Aomori, Japan’s number 1 garlic production area 青森は、日本一のニンニク生産地


Aomori prefecture is the area that produce the highest quality of apples in Japan. But besides that, it is also known for producing the highest quality of garlic.The quality and standards are being highly rated in the market.

Garlic production and harvesting by prefecture in the year 2016 is 21, 100t. Aomori prefecture had produced 14,200t of the total amount and occupied the domestic share of a whopping 67.3% of the whole Japan garlic production.

This garlic production area is in Takkomachi, the southern part of Aomori Prefecture, Towada City in the Kamikita-chiiki region, and Tokiwamachi in the Tsugaru-chihou region.

青森県が、ニンニク日本一となった理由は、夏季冷涼な気候であることと、気候に適した「福地ホワイト」という系統が生産されていること、水田転換政策 により昭和40年代後半から全県に拡大したことによります。「福地ホワイト」は、大玉で一片が大きく、身が引き締まって雪のような白さが特徴のニンニクです。

There are 3 main reasons why Aomori prefecture is the top garlic producer in Japan. First is that Aomori have a cool summer climate. Secondly is the species of garlic used known as Fukuchi white that has high adaptation and suitability for the climate here. Lastly, the government had came up with a policy known as suidenn tennsaku seisaku (paddy field conversion policy) to convert paddy field into garlic production area in Showa year 40 (1965) and have since expand to the all prefectures.

Fukuchi white is a kind of garlic with big pieces forming a large ball like appearance with a firm and white outer layer that look like snow.


Garlic is harvested from late June to July.
At this time, the aroma of the garlic from the field is brought up into the atmosphere by the blowing wind.Garlic farmers in Fujimori farm, Towada, begun their harvesting work from early morning to late evening.

Garlic is important as a cash crop for farmers.
But producers say it is a crop that does not go away until harvest.

Garlic is a very strong crop until it is planted in the autumn and sprouts and overwinters, but it is very vulnerable to diseases and pests when the harvest is near and the leaves are strained. If even one of them in the batch is caught with the disease, the damage will apply on to the whole field overnight. It is said to be a very delicate crop.
Farmers in Aomori have succeeded in creating soils suitable for garlic cultivation, advanced cultivation techniques and micro management.

Roots and stems of the garlic harvested will be cut off one by one.

収穫したニンニクは、長期保存できるように強制乾燥するものと、乾燥せずに収穫したものを販売する「生ニンニク」に分けられます。「生ニンニク」は、日持ちがしないため、短い期間、地元の直売施設で売られます。地元消費という作物です。生産者やごく一部の人たちだけが味わえる “ 旬の野菜です。


The harvested garlic is divided into those that are force-drying for long-term storage and “raw garlic” that sells harvested items without drying.
Namaninniku or known as raw garlic are sold at a local direct sale facility for a short period of time since it has no shelf life. It is a crop of local consumption that can only be sold at the production area.
It is a vegetable of “shun” (fresh with a seasonal taste) that only producers and a few other individuals can taste.
Raw garlic has a strong aroma, taste, watery taste, sweetness and a sticky texture.

However, because there is a strong bactericidal action since it contains a lot of allicin, causing a very strong stimulation, it is advice that individuals with dyspepsia have to be cautious intaking raw garlic.

After returning from the field, the farmer puts the harvested garlic in the drying room at home.
Dry in a drying room maintained at room temperature around 38 ° C, and the environment moisture is set to about 30% over about one month. It can be stored for a long time by drying.

With this forced drying and subsequent storage in a refrigerator, germination is suppressed without using any medicine, and garlic from Aomori can be consumed safely.





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