Kagawa prefecture products


Photo of eating vegetables

“Tabetena” means “Please eat!” in the local dialect, and reflects everyone’s wish that you give this variety of Japanese mustard spinach a try. Students from elementary and junior high schools in Kagawa were invited to think of a name for the vegetable, and “Tabetena” was chosen from their suggestions. This cross between two varieties of Japanese mustard spinach, Komatsuna and Sanukina, debuted in 2009 with a name that children had put a lot of thought into. Tabetena is distinguished by its crisp texture and for being less bitter than Komatsuna.

Seasonal season
Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
Main production area
Takamatsu City, etc.
  • One of the appeals of Tabetena is its nutritional value. In 2009, Tabetena was included in elementary and junior high school lunches on a trial basis, to teach children about Kagawa’s new agricultural product. Thanks to its soft texture and the fact that it can be eaten in large quantities, it is popular with children as well as adults. Full-scale shipments of Tabetena began in 2011, and there has been a lot of PR to promote the vegetable. Please give Kagawa’s new, locally produced vegetable a try.
    *“Tabetena” is a registered trademark of Kagawa Prefecture.

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A comedian who lives in Kagawa, “Tsuyoshi Kaji” reports on local products

Watch the video "The 64th Tabete-na"

Hiroyuki Mori, Higashi-cho, Takamatsu City
Organization name Vegetables and Fruits Group, Agriculture Production and Distribution Division, Kagawa Prefectural Government
Group location Takamatsu-shi Bancho 4-chome 1-10
Recommended way of eating Sashimi, stir-fry, salad, Ken-chan boiled, etc.
Prefecture retail store
Taking on the best characteristics of Kagawa’s “Sanukina” and Japan’s best known leafy green, Komatsuna, “Tabetena” was registered in 2006 as a “fresh face” on the vegetable scene. Praised for its crisp texture and lack of bitterness, Tabetena has graduated from school lunches to become more widely used. Even without cooking, the leaves of Tabetena lack the sharp taste of raw vegetables, making it suitable for all kinds of recipes, such as salads, ohitashi (boiled vegetables marinated in soy sauce), and stir-frys. The stems of Tabetena have a similar scent and sweetness to Nozawana (another variety of mustard spinach), and it is excellent when pickled. Also, when used in cakes or steamed breads, the result is a delicious sweet with a vibrant green color reminiscent of young leaves. At tasting events featuring Tabetena, you can feel the public’s positive response, and many people comment, “I’d like to eat it again!” The dream is that one day, Tabetena will become used throughout Japan, like Komatsuna mustard spinach. But first, we’ll aim on spreading the word about Tabetena throughout Kagawa Prefecture.

Prefectural products company