JAPAN [OSAKA]
Japanese Ingredients for the World’s Top Kitchens #07 HEIRLOOM EBI-IMO TARO
Summer Labors Yield an Auspicious Winter Crop
2021.08.06

Though the times are always changing, there are certain timeless ingredients from Japan that will never go out of style. Yukio Hattori, president of Hattori Nutrition College in Tokyo, introduces unique labors of love—items grown and produced with care and integrity by hardworking suppliers across the country.
“The curved shape doesn’t happen naturally,” farmer Koji Tsuji explains. “In early July we mound the soil on one side of the parent stem and that of each shoot, layering fertilizer, straw and earth between them. In mid-July we do the same on the other side. We repeat the process once again until the mounds are knee-high.” Weighted from above, the shoots arch away from the mother corm, attaining that sought-after curve.







◎Tsuji Farm
6-7-24 Nishiitamochi-cho, Tondabayashi-shi, Osaka
☎090-3870-0008
(
The Cuisine Magazine /January 2020
)