Cultivating a Taste for Summer Vegetables (S12E14)

Japan's diverse geography allows farmers to grow an impressive range of produce, influenced by varying climates. In this episode of Journeys in Japan, we revisit past highlights showcasing the country's summer vegetables. Our reporters explore three distinct regions. In Ibaraki Prefecture, we see Renkon (lotus root) thriving in its rich soil and plentiful water. Next, we learn about Rakkyo, a type of shallot cultivated in the sandy landscapes of Tottori Prefecture. Finally, we delve into Kanpyo, a preserved food from Tochigi Prefecture, which has been a staple in the Japanese diet for over three centuries.