Tondabayashi Ebiimo (Shrimp-Shaped Taro) (Osaka): season, origin and where to buy

Seasonal calendar

It is shipped from around November through January.

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

Tondabayashi-no-Ebiimo is characterized by its curved shape and stripes like shrimp, which is said to be the origin of its name.The dry ratio of Tondabayashi-no-Ebiimo, which is an indicator of the softness and flakiness as a taste, is higher than other taros. It is a luxury foodstuff because of its smooth texture and is sold at a higher price than regular taros, and it is highly valued by Japanese-style restaurants in Kyoto and Tokyo.

Link with the production area

Tondabayashi-no-Ebiimo is a taro that has been selected and raised from a local variety cultivated mainly in the Nishiitamochi area, Tondabayashi City, Osaka Prefecture.The production area was once a paddy field area, and waterways have developed. In addition, the soil is well drained, with paddy soil deposited on sand and gravel formed by the flooding of the Ishikawa River. It is suitable for growing ebiimo, which require large amounts of water for growth but are quickly damaged by poor drainage.The field ridge technology to make taros bend like shrimps has been passed down in the region.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s137.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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FAQ

A taro selected and developed from a local variety in Tondabayashi, Osaka. Its name comes from its curved, striped, shrimp-like shape. Prized for its fluffy yet smooth texture, it is valued by traditional Japanese restaurants in Kyoto and Tokyo.

Tondabayashi Ebiimo (Shrimp-Shaped Taro) is produced in Tondabayashi City, Osaka Prefecture (Ochikata, Nishi-Itamochi, Higashi-Itamochi, Minami-Otomo, Kita-Otomo, Nishikiori).

Tondabayashi Ebiimo (Shrimp-Shaped Taro) is in season (harvested or shipped) in Nov–Jan. It is shipped from around November through January.

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

Tondabayashi Ebiimo (Shrimp-Shaped Taro) was registered as a Geographical Indication on July 20, 2023 (Registration No. 137). The registered producer group is Tondabayashi City Ebiimo Promotion Council.