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Toyako-cho

2008 G8 Hokkaido Toyako Summit

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Tourism and Food - Food and Specialties

Toyako-cho Vegetables

Picture of geothermal tomatoes

[Geothermal tomatoes]

These are "ripe tomatoes" that were nurtured with the power of the earth, the 'hot springs'. They are bright red and sweet, and very popular.

Shipped between the middle of March and middle of July

Picture of green asparagus

[Green asparagus]

These green asparagus were cultivated under the climate of Toyako. They grow thick and straight, and are top class products of the area as well as being the taste of Hokkaido.

Shipped between the end of May through beginning of July


Picture of lake corn

[Lake corn]

These yellow and white kernels are proof of their lusciousness. They feature a high quality, soft, sweet kernel skin that dissolve in the mouth.

Shipped between the middle of August and end of September

Picture of Squash (meruheso and kurijiman)

[Squash (meruheso and kurijiman)]

These squashes are perfect for stews, tempura, and candies with their strong, sweet flavor and mild texture.

Shipped between the middle of August and the end of September


Picture of Celery

[Celery]

These celeries are rich in carotene and vitamin A and C, and improve one’s metabolism. The area around Toyako is the largest producer of celery in Hokkaido. Dietary fiber is effective for (improving) intestinal functions and lowering cholesterol.

Shipped between the middle of May and the end of October

Picture of Red shiso (red peril leaves)

[Red shiso (red peril leaves)]

The Toyako area is the largest producer of red peril leaves in Hokkaido. Red shiso are healthy vegetables full of iron, which many people are said to have a deficiency in.

Shipped between the end of March and the beginning of November



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