The firm embraces nuchigusui – an Okinawan philosophy that views food and nature as sources of holistic nourishment for mind and body – positioning its ginger syrup within the broader “food as medicine” trend driving its overseas expansion.
This reflects a broader industry shift towards traditional and nature-derived ingredients across the globe, especially in Asia Pacific.
Brands are increasingly tapping heritage foods for modern health positioning.
Zenko, for instance, has launched a kids’ cereal range in Asia built around traditional superfoods.
Meanwhile in Thailand, CP Foods has outlined a food-as-medicine roadmap for preventative health while another firm revives local superfood wolffia, blending heritage and nutrition.
“Ginger promotes overall wellbeing and beauty from within,” Okinawa Ginger Syrup Managing Director Yukiko Kato told us.
“It has antioxidant properties and keeps the body warm and nourished. For example, it is good as a cold remedy. When paired with Okinawan brown sugar – which provides an energy and nutritional boost – the ginger syrup takes on a sweet, rich, and aromatic flavour."
Health benefits of ginger and brown sugar
Research has shown that residents from Okinawa and the Anami Islands have longer life expectancies than other populations globally, and their staple diet includes brown sugar.
Mounting evidence suggests that ginger may support healthy ageing and reduce morbidity, according to Turkish researchers in Oxidative Medicine and Cellular Longevity.
Studies have highlighted its antioxidant, anti-inflammatory, antimicrobial and antiviral properties.
“Ginger extract, previously shown to inhibit fibroblast-derived elastase, was reported to prevent UV-B-induced loss of skin elasticity when administered topically to mouse and rat skin,” wrote the researchers.
“In another study, a reduction in the signs of skin ageing was observed in individuals using a ginger oil body cream for four weeks, probably attributed to the antioxidant activity of the plant.”
A joint study by Seoul National University and National Vietnam University also explored ginger’s anti-inflammatory effects. Researchers found ginger to be effective in the majority of trials for alleviating nausea, vomiting and digestive issues.
Nevertheless, ginger’s long history in traditional remedies and its wide acceptance as safe and natural have made it a familiar functional ingredient that translates well into modern, convenience-driven lifestyles.
Daily uses of ginger
Kato said the firm’s product range consists of four variants: classic brown sugar ginger syrup, salty lemon, spicy ginger, and Nigori brown sugar, which has a stronger ginger flavour and thicker texture.
They can be used for drizzling over pancakes and ice cream, made into drinks by mixing with water or juice, or used to marinate meat.
She added that the syrups are made entirely from ingredients sourced within Japan, without artificial additives or preservatives, aligning with clean-label preferences.
Ingredients are selected for both flavour and functionality. Lemongrass is included for its citrus aroma and traditional association with healing, while red chilli pepper – rich in capsaicin – is believed to support metabolism and provide anti-inflammatory benefits. These ingredients, along with ginger, are sourced from Ishigaki Island.
The firm sources its brown sugar from Hateruma Island, where it is valued for its mineral content and traditionally consumed in bite-sized portions to combat fatigue.
As each batch is handcrafted to ensure consistency in quality, the firm is prioritising markets that value premium ingredients with functional benefits.
“The French have discerning taste buds and value quality ingredients with health benefits,” Kato said.
“We are also keen to expand into other parts of Asia, including Taiwan and Hong Kong, where consumers are familiar with ginger and there is strong demand for health products.”
Indeed, ginger syrup as a product is not new in the Asia Pacific region.
Scoop Whole Foods in Singapore offers Fiji organic syrup made from ginger and cane sugar, which has similar applications as Okinawa Ginger Syrup.
Malaysia’s Lao Ban Niang specialises in bentong ginger syrup crafted from pure bentong ginger juice and rock honey sugar. It can be used as an alternative sweetener for teas and coffee or simply made into a ginger drink. It claims include alleviating morning sickness, improving blood circulation, digestion, and nutrient absorption.
