What are Kanagawa’s heirloom vegetables? Features, season, and ways to eat the 29 items explained

Kanagawa's heirloom vegetables are local varieties handed down amid the varied terrain of the Tanzawa Mountains, the Sagami River basin, and the Miura Peninsula, and its history as a vegetable-supply region near Edo.The Japan Traditional Vegetable Promotion AssociationThe certification recognizes 29 items, including varieties well known in the metropolitan area such as Miura daikon, Tsukui native soybean, Manpukuji senko-otonaga carrot, and norabo-na.

This article organizes the 29 items in a single list and explains 7 representative items in detail. It introduces varieties emblematic of Kanagawa's food culture, including Kamakura daikon, a hama-daikon-lineage variety said to have relieved a Kamakura-era famine; Tsukui native soybean, revived from a "phantom soybean"; and Manpukuji senko-otonaga carrot, currently in a revival project.

The definition of "heirloom vegetable" and the scope of this article

There is no nationwide unified definition for "heirloom vegetable," and the criteria differ by certifying body. To help you understand this article's content accurately, we organize the criteria of major certifying bodies.

Certifying body	Main criteria
Kyoto Prefecture "Kyoto Heirloom Vegetables"	Cultivated in Kyoto from before the Meiji era and unique to Kyoto
Osaka Prefecture "Naniwa Heirloom Vegetables"	Cultivated within Osaka Prefecture from roughly 100 or more years ago
Nara Prefecture "Yamato Heirloom Vegetables"	Items whose production in Nara Prefecture is confirmed from before the war
Akita Prefecture "Akita Heirloom Vegetables"	Cultivated within the prefecture from before the Showa 30s
Yamagata Prefecture "Yamagata Heirloom Vegetables"	There are regional systems for Murayama, Mogami, and Okitama, with cultivation since before 1945 as a common baseline
The Japan Traditional Vegetable Promotion Association	Independent certification criteria (broader)

This article introduces 29 items using the Japan Heirloom Vegetable Promotion Association's certification as its main source. Kanagawa Prefecture has no official certification system of its own; the Kanagawa Prefecture Horticultural Seed and Seedling Council introduces them in booklets and elsewhere as "vegetables connected to Kanagawa." Of the 29 items, the main text focuses on 28, while "Ho-no-ni melon," a musk melon, is a Western-lineage variety that spread after the war and is introduced separately in the "Other regional specialty varieties" section at the end of the article.

What are Kanagawa's heirloom vegetables? The diverse landscapes of Tanzawa, Sagami, and Miura

Kanagawa Prefecture has diverse terrain and climate—the Tanzawa Mountains, the Sagami River basin plains, the Miura Peninsula, the Shonan coast, and the urban areas of Yokohama and Kawasaki. As a vegetable-supply region near Edo, modern agriculture developed early, and many local varieties were grown up to the 1955–65 period.

The five areas and the distribution of items

Area	Representative items	Regional characteristics
Miura Peninsula	Miura daikon, Jogashima soramame, Jogashima shogatsu-na, Jogashima kusa-negi, Jogashima satoimo, Kamakura daikon	Mild maritime climate. Rich in early-harvest winter vegetables
Shonan (Hiratsuka, Fujisawa, Chigasaki)	Shonan negi, Kugenuma kabocha, norabo-na	The sandy soil of the Shonan coast and peri-urban agriculture
Central prefecture (Sagamihara, Isehara, Atsugi)	Kabu-negi, Oyama-na, Oyama togarashi, Hatano daikon	The cool climate at the foot of Tanzawa and its highland crops
Western prefecture (Odawara, Kaisei, Minamiashigara)	Kaisei Yaichi-imo, Sagami choju-imo, konnyaku-imo, ma-negi, Ashigara red shiso	The alluvial land of the Ashigara plain and the potato crops of the mountainous areas
Northern prefecture (Tsukui, Kawasaki, Yokohama)	Tsukui native soybean, Manpukuji senko-otonaga carrot, Sagami udo, Terao ninengo daikon, oku-negi, kurimasari	The inland climate on the north side of Tanzawa and the peri-urban agriculture of Kawasaki and Yokohama

Even among the five areas, the item composition splits clearly by geography: the Miura Peninsula with early-harvest winter daikon and soramame, the central and northern prefecture with the root vegetables and beans of the Tanzawa foothills, and Shonan with peri-urban leafy greens. The sheer number—29 items—reflects Kanagawa's varied terrain and its history as a vegetable-supply region near Edo.

History and famine-relief crops—the legend of Kamakura daikon

• Kamakura daikon — a hama-daikon-lineage local variety said to have spread following the great famine of 1230 (Kanki 2), as recorded in the Sasuke Inari Shrine's "Daimyojin Engi" and the "Wakan Sansai Zue"
• Hatano daikon — a slender daikon with records of being grown as a tribute to the Tokugawa house in the Edo period
• Manpukuji senko-otonaga carrot — a red, long native carrot grown in the Manpukuji district of Asao Ward, Kawasaki. It lapsed once but is currently in a revival project
• Tsukui native soybean — widely grown within the prefecture before the war, it plummeted after the war and became a "phantom soybean." It was revived after receiving Kanagawa Brand certification in 2008

Kanagawa's heirloom vegetables are rich in historical episodes, such as famine-relief crops that saved lives and tributes to domain lords. Kamakura daikon is one of the oldest-tier local varieties, dating back roughly 800 years to the Kamakura period, and speaks to the depth of Kanagawa's food-culture history.

A full list of Kanagawa's 29 heirloom vegetables and a seasonal calendar

We have organized the 29 heirloom vegetables of Kanagawa Prefecture certified by the Japan Heirloom Vegetable Promotion Association by category. A notable feature is the wealth of staple-grade items: 4 daikon-type, 5 leek-type (including Jogashima kusa-negi), 5 potato/taro-type (including Jogashima satoimo), 4 bean-type, and 2 carrot-type.

Quick-reference table of 29 items

We organized the 29 items along with category and growing region. Since Ho-no-ni melon is covered in the specialty-varieties section at the end, the main text focuses on 28 items.

#	Item	Category	Main growing region
1	Miura daikon	Daikon	Miura City, Yokosuka City
2	Ho-no-ni melon	Musk melon	Within Kanagawa Prefecture
3	Hatano daikon	Daikon	Hadano City
4	Kamakura daikon	Daikon (hama-daikon lineage)	Kamakura City
5	Terao ninengo daikon	Daikon	Terao district, Yokohama City
6	Sagami hanjiro fushinari	Cucumber	Hiratsuka City lineage
7	Manpukuji senko-otonaga carrot	Carrot	Manpukuji, Asao Ward, Kawasaki City
8	Koizumi fuyugoshi gosun	Carrot	Nogawa, Miyamae Ward, Kawasaki City
9	Kabu-negi	Negi	Sagamihara City
10	Shonan negi	Negi	Around Hiratsuka City
11	Oku-negi	Negi	Nishiya, Yokohama City
12	Ma-negi	Negi	Odawara City
13	Kaisei Yaichi-imo	Taro	Kaisei-machi, Ashigarakami District
14	Sagami choju-imo	Yamato-imo	Sagamihara, central prefecture
15	Kurimasari	Sweet potato	Wide area within the prefecture
16	Konnyaku-imo	Konnyaku potato	Ashigara and Tsukui areas
17	Iwaichan-mame	Kidney bean	Kurokawa district, Asao Ward, Kawasaki City
18	Tano-kuro-mame	Edamame	Akiya, Nagasawa, Koyasu in Yokosuka City; Hayama Town; Kamakura City
19	Tsukui native soybean	Oura district, Sosa City	Tsukui district, Sagamihara City
20	Jogashima soramame	Cauliflower	Jogashima, Miura City
21	Kugenuma kabocha	Squash	Kugenuma, Fujisawa City
22	Norabo-na	Leafy green	Wide area within the prefecture
23	Oyama-na	Leafy green	Isehara City
24	Oyama togarashi	Chili pepper	Oyama, Isehara City
25	Sagami udo	Udo (mountain vegetable)	Seya Ward, Yokohama City
26	Ashigara red shiso	Shiso	Shimonaka area of Odawara City, Aiwa area of Oi Town, Nakai Town
27	Jogashima shogatsu-na	Leafy green	Jogashima, Miura City
28	Jogashima kusa-negi	Leaf leek	Jogashima, Miura City
29	Jogashima satoimo	Taro	Jogashima, Miura City

It is a lineup reflecting Kanagawa's geographical diversity: 4 daikon-type, 5 leek-type (including Jogashima kusa-negi), 5 potato/taro-type (including Jogashima satoimo), and 4 bean-type. It is also notable that Jogashima alone, on the Miura Peninsula, concentrates 4 items.

Seasonal calendar of main items

Month	Main items coming into season
February to April	Norabo-na, Sagami udo (March–April), Terao ninengo daikon
Daisen City	Oku-negi, Jogashima soramame (May)
January–February	Kugenuma kabocha
June–August	Ashigara red shiso, ma-negi (from August)
August to September	Kurimasari (sweet potato), ma-negi
September–December	Kaisei Yaichi-imo, tano-kuro-mame, Tsukui native soybean, Oyama togarashi (October)
November–December	Miura daikon, Tsukui native soybean, Manpukuji senko-otonaga carrot, Koizumi fuyugoshi gosun, Sagami choju-imo, Shonan negi
December to the following February	Miura daikon, Oyama-na, Jogashima shogatsu-na, Shonan negi, kabu-negi (winter to spring)

November–December is the peak seasonal concentration, when winter vegetables—daikon, carrots, and potatoes/taro—all come in at once. From March to May there are spring vegetables (norabo-na, Jogashima soramame, oku-negi), and in summer red shiso and ma-negi, making it a lineup where Kanagawa's local varieties are available year-round.

The characteristics and preparation of 7 representative Kanagawa heirloom vegetables

From the 29 items, we selected 7 representative ones based on recognition, distribution volume, and influence on food culture.

Miura daikon — a nationally known daikon for simmered dishes and oden

Season	November to the following February
Growing region	Miura Peninsula (Miura City, Yokosuka City)
Well-suited dishes	Oden, simmered dishes, namasu, furofuki daikon

Miura daikon is a white-necked daikon with a thin neck and a middle-thickened shape, a large variety reaching 60 cm in length and 3–8 kg in weight. Grown on the sandy soil of the Miura Peninsula, exposed to a mild climate and sea breeze, it has a dense flesh that holds up well to simmering, making it ideal for simmered dishes and oden.

Its crisp bite and sweetness are its hallmarks, and it is often used as an ingredient in namasu. Green-necked daikon is the mainstream today, but Miura daikon still holds a presence in winter rites and festival foods and is cherished as the Miura Peninsula's "face of winter."

Tsukui native soybean — a Kanagawa Brand revived from a "phantom soybean"

Season	Late October to November (dried soybeans year-round)
Growing region	Tsukui district, Sagamihara City
Well-suited dishes	Tofu, miso, soy milk, simmered beans, edamame

Tsukui native soybean is a large-grained native soybean long grown in the Tsukui district on the north side of the Tanzawa Mountains. Many farmers in the prefecture grew it before the war, but with the spread of imported soybeans after the war, production once plummeted to the point that it was called a "phantom soybean."

Since receiving "Kanagawa Brand" certification in 2008, a revival project in partnership with local tofu, miso, and soy-sauce makers has advanced, and stable production continues today. It is strong in sweetness and umami, and when processed into tofu or miso it develops a deep flavor a cut above ordinary soybeans.

Norabo-na — an early-spring leafy green continuing since the Edo period

Season	Late February to April
Growing region	Wide area within Kanagawa Prefecture (Shonan, northern prefecture, Sagamihara, etc.)
Well-suited dishes	Ohitashi, karashi-ae, tempura, pasta

Norabo-na is an early-spring leafy green in which the budded stems of a Brassicaceae plant are eaten.Hiki norabo-na of SaitamaIt is of the same lineage and has a history as a famine-relief crop that saved residents during the Tenmei and Kansei famines of the Edo period.

With strong sweetness and a crisp texture, and very high nutritional value, it is appealing. Beyond the standard ohitashi and karashi-ae preparations, it is versatile enough for tempura and as a pasta ingredient. As a "Kanto early-spring vegetable" spanning Saitama, Tokyo, and Kanagawa, it is enjoyed across prefectural lines.

Manpukuji senko-otonaga carrot — a red carrot being revived in Asao Ward, Kawasaki City

Season	December
Growing region	Manpukuji district, Asao Ward, Kawasaki City
Well-suited dishes	New Year namasu, simmered dishes, osechi, salads

Manpukuji senko-otonaga carrot is a long-rooted red carrot, about 60–70 cm in length, grown in the Manpukuji district of Asao Ward, Kawasaki City. With its intense aroma and deep red color, it has been used in New Year osechi dishes and red-and-white namasu.

In the late Showa era, cultivation nearly lapsed as F1 Western carrots (short-rooted types) spread, but a revival project in partnership between local grower groups and the municipality is underway. Shipped in limited quantities to the metropolitan market during the New Year period, demand from restaurants is rising.

Jogashima soramame — a rich-flavored maritime broad bean

Season	May
Growing region	Jogashima, Miura City
Well-suited dishes	Salt-boiled, tempura, grilled broad beans, takikomi gohan

Jogashima soramame is a small native broad bean grown on Jogashima at the southern tip of the Miura Peninsula. It often has two beans per pod, and because the soil is rich in iron, it has a rich flavor.

Salt-boiling best brings out the beans' flavor, letting you savor their deep umami and sweetness. They appear at farm stands around Jogashima during the short May season, so timing a visit to the season is a sure way to get them.

Sagami udo — a mountain-vegetable heirloom of Seya Ward, Yokohama City

Season	March to April
Growing region	Seya Ward, Yokohama City
Well-suited dishes	Sumiso-ae, tempura, kinpira, salad

Sagami udo is a traditional udo grown in Seya Ward, Yokohama City. Blanched cultivation (a method of growing it in the dark to shut out light) makes the stalks white and tender. A distinctive aroma and a crisp texture are its hallmarks.

As a signature spring mountain-vegetable dish, it is used in sumiso-ae, tempura, and kinpira. That "such a notable udo-growing area exists in the metropolitan region" is surprisingly little known, and it is sold on a spring-only basis at farm stands within Yokohama City.

Kamakura daikon — the legendary hama-daikon that relieved the 1230 famine

Season	Winter to early spring
Growing region	Around Kamakura City (coastal area)
Well-suited dishes	Namasu, pickles, condiment, oroshi-jiru

Kamakura daikon is a hama-daikon-lineage local variety that grows wild in coastal sand, characterized by strong pungent compounds. It is an old heirloom vegetable emblematic of Kamakura's food culture, with a legend—recorded in the Sasuke Inari Shrine's "Daimyojin Engi" and the Edo-period "Wakan Sansai Zue"—that it spread following the Kamakura-era famine (the contemporaneous "Azuma Kagami" contains no record of this variety, so the legend should be treated with care).

As a pungent daikon it is often used for condiment purposes, and grated over soba or udon it releases a strong bite. Its growing area is now limited, making it a rare variety available only at farm stands around Kamakura City and at some restaurants.

How to buy Kanagawa's heirloom vegetables and tips for storing them

Kanagawa's heirloom vegetables can be bought at farm stands in growing regions, JA farm stands, and through hometown-tax donations, and some at department stores in Tokyo, Yokohama, and Kawasaki. Visiting the growing region in season is the sure route, but Tsukui native soybean, norabo-na, and Miura daikon are relatively easy to find even at metropolitan supermarkets.

In-prefecture direct-sales outlets / roadside stations

Item	Main sources	Timing
Miura daikon	JA farm stands in Miura City, Michi-no-Eki Miura	November to February
Tsukui native soybean	Farm stands in the Tsukui area of Sagamihara City, Michi-no-Eki Doshi	October–November (edamame) / year-round (dried beans)
Norabo-na	Farm stands across the prefecture, metropolitan supermarkets	February to April
Manpukuji senko-otonaga carrot	Farm stands in Asao Ward, Kawasaki City (limited)	December
Jogashima soramame	Farm stands on Jogashima, Miura City	May
Sagami udo	Farm stands in Seya Ward, Yokohama City	March to April
Kamakura daikon	Farm stands in Kamakura City and some restaurants	Winter to early spring

Mail order / hometown tax to outside the prefecture

• Tsukui native soybean — Sold year-round as dried beans. Also a Sagamihara City hometown-tax donation gift
• Miura daikon — Shipped nationwide from direct-from-farm EC on a winter-only basis
• Norabo-na — Shipped to Tokyo's upscale supermarkets and direct-from-farm EC on a spring-only basis
• Processed products — Tofu and miso from Tsukui native soybean, Miura daikon takuan, norabo-na pickles, and the like distributed year-round

Storage methods by item

Item	Short-term storage	Long-term storage
Miura daikon	In newspaper in a cool, dark place for 2 weeks	Takuan, kiriboshi daikon (2–3 months)
Tsukui native soybean	Edamame keeps refrigerated for 2–3 days	Sealed and stored as dried soybeans (over 1 year)
Norabo-na	Moisten and keep 3 days in the vegetable compartment	Boil quickly and freeze (2 weeks)
Manpukuji senko-otonaga carrot	In newspaper in the vegetable compartment for 2 weeks	Shaved and frozen (1 month)
Jogashima soramame	In the pod, refrigerated for 2–3 days	Boil and then freeze (1 month)
Sagami udo	Dampen and refrigerate for 3–5 days	Boil and vinegar-pickle (1 week)
Kamakura daikon	In newspaper in a cool, dark place for 2 weeks	The pungent compounds fade, so early consumption is recommended

Efforts to protect Kanagawa's heirloom vegetables

To sustain the 29 local varieties, activities in partnership among the Kanagawa Prefecture Horticultural Seed and Seedling Council, JA Kanagawa, and grower organizations are underway.

The "Vegetables Connected to Kanagawa" booklet and preservation activities

Efforts	Details
The booklet "Vegetables Connected to Kanagawa"	The Kanagawa Prefecture Horticultural Seed and Seedling Council produces and distributes a booklet introducing the 29 items
Kanagawa Brand certification	The prefecture supports the branding of local varieties such as Tsukui native soybean
Revival Projects	Revival cultivation of lapsed varieties such as Manpukuji senko-otonaga carrot and Hatano daikon
Partnership with local restaurants	Restaurants in Yokohama and Kamakura actively put heirloom vegetables on their menus

Even without an official certification system of the prefecture's own, the combination of the council's booklet publication and the "Kanagawa Brand" system supports the visibility and distribution of local varieties. It is also characteristic of Kanagawa that revival projects are bringing lapsed varieties back to market.

The revival story of Tsukui native soybean

Timing	Event
Prewar	Widely grown in the Tsukui district. Many farmers in the prefecture saved their own seed
Postwar to the 1990s	Production plummeted with the spread of imported soybeans. Called a "phantom soybean"
2008	Certified as a "Kanagawa Brand." The revival project got into full swing
Present	Local tofu and miso makers adopted it as raw material. Stable production and expanded sales channels were achieved

The revival of Tsukui native soybean is a fine example born of branding a local variety and partnering with processors. A cooperative relationship with tofu and miso makers able to make the most of the raw material's traits supports both the recovery of the growing area and the maintenance of quality.

FAQ

Other regional specialty varieties

It is included in the Japan Heirloom Vegetable Promotion Association's list, but because it is a Western-lineage variety that spread after the war, its positioning differs from a strict "heirloom vegetable (a pre-war local variety)," so we introduce it here separately as a "regional specialty variety."

Item	Category	Growing region	Characteristics and standing
Ho-no-ni melon	Musk melon	Within Kanagawa Prefecture	A musk-melon-lineage regional specialty variety that spread after the war. Its historical background differs from the other 28 items (pre-war local varieties), but it is a Kanagawa regional brand melon included in the association's certification list

Summary

Kanagawa's 29 heirloom vegetables are a group of local varieties handed down amid the varied terrain of the Tanzawa Mountains, the Sagami River basin, the Miura Peninsula, the Shonan coast, and Yokohama-Kawasaki. Items emblematic of the metropolitan food culture are abundant—Miura daikon, Tsukui native soybean, norabo-na, Manpukuji senko-otonaga carrot, and more.

Local varieties line up throughout the seasons: Miura daikon and Tsukui native soybean in winter; norabo-na, Sagami udo, and Jogashima soramame in spring; ma-negi and kurimasari from summer into autumn. Many growing regions are within a day-trip of the metropolitan area, so visiting the site in season lets you get Kanagawa's local varieties firsthand.

References / information sources

• Japan Heirloom Vegetable Promotion Association "Kanagawa Prefecture heirloom vegetables" — The certification list of 29 items and their characteristics
• JA Kanagawa "Vegetables of Kanagawa" — Information on prefectural agricultural products
• National Agriculture and Food Research Organization Genebank "Native Variety Database" — information on native varieties nationwide

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