What are Hiroshima’s heirloom vegetables? Features, season, and ways to eat the 21 regional varieties (Hiroshima-na, Kannon green onion, ao kuwai) explained

The heirloom vegetables of Hiroshima Prefecture are varieties passed down in the central part of Hiroshima City in the lower Ota River, the Bingo region of Fukuyama and Onomichi, and the southern foot of the Chugoku Mountains such as Akiota Town. Hiroshima Prefecture selected native varieties as “Hiroshima Treasure Vegetables” in 2009 to 2011 (prefecture official). Currently, the Hiroshima Agricultural Gene Bank and local JA and growers handle the preservation of native varieties.The Japan Traditional Vegetable Promotion Associationorganizes 22 of Hiroshima Prefecture's regional varieties, and this article explains the 14 main items in detail in the main text.

We introduce native varieties that support Hiroshima's food culture, including “Hiroshima-na,” one of Japan's three great pickling greens alongside takana and nozawana; “Kannon negi” of the Kannon district; Fukuyama's vivid blue-purple “ao-kuwai”; Hiroshima beni-tade; Gion parsley; and Hiro kanran.

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

There is no nationwide unified definition of “heirloom vegetables,” and criteria differ by certifying body. We lay out the criteria of the main certifying bodies.

Certifying body	Main criteria
Kyoto Prefecture "Kyoto Heirloom Vegetables"	Cultivation history predating the Meiji era, covering the entire prefecture
Osaka Prefecture "Naniwa Heirloom Vegetables"	Cultivated within Osaka Prefecture from roughly 100 or more years ago
Nara Prefecture "Yamato Heirloom Vegetables"	Production in this prefecture confirmed from before the war
Nagano Prefecture "Shinshu Heirloom Vegetable Certification System"	Provenance, food culture, and varietal traits (cultivation before the 1955–1964 period)
Hiroshima Prefecture	In 2009 to 2011, native varieties were selected as “Hiroshima Treasure Vegetables” (prefecture official). Currently, the Hiroshima Agricultural Gene Bank, JA, and growers handle preservation

In this article, of the 22 Hiroshima Prefecture varieties organized by the Japan Heirloom Vegetable Promotion Association, the main text covers the 14 main items (7 leafy greens, 5 root and tuber vegetables, 2 pungent condiments), and varieties with limited distribution and closely related items are introduced in the “Other local specialty varieties” section at the end.

What are Hiroshima's heirloom vegetables? The food culture of Aki and Bingo

Area	Representative items	Regional characteristics
Hiroshima City (Aki)	Hiroshima-na, Kannon negi, Otafuku shungiku, Yaga chisha, ha-gobo, uguro daikon, Sasaki sangatsuko daikon, Fukaimo wase-imo, Gion parsley, Hiroshima beni-tade, Ogawara okra, Yaga uri, Kawauchi spinach, Nukushina spinach	The urban outskirts of the lower Ota River and the northern mountains
Bingo (Fukuyama, Onomichi)	Kinusaya snow peas (Innoshima), aodai cucumber (Fukuyama), ao-kuwai (Fukuyama), Tajiri squash (Tajiri, Fukuyama), wakegi (Mukaishima, Onomichi)	The Bingo Plain, the Numakuma Peninsula, and the islands of the Seto Inland Sea
Kure, Higashihiroshima	Hiro kanran (Kure), Higashihiroshima ao-nasu	The Seto Inland Sea coast and the Saijo Basin
Akiota	Ota kabu	The southern foot of the Chugoku Mountains

Items concentrate in the central part of Hiroshima City and in Asaminami and Asakita wards, and distinctive items also line up in the Bingo region of Fukuyama and Onomichi. Kannon negi, Hiroshima-na, and Gion parsley bear place names within Hiroshima City—an item makeup tied to the food culture of each region.

Historical background — Hiroshima-na and Japan's three great pickling greens

• Hiroshima-na — there are various theories about its origin (MAFF note). JA-affiliated materials hold that in 1892, Saiji Kihara of Kawauchi Village received seeds of “Kannonji hakusai” near Kannonji in Kyoto and brought them back, crossbreeding them with native hakusai to improve them. In 1933 it was named and exhibited as “Hiroshima-na” at the Hiroshima Prefectural Industrial Promotion Hall, and it took hold as “Hiroshima-na pickles,” one of Japan's three great pickling greens alongside takana and nozawana
• Kannon negi — a tender leaf onion with much white part, cultivated in the Kannon district of Nishi Ward, Hiroshima City
• Ao-kuwai — a vivid blue-purple native arrowhead cultivated in Fukuyama
• Hiro kanran — a cabbage-type native variety cultivated in Hiro Town and Gohara Town, Kure, characterized by tender leaves and sweetness

A list of Hiroshima's 14 main heirloom vegetables and a seasonal calendar

Leafy greens

Item	Features	Growing region	Season
Hiroshima-na	One of Japan's three great pickling greens; a type of hakusai	Asaminami Ward, Kawauchi, Hiroshima City	November to January
Kannon negi	A tender leaf onion with much white part	Kannon, Nishi Ward, Hiroshima City	October to February (peak in winter)
Otafuku shungiku	A large-leaf, thick-fleshed type with round leaves	Asaminami and Asakita wards, Hiroshima City	October to March
Yaga chisha	A kaki-chisha-type native variety with red leaf tips and fine curling	Yaga, Higashi Ward, Hiroshima City	Spring (April to June), autumn (September to November)
Ha-gobo	Aroma and a crisp texture	Asakita and Asaminami wards, Hiroshima City	Late January to early April
Hiro kanran	Tender leaves, sweetness	Hiro Town and Gohara Town, Kure	Winter
Nukushina spinach	Thick-stemmed and pale green	Nukushina, Higashi Ward and Iimuro, Asakita Ward, Hiroshima City	November to early January

Root and tuber vegetables

Item	Features	Growing region	Season
Uguro daikon	The same thickness from base to tip, and short	Hiroshima City	October–December
Sasaki sangatsuko daikon	Round, sweet, and low in moisture	Choraku-ji, Asaminami Ward, Hiroshima City	February to March
Ota kabu	Plant of 2 to 3 kg; leaves large and broad	Akiota Town, Yamagata District	Early to mid-March
Ao-kuwai	Spherical; outer skin a vivid blue-purple	Fukuyama	November–December
Fukaimo wase-imo	Small taro with fine-textured flesh	Fukawa, Asakita Ward, Hiroshima City	Late August to late September

Pungent condiments

Item	Features	Growing region	Season
Gion parsley	Finely serrated, vividly colored, and thick-fleshed	Gion, Asaminami Ward, Hiroshima City	Year-round (season October to March)
Hiroshima beni-tade	Vivid crimson; aroma and pungency	Asaminami Ward, Hiroshima City	Year-round

Characteristics and preparation of 7 representative Hiroshima heirloom vegetables

Hiroshima-na — one of Japan's three great pickling greens

Season	November to January
Growing region	Asaminami Ward and Kawauchi area, Hiroshima City
Well-suited dishes	Hiroshima-na pickles, pickles, rice balls, stir-fries

Hiroshima-na is a hakusai-type leafy green of the family Brassicaceae, known as one of Japan's “three great pickling greens” alongside takana and nozawana. There are various theories about its origin (MAFF, “Our Local Cuisine” note). According to JA-affiliated materials, it is said that in 1892, a young man named Saiji Kihara of Kawauchi Village (now Asaminami Ward, Hiroshima City) received seeds of “Kannonji hakusai” near Kannonji (Kita Ward, Kyoto City) on his way home from visiting Honganji in Kyoto, brought them back, and crossbred them with native hakusai to create a new variety. It took hold under the name “Hiroshima-na” after it was named and exhibited at the Hiroshima Prefectural Industrial Promotion Hall in 1933.

During the high-growth period of the 1960s, the agricultural cooperative began selling Kawauchi-grown Hiroshima-na pickles as a gift item, and they took hold as a specialty representing Hiroshima's winter. Hiroshima-na pickles are also listed in the Ministry of Agriculture, Forestry and Fisheries' “Our Local Cuisine” as a rice-ball filling (Hiroshima-na musubi).

Kannon negi — the tender leaf onion of the Kannon district, Hiroshima City

Season	October to February (peak in winter)
Growing region	Kannon district, Nishi Ward, Hiroshima City
Well-suited dishes	Condiment, okonomiyaki, soups, hot pot

Kannon negi is a native leaf onion cultivated in the Kannon district of Nishi Ward, Hiroshima City, with a somewhat greater white part and a very tender leaf. It has taken root in the local food culture as an essential condiment for Hiroshima's specialty “okonomiyaki.”

In addition to being a condiment, it is used as an ingredient in soups, hot pots, and stir-fries. Its season is October to February, with the peak in winter. It is distributed at JA farm stands and supermarkets within Hiroshima City (Hiroshima City official).

Ao-kuwai — Fukuyama's vivid blue-purple arrowhead

Season	November–December
Growing region	Fukuyama
Well-suited dishes	Osechi cuisine, simmered dishes, deep-frying, fukumeni

Ao-kuwai is a spherical arrowhead cultivated in Fukuyama, characterized by an outer skin that turns a vivid blue-purple. Used as an auspicious item in New Year's osechi cuisine and simmered dishes, Fukuyama is known nationally as one of the main growing regions for arrowhead.

In simmered dishes and fukumeni, the contrast of the blue-purple skin and white flesh stands out, and deep-frying brings out its texture and slight bitterness. In its season of November to December, it is distributed at JA farm stands and department stores within Fukuyama.

Sasaki sangatsuko daikon — a round, sweet native spring daikon

Season	February to March
Growing region	Choraku-ji, Asaminami Ward, Hiroshima City
Well-suited dishes	Simmered dishes, grated daikon, pickles, salads

Sasaki sangatsuko daikon is a native round daikon cultivated in the Choraku-ji district of Asaminami Ward, Hiroshima City, characterized by sweet, low-moisture flesh. A rare spring daikon shipped over the short early-spring window of February to March, it resists falling apart even when simmered and also suits grated daikon and pickles.

Locally enjoyed as a native spring daikon, it is distributed at farm stands in Asaminami Ward, Hiroshima City, during a limited period.

Hiro kanran — the tender native cabbage of Hiro Town, Kure

Season	Winter
Growing region	Hiro Town and Gohara Town, Kure
Well-suited dishes	Salads, okonomiyaki, asazuke, cabbage rolls

Hiro kanran is a cabbage-type native variety cultivated in Hiro Town and Gohara Town, Kure, characterized by tender, sweet leaves. “Kanran” is the Japanese name for cabbage, and because it has been passed down in the Hiro district, it was given the name “Hiro kanran.”

Its raw tenderness comes alive in salads and asazuke, and it is a variety easy to handle in okonomiyaki and cabbage rolls as well. It is distributed at farm stands within Kure.

Gion parsley — the thick-fleshed parsley of the Gion district, Hiroshima

Season	Year-round (peak October to March)
Growing region	Gion district, Asaminami Ward, Hiroshima City
Well-suited dishes	Garnish for dishes, soup, stir-fries, pasta

Gion parsley is a native parsley cultivated in the Gion district of Asaminami Ward, Hiroshima City, characterized by fine serration, vivid color, and thick leaves. It can be shipped year-round, but its season peaks from October to March. In addition to being used to add color to dishes at restaurants and traditional Japanese restaurants within Hiroshima City, it is also distributed for home use at JA farm stands.

Beyond chopping it and sprinkling it over dishes, you can enjoy its thick texture even added to pasta or soup.

Hiroshima beni-tade — a vivid crimson condiment

Season	Year-round
Growing region	Asaminami Ward, Hiroshima City
Well-suited dishes	Garnish for sashimi, sushi condiment, adding color to dishes

Hiroshima beni-tade is a native tade cultivated in Asaminami Ward, Hiroshima City, characterized by a vivid crimson color, strong aroma, and a sharp pungency. A traditional condiment vegetable long used in Japanese cuisine as a garnish for sashimi and a sushi condiment, Hiroshima's beni-tade is known for its vivid coloring.

It plays the role of raising the class of a dish as a garnish for sashimi, and it is used year-round at traditional Japanese restaurants and sushi shops. At home, small packs are available at supermarkets within Hiroshima City.

How to buy Hiroshima's heirloom vegetables and tips for storage

Item	Main sources	Timing
Hiroshima-na	JA farm stands within Hiroshima City; Hiroshima-na pickles via nationwide mail order and department stores	November to January (pickles year-round)
Kannon negi	JA farm stands and supermarkets in Kannon, Nishi Ward, Hiroshima City	October to February (peak in winter)
Ao-kuwai	JA farm stands and department stores within Fukuyama	November–December
Sasaki sangatsuko daikon	Farm stands in Asaminami Ward, Hiroshima City	February to March
Hiro kanran	JA farm stands within Kure	Winter
Gion parsley	Farm stands in the Gion district, Asaminami Ward, Hiroshima City	Year-round (peak October to March)
Hiroshima beni-tade	Wholesale to supermarkets and traditional Japanese restaurants within Hiroshima City	Year-round

Mail order / hometown tax to outside the prefecture

• Hiroshima-na pickles — distributed year-round as a Hiroshima City hometown tax donation gift. Also available by mail order from long-established pickle shops such as Yamatoyo Co., Ltd.
• Ao-kuwai — shipped in winter as a Fukuyama hometown tax donation gift
• Kannon negi — shipped during the shipping season as a Hiroshima City hometown tax donation gift
• Processed products — Hiroshima-na pickles, processed products of Hiroshima beni-tade, frozen Gion parsley, and the like are distributed year-round

Efforts to protect Hiroshima's heirloom vegetables

Efforts	Details
Hiroshima Agricultural Gene Bank	Handles seed preservation and information dissemination of native varieties within Hiroshima Prefecture
Preserving the Hiroshima-na growing region	The Kawauchi area of Asaminami Ward, Hiroshima City, cooperates with JA and pickle makers
Promotion of Fukuyama's ao-kuwai	The city, JA, and growers promote it as a winter-limited brand
Passing on the food culture of Hiroshima-na pickles	Listed in MAFF's “Our Local Cuisine.” Distributed nationwide as rice balls and pickles

FAQ

Other regional specialty varieties

Of the regional varieties organized by the Japan Heirloom Vegetable Promotion Association, we introduce as local specialties the varieties not covered in the main text (because the association's list is updated from time to time, the number of items varies slightly by the time of compilation).

Item	Growing region	Features
Kinusaya snow peas (Innoshima)	Innoshima, Onomichi	The shipping season is late October to early May. Snow peas with a crisp texture
Yaga uri	Yaga, Naka Ward, Hiroshima City	Late July to early August. Tender flesh, green with yellow vertical stripes
Aodai cucumber	Fukuyama	June to October. A large white-spine cucumber about 30 cm long and just under 1 kg
Tajiri squash	Tajiri Town, Fukuyama	Around December. A flat, large native squash with strong crepe-like wrinkles
Higashihiroshima ao-nasu	Higashihiroshima	July. A green eggplant with a beautiful green skin and fine-textured flesh
Ogawara okra	Ogawara Town, Asakita Ward, Hiroshima City	Early July to early September. A native okra of 8-to-9-sided shape with few hairs
Wakegi (Kihara wase, banse No. 1)	Mukaishima Town, Onomichi	October to December. Strongly cold-hardy, with tender flesh and a mild aroma
Kawauchi spinach	Kawauchi, Asaminami Ward, Hiroshima City	A native spinach passed down in the same Kawauchi district as Hiroshima-na

Summary

Hiroshima's heirloom vegetables are 22 varieties spanning Hiroshima City, Fukuyama, Kure, Higashihiroshima, Akiota, and Onomichi, centered on Hiroshima-na (one of Japan's three great pickling greens), Kannon negi, ao-kuwai, Sasaki sangatsuko daikon, Hiro kanran, Gion parsley, and Hiroshima beni-tade. Items that reflect Hiroshima's food culture line up, including Hiroshima-na, improved from a Kyoto origin in the Meiji period; Kannon negi, tied to okonomiyaki culture; and ao-kuwai, established as an auspicious New Year's item.

Hiroshima's native varieties are distributed by season—Yaga uri, aodai cucumber, and Ogawara okra in summer; Hiroshima-na, Kannon negi, ao-kuwai, and Hiro kanran in autumn and winter; and Sasaki sangatsuko daikon, Ota kabu, and ha-gobo in early spring. Through hometown tax donations and farm stands, you can bring the ingredients of Aki and Bingo to your family table.

References / information sources

• Japan Heirloom Vegetable Promotion Association, “Hiroshima Prefecture”
• Ministry of Agriculture, Forestry and Fisheries, “Our Local Cuisine: Hiroshima-na pickle rice balls / Hiroshima-na musubi”
• Yamatoyo Co., Ltd., “Hiroshima-na pickles”
• National Agriculture and Food Research Organization Genebank "Native Variety Database"

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