In Ibusuki City, Kagoshima Prefecture, the production of "Island Rakkyo", which is used in Okinawan cuisine, is flourishing by making use of well-drained soil, and the harvest is at its peak.
Island scallions are smaller and more fragrant than ordinary scallions, and seeds are planted every autumn and harvested from January to April.
In Ibusuki City, "Island Rakkyo" has been cultivated for about 30 years using the rich and well-drained soil, and currently about 20 farmers produce about 25 tons per year.
Of these, Masaki Haranaga's field of about 14 ares has reached the peak of harvest, and on the 9th, from 9:30 am, he carefully dug out the scallions so as not to damage them with a shovel or hands.
After that, the roots and leaves were cut with scissors and ready for shipment.
The harvested "Shima Rakkyo" will be shipped to the market in Kagoshima City and will be shipped nationwide via internet sales.
According to Kagoshima Prefecture, the planted area of scallions in the prefecture, including the "island scallions" in 2018, is 154 hectares, which is the second largest in Japan, and island scallions are produced not only in Ibusuki City but also in Setouchi Town.
Mr. Haranaga said, "This is a big, fragrant and delicious island scallion. I want you to eat it with vinegar miso or tempura."