Kokubu Carrots are a traditional vegetable that has been cultivated and passed down in Gunma Prefecture. They are believed to have been developed through selective breeding from a Western-style long carrot around the middle of the Taisho period (1912–1926). Unlike ordinary carrots, their most striking feature is their unusually long and slender shape.
Kokubu Carrots can grow to an impressive 60–80 cm in length. Their distinctive appearance is not their only attraction. They are also known for their pronounced sweetness, appealing color, and fragrant aroma, which can add depth and flavor to a variety of dishes.
Although they have a distinct natural flavor, their taste becomes even more pronounced when cooked. For generations, they have therefore been used in a range of traditional dishes.
The main season for Kokubu Carrots is late December through around New Year, with December considered their peak season. Because they are harvested during this period, they have traditionally been used in ozoni (New Year’s soup) and osechi ryori, the assortment of special dishes eaten during the Japanese New Year.
Their vivid color, natural sweetness, and pleasant aroma make them a distinctive ingredient for festive New Year’s cuisine, adding both flavor and visual appeal to the holiday table.
Production of Kokubu Carrots reached its peak around the 1950s. Although cultivation declined afterward, a small number of growers continue to produce them today.
Now considered a rare vegetable, Kokubu Carrots remain an important part of Gunma’s traditional food heritage. Their scarcity and distinctive qualities have earned them the nickname “phantom carrots,” reflecting how difficult they can be to find.
Kokubu Carrots are a rare traditional vegetable distinguished by their remarkable 60–80 cm length, strong sweetness, and fragrant aroma. Their close connection with ozoni and osechi ryori makes them an especially interesting example of Gunma’s traditional food culture and New Year customs.
If you visit Gunma during the winter season, look out for Kokubu Carrots and discover this distinctive local vegetable that has been carefully preserved by growers and communities over generations.
Peak Season: December