Japan's Ingredients,
Explained
Cultivars, regional brands, and peak seasons — sourced from official Japanese data, written for readers outside Japan.
Handpicked for May
At Their Peak
Vegetables
Asparagus
アスパラガス
Monthly Avg
¥2,621/1kg
Butterbur
ふき
Monthly Avg
-
Cabbage
キャベツ
Monthly Avg
¥204/1kg
Garlic Chives
にら
Monthly Avg
-
Fava Beans
そらまめ
Monthly Avg
-
Garlic
にんにく
Monthly Avg
-
Green Peas
グリーンピース
Monthly Avg
-
Lettuce
レタス
Monthly Avg
¥364/1kg
Onion
玉ねぎ
Monthly Avg
¥374/1kg
Potato
じゃがいも
Monthly Avg
-
Snow Peas
さやえんどう
Monthly Avg
-
Fruits
Signature Names
Iconic Japanese Varieties
Brand-protected cultivars and regional wagyu — lineage, peak season, and how to spot the real thing outside Japan.
Shine Muscat
シャインマスカット · Yamanashi
An overview of Shine Muscat — origin, peak season, major production areas, and how to select and store it. A PVP-registered Japanese cultivar that has surged in popularity for its Muscat aroma, seedless convenience, and edible skin.
Amaou
あまおう · Fukuoka
Amaou is a large, high-Brix premium strawberry developed by the Fukuoka Agricultural Research Center and grown exclusively in Fukuoka Prefecture under JA Zen-Noh Fukuren's trademark control. The brand name encodes four criteria — Akai (red), Marui (round), Ookii (large), Umai (tasty) — and the registered cultivar name is 'Fukuoka S6'. It is one of Japan's defining winter-to-spring luxury fruit gifts.
Kobe Beef
神戸牛 · Hyogo
A premium Wagyu brand awarded only to Tajima cattle (Japanese Black) raised in Hyogo Prefecture that meet the strict standards of the Kobe Beef Marketing & Distribution Promotion Council. Registered as Geographical Indication (GI) No. 3 by MAFF in 2015, it is the most globally recognized Wagyu brand.
Matsusaka Beef
松阪牛 · Mie
A premium Japanese Black (Kuroge Wagyu) brand raised in the former 22 municipalities centered on Matsusaka City, Mie Prefecture. Ranked among Japan's "Three Great Wagyu" alongside Kobe Beef and Omi Beef, with the virgin-heifer-only "Tokusan Matsusaka Beef" grade trading at several million yen per head.
Yonezawa Beef
米沢牛 · Yamagata
Yonezawa Beef is a Geographical Indication (GI)-registered premium wagyu brand. Only nulliparous (virgin) Japanese Black heifers raised in the Okitama region of Yamagata Prefecture — three cities and five towns — and fattened for at least 33 months to a meat quality grade of 3 or higher under the Yonezawa Beef Brand Promotion Council's certification can carry the name. It is widely cited (particularly in eastern Japan) as one of Japan's 'Three Great Wagyu' (三大和牛), alongside Kobe and Matsusaka.
Koshihikari
コシヒカリ · Niigata
Japan's most-produced rice cultivar, accounting for roughly one-third of national paddy acreage. Widely grown across Niigata, Fukushima, Ibaraki, Tochigi, and Yamagata, it features strong stickiness, sweetness, and luster. The flavor holds up even when cooled, making it ideal for home cooking, sushi, and onigiri.
Growing Local
Main Regions
Vital Elements