leaves (the purple underside is anthocyanin-rich, supporting functional positioning). Three regional names reflect three production traditions: Kintoki-sō in Kanazawa (Ishikawa, where it is a kaiseki specialty), Handama in Okinawa (where it is a regional cuisine staple), and Suizenjina in the Kumamoto Suizenji area (the original name origin). The OEM positioning is regional-specialty and anthocyanin-functional: as a Kanazawa kaiseki and Okinawan regional cuisine ingredient, as a salad and ohitashi specialty, and as a functional anthocyanin-positioned vegetable.
- What is the regulatory status of Suizenjina (Okinawan Spinach / Gynura) in Japan?
- Standard agricultural product labeling. Multiple regional names — Kintoki-sō (Kanazawa), Handama (Okinawa), Suizenjina (Kumamoto). Not a designated allergen.
- What products typically use Suizenjina (Okinawan Spinach / Gynura)?
- Fresh suizenjina retail (Kanazawa Kintoki-sō, Okinawa Handama, Kumamoto)
- Where does Suizenjina (Okinawan Spinach / Gynura) come from?
- Gynura bicolor; Asteraceae perennial herb with distinctive purple-red underside leaves; principal modern production regions Ishikawa Kanazawa (where it is called 'Kintoki-sō'), Kumamoto (Suizenji area, the original name source), and Okinawa (where it is called 'Handama')
- What is the INCI / JSCI labeling name for Suizenjina (Okinawan Spinach / Gynura)?
- JSCI: すいぜんじな
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — すいぜんじな
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.