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The okra (Abelmoschus esculentus) belongs to Malvaceae (the Mallow family). It is a perennial herb that is native to northeastern Africa. Cultivation of this herb began in ancient Egypt before 200 BC. It was introduced into Japan in the late Edo Era (1603-1868), though it only became common in the Showa Era (1926-1989). The yellow flowers, each with a wine-red throat, bloom in July to September. Five or six days after flowering, the immature fruits are used in salads, marinated foods, deep-fried foods, boiled foods, or soup. (edit by Greg Brockelbank)

(Note 1: In Japan, there was a widespread belief that "sticky substances" were synonymous with "mucin", regardless of whether they were of animal or plant origin; however, recent research has shown this to be incorrect. This has also been reported by the Society for Biotechnology, Japan. While mucin is a viscous substance, it is produced in animal gastric juices and similar secretions, and is not produced by plants.)
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