Kagawa prefecture products

Mini tougan

Photo of mini toe gun

If you write it in kanji, it is "winter melon", but it is a summer vegetable, and it is an annual of Cucurbitaceae. Normal tougans can be as small as 1 kg to 5 kg for large ones, but mini-togans are characterized by being as small as 10 to 1 kg. If you place it in a well-ventilated place, it can be stored until winter. More than 1.5% of the fruits are water and low calorie. Cultivation started about five years ago in Kagawa Prefecture.

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

  • Tougans, which can be preserved if left in a circle, will be damaged if they are not eaten as soon as they are cut. On the other hand, mini togans are small and easy to handle at home and easy to eat. It is often used in Chinese and Japanese cuisine, and it is the true value of the gangan that gives a gentle taste if it is made into a soup or boiled dish with a pale taste.

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Takao Hojo, Kinashicho, Takamatsu City
Organization name JA Kagawa Prefectural Central District Farming Center Horticulture Section
Group location 367-1 Shimodai-cho, Takamatsu-shi
Recommended way of eating Boiled food, soup
Prefecture retail store Fruit village, direct production facilities, marunaka, etc.
Mini tougan is a vegetable that has gained a reputation for being easy to handle, as it is smaller than ordinary tougan. In addition, the harvest is from summer to autumn, but it can be stored for a long period of time, so it can be found in stores until the end of the year. In fact, he seems to use it as a New Year's dish at Hojo's home. Mini togan is characterized by low fiber content and no taste. If you put it in a boiled dish, for example, it will become a trolley texture, and the dish will penetrate deeply into the inside in a short time. A typical cooking method in Japanese food is a stewed dish like a meatball. It is popular because it is easy for the elderly and children to eat because the fruit can easily break down and pass through the throat. There are various recipes in Japanese, Western, Chinese and so on. The ingredients are easy to use, boiled or eaten raw, and have a high repeat rate once used.
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