Production locations
Hagi and Houfu cities

Producers (group names)
Yamaguchi Prefectural Headquarters of National Federation of Agricultural Cooperative Associations

Product features
There are a wide variety of nabe recipes, which are for Japanese style food cooked in a pot at the table, for seafood such as fugu (blowfish) and anko (anglerfish) and Choshu Kurokashiwa (chicken) in Yamaguchi prefecture. Cultivation of hakusai, which is indispensable for such nabe recipes, is active here. The main production species are the Kigokoro and Kiraku, whose sowing periods are long, and those species are cultivated with autumn and winter hakusai and spring hakusai. Once the hakusai is cut, the inside is yellow, leaves are soft and the taste very sweet and delicious. Hakusai is crispy, too.
Shipping period: April to June (spring), October to middle January (autumn and winter)

Introduction of production location
The hakusai production region is located astride Hagi and Yamaguchi cities at elevations of 400 to 500 m. Hakusai is produced in coastal areas and locations between mountains and flat areas where the average annual temperature is 13°C and the atmosphere is relatively chilly. Hagi city, the main production location, has been active in producing hakusai for 50 years.