Jinda Myoga

A Local Specialty That Became a Well-Known Brand

Jinda Myoga became particularly well known as a regional agricultural brand during the 1950s and 1960s. Grown in the distinctive climate and natural environment of the mountain area, it became a representative agricultural product of the region.

Today, cultivation continues by making use of the natural environment of Jinda. Rather than relying primarily on greenhouse production for large-scale cultivation, growers continue to use traditional open-field cultivation, preserving an agricultural practice closely connected to the local landscape.

A Rich Aroma from Traditional Open-Field Cultivation

Because Jinda Myoga is grown slowly in a natural outdoor environment, it offers the distinctive flavor and fragrance of fresh myoga when it reaches its peak season.

Myoga is commonly used as a Japanese aromatic garnish, but it can also be incorporated into a variety of dishes to add a refreshing, subtly spicy aroma. The fragrant Jinda variety offers visitors a chance to experience the flavors of both the season and the surrounding mountain countryside.

Peak Season: August to September

The peak season for Jinda Myoga is from August to September. Even when summer temperatures become intense elsewhere, the elevation of approximately 650 meters provides Jinda with a relatively cool environment in which myoga can grow.

If you visit Kurabuchi during the harvest season, take time to enjoy the peaceful mountain scenery while experiencing the distinctive taste and aroma of Jinda Myoga, a local specialty that has been carefully passed down through generations.