In Tanegashima, Kagoshima Prefecture, the harvest of a special bamboo shoot called "Nigadake", which is characterized by its sweetness despite its name, has begun.
Ryukyuchiku is called "Nigadake" in Tanegashima, but it does not need to be drained and is characterized by its sweetness, which is different from its name, and is popular as an ingredient in a wide range of dishes such as tempura and miso soup.
Of these, in the Takeyanoji district of Nakatane Town, people from the local production union went into the mountains and broke the native "Nigadake" from the root to harvest it.
After that, the peels were peeled off one by one at the collection point, and the work was done to ship them in vacuum packs so that the freshness would not drop to the outside of the island.
Yujiro Kamata, the head of the Takeyano Nigadake Production Association, said, "This is a lot of rain and germination is very fast. I definitely want you to eat pesticide-free and delicious bamboo shoots."
Harvesting of "Nigadake" in Nakatane Town is until early July, and it will be done in autumn as well.