Nishigata imo (taro)

This taro variety is cultivated in the Ogo area of Nakatsugawa City. This area used to be divided into the “eastern side (higashi-gata)” and “western side (nishi-gata).” A woman who married into a house on the western side about 80 years ago kept growing the taro which had been cultivated for generations in her family, which is cultivated even today. Highly sticky and storable, it is used for a local food called “imo-mochi” (or taro cake) or as an ingredient of shochu (distilled clear liquor).
○ Main cultivation area
Nakatsugawa City (former Kashimo Village)
○ Harvest period
October to December