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  3. What are Miyazaki’s heirloom vegetables? Features, season, and ways to eat the 15 items organized by the association (itomaki daikon, Sadowara eggplant, Heike daikon) explained

What are Miyazaki’s heirloom vegetables? Features, season, and ways to eat the 15 items organized by the association (itomaki daikon, Sadowara eggplant, Heike daikon) explained

Heirloom vegetables
Heirloom vegetables Domestically grown Vegetables
Rei Kojima

宮崎県の伝統野菜は、日向灘沿岸の宮崎市・日南、九州山地の西米良村・椎葉村・美郷町、小林・西都の盆地、県北の延岡・日向と、沿岸から山間までの多様な地域で受け継がれてきた品種群です。The Japan Traditional Vegetable Promotion Associationでは宮崎県の伝統野菜12品目と伝統果樹3品目の計15品目を整理しています。

糸巻大根、佐土原Eggplant、日向黒皮南瓜、椎葉村の平家だいこん・平家かぶ、宮崎白なす、筍芋など、日向で受け継がれる品目を紹介します。

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

Certifying bodyMain 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
Miyazaki Prefecture県独自の「伝統野菜」認定制度は本記事執筆時点で公式には未確認。県内では地域品目として活用が進められており、日本伝統野菜推進協会は伝統野菜12品目・伝統果樹3品目の計15品目を整理

本記事では日本伝統野菜推進協会が整理する宮崎県15品目のうち、野菜12品目を本編で扱い、伝統果樹3品目（寧波金柑・日向夏・平兵衛酢）は末尾の「その他の地方特産品種」セクションで紹介します。

宮崎の伝統野菜 主要12品目一覧

ItemFeaturesGrowing regionSeason
糸巻大根赤紫色の糸状縞・糖度高西米良村November to February
いらかぶ漬け菜用の在来かぶ。葉の切れ込みが深くアザミ葉状で、辛味を帯びる（美郷町旧西郷村・立石地区で受け継がれる）美郷町（旧西郷村）立石November to February
在来青皮苦瓜薄緑色・紡錘形・苦みが強いとされる在来苦瓜（流通・情報は限定的）県内家庭菜園中心夏期
在来白皮苦瓜（ニガゴリ）強い苦み宮崎市7〜9月初旬
佐土原なす薄紫長なす・焼きでとろける宮崎市佐土原・西都・新富4〜11月
筍芋親芋食用・円筒形・煮崩れない小林市東方・国富・西都9〜2月
鶴首南瓜日本かぼちゃ・瓢箪型・貯蔵性高小林市ほかJuly–August
日向黒皮南瓜（菊かぼちゃ）黒緑色・ゴツゴツ・溝あり宮崎市生目ほか12〜6月
平家かぶ白蕪・葉も根も食用。椎葉の郷土料理では漬物・煮物などに使われる（農林水産省「うちの郷土料理」）椎葉村Autumn to winter
平家だいこん白地紫帯・紫・ピンク色の変異あり・辛味強い椎葉村11〜1月（椎葉村観光協会）
宮崎白なす薄緑色〜淡緑の果皮・果皮にアントシアニンを蓄積せず完熟しても紫色にならない系統宮崎市ほかJuly–October
夕顔かぼちゃJapanese pumpkin / loofah-shaped / late-maturingKitakata, Nobeoka City; Saito City; and othersJuly–October

A product catalog that shows around 100 items we handle

Agriture, flexibly handling everything from small lots to large lots

乾燥野菜
  • Available from small lots of 100 g
  • We handle heirloom vegetables from across Japan
  • Dried fruit and herbs also supported
Download the materials here

Characteristics and cooking methods of 7 representative heirloom vegetables of Miyazaki

Sadowara Eggplant — a pale-purple long eggplant from Sadowara, Miyazaki City

Season4〜11月
Growing regionSadowara, Miyazaki City; Saito City; Shintomi Town
Well-suited dishesGrilled eggplant, dengaku, agebitashi, simmered dishes

Sadowara eggplant is a pale-purple long eggplant grown in Sadowara (Miyazaki City), Saito City, and Shintomi Town, prized for a melt-in-the-mouth texture when grilled. Its long harvest window (April–November) is a distinctive trait, and it is a native variety distributed within Miyazaki Prefecture.

Its tender flesh shines in grilled eggplant, dengaku, and agebitashi. In season from April to November, it is sold at JA farm stands in Miyazaki City, Saito City, and Shintomi Town.

Heike Daikon — a pungent radish handed down in Shiiba Village (the Heike refugee legend)

Season11〜1月（椎葉村観光協会）
Growing regionShiiba Village, Higashiusuki District
Well-suited dishesGrated, pickled, simmered, or as a condiment

Heike daikon is a native pungent radish handed down in Shiiba Village in the Kyushu Mountains, a local ingredient spoken of alongside the legend that Heike refugees who lost the Battle of Dan-no-ura (1185, the first year of the Bunji era) fled into the mountains of Shiiba. Most roots are white with a purple band, though purple and pink individual variants also occur, and a strong pungency is said to be its hallmark. Handed down through seed saved on-farm, it is now grown by only a very limited number of farmers (Shiiba Village Tourism Association and others).

It is used in Shiiba's local cooking, grated, pickled, simmered, or as a condiment. A winter vegetable harvested from November to January (Shiiba Village Tourism Association), its cultivation is currently limited to a very small area.

Itomaki Daikon — a radish from Nishimera Village with reddish-purple thread-like stripes

SeasonNovember to February
Growing regionNishimera Village, Koyu District
Well-suited dishesSalad, lightly pickled, simmered, grated

Itomaki daikon is a native radish grown in Nishimera Village, distinguished by thread-like reddish-purple stripes on its skin. High in sugar with dense, tender flesh, it is versatile enough for eating raw, light pickling, and simmered dishes.

In season from November to February, it ships from farm stands within Nishimera Village.

Hyuga Kurokawa Pumpkin — Miyazaki Ikime's "kiku-kabocha" (chrysanthemum pumpkin)

Season12〜6月
Growing regionIkime area, Miyazaki City, and others
Well-suited dishesSimmered dishes, dengaku, soup, fukumeni

Hyuga kurokawa pumpkin is a Japanese pumpkin grown in the Ikime area of Miyazaki City. Its black-green skin and grooved, rugged surface earn it the nickname "kiku-kabocha" (chrysanthemum pumpkin). It stores well and is distributed over a long period, from December through the following June.

It suits simmered dishes, dengaku, and soup. It is sold at JA farm stands in Miyazaki City.

Miyazaki White Eggplant — a white-skinned eggplant without anthocyanin

SeasonJuly–October
Growing region宮崎市ほか
Well-suited dishesSalad, grilled eggplant, agebitashi, pickles

Miyazaki white eggplant has pale-green to light-green skin. Because it belongs to a strain that does not accumulate anthocyanin pigment in its skin, it does not turn purple even when fully ripe. Its distinctive pale hue works well in salads, and it also suits grilled eggplant, agebitashi, and pickles.

In season from July to October, it is sold at JA farm stands in Miyazaki City.

Takenoko-imo — an edible parent-corm taro from Kobayashi, Kunitomi, and Saito

Season9〜2月
Growing regionHigashikata, Kobayashi City; Kunitomi Town; Saito City
Well-suited dishesSimmered dishes, dengaku, fukumeni, imo soup

Takenoko-imo is a type of taro grown in Higashikata (Kobayashi City), Kunitomi Town, and Saito City, eaten for its parent corm. Its cylindrical shape and floury texture that holds its shape when simmered make it shine in simmered dishes, dengaku, and fukumeni.

In season from September to February, it is sold at JA farm stands in Kobayashi, Kunitomi, and Saito.

Tsurukubi Pumpkin — a gourd-shaped Japanese pumpkin with good storage life

SeasonJuly–August
Growing region小林市ほか
Well-suited dishesSimmered dishes, dengaku, soup, tempura

Tsurukubi pumpkin is a Japanese pumpkin with a long, slender gourd-like shape, and its flesh is smooth with more moisture than a floury type. Grown in Kobayashi City and elsewhere, it shows its best in simmered dishes, dengaku, soup, and tempura.

Harvest is centered in summer (July–August), but the traditional practice is to store it for about a month after harvest to build sweetness, so it can also be found at farm stands in Kobayashi City from autumn into winter.

How to buy Miyazaki's heirloom vegetables

ItemMain sourcesTiming
佐土原なすJA farm stands in Miyazaki City, Saito City, and Shintomi Town4〜11月
糸巻大根Farm stands in Nishimera VillageNovember to February
平家だいこんWithin Shiiba Village (distribution is extremely limited)November to January
Hyuga kurokawa pumpkinJA farm stands in Ikime, Miyazaki City12〜6月
宮崎白なすJA farm stands in Miyazaki CityJuly–October
筍芋JA farm stands in Kobayashi, Kunitomi, and Saito9〜2月
鶴首南瓜JA farm stands in Kobayashi CityJuly–August (stored autumn–winter)

A product catalog that shows around 100 items we handle

Agriture, flexibly handling everything from small lots to large lots

乾燥野菜
  • Available from small lots of 100 g
  • We handle heirloom vegetables from across Japan
  • Dried fruit and herbs also supported
Download the materials here

FAQ

Does Miyazaki Prefecture have an official heirloom-vegetable certification system?

As of the time of writing, we could not confirm an official heirloom-vegetable certification system unique to Miyazaki Prefecture. The prefecture is promoting the use of local native varieties, and this article introduces the 12 heirloom vegetables and 3 heirloom fruits of Miyazaki Prefecture — 15 items in total — as organized by the Japan Heirloom Vegetable Promotion Association.

Why is there a Heike refugee legend attached to Heike daikon?

Heike daikon is a native pungent radish handed down in Shiiba Village in the Kyushu Mountains, a local ingredient spoken of alongside the legend that Heike refugees who lost the Battle of Dan-no-ura (1185, the first year of the Bunji era) fled to Shiiba. Most roots are white with a purple band, though purple and pink individual variants also occur, and its strong pungency is a hallmark. It is a winter vegetable harvested from November to January (Shiiba Village Tourism Association). Today only a handful of farmers still save its seed, and it can be obtained only through limited channels within Shiiba Village.

Why is Hyuga kurokawa pumpkin called "kiku-kabocha"?

Hyuga kurokawa pumpkin is called "kiku-kabocha" (chrysanthemum pumpkin) because its black-green skin and grooved, rugged surface resemble a chrysanthemum flower. It is a Japanese pumpkin grown in the Ikime area of Miyazaki City and other places, and it also stores well, allowing long distribution from December through June.

Is Miyazaki white eggplant really white?

Miyazaki white eggplant has pale-green to light-green skin, and because it belongs to a strain that does not accumulate anthocyanin pigment in its skin, it does not turn purple even when fully ripe. It can be used as a colorful salad ingredient and also for grilled eggplant, agebitashi, and pickles, shipping mainly from Miyazaki City within Miyazaki Prefecture from July to October.

What kind of citrus are Hyuganatsu and Heibeizu?

Both are heirloom fruits that represent Miyazaki Prefecture. Hyuganatsu is a citrus said to have been discovered as a chance seedling at a private home in the former Akae area (now Miyazaki City) during the Bunsei era, and it is grown in several districts across the prefecture including Miyazaki City, Nichinan City, and Aya Town. Its distinctive appeal is a vivid yellow rind and a unique flavor in which even the thick white inner pith (albedo) is sweet enough to eat. Heibeizu (hebesu) is an acidic citrus mainly produced in Hyuga City, characterized by a crisp acidity and aroma. Its juice is squeezed over grilled fish, sashimi, grilled meat, and more. The "Other regional specialty varieties" section at the end of this article introduces the 3 heirloom fruits.

Other regional specialty varieties (3 heirloom fruits)

ItemCategoryGrowing regionFeatures
Ningbo kumquatKumquat (citrus)Miyazaki City (the former Takaoka Town and others — Japan's top producer), Kushima City, and othersEdible skin and all, richly sweet. Distributed under the prefectural brand "Kanjuku Kinkan Tamatama." Greenhouse November–January, open-field December–March, fully ripe January–March
HyuganatsuCitrusMiyazaki City (originating as a chance seedling discovered at a private home in the former Akae area during the Bunsei era — per Miyazaki City official sources), Nichinan City, Aya Town, and several other districts in the prefectureVivid yellow. Distinctive flavor in which the inner side of the thick rind (albedo) is sweet. Greenhouse December–March, open-field March–May
Heibeizu (hebesu)Acidic citrusHyuga CityJuice squeezed over grilled fish and sashimi. Greenhouse June–October, open-field August–October

Summary

Miyazaki's heirloom vegetables comprise 12 items handed down across the prefecture — in Miyazaki City, Nishimera, Shiiba, Kobayashi, Saito, Misato, Nobeoka, Hyuga, Kushima, Aya, and elsewhere — plus 3 heirloom fruits (Ningbo kumquat, Hyuganatsu, and hebesu), for 15 items in all. From Itomaki daikon, Sadowara eggplant, Heike daikon, and Hyuga kurokawa pumpkin to Miyazaki white eggplant and takenoko-imo, each region from the mountains to the coast preserves its own distinctive strengths.

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    小島 怜のアバター Rei Kojima Agriture CEO

    CEO of Agriture Inc. Runs a contract processing and OEM business centered on dried vegetables and dried fruit. In partnership with farmers within Kyoto Prefecture, he pursues “sustainable food distribution” through the use of non-standard vegetables and support for sixth-industrialization. Drawing on extensive hands-on experience at manufacturing sites, he provides support that walks alongside every business considering OEM—from product planning and prototyping to small-lot handling, packaging design, and sales-channel development.

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