Shizuoka's food cultureKnow

The Hakone Seiroku region (Mishima City, Shizuoka Prefecture), surrounded by the Hakone mountains.50mThe vegetables grown in the hills over 1,000 meters above sea level are called "Hakone Seiroku Mishima vegetables" and are loved by many chefs and gourmets for their high quality. But what is it about these Mishima vegetables that makes them so special?

This time, we spoke to Ryuji Miyazawa, who leads Noumins, an organization that aims to revitalize the local area, about the essence of their deliciousness and the care he takes in growing vegetables.

 The Sasahara district accounts for approximately 100% of the city's root vegetables.8Produce a shareThis is the very heart of Mishima vegetables. Its greatest feature is the unique soil, a mixture of volcanic ash soil from Mount Hakone and red soil. It has good drainage and a high ability to retain nutrients, making it an ideal environment for vegetables.

"The soil here is so powdery that you can't even make mud balls here after it rains," says Miyazawa.

Thanks to this fine, soft soil, carrots and radishes can grow straight, beautifully, and deeply without stress.

Miyazawa-san,12He took over from his grandfather and started farming 10 years ago. However, he faced a huge gap between two generations. What saved him was the presence of his friends and seniors in the agricultural cooperative youth division.

"Agriculture is not a solitary job. If we all pool our wisdom together, the possibilities will expand."

It was from this idea that "Noumins" was formed.10Year2025In 2018, Miyazawa-san was appointed as the new leader and together with his colleagues, he is exploring even more possibilities for Mishima vegetables.

Carrots are a winter vegetable. What makes them so delicious is the thorough soil preparation that is carried out before planting. Miyazawa always grows barley before planting carrots.

Barley roots have an amazing ability to purify soil, resetting excess substances in the soil. By taking the time to "wash the soil," the natural sweetness of carrots is brought out without any bitterness.

How beautiful and delicious the carrots look as they emerge from the powdery soil!

"Try biting into it raw without any seasoning. It's sweet and delicious," says Miyazawa proudly.

By using the power of barley to condition the soil, it is possible to minimize the use of pesticides and fertilizers. This cultivation method, which takes advantage of natural cycles, allows healthy Mishima vegetables to grow.

Growing next to the carrots are slim, slender yellow carrots.

"We're currently testing the compatibility of this with soil. It's colorful, and it's sure to inspire you to create new dishes," says Miyazawa with a laugh.

elevation350This place is close to the sky, and the temperature is4It is said that the degree is lower.

Radishes exposed to the cold winds blowing down from Mount Fuji convert starch into sugar and store it in their bodies to prevent freezing. This extreme temperature difference is the natural essence that gives radishes their deep sweetness and delicate texture.

 The radishes grown in Miyazawa's fields are large, captivatingly white, and straight.

"Look at how beautiful their skin is. It's proof that they grew up in Mishima soil without any stress."

As he spoke, Miyazawa's eyes were filled with pride and warm affection.

 The appeal of Hakone Seiroku Mishima Vegetables lies in their variety. From the representative potato to carrots, radishes, cabbage, lettuce, Chinese cabbage, tomatoes, and more, all of them are first-class. This wide range of produce is what attracts so many chefs.

In Miyazawa's fields, a variety of unique radishes are growing vigorously, including the round-shaped "Maru Daikon," the red "Benikururi," and the purple "Fujikururi."

 "Do you want to see what's inside?"

With that, Miyazawa-san proceeded to cut some freshly picked Beni Kururi and Fuji Kururi berries for us on the spot.

 The moment you put the knife in, you'll find yourself letting out a "Wow!"

The "Beni Kururi" has a surprisingly deep ruby ​​color all the way to its core. On the other hand, the "Fuji Kururi" has an elegant purple color that creates a beautiful pattern. In the clear winter air, the fresh, almost dripping cut surface sparkled in the sunlight.

Miyazawa taught us how to easily enjoy these luxurious Hakone Seiroku Mishima vegetables at home. That is carrot soba, a dish that has long been loved on the tables of carrot farmers.

It's surprisingly easy to make. Just add sliced ​​carrots to the soba soup until they overflow, and simmer slowly. The rich sweetness of the carrots melts into the soba, creating a delicious bowl that will satisfy both your stomach and your heart.

For a more authentic experience, head to Mishima city. Many restaurants in Mishima city serve dishes made with Hakone Seiroku Mishima vegetables, allowing you to enjoy the seasonal flavors in a variety of ways.

Among them, the new local gourmet dish "Mishima Bagna" is an original arrangement of Bagna Cauda sauce, enjoyed with "Hakone Seiroku Mishima Vegetables."20It is served in over 100 restaurants and is a beloved food attraction unique to Mishima.

One such restaurant in Mishima City is Shiki Sake Na Fudo, located near Mishima-Hirokoji Station. Here, you can enjoy a variety of dishes made with Hakone Seiroku Mishima vegetables all year round.

The charm of this shop is that you can encounter the most delicious vegetables at any given time. Please enjoy the "now" of Mishima, filled with the producers' passion, along with a drink.

And "Hakone Seiroku Mishima Vegetables"JAThey can be purchased at stores around the city, such as Fujiizu's Farmers Market "Mishimarukan" and "Onakashita Farm" in Santo Moon Kakida River.