Daisen Broccoli

Mount Daisen, the noble peak that symbolizes Tottori. Grown in the fields spreading across its foothills is Daisen broccoli, a branded vegetable representative of western Japan. Cultivated mainly in the towns of Daisen, Kotoura, and Hokuei, it was introduced as a rotation crop in the Showa era and has since grown into a major production area. Its deep green, firm form is indispensable on the Tottori table.

Highlights

The foot of Mount Daisen is blessed with well-drained volcanic soil rich in organic matter, and the large gap between day and night temperatures grows broccoli with tightly packed florets and strong sweetness. When boiled, its vivid green shines, and even the stalk is tender enough to eat. Simply boiling it in salted water fully reveals the natural sweetness and aroma of the vegetable itself.

Enjoying the Seasons

Daisen broccoli appears in spring and from autumn into winter, its flavor shifting subtly by season. Those grown as the cold deepens are especially exceptional, carrying extra sweetness. It works in a wide range of dishes such as salads, stir-fries, and soups, and in season you can find fresh heads at farm stands.

Access and Basic Information

Farm stands and roadside stations in the towns of Daisen, Kotoura, and Hokuei line up fresh broccoli straight from the source. Many direct-sales spots can be visited along the way while sightseeing at Mount Daisen, and tasting it alongside the majestic mountain scenery is one of the pleasures of the trip. It is an area where getting around by car is convenient.

A Quick Tip

For fresh heads, briefly boiling them firm in salted water is the trick to drawing out the sweetness. Avoiding overcooking and leaving a crisp texture lets you fully enjoy the taste of the production area.