In Nakashibetsu-cho, Hokkaido, allium ochotense cultivated in agricultural facilities is actively harvested.
Allium ochotense is a spring wild vegetable with a garlic-like scent, but at the agricultural facility of Mr. Yasuhiko Iseri of Nakashibetsu Town, the soil temperature is kept around 10 degrees Celsius so that it is harvested even at this time of winter.
By cultivating the seeds with great care for about 8 years, the stems become thicker and softer than the wild ones, and some of them are over 1 cm in diameter.
Mr. Iseri pulled out the plants one by one from the soil, removed the roots, washed them with water, and packed them in packs of the same size according to length and thickness.
Mr. Iseri said, "This year is warmer than usual, so the work is proceeding smoothly. Thick ones are very delicious when made into tempura, so please try it."
Harvesting will continue until late April and will be shipped to local supermarkets and hometown tax refunds.