Kaga-Yasai: Indigenous Vegetables

 

Traditional vegetables, ones that had almost been forgotten!

 
Once upon a time, many kinds of indigenous vegetables were cultivated in and around Kanazawa during the feudal era. Since consumers controlled the market, the farmers were forced to bend to their demands. Japanese people are well-known for being choosy about the appearance of fruits and vegetables, perhaps sometimes going overboard. They requested special seasonal items throughout the year. It was difficult for agriculturalists to breed general produce which could adjust to mass production or maintain durability. Eventually these traditional products couldn’t satisfy the demands of consumers and were phased out of the marketplace.
In 1997, breeders, agriculturalists, local stores, and governmental administration started to reproduce these indigenous vegetables as official “Kaga-Yasai” branded products. So far, 15 types of vegetables have been authorized, all of them having been cultivated before 1945. The vegetables are grown through traditional processes, but the methods for mass production aren’t as traditional. They all are harvested throughout each season.
We have four seasons in Japan, as I’m sure you know. I’ve heard that seasonal vegetables are good for our bodies. For example, it's said that many vegetables which are harvested in the summer, such as tomatoes or cucumbers, can make our bodies cooler. On the other hand, the winter ones like root-based vegetables can keep our bodies warm. Therefore, eating the proper vegetables during the right season is quite sensible. These Kaga-Yasai vegetables are definitely worth eating for many reasons!
 
Coco SHIZUO, Artex Inc.; Updated June 1, 2018