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Simmered Okinawan Pumpkin

We traveled to Ogimi, ground zero of world longevity, for this recipe. We got this recipe from 89-year-old Yukiko Nakaima, who spent the afternoon cooking the most amazing Okinawan longevity foods for us. When I asked the secret to her vitality, I expected she’d talk about her purple potatoes or miso-braised squash. “Optimism,” she said wagging a finger at me, “I say yes to everything.”

Cook Time:
35 minutes

Simmered Okinawan Pumpkin Recipe


1⁄2 shima pumpkin (or kabocha or other squash), cut into 1-inch chunks
2 cups dashi broth
1 teaspoon soy sauce


Put all ingredients in a medium soup pot.
Bring to a boil and immediately reduce heat to simmer.
Simmer all ingredients together for about 20-30 minutes until tender.

100 Recipes to Live to 100 THE BLUE ZONES KITCHEN

The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.

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From #1 New York Times Bestselling Author, National Geographic Fellow & Founder of Blue Zones, Dan Buettner

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