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Tomatoes

Fukushima tomatoes are grown throughout the prefecture and are one of Fukushima’s signature vegetables. Each production area has its own unique characteristics, taking advantage of the local climate conditions.

Cool High-altitude Regions

Thanks to the summer sun and the temperature swing between day and night, ripe tomatoes with a well-balanced sweet and tart flavour are produced, making them popular as high-quality summer and fall tomatoes. The taste during the fall, when nighttime temperatures drop, is particularly exceptional.

Warm Coastal Areas

With its relatively warmer climate, those areas get a lot of winter sunshine are excellent for growing tomatoes year-round in large greenhouses. These tomatoes soak up the sun and turn bright red, boasting a firm texture and bold flavour profile characterised by rich umami notes.

Ripe Tomatoes are Rich in Amino Acids

Ripe summer and fall tomatoes are packed with amino acids, particularly glutamic acid, GABA, glutamine, and aspartic acid. Glutamic acid is a component in umami, while GABA is known to lower blood pressure and relieve stress. These amino acids are primarily found in the gel (ovary structure) surrounding the seeds.
Source: A research at Fukushima Prefecture Agricultural Technology Centre

Origin and Benefits

Tomatoes are thought to have originated in the Andes mountains of South America, where the original species still exists today. Their red colour is due to a compound called lycopene, which increases as the fruit ripens. Tomatoes are known to have antioxidant properties, eliminating the free radicals that contribute to a variety of lifestyle diseases. In Japan, seedling companies have developed several cultivars of edible pink tomatoes (such as Momotaro and Rinka 409), but red cooking tomatoes remain the global staple for Italian and other dishes.

The Nango Tomato Brand from Minamiaizu

Nango Tomato is a specialty product from the Minamiaizu region, characterised by its high quality and balanced sweetness and acidity, which are a result of cultivation techniques developed over more than 50 years and the unique daily temperature variations of Minamiaizu. The organised efforts to improve cultivation techniques honed over this long history have led to stable and enhanced quality. Additionally, the fact that over 2,000 tons are produced annually for more than 40 years has been recognised, leading to its registration under the Geographical Indication (GI) Protection System.

Geographical Indication System
On August 6, 2018, the Nango Tomato cultivar was registered under the Geographical Indication (GI) Protection System.

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Tomatoes

Cool High-altitude Regions

Warm Coastal Areas

Ripe Tomatoes are Rich in Amino Acids

Origin and Benefits

The Nango Tomato Brand from Minamiaizu

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