What are Tokushima’s heirloom vegetables? Features, season, and ways to eat the 13 items organized by the association (Naruto lotus root, hisui eggplant, sudachi) explained

Tokushima's heirloom vegetables are varieties grown amid terrain including the plains of the Yoshino River basin, the Awa mountains, the mountainous area around Mt. Tsurugi, and the northeast facing the Naruto Strait.The Japan Traditional Vegetable Promotion Associationorganizes 13 items in total — 11 Tokushima heirloom vegetables plus 2 heirloom fruit trees.

Here we introduce items handed down in Awa, including Naruto renkon prized even at Kyoto's high-end restaurants, the pale-green-skinned hisui nasu, Awa okute daikon of the lower Yoshino River, and Genpei-imo of Iya.

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

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
Nagano Prefecture "Shinshu Heirloom Vegetable Certification System"	Cultivation, food culture, and varietal traits from before the 1955–1964 period
Tokushima Prefecture	No prefecture-specific heirloom-vegetable certification system was confirmed. The product name "Bi-Nasu" for hisui nasu is certified under the prefecture's "Tokushima Premium Brand." The prefecture, JA, and municipalities support regional branding

Of the 13 Tokushima items organized by the Japan Heirloom Vegetable Promotion Association (11 vegetables + 2 heirloom fruit trees), this article covers 8 major vegetables in the main text, while the 2 heirloom fruit trees (sudachi and yuko), the Jerusalem artichoke also treated as a superfood, the wild vegetable Yamabuki Ikeda umaba, and the Kuo chorogi (a Lamiaceae tuber) are introduced separately in the "Other local specialty varieties" section at the end.

What are Tokushima's heirloom vegetables? The food culture of Awa

Area	Representative items	Regional characteristics
Lower Yoshino River (Itano, Ishii, Aizumi, Awa)	Awa midori, Awa okute daikon, hisui nasu	The alluvial plain of the lower Yoshino River
Naruto	Naruto renkon	Alluvial soil (clayey) along the old Yoshino River (association / Naruto city official)
Mima and Miyoshi (middle-to-upper Yoshino River, Iya)	Mima futo-kyuri, Jerusalem artichoke (Wakimachi), Genpei-imo (Iya), Yamabuki Ikeda umaba	The middle-to-upper Yoshino River and the foot of Mt. Tsurugi
Naka and Kaifu (southern prefecture)	Nakauchi kyuri, Kitagawa koban-imo, Kuo chorogi, yuko (Kamikatsu)	The Naka River and Kaifu River basins and the mountainous areas

Historical background: Naruto renkon and Awa's ingredients

• Naruto renkon — A white lotus root grown in Otsu, Naruto city, an item prized even at Kyoto's high-end restaurants
• Hisui nasu — A pale-green-skinned eggplant grown in Awa city, with little harshness or bitterness and a soft, melting texture
• Awa okute daikon — A white daikon about 50 cm long grown in the lower Yoshino River plains
• Genpei-imo — A small egg-sized potato grown in the Higashi-Iya and Nishi-Iya-Yamamura areas of Miyoshi city and in Tsurugi town

Tokushima's heirloom vegetables: list of 8 major items

#	Item	Category	Main growing region	Season
1	Naruto renkon	Lotus root	Otsu, Naruto	Late autumn–winter (new renkon June–July)
2	Hisui nasu	Eggplant (pale-green skin)	Awa	June–August (peak mid-July)
3	Awa midori	Gourd (white uri)	Ishii, Myozai District; Aizumi and Itano, Itano District	June–September
4	Awa okute daikon	Daikon (pure white)	The lower Yoshino River plains	Mid-December
5	Genpei-imo	Potato (small, egg-sized)	Higashi-Iya and Nishi-Iya-Yamamura, Miyoshi; Tsurugi town	September–March
6	Nakauchi kyuri	Cucumber (skin in two lines, white and green)	Taira, Kito-Kitagawa, Naka town, Naka District	Late July–mid-August
7	Mima futo-kyuri	Cucumber (thick, 500–800 g)	Wakimachi, Mima	Early July–November
8	Kitagawa koban-imo	Taro (red skin)	Naka town	From September

Seven representative Tokushima heirloom vegetables: characteristics and how to eat them

The main text explains 7 representatives individually, with the remaining Kitagawa koban-imo introduced in the list table above.

Naruto renkon — the white lotus root prized even at Kyoto's high-end restaurants

Season	Late autumn–winter (new renkon June–July)
Growing region	Otsu, Naruto
Well-suited dishes	Simmered dishes, sunomono, kinpira, renkon manju

Naruto renkon is a white lotus root grown in Otsu, Naruto city, and according to the Japan Heirloom Vegetable Promotion Association's records it is an item used even at Kyoto's high-end restaurants. As a lotus-root-producing area representing Tokushima, its harvest is centered on late autumn to winter, with new renkon shipped ahead in June–July.

In vinegared dishes its whiteness stands out, and in simmered dishes, kinpira, and renkon manju its texture can be enjoyed. It is also available as a Naruto-city hometown-tax gift and by mail order.

Hisui nasu — the pale-green-skinned eggplant of Awa city

Season	June–August (peak mid-July)
Growing region	Awa
Well-suited dishes	Dengaku, grilled eggplant, agebitashi, stir-fries

Hisui nasu is a pale-green-skinned eggplant grown in Awa city, notable for its green appearance, true to the name "hisui" (jade). With little harshness or bitterness, it takes on a melting texture when cooked. It is distributed under the product name "Bi-Nasu" and certified as a Tokushima Prefecture "Tokushima Premium Brand" (Japan Heirloom Vegetable Promotion Association).

In dengaku, grilled eggplant, and agebitashi, the pale-green skin and soft flesh come alive. Its season is June–August (peak in mid-July), and it is available at farm stands in Awa city.

Awa midori — the white uri of the lower Yoshino River

Season	June–September
Growing region	Ishii, Myozai District; Aizumi and Itano, Itano District
Well-suited dishes	Sake-lees pickles, Nara-zuke-style pickles, light pickles, simmered dishes

Awa midori is a white uri about 8 cm in diameter and about 30 cm long, notable for its pale-green skin. Grown in the lower Yoshino River plains, it has been carried on as a raw material for sake-lees pickles and light pickles.

Preserved as sake-lees pickles, it is used as a summer-to-autumn preserved food. It is a variety whose high moisture content also comes alive in simmered and lightly pickled dishes.

Awa okute daikon — the 50-cm-long white daikon of the lower Yoshino River

Season	Mid-December
Growing region	The lower Yoshino River plains
Well-suited dishes	Simmered dishes, grated, pickles, oden

Awa okute daikon is an heirloom daikon grown in the lower Yoshino River area, notable for a length of about 50 cm and a pure-white appearance. Because it is a late-maturing variety, it is shipped toward winter and is suited to simmered dishes, oden, and grated preparations.

Mid-December is its season, and it is distributed near Tokushima city and Yoshinogawa city.

Genpei-imo — the small egg-sized potato of Iya

Season	September–March
Growing region	Higashi-Iya and Nishi-Iya-Yamamura, Miyoshi; Tsurugi town
Well-suited dishes	Simmered dishes, dengaku, deep-fried, nikkorogashi

Genpei-imo is an heirloom small potato grown in the Higashi-Iya and Nishi-Iya-Yamamura areas of Miyoshi city and in Tsurugi town, notable for its egg size, rich flavor, and flesh that resists falling apart when simmered. A variety handed down in the mountainous areas of the Iya valley and the foot of Mt. Tsurugi, it is used in local cuisine.

Its small size comes alive in simmered dishes, dengaku, and nikkorogashi, and deep-fried the firmness of its flesh can be enjoyed. It is distributed for a long period from its September season through the following March at farm stands in the Iya area.

Nakauchi kyuri — the white-and-green two-type cucumber of Kito, Naka town

Season	Late July–mid-August
Growing region	Taira, Kito-Kitagawa, Naka town, Naka District
Well-suited dishes	Vinegared dishes, salad, light pickles, stir-fries

Nakauchi kyuri is an heirloom cucumber grown in Taira, Kito-Kitagawa, Naka town, notable for skin that divides into two types, white-lineage and green-lineage, turning orange when fully ripe. The cool climate of the mountainous area and saved-seed cultivation have maintained this distinctive variety.

In vinegared dishes and salad you can enjoy the contrast of the skin colors, and the fully ripe fruit can also be used in stir-fries. Its season is the short period from late July to mid-August, and it is available at farm stands in Naka town.

Mima futo-kyuri — the 500–800 g thick cucumber of Wakimachi

Season	Early July–November
Growing region	Wakimachi, Mima
Well-suited dishes	Simmered dishes, pickles, vinegared dishes, winter-melon-style simmered dishes

Mima futo-kyuri is a thick, round cucumber of 500–800 g grown in Wakimachi, Mima city, with thick skin and developed seeds. Weighing 5–8 times a normal cucumber (about 100 g), dishes that use the flesh like winter melon are established in the region.

With the skin and seeds removed and simmered, it takes on a soft texture like winter melon, and in pickles and vinegared dishes it offers a firm bite. It is shipped over a long period from early July to November at farm stands in Mima city.

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

Item	Main sources	Timing
Naruto renkon	JA farm stands in Naruto city, hometown-tax gifts, nationwide mail order	Late autumn–winter; June–July (new)
Hisui nasu	Farm stands in Awa city	June–August (peak mid-July)
Awa midori	JA farm stands in Ishii, Aizumi, and Itano; processed goods year-round	June–September
Awa okute daikon	Farm stands in Tokushima city and Yoshinogawa city	Mid-December
Genpei-imo	Farm stands in the Iya area and Tsurugi town	September–March
Nakauchi kyuri	Farm stands in Naka town	Late July–mid-August
Mima futo-kyuri	Farm stands in Mima city	Early July–November

FAQ

Other regional specialty varieties

Item	Category	Growing region	Features
Jerusalem artichoke	Root vegetable (leaning toward superfood)	Wakimachi, Mima	栄養面での特徴として知られています。11月下旬頃が旬
Kuo chorogi	Tuber (Lamiaceae)	Kuo, Kaiyo town, Kaifu District	A 1–3 cm spiral-shell-shaped tuber. Plum-vinegar-pickled as a touch of color in New Year's dishes. November–December
Yamabuki Ikeda umaba	Wild vegetable (butterbur)	Ikedacho, Miyoshi	Small, with strong aroma and bite. March–early summer
Sudachi	Citrus (heirloom fruit tree)	Tokushima city, Kamiyama town, Sanagochi village, Anan city, and elsewhere	About golf-ball sized. Tokushima-grown accounts for the vast majority of the national share. Greenhouse type March–August, open-field type August–October
Yuko	Citrus (heirloom fruit tree)	Kamikatsu town and elsewhere (mainly Tokushima's mountainous areas; also grown on the Kochi side)	An acidic citrus said to be a natural cross of yuzu and daidai. Little of it is distributed, earning it the name "phantom fruit." Late October–late November

Summary

Tokushima's heirloom vegetables number 13 items in total as organized by the Japan Heirloom Vegetable Promotion Association — 11 vegetables plus 2 heirloom fruit trees. Naruto renkon, hisui nasu, Awa midori, Awa okute daikon, Genpei-imo, Nakauchi kyuri, and Mima futo-kyuri are the representative vegetables, and the items divide by terrain, from the lower Yoshino River plains to the mountainous areas of Iya and Mt. Tsurugi.

Hisui nasu, Awa midori, Mima futo-kyuri, and Nakauchi kyuri in summer; Naruto renkon, Awa okute daikon, Genpei-imo, and Kitagawa koban-imo in autumn and winter — Awa's heirloom varieties are distributed by season. Through hometown-tax gifts and farm stands, you can enjoy Tokushima's ingredients on the family table.

References / information sources

• Japan Heirloom Vegetable Promotion Association, "Tokushima Prefecture"
• National Agriculture and Food Research Organization Genebank "Native Variety Database"

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