Okra, widely cultivated in Japan, is a summer vegetable known for its vibrant green color and slimy texture. It is rich in vitamin C and dietary fiber, making it beneficial for health. Okra can be prepared in various ways: sliced raw for salads, lightly boiled for side dishes, or added to tempura, stir-fries, curries, and soups. It is especially delicious when eaten with natto or grated yam, as the sliminess enhances the flavor. As a food effective in preventing summer fatigue, okra is an indispensable part of summer dining.