Harumachi carrots, whose name means “spring-waiting carrots,” are a distinctive local specialty grown on the Hirugano Plateau in Gujo City, Gifu Prefecture. Located at an elevation of approximately 900 meters in the headwaters of the Nagara River, the area experiences heavy snowfall and cold winters, creating ideal conditions for this unusual cultivation method.
Unlike ordinary carrots, which are harvested in autumn, Harumachi carrots are left in the ground throughout the winter. Protected beneath a deep blanket of snow, they remain in the cold soil and gradually develop their sweetness. By the time they are harvested in spring, their flavor can be remarkably sweet—often compared to that of fruit.
This distinctive method takes advantage of the region’s snowy climate, allowing the carrots to mature slowly and develop a naturally rich, sweet taste.
Growers of Harumachi carrots place a strong emphasis on sustainable agriculture. They work to build healthy soil using organic materials while minimizing the use of chemical fertilizers and synthetic pesticides wherever possible.
Their efforts have earned recognition under Gifu Clean Agriculture, a program that certifies environmentally considerate farming practices in the prefecture.
Harumachi carrots are promoted as a local brand of Gujo City and are sold at service areas along expressways and roadside stations throughout the region. They offer visitors an opportunity to discover a remarkable seasonal vegetable shaped by the area’s high-altitude environment and traditional agricultural knowledge.
Harumachi carrots are in season during May and June. If you visit the Hirugano Plateau in late spring or early summer, look for these exceptionally sweet carrots at local markets and roadside stations, and enjoy a taste of Gifu’s snowy mountain landscape.