Our specialty products
Premium offerings born of Fukushima Pride
Fukushima Prefecture covers a vast area that is made up of three regions, each with their its own distinctive features. The produce and livestock that come out of our different natural environments offer a wealth of delicious variety to discover. Among them are eleven specialty products with some of the highest yields in Japan--the foods that serve as “the signature of Fukushima”. So dive in and discover the amazing flavors that come from our farms, forests, and fisheries--cultivated with pride of local Fukushima producers.
What makes it so special?
Fukushima farmers first started growing asparagus around 1970. Today, it’s grown all over the prefecture--though primarily in the Aizu region--with a yield that is among the highest anywhere in Japan. In addition to the Welcome varietal, which is grown both outdoors and in greenhouses, growers also plant an original Fukushima varietal called Haru-Kitaru and a purple asparagus called Haru-Murasaki F.
Selecting the perfect
Pick asparagus with tight tips and straight stems that are of uniform thickness top to bottom. The freshest asparagus will be bright green in color and firm throughout. Check a cut section and select spears that are juicy and consistent in color.
Storage and preparation
If you’re going to keep asparagus for a day or two, it will stay freshest if you cover it in plastic wrap or place it in a plastic bag before setting it upright in a refrigerator. Another good way to store it is to parboil it before freezing. When you’re ready to eat it, boil in salted water for salads or a light side dish. if you’re going to tempura-fry or stir-fry it, you can simply use it raw. Either way, make sure to cut off the hard part of the stem and peel before cooking.
※Links take you to recipes on the official Fukushima Prefecture Cookpad website, Hara Kucchi-na Fukushima.