Japanese ginger produced in the jurisdiction accounts for 60% of the national market share. It is mainly shipped to the Kanto area, and it seems that about 20,000 cases containing 2 kg will be shipped a day at the peak of summer. It seems that robots are also being introduced to save labor in the boxing work, which requires the most human labor, in order to respond to the increasing shipment volume year by year. It seems that cultivation began in 1984 within the jurisdiction of the former JA Susaki City. Two years before that, the development of forcing cultivation technology has progressed, and it seems that 4 houses farmers have conducted trial cultivation. After that, the demand in the Tokyo market increased, and it seems that the number of producers also increased. At that time, it was beautifully arranged in a folded box and shipped as a high-class food for commercial use, but in 1991, it started selling 50 grams in packs for general consumers.
June 13th is good myoga Day, and Kochi Prefectural Gardening Federation has designated “June 13th” as “Myoga Anniversary” in Japan in order to increase the consumption of “Myoga” produced in the prefecture, which has the highest production in Japan. It is registered with the Anniversary Association. This excellent agricultural product has a refreshing aroma and a slight spiciness that heals appetite and tiredness. It can be used as a condiment for noodles, chilled tofu topped with dried bonito flakes, sliced green onion, grated ginger, and soy sauce, as well as for vegetable with dressing, salads, and sweet vinegar pickles. In Kochi, it is cultivated in greenhouse and shipped all year round. It is one of the representative special products of Kochi prefecture with the highest shipment volume in Japan. When it dries, it loses its unique scent, so you should be careful when storing it.
It has a long history in Japan as described in “Gishiwajinden” (Volume 30 of “Weisho” in the Three Kingdoms) written in the 3rd century, but it seems that it is said that only Japan grows vegetables. This excellent flavored vegetable is cultivated all year round in Kochi prefecture, although it is in season in summer and autumn, and accounts for more than 90% of the national shipment. It stores water and nutrients and is recommended for cooking to increase appetite in the summer. The refreshing scent is α-pinene; C10H16, an essential oil component that promotes appetite. In addition to promoting sweating and digestion, it has been confirmed to have the effect of enhancing blood circulation and respiratory function, as well as awakening drowsiness.