Kamisho Taro (Fukui): season, origin and where to buy

Seasonal calendar

Shipments peak from October to December.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Kamisho Satoimo is a taro called as “Ono-Zairai” (meaning a native of Ono). The flesh is very dense and firm, and the firmness is maintained even if it is stewed. It also provides unique glutinous texture.

Link with the production area

Since the production area has a basin structure, the difference of temperature between day and night is wide. This natural condition increases the amount of starch in Kamisho Satoimo, and creates firmness even after cooking. The abundance of water resource coming from the Kuzuryu River and the Mana River helps effective irrigation during summer. Moreover, the production area has well-drained soil, which is suitable for taro production.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s43.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

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These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Kamisho Taro is a satoimo (taro) of the local Ono Zairai strain, grown in the Kamisho district of Ono City, Fukui Prefecture. Its flesh is very dense and firm, so it holds its shape when simmered and has a distinctive chewy texture. The basin's large day-night temperature swings help it build up starch.

Kamisho Taro is produced in Kamisho District, Ono City, Fukui Prefecture (the former Kamisho Village, Ono County, as of June 30, 1954).

Kamisho Taro is in season (harvested or shipped) in Oct–Dec. Shipments peak from October to December.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Kamisho Taro was registered as a Geographical Indication on November 10, 2017 (Registration No. 43). The registered producer group is Fukuiken Agricultural Cooperative.