Asparagus grown in Shimane Prefecture is prized for its fresh, juicy texture and vivid green color. With a pleasant crunch and natural sweetness, it is delicious even when prepared with simple cooking methods that allow the flavor of the vegetable to shine.
Under the slogan “One More Taste of Shimane,” asparagus cultivation has been promoted as a rotational crop on former rice paddies. Because asparagus is considered relatively accessible to grow, production has expanded beyond its main growing area of Izumo City to other parts of the prefecture, including Yasugi and Unnan.
As more communities and farmers have taken up asparagus cultivation, production of Shimane-grown asparagus has steadily increased. It is attracting attention as a new local food specialty that makes effective use of agricultural land while creating another distinctive taste of Shimane.
The shipping season for Shimane asparagus runs from April through October, with production reaching its peak particularly from July to August. During the main season, visitors can enjoy asparagus at its freshest, with its characteristic juicy texture and satisfying crunch.
Asparagus contains vitamins, minerals, dietary fiber, and other nutrients. Shimane asparagus has a naturally sweet flavor, making it especially well suited to simple preparations.
For a classic salad, briefly blanching the asparagus helps preserve its vivid green color and crisp texture. It is also delicious when grilled until lightly charred and served with nothing more than a little salt. Keeping the seasoning simple allows you to fully appreciate the asparagus’s natural sweetness and fresh aroma.
Shimane asparagus represents a new agricultural possibility created through the effective use of local rice-growing areas. With cultivation spreading from Izumo City to communities throughout the prefecture, it has become a popular vegetable that adds fresh color and flavor to the tables of Shimane.
March, April, May, June, July, August, September, and October