In the Philippines it is known variously as lagikway, likway, gikway, barakue, or nating saluyot. Its leaves and shoots are eaten as a vegetable, similar to the related saluyot (Corchorus olitorius). The leaves are added to dishes like tinola, sinigang, and pinangat, or eaten in salads.
In Japanese, this plant is known as tororo aoi and is used to make neri, a starchy substance used in making the traditional Japanese paper washi. In Korean, this plant is known as hwang chok kyu and is used to make dak pul, which assists in making hanji (Korean paper).