Search by season - The Ultimates of Gifu

Spring

Beni udo (red udo, plant related to ginseng)

Tempura, goma-ae (dressed with ground sesame sauce), stir-fry
Kasuga Haruna

An Ingredient that has Long been on the Spring Table, Especially in the Kasuga Region
Konburi (asatsuki chive bulbs)

It has a crisp texture and irresistible spicy kick
Shima gobou (burdock)

Unique flavor and crispy texture
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts

Summer

Hanbara kabocha (pumpkin)

It is a small pumpkin used to make sweets
Juroku sasage (sixteen beans)

Long, thin green beans. For ohitashi (boiled, with bonito-flavored soy sauce dressing) and ae-mono (dressed with miso (soybean paste) or other sauce)
Kasuga cucumber

Thick cucumbers that go well as su-no-mono (vinegared dishes) and stir-fried dishes
Kokufu Eggplant

Large eggplants suitable for grilling
Konburi (asatsuki chive bulbs)

It has a crisp texture and irresistible spicy kick
Shima gobou (burdock)

Unique flavor and crispy texture

Fall

Aki shima sasage (bean)

It is called aki (autumn), shima (stripes), and sasage (cowpeas)
Juroku sasage (sixteen beans)

Long, thin green beans. For ohitashi (boiled, with bonito-flavored soy sauce dressing) and ae-mono (dressed with miso (soybean paste) or other sauce)
Kasuga Beans

The whole pod can be eaten, or it can be eaten as dried beans
kiku gobou (root vegetable)

Also called “kiku (chrysanthemum) gobou” since its cut end resembles a chrysanthemum flower
Kokufu Eggplant

Large eggplants suitable for grilling
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts

Winter

Ijira ohmi gaki (dried persimmons)

It is known as Ijira-rengaki (peeled persimmons skewered in groups of three, connected with a string and then dried, from Ijira district)
Kunogawa kabura (turnip)

It is a turnip with reddish roots, leaves, and stems
Minami Hida fuji gaki (persimmon)

The people of Gero make it into delicious dried persimmons
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts
Toukurou ginnan(ginkgo nut)

It weighs about twice as much as a common ginkgo nuts

All Seasons

Ajime koshou (pepper)

It was named after Niwaella delicata (species of loach)
Doujou hachiya gaki (persimmon)

Its history dates back to the Kamakura period
Hida beni kabu (red turnip)

It can be pickled
Hida ippon futo negi (fat leek)

It is a sweet, soft, and thick welsh onion
Kiku imo (chrysanthemum potato)

The pattern of its cut section resembles the flower of the kiku (chrysanthemum), and therefore it came to be known as “kiku imo”
Kobo imo (potato)

It is a small potato with a unique flavor and texture
Kuwanoki mame (mulberry bean)

The pods and beans have red splashed patterns
Makuwa uri (melon)

It is a gourd with a pleasant aroma
Moriguchi daikon (radish)

It can grow over a meter long. It can be eaten as kasu-zuke (pickled in sake lees)
Nishigata imo (taro)

It is a taro that is viscous and is easy to store
Sawa azami (thistle)

You can enjoy the simple aroma and crispy texture when it is boiled in water
Sengoku mame (bean)

It is good dressed with miso (soybean paste)
Seto no takenoko (bamboo shoot)

The environment and management grow good-quality bamboo shoots
Takahara sansho (Japanese pepper)

It is smaller than the common sansho (Japanese pepper), but it is spicy
Tanekura beni cabu (red turnip)

It is a vivid reddish purple turnip
Tokuda negi (leek)

It is a welsh onion nurtured in the climate and soil
Washimi kabura (turnip)

The people of Gujo make it into delicious pickled dishes

Traditional Vegetables of Hida / Mino Search by season