Kagawa prefecture products
- Seasonal season
- Main production area
- Miki, Takamatsu, Ayagawa, Mitoyo, Kannonji
Kagawa cucumbers are produced year-round in the open fields and in houses, but at their peak from summer to autumn. Summer and autumn cucumbers are said to be of high quality in mountainous areas where the temperature difference between day and night is large. In recent years, the main focus has been “white seeds” with thin skin and crispness, and the whole fruit is green.
Freshness is the cucumber of life. There is tension on the whole, and something that hurts when the wart is sharp and touches is fresh. Not only does it make salad, add Kanayamaji miso, and enjoy the crisp and fresh taste, but it also tastes great when boiled or fried. In addition, as a pickle such as pickled mustard or pickled beer, Kagawa's dining table is always served.
Mr. Masanori Tsumura, Chairman, Cucumber Division, Southern Ayaka, JA Kagawa Prefecture
|Organization name||Kagawa Prefectural Agricultural Cooperative Ayasaka Agricultural Center Horticulture Division|
|Group location||Ayagawa-cho, Ayaka-gun, Kagawa Prefecture|
|Recommended way of eating||Salads, stir-fry, pickles, seasonings, etc.|
|Prefecture retail store||Retail stores such as prefecture supermarkets|