A Distinctive Flavor Created by the Natural Environment
The Shussai area lies along the Hii River, which flows into Lake Shinji. The region’s well-drained sandy soil and natural river mists create growing conditions particularly suited to ginger cultivation.
It is said that even when the same seed ginger is planted elsewhere, it does not develop exactly the same aroma and spiciness as ginger grown in Shussai. The climate, soil, and local environment itself contribute to its distinctive flavor, making Shussai Ginger a true example of a regional specialty shaped by its terroir.
Small, Tender, and Easy to Enjoy
Shussai Ginger is relatively small compared with ordinary ginger, with individual pieces often growing to around the size of a thumb. Because it contains little tough fiber, it has a soft, juicy texture and is easy to enjoy in a variety of dishes.
Although it has a distinct spicy character, its flavor is not overwhelmingly sharp. Instead, a refreshing aroma spreads across the palate. This makes it popular not only among ginger lovers but also among people who do not usually eat much ginger.
Delicious Raw or Used in a Variety of Dishes
Shussai Ginger can be used as a garnish or incorporated into many different dishes. One of the simplest ways to enjoy it is to eat it raw with soy sauce and dried bonito flakes. This brings out its characteristic aroma and refreshing spiciness.
It can also be finely sliced and added to salads, coated and fried as tempura, or prepared as pickles or a sweet-and-savory simmered dish. When cooked together with rice, its delicate aroma gently infuses the dish, creating an elegant ginger-flavored rice.
More recently, processed products such as ginger powder and ginger jam have also become available, making Shussai Ginger an appealing souvenir from the Izumo area.
A Traditional Crop Revived by the Local Community
Cultivation of Shussai Ginger was particularly active from the 1950s through the mid-1960s. At the time, it was sold by traveling merchants as far as Matsue and Yonago and was widely recognized as an important agricultural product of the region.
However, the subsequent distribution of less expensive ginger from other parts of Japan led to a gradual decline in production. At one point, there was concern that this traditional crop, with its centuries-old history, might disappear.
From around 1998, Shussai Ginger began receiving renewed attention as a specialty of Hikawa. Local efforts to promote its cultivation gradually helped production recover, allowing this distinctive agricultural tradition to continue. Today, it remains one of the signature specialties of Izumo.
A Flavorful Ingredient for Everyday Meals
Ginger has long been enjoyed in Japan as an ingredient associated with warming the body and supporting a healthy diet. Shussai Ginger can likewise be easily incorporated into everyday meals as an aromatic vegetable.
Its distinctive aroma and spiciness make it an effective accent even when used in small amounts. Its combination of flavor and versatility makes it an enjoyable way to add variety to everyday cooking.
Best Enjoyed from July to November
The main season for Shussai Ginger is from around July through November. During this period, fresh Shussai Ginger, often sold with its leaves attached, appears in supermarkets and shops throughout the Izumo area, becoming a familiar sign of the local season.
Freshly harvested ginger has an especially fragrant aroma and exceptionally juicy texture. When visiting the Izumo area, look for seasonal Shussai Ginger and experience the distinctive flavor created by the land, as well as a culinary tradition that has been passed down for around 400 years.