lotus roots and encouraging them to eat them in a variety of recipes at the Tokyo Shimbun Mito bureau in Mito City.” loading=”lazy” width=”100%” height=”auto” />

People holding prefecture-produced lotus roots and encouraging them to eat them in a variety of recipes at the Tokyo Shimbun Mito bureau in Mito City.

Lotus Root Producers Promote Ibaraki Prefecture’s Harvest

Producers and prefectural officials visited the Tokyo Shimbun Mito Branch in Mito City on the 31st to promote lotus root produced in Ibaraki Prefecture, which is at its peak harvesting season.

According to the prefecture, since 1973, when the national government began keeping statistics, Ibaraki has remained Japan’s number one producer of lotus roots, and has almost monopolized the market in eastern Japan. The main production area is around Kasumigaura, and shipments peak from now until the New Year. November 17th is “Lotus Root Day.”

Atsushi Suzuki of JA Shinhitachino (Ishioka City, Omitama City) says, “In Omitama, we ship ‘Marutama Shin Lotus Root’ in the summer, which skips the process of whitening the epidermis and competes for its freshness. Other regions also produce special lotus roots.”

Aiming to increase consumption of lotus roots, the prefecture will run campaigns such as the “Lotus Root Cooking Fair 2024” during November, in which 71 restaurants in the prefecture and Tokyo will serve dishes using lotus roots.

Discover the Flavors of Ibaraki’s Lotus Roots

Experience the unique taste and versatility of Ibaraki’s lotus roots at the “Lotus Root Cooking Fair 2024”. With 71 participating restaurants in the prefecture and Tokyo, you can indulge in a variety of dishes showcasing the freshness and quality of Ibaraki’s lotus roots.