Grown Mainly in Izumo
The main production area for Shimane broccoli is Izumo City. It is cultivated as a rotational crop on former rice paddies, making effective use of the region’s agricultural land.
By combining spring cultivation with autumn and winter production, farmers are able to ship fresh broccoli over an extended period, from February through October. This makes it possible to enjoy locally grown Shimane broccoli well beyond a single short harvest season.
More Than Just a Salad Vegetable
Broccoli is widely known as a vegetable rich in vitamin C and is commonly enjoyed in salads or simply steamed and served as a side dish. Shimane broccoli, however, is also delicious when prepared as tempura.
Coating the broccoli in batter and frying it helps seal in its natural flavor, creating a tender, satisfying texture and bringing out its subtle sweetness. It is a delicious way to discover a different side of this familiar vegetable.
A Local Specialty Supported by Women Farmers
The affectionate name “Kaachan Broccoli” highlights the important role played by women farmers in Shimane’s agricultural communities. Carefully cultivated using local farmland, this everyday vegetable offers visitors a simple way to experience the character and traditions of farming in Shimane.
Shimane Broccoli Season
October, November, December, January, and February