Ishikawa Taro, which is a representative of Taro, seems to have been named after Ishikawa Village (currently Kanan Town) in Minamikawachi District, Osaka Prefecture. It is a Wase variety, and harvesting begins around June in the Kyushu region, and the harvest front gradually shifts to Kansai and Kanto. It is highly evaluated by market participants, and the texture of “skin-on boiled taro corm”, which is boiled with the skin and extruded from spring to summer, is the best variety. The main ingredient is starch, which contains a lot of water, so it is a low-calorie and healthy food among Taro, and consumers have a lot of confidence.
Taro in Yoron Town is shipped to markets all over Japan, including Kanto and Kansai, as “the earliest new product production area in Japan” and is familiar. The variety is “Wase Ishikawa Taro”. According to the Yoron Business Headquarters, the introduction of a new fruit sorting machine in March 2016 has improved quality and raised the market’s reputation. In 2021, about 160 houses of producers cultivated on about 30 hectares. Shipment began in February, and as of May 26, the shipment volume is 80 tons by machine sorting and 31 tons by each farmer. The low temperature from December to January affected the growth, and the shipment was delayed, but it seems that it picked up in May. I can’t wait to disclose the actual data for this term.
Yoron Island has a warm subtropical climate, with colorful flowers such as hibiscus flowers blooming, and the sea of coral reefs surrounding the island, including Yurigahama, which is famous for star sand, shines in emerald green and is full of mystery. There is. The number of farm households is 939 houses, and the land is very small per household. The main industries are sugar cane cultivation, calf production, island vegetable cultivation, and flower gardening. Taro, which is called “Muji” in the Yoron dialect, is one of the representative special products of Yoron, and I heard that the harvest time is from February to the end of June.