Asukko is an original vegetable from Shimane Prefecture, created by crossbreeding Vitamin-na, a leafy green vegetable, with broccoli at the Shimane Agricultural Experiment Station. It was developed as a new vegetable rich in vitamin C and was introduced in 2003.
Born in Shimane, Asukko is known as a “vegetable that announces the arrival of spring”. Its limited harvest and shipping season is one of its special attractions, as it can only be enjoyed fresh during a particular time of year.
The unique name “Asukko” expresses hopes for the future of Shimane. It was named with the idea of creating a “vegetable that aims toward a brighter tomorrow for Shimane.” The name also refers to its asparagus-like texture and to ascorbic acid, the chemical name for vitamin C.
As a new vegetable born from Shimane’s agricultural traditions, Asukko brings the flavors of spring to local dining tables. Even its name reflects the creativity of Shimane and the hopes that local people have placed in this distinctive agricultural product.
One of Asukko’s most appealing characteristics is its mild flavor with very little bitterness or strong vegetable taste. Its subtle sweetness makes it relatively easy to enjoy even for people who are not fond of bitter vegetables, and it is also a popular choice for children.
Its texture has a distinctive crispness reminiscent of asparagus. When boiled or steamed, Asukko develops a pleasant crunch while retaining the natural sweetness of the vegetable. Its delicate flavor and texture can be appreciated even with simple cooking methods.
Another notable feature of Asukko is that the stems, leaves, and flowers are all edible. Because almost the entire vegetable can be used rather than discarded, it is a versatile ingredient for a variety of dishes.
Served as ohitashi, lightly blanched vegetables seasoned simply, Asukko allows you to enjoy its natural sweetness and crisp texture. When dressed with sesame, the nutty aroma of sesame adds another layer of flavor, making it an excellent accompaniment to rice. It can also be made into tempura, where the crisp, fragrant batter complements the vegetable’s natural sweetness to create a distinctive taste of spring.
Asukko is shipped for a limited period, generally from late February through around April. Its main season is March and April, when the vegetable begins appearing in markets as spring arrives.
Because Asukko is not available throughout the year, discovering it during its short season offers a special sense of place and time. If you visit Shimane in spring, look for Asukko at local farmers’ markets, direct-sales shops, and other places offering locally grown produce.
Asukko is an original Shimane vegetable rich in vitamin C and closely associated with the arrival of spring. Created by crossbreeding Vitamin-na with broccoli, it offers a mild, subtly sweet flavor and a distinctive crisp texture reminiscent of asparagus.
The entire vegetable, including its stems, leaves, and flowers, can be enjoyed, and it is easy to prepare at home as ohitashi, sesame-dressed vegetables, or tempura. Its peak season is around March and April. When visiting Shimane in spring, seek out this seasonal delicacy and enjoy a taste of the fresh agricultural bounty created in Shimane.