Shizuoka's food cultureKnow

Oyama Town, Shizuoka Prefecture, is located at the foot of Mount Fuji. In this area, Mizukakena, a vegetable with a crunchy texture and just the right amount of sweetness, grows during the bitter cold. Its history dates back to the Meiji period.19From the year140It has been carefully preserved and passed down for many years. This traditional vegetable, grown with the waters of melting snow from Mt. Fuji, is a special winter delicacy that locals look forward to every year. In this article, we visit Oyama Town, the birthplace of mizukakena, to discover why it continues to attract people.

 Oyama Town, located next to Gotemba City at the foot of Mount Fuji, is a town in the northeast of the city. In the Adano area, near the border with Kanagawa Prefecture, lush green rapeseed fields spread out in winter.

 Currently, Mizukakena is grown in various parts of Oyama Town and Gotemba City, but Adano is the birthplace and there is a stone monument there. Its history is long, dating back to the Meiji period.19It is said that it began in 1900 when the then head of the household (a position equivalent to today's village mayor) brought back seeds from Echigo.

 The main reason why Mizukakena became popular in Atano is the abundant spring water provided by Mount Fuji.12The temperature remains stable at around 300°C and does not freeze even during harsh winters. Warm spring water is drawn into each rice field through tunnels and flows constantly between the ridges, protecting the vegetables from the cold winter weather. Although the water is temporarily drained during the harvest season, the cultivation method of constantly flooding the rice fields is what makes Mizukakena unique.

Adano, which receives the abundant blessings of Mt. Fuji, is the perfect place to grow mizukakena. In this environment, mizukakena is grown as a secondary crop that effectively utilizes the rice paddies in winter.140Over the years, it has taken deep roots in this land.

 The cultivation of Mizukakena begins after the rice harvest is over and the rice paddies have settled.10Around mid-August. Seeds are sown at this time and slowly grown as the weather gets colder. The harvest season is2from the beginning of the month3The peak season is when the cold is at its coldest, towards the beginning of the month.

Seiichi Ikeya was bending over to work in the rice paddies as a bitterly cold wind blew.

As he checks the growth of the mizukakena, he picks off the stalks one by one, saying, "They're the tastiest when they're about as thick as the base of your little finger." With mizukakena, you don't just eat the leaves, you eat the stems that grow as flower buds like rape blossoms. Because of this, instead of cutting the whole plant like with komatsuna, you have to harvest them one by one, which is very time-consuming.

Mizukakena, which was once grown in many homes, is now rare in Atano.10It was about 100 meters long that Ikeya decided to take over from his late father, a farmer, and preserve the flavors of his hometown.20This happened years ago.

He works non-agricultural jobs during the day and heads to the fields on his days off. He has busy days, and works in the freezing cold, but Ikeya smiles calmly. "Being a part-time farmer is tough, but when I think of the faces of the people who look forward to working here, I get a surge of energy."

The freshly picked stems are immediately placed in large barrels. They are simply pickled in salt. When we looked inside the barrels, we could see that they were filled with green juice oozing out of the stems.

The people of Atano still affectionately call this vegetable "mizuna." A stone monument erected in the area is also engraved with "mizuna," suggesting that this name has been used for a long time. When you see the barrels filled with water, the origin of the name becomes immediately clear.

"Right now, we can't produce a lot, so we can't get around to shipping the fresh stems. But there are people who have been waiting for our flavor for a long time," says Ikeya with a shy smile. His words reveal his confidence in the flavor he has continued to preserve.

 They are not advertised and are not on display in stores. However, inquiries about them never cease every winter because Ikeya's sincerity is embodied in every corner of the store. At Ikeya's house, they sell out just to familiar customers.

If you want to buy Mizukakena, be sure to go to National Highway246We headed to Fujioyama Roadside Station along the route. This is a spectacular spot with a view of Mt. Fuji right in front of you. It is also famous as the "hometown of Kintaro" and is a popular rest stop for drivers and touring.

One thing you can't miss at the roadside station is the handmade Mizukakenazuke (pickled greens). The most important thing is that the stems are freshly picked from farmers in Atano and are prepared on the same day.

"Good things in good condition" - our unwavering commitment to this end is what ensures the freshness and deliciousness of our produce.

Furthermore, the preparation is done in the unusual "foot-stomping" style, where the staff slowly and carefully stomp the ingredients in the traditional way.

The trick is to not just apply force, but to step gently so that the salt is evenly distributed. If you step too hard, the precious stems will break, so it is a painstaking job that requires careful footwork and the ability to judge the amount of pressure.

The Mizukake Nazuke pickles made at roadside stations are so popular that there is a limit of two per family.2from the beginning of the month3They are on sale until early February, but as soon as they hit the shelves, they are snapped up one after another, and every year they sell out before the end of the season. If you are lucky enough to come across one, don't hesitate to get one.

Every year, the direct sales store in the building2from the beginning of the month3Fresh Mizukakena will be available in stores until early May."Branded items"It is known as such, and locals who are familiar with its taste will pick it up without hesitation.

If you can get hold of fresh mizukakena, we recommend starting with a simple "simmered dish." Quickly boil it and soak it in broth, and it becomes crisp and refreshing, with a clear sweetness that spreads the more you chew it.

Mizukakena is the fruit of the combined efforts of Ikeya and other producers, along with the dedication and skill of the people who carefully pickle it. As we eagerly await spring, why not try this "local treasure" packed with the bounty of Oyama Town?