Eating a refreshing ‟Yamatsu leaf ginger”
A bite of summer.
Leaf ginger is an ingredient where young ginger is harvested with the leaves still attached and shipped as is.
Compared to the ginger root commonly used in cooking, its spiciness is milder.
Yamatsu leaf ginger is grown in the fertile soil of the western foothills of Hakone, and its mild spiciness and refreshing aroma that passes through the nose are its highlights.
The season is from late June to early September.
Leaves that are vividly green and firm, roots (the white part) that are white, and a deep red color at the base of the stem are signs of deliciousness.
Yamatsu leaf ginger prides itself on the beauty of the green, white, and red contrast.
History and Charm of Yamatsu Leaf Ginger
It has been cultivated in the Tsukahara Shinden area (commonly known as Yamatsu) for about 40 years.
We have established a system that completes everything from seed production to shipping within the district, focusing on delivering fresh and delicious flavor.
Its refreshing aroma and gentle spiciness are recommended when you have no appetite in the summer heat.
You can enjoy it simply raw with miso for a crisp and refreshing spiciness, or add it as a condiment to chilled tofu or somen noodles for a summery cooling effect.
It is a versatile ingredient that can also be enjoyed cooked, and tastes delicious whether stir-fried or simmered with meat or fish.
Until Yamatsu ginger reaches everyone’s hands
Around November
We harvest seed ginger, which is the seed of young ginger shoots.
From November to December
The harvested ginger seeds are stored in the soil, dug so deep that a standing person would be buried, in order to maintain a constant temperature and humidity, before the frost comes, and they survive the winter there.
Around April
When spring comes and the temperature begins to rise, we take out the seed ginger and plant it in open fields or greenhouses.
Around May
The young sprouts have started to grow. Even underground, the edible parts of the ginger are developing.
From early June to September
We carefully wash each leaf ginger by hand, remove the soil, and ship it.
It is neatly packaged, and Yamatsu leaf ginger is displayed in stores.
“Umaijan” that lets you enjoy Yamatsu leaf ginger all year round
In addition to the ‘tail’ part of Yamatsu leaf ginger, which is usually cut off during shipping, the all-purpose seasoning that also uses the peel is called ‘Umaijan.’
Of course, you can put it directly on rice or chilled tofu to eat, but since it contains garlic and oil, it can also be used as a base flavor for stir-fried dishes. It is truly an all-purpose sauce.
With ginger making up 70% of the total content, you can fully enjoy the flavor of Yamatsu leaf ginger.
The ‘Umaijan’ that lets you savor Yamatsu leaf ginger is available for sale only in the summer season. You can purchase it at Mishimaru-kan.
Recommended recipe
A word from the producer
At the JA Fuji Izu Yamatsu Leaf Ginger Division, we are not satisfied with the current state of cultivation that has continued for 40 years, and we are striving for further popularization, stable supply, and expansion of sales channels for Yamatsu Leaf Ginger.
In recent years, thanks to the proactive efforts of young members, we are also promoting a shift to blended fertilizers centered on fish meal, ensuring food safety and further improving flavor.
Additionally, we are focusing on developing processed products to increase the consumption of Yamatsu Leaf Ginger.
「坂もの」が美味しくなる独自の環境
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