The theme of the Mishima City Tourist Association is “Mishima Renaissance” which seeks to rediscover Mishima’s history and area. A part of this is the event called “Let’s eat locally grown vegetables.” Restaurants and eateries in Mishima are encouraged to offer original dishes featuring Mishima Potatoes (in summer) and Daikon (in winter.) Those eateries participating display a special sign indicating participation.

Locally grown locally eaten comes from the idea that food grown and consumed in an approximate radius of 16 km is the safest. It is said “Shin do fu ni” “the earth and one’s body are not two.” This idea has developed into LGLE.

 

The main potato is the May Queen, grown in early summer. It is harvested and dried causing it to be quite popular at the market as it will keep for a long time. This one of the secrets behind the high price it gets. As the sweetness increases at low temperatures, try keeping it in the refridgerator.

Buying hint: Choose unshriveled potatoes with thin skins. Complete cooking causes the skin to become like mesh.

 

Mishima’s daikon are grown stress-free and healthily. They have a sweetness hidden within which will protect the body from the winter’s cold. The special pickling process known as Takuan makes the daikon ideal to deal with short daylight hours and cold winds.

Buying hint: Choose daikon with healthy leaves and a sense of density when held. It is best to buy daikon with leaves still attached.

 

This is an ecological friendly produce. The amount of the use of agrichemicals is regulated and pests are kept away by hand, making them safe to eat. The main characteristic of onions is their blend of both spicy and sweet flavors. They keep the flavor of the earth making them ideal for salads.

Buying hint: Choose onions that are uniformly firm and that have no roots. It is wonderful that Mishima onions are large yet without fibers.

 

To say Mishima sweet potato is to say the Sano district. This district’s sweet potatos used to carry the influential Sanhoku mark at the sweet potato market. The level of sweetness in the sweet potato is 13 to 14 degrees, making them the same level as fruit. Their fragrence when eaten is beyond description. Their irregular shapes are due to having been grown in fields with volcanic ash, making them quite charming.

Buying hint: Choose glossy potatoes with firm skin. They do not react well to cold. Keep them at room temperature.

 

Organic Farm Produce Ecologically Friendly Produce

“Good root vegetables come from good dirt.”The most important thing is to provide a good environment for the carrots by quality dirt. Anyone would be surprised by how sweet and full of carotene these are, and as they are grown ecologically friendly, they are sweet even when eaten raw.

Buying hint: Check the carrot’s stalk. Choose carrots with thin stalks. A thin stalk means a thin stalk which means a soft carrot.

 

Chinese cabbages are the king vegetable of the fall. One vegetable can weigh oup to 3-4 kg. As the core is yellow this adds freshness and a tint to the pot when boiling vegetables. During the harvest season between December and February, a frost can cause any bad parts of the cabbage to be removed. Please try the sweet core of the vegetable in a salad.

Buying hint: Pay attention to the cabbage which has been cut in half or even in fourths. Even after being cut, the core can still grow imparting a fresh taste.

 

As a leafy vegetable, lettuce gets its taste from the right dirt. It has been determined that Mishima’s produce has quality taste. Lettuce’s growing period is from fall to the following summer. The painstakenly grown delicate leaves are attractive, lettuce is the noble lady of the field.

Buying hint: As lettuce is mainly eaten raw, choosing fresh ones is key. Cut lettuce goes through color stages of white to pink to brown to black (rotten.)

 

Having been grown in soft rich earth makes the bamboo shoots soft without any off flavors. Peel the shoots and place them in covered pot of boiling water with a handful of rice bran for 50 to 60 minutes.