Why don’t you enjoy ’s specialties?

Japanese mustard spinach (Year-round) Ashitaba (Year-round)

One of Tokyo’s “Pick leaves in leading vegeta- the evening, and bles with the new ones come 2nd largest out tomorrow output in Japan or ashita.” The (in 2012). naming shows Named by Tokugawa Yoshimune, the 8th its vigorous growth. Rich in chalcones, Tokugawa shogun, so they say. vitamins, minerals, etc.

Okutama trouts (Year-round) TOKYO X Pork (Year-round)

Bigger than ordi- Taste-premium nary yamame pork with trouts, growing delicious and to weigh 1.5 good flavor kgs for 3-year- fat. A breed olds and 2 kgs by crossing of for 4-year-olds. three types of Beijing Black, Berkshire and Good for sashimi, sushi, and even for Duroc pigs after a 7-year trial and error Western dishes. process.

Splendid alfonsino (Year-round) Tokyo Shamo Chicken (Year-round)

White-fleshed Lean (well red- fish. Fresh ones colored) and are particularly rich in protein. delicious when With low fat, served as sashimi. fits for hot pot dishes.

124 Tomatoes (Jan – Nov) Bonitoes (Feb – Apr)

Many varieties Marketed as the from big and “first bonitoes of the season” medium to from Hachijojima very cute sizes Island, where are cultivated. they are caught Grape tomatoes, around February, earlier than other island waters.“ Hachijo picked up in the Ogasawarajima Islands Barrel Bonito”, shipped out in ice-packed from February to May, are popular among barrels, is also a well-known branded item. others with their well-balanced strong Regularly served as“ tataki”. Also tastes sweetness and nice sourness. wonderful as sashimi.

Japanese giant flying fish (Feb – May) Norabona (Mar – Apr)

Coming to Mild and the Izu Islands sweeter leaf waters in spring, vegetables called “spring than Japanese flying fish” also. mustard spinach Bland tasting of or spinach. white flesh fits forsashimi , dried stock fish Often served after boiled. Farmers began (such as kusaya), deep-fried fish ball cakes, to cultivate them in the present Tokyo’s and the like. Tama region in the Edo period.

Passion fruit (Mar – Aug) Wasabi (Apr – Nov)

Harvesting Cultivated with begins in tender care in spring in the narrow wasabi Ogasawara fields along the Islands, gradually limpid streams moving up north from Hachijojima Island of the Tama to Miyakejima, Kozushima islands, etc. for River’s head areas in Okutama-machi etc. summer. In recent years, cultivated in the Hachioji region, too.

Edamame soybeans (May – Aug) Yellowstriped butterfish (May – Aug)

An early One of the best summer feature, white-fleshed cultivation is fish from the getting popular summer sea year after year. around the Izu In Tokyo, sold Islands. Plenty at farmers’markets. Some farmers sell of fat in summer in particular. Best as them in bundles on the field. sashimi and also for salt-grilled or with simmering in soy sauce. 125 Corns (Jul – Aug) Blueberries (Jul – Sep)

Cultivated The number of widely in Tokyo pick-your-own including the orchards is on western Tama the increase. region. Those Getting popular harvested in as a fruit readily the morning are sold at farmers’yard and enjoyable. direct sales shops on the same day.

Grapes (Aug – Sep) Japanese pears (Aug – Oct)

Of varieties cultivated Many varieties in Tokyo,“ Takao” i s are cultivated one of the highest in Tokyo. In the quality grapes. It Tama River’s tastes rich with watershed firm flesh of strong areas, where sweetness and nice cultivation is active, direct sales shops sourness and flavor. sell them as“ Tamagawa Pear”.

Edo Tokyo Traditional Vegetables Hitting the spotlight as Tokyo’s typical vegetables, trademarks were registered by JA-Tokyo Chuokai with 49 items including Daikon, Traditional Okura Daikon and Kameido Dakion radishes, Magome Sanzun carrot, Magome Hanjiro cucumber, Terajima Nasu eggplant and Takinogawa Gobo burdock root.

▲Magome Sanzun carrot ▲Terajima Nasu eggplant radish ▲Kameido Daikon

Traditional Okura Daikon radish▶︎

126 Why don’t you enjoy Tokyo’s specialties?

Kiwi fruit (Oct – Nov) Persimmons (Oct – Nov)

“Tokyo Gold”, “Tokyo Beni”, developed in one of Tokyo’s Tokyo, has branded fruits, yellow flesh is unique with with strong its strong sweet sweetness that flavor and brings out good taste. reddish orange color.

Cabbages (Oct – Dec) Broccoli (Oct – Dec)

Harvested Rich in vitamins, twice a year in minerals, dietary early summer fibers and other and in fall/ nutrients. New winter. Farmers varieties are in Tokyo have emerging such been engaged in branding efforts for as stick senior broccoli and broccoli sweet and juicy winter cabbages as sprouts. “Tokyo Sweets Cabbage”.

Spinach (Oct – Feb) Daikon radishes (Nov – Dec)

Called the king Blue-head of the green and Daikon radishes yellow vegetables with less hot with their richness in tasting are nutrients. Cultivated mainly cultivated today compared in various regions of with white-head ones. In Tokyo, traditional Tokyo. Daikon radishes are highly prized like Nerima Daikon, Kameido Daikon, Okura Daikon radishes.

Udo spikenard (Dec – May) Strawberries (Dec – May)

Thick and white The more a “Tokyoites” have strawberry gets unique palatability colorful and with their crispiness. ripens, the more Cultivated in those its sugar content environments gets higher. shielded from light. Suited for direct sales, more farmers have been cultivating them.

127 2019 Guide to Tokyo’s Locavore Restaurants English Edition Take a bite of Tokyo. 2019

Guide to Tokyo’s Locavore Restaurants TOKYO METROPOLITAN GOVERNMENT

Guide to Tokyo’s Locavore Restaurants (English Edition) Issued by: Food Safety Section, Agriculture, Forestry and Fishery Division, Bureau of Industrial and Labor Affairs, Tokyo Metropolitan Government 2-8-1 Nishi-, Shinjuku-ku, Tokyo 163-8001 Japan Published in March 2019 Registration number (30) 74

とうきょう特産食材使用店ガイド（英語版） 発行 東京都 産業労働局 農林水産部 食料安全課 〒163－8001 新宿区西新宿2－8－1 平成31年3月発行 登録番号（30）74 TOKYO METROPOLITAN GOVERNMENT