Kagawa prefecture products

Hayabori Kansho Sweet Potato

Photo of early digging

Sweet potato season usually lasts from September to November, but shipments of Hayabori Kansho Sweet Potato start in late June. This sweet potato variety is characterized by the vivid red color of its skin and its good shape. It is mainly produced in Sakaide City. The warm climate and low rainfall of the Setouchi region, in addition to the sandy soil that remains from salt fields of a once active salt industry, are ideal for growing sweet potatoes.

Seasonal season

Time to go around Peak season (seasonal season)

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Main production area: Sakaide

Since long ago, the sweet potato has come in handy as an energy source equal to other staple foods. It is also rich in nutrients such as vitamin C and beta carotene. It is said that the best sweet potatoes are plump and round, with unblemished skin that is only slightly uneven. If you cook it slowly, raising the temperature little by little like a baked sweet potato, its intense sweetness will be drawn out. Although it is difficult to produce the same level of sweetness when cooked in a microwave, the moisture of the sweet potato will evaporate, producing hot and fluffy results. Recently, sweet potatoes are being used in recipes generally made with regular potatoes, such as salads, croquettes and deep-fried chips. Being sweet, they are also delicious in desserts such as pies or kintsuba, a traditional Japanese sweet.

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

The 50th fast digging

Watch the video "The 50th Early Digging Kansho"

Obara Katsunori<br/> Obara Farm

Organization name	Kagawa Prefectural Agricultural Cooperative Ayasaka Agricultural Center Horticulture Division
Group location	1086 3 Takayacho, Sakaide-shi
Recommended way of eating	Grilled sweet potato, tempura, college sweet potato, miso soup, boiled food, sweet potato
Prefecture retail store	Prefectural retail stores such as Marunaka, Youmetown, Hellos

Sweet potatoes, often called sweet potatoes, are used as ingredients in snacks such as potatoes and sweets, and in Japanese dishes such as kinton and stewed dishes. Sakaide-shi is famous for the production of Kansho in the prefecture, and was used as a salt field in the past. It seems that the coarse sand found on the former site of Shioda in Sakaide is very suitable for potato cultivation. It is dug up early in early July in early July, so it is called "early excavation". In Sakaide, it is cultivated by tunnel mulching. Mr. Ohara's cultivation of "Hayari Kansho" uses low pesticides and low synthetic fertilizers. It is used as a safe and secure ingredient for school lunches and sold at supermarkets in the prefecture. Mr. Ohara's "Hayari Kansho" is delighted to be sweet and delicious.

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