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Jan 1, 2018
Tasty travels around Tokushima
Tokushima In A Year
Fertile soil rich with minerals, clean rivers, widespread agricultural land and a subtropical climate form the perfect conditions for Tokushima’s finest produce. Encompassing all kinds of foods, from animals to fruits and vegetables, some of its best-known products are seasonal. Here’s an overview of the best the prefecture has to offer in the course of a year.
春 – Spring (March to May)
▶ Naruto tai (Red Sea Bream): above picture
▶ Naruto Wakame (Wakame Seaweed)
▶ Dried young sardines
▶ Strawberry
▶ Canola Flower: above picture
▶ Cauliflower
夏 – Summer(June to August)
▶ Abalone: above picture
▶ Sudachi (Citron): above picture
▶ Pear
▶ Grape
秋 – Autumn(September to November)
▶ Bigfin Reef Squid: above picture
▶ Boze (Butterfish)
▶ Naruto kintoki (Sweet Potato): above picture
▶ Rice
▶ Komatsuna (Japanese Mustard Spinach)
冬 – Winter(December to February)
▶ Ise Ebi (Spiny Lobster): above picture
▶ Buri (Yellowtail)
▶ Green laver
▶ Yuzu: above picture
▶ Tomato
▶ Lotus root
▶ Daikon radish
>>Read more about Tokushima Products
>>Read more about Tokushima Foods
