Takayama Cucumber (Gunma): season, origin and where to buy

Seasonal calendar

It is available from about late July to mid-October, with shipments peaking in August and September.

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

It is three to four times larger than a typical cucumber, pale yellow-green in color with a white, mottled appearance, and has a mild green smell, a crisp texture when eaten raw, and a unique texture and juiciness when stir-fried. Many people come from far away to purchase this cucumber, which is sought after for its unique shape and taste. In recent years, it has become widely known nationwide through major distribution and delivery companies.

Link with the production area

In a mountainous village surrounded by 1,000-meter-high mountains, this local variety has been passed down for over 150 years. It is an indispensable ingredient in local dishes such as "hiyajiru" and "takiyose", and in recent years it has taken root in local food culture, for example, in school lunches.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/250715_8.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.

Find on furusato nozei (opens in a new tab)

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

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It is sold mainly at farm stands and direct-sale shops in the village.

FAQ

A local cucumber variety handed down for more than 150 years in Takayama, Gunma. It grows three to four times larger than a typical cucumber, is pale yellow-green with a whitish, mottled skin, and has only a mild grassy smell. It is crisp when raw and stays juicy when stir-fried.

Takayama Cucumber is produced in Takayama Village, Agatsuma District, Gunma Prefecture.

Takayama Cucumber is in season (harvested or shipped) in Jul–Oct. It is available from about late July to mid-October, with shipments peaking in August and September.

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

Takayama Cucumber was registered as a Geographical Indication on March 18, 2025 (Registration No. 163). The registered producer group is Takayama Kyuri no kai (Takayama Cucumber Association).