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100 Famous Products of Kanagawa

Yokohama Scarf

Yokohama scarves first made their debut at the 1873 Vienna World Exposition and the 1880 Melbourne World Exposition. These works of art feature some of the world's most advanced hand-printing skills and careful sewing.

Yokosuka Jacket

"Sukajan" is the shortened name for Yokosuka jackets. These jackets originated from Dobuita Street, and were created as souvenirs for American soldiers stationed in Yokosuka during the war. They are emboridered with oriental imagery such a samurai, tigers and dragons.

Soushu Daruma

These daruma come from Hiratsuka and preserve the tradition of Soushu Daruma originating from Hachioji, Tokyo. They act as a lucky charm through life's ups and downs, and are used for wishes of family safety, business success, academic achievement, and so on.


In the Kamakura period, the Kamakura-bori technique of carving lacquered wood sculptures was created, influenced by the techniques of Tsuishu and Tsuikoku, which were brought over from China along with Zen Buddhism. Designated as a Traditional Japanese Craft by the Ministry of Economy, Trade and Industry in 1979, this art produces highly practical goods such as tea sets and plates.

Odawara lacquerware

In the middle of the Muromachi period, Odawara lacquerware started from a wooden lacquer turning plate. In the Edo Era, people established the technique as a practical Japanese lacquer for items such as trays and bowls. Odawara laquerware was registered as a Japanese traditional craft by Ministry of Economy, Trade and Industry in 1984.

Odawara lantern

Odawara lanterns are famous for a related Japanese anecdote: "Osaru No Kagoya". They were originally made to help tourists pass through the mountains of Hakone in the middle of the Edo Era. They were considered a useful tool, as they could be folded and stored in kimono pockets. These days, Odawara lanterns are produced as souvenirs for tourists.

Odawara craft casting

Odawara cast metal has been around since the Muromachi Era, and developed as the castle town of Odawara flourished. Made with Sahari, a copper alloy, the Buddhist bells and windchimes made from Odawara cast metal have a lovely tone and a long-lasting sound.

Shonan Cloisonne

Cloisonné metalworking done in the Shonan style. With unique products using sand from the local Chigasaki beach, as well as the Shonan Okinami Series which uses the motif of Hokusai's Great Wave of Kanagawa, these products are not only in demand in Japan but also overseas.

Big catch flag of Misaki

Using traditional techniques that have endured since the Edo period, everything is carefully made by hand. In addition to being used as big catch flags for ships, they are used as decoration flags for marriages, children's birthdays, and more.

Ooyama Spinning Top

Ooyama Spinning Tops are made by craftsmen who preserve tradition with care. This local wooden toy is believed to be lucky, as many people say it brings money to them as it turns. The spinning top has been a popular souvenir since visits to Ooyama to complete rituals flourished in the Edo Era.

Hakone parquetry・Wood inlay

Hakone parquetry and wood inlay (also known as Yosegi-zaiku) started at the end of the Edo era in a rural hotel in the Hakone mountains and consists of geometric patterns. It was designated as a Traditional Japanese Craft by the Ministry of Economy, Trade and Industry in 1984. The wood inlays are made with coping saws, which were invented in 1892.

Yokohama Chinatown's Chinese Sweets & Steamed Buns

These are famous souvenirs for visits to Yokohama Chinatown. There are many varieties, such as brand-new cakes devised from traditional Chinese confectioneries, new types of Chinese steamed buns that contain a variety of new ingredients, and more.

Steamed meat dumpling of Yokohama

A famous specialty of Yokohama - every Chinese restaurant in Yokohama Chinatown has it on their menu! Each restaurant has its own recipe and taste. Meat dumplings have been loved and relished by diners here as the iconic taste of Yokohama Chinatown. Especially, "Kiyoken no syu-mai" (Kiyoken Meat Dumplings) are renowned nationwide.

Iwai Sesame Oil

Established in 1857 (Ansei 4), Iwai has been producing its original and traditional sesame oil for more than 160 years via a careful, time-consuming process. The "good old traditional method and never-changing taste" of Iwai's sesame oil is loved and used by famous Chinese restaurants and Tempura restaurants throughout Yokohama Chinatown.

Otsukemono Kei Kimchi

"Otsukemono" are pickled garnishes. Otsukemono Kei started its business in a mere 3.3㎡-wide shop by a vegetable expert with a good eye and an experienced kimchi chef, who together created the special kimchi from their family tradition. With their motto of "each vegetable makes different kimchi", they use carefully-selected vegetables to try to create kimchi that you can never get enough of.

Yokosuka Navy Curry

"Yokosuka Navy Curry" was born from a recipe of the Japanese Navy stationed in Yokosuka back in the Meiji Period. Yokosuka Navy Curry is served at local restaurants, and ready-to-eat, retort-pouched products are also available at stores.

Kamakura Ham

The production methods of ham were first introduced to Japan by William Curtis in the early Meiji Period. Our products carry the tradition and quality of the original methods, and are still highly valued at the present day.

Kamaboko・Chikuwa (fish cake) of Odawara

In the late Edo Period, Kamaboko (fish cake) began to be produced actively in the port town of Odawara, which was famous for its quality water, derived from the Hakone water system, as well as for its abundant catches. Featuring a smooth, fine and elastic texture, Odawara Kamaboko upholds its traditional taste and techniques.

Odawara Oden

Odawara Oden is a local specialty utilizing local ingredients and pasting techniques of Kamaboko (fish cake), which is one of Odawara's famous delicacies. Various ingredients produced by local manufacturers. including Kamaboko shops of long standing, are cooked into Oden. The special characteristic of Odawara Oden is that it is eaten with Ume-miso (Japanese plum miso).

Odawara Salted Squid

The characteristic of Odawara's Shiokara (salted squid) is that is mixed with koji (rice malt), creating a soft and mild texture.

Misaki Miso-zuke, Kasuzuke  and Kakuni Tuna

Misaki port is one of Japan's leading hubs of frozen tuna caught in the high seas, and pickled fish has been the hidden specialty of Misaki since olden times. Mainly using billfish, each manufacturer competes with each other with its own taste and techniques, creating a variety of pickled fish including miso-zuke (pickled in miso), kasu-zuke (pickled in sake lees), tsukudani (boiled fish in soy sauce) and more. These are the iconic processed marine products of Misaki and are dearly loved by local people and visitors alike.

Misaki Toroman of Misaki

Toroman is a Chinese-style steamed tuna bun that uses the mixture of tuna fish landed in Misaki port and four different vegetables. It only uses the tail part of the tuna meat, as it contains a large amount of collagen. It is a novelty food product of Misaki, which is known as "The Tuna Fishing Base".

Misaki Port Tuna Toro-Chimaki

Tuna-Toro Chimaki is the additive-free, Chinese handmade rice dumpling that uses tuna fish landed in Misaki port. It is one of the specialties of Misaki Morning Market, and was created by the former master chef of the famous "Jukei Hanten" in Yokohama Chinatown. Seasoned with green onion oil (his secret recipe) and baked with 100% Japanese sticky rice, it goes perfectly with tuna.

Asazuke Takuan of Miura 

The cascading radish that covers the entire coastline is one of the winter spectaculars in Miura Peninsula. Since they are crip and only pickled for a short time (Asazuke), elderly people can also enjoy Asazuke Takuan (pickled radish) of Miura. It can be your indispensable companion at breakfast, and also goes well with Chazuke (boiled rice with green tea poured over it).

Salted Yaezakura

"Salted Yaezakura (pickled cherry blossom)" is produced in Odawara and Hadano, using cherry blossoms mainly grown in these areas. They occupy about 80 percent of domestic production. Other than cherry blossom tea, they are used as one of the ingredients of anpan (sweet red bean bun) and other confectionaries.

Soushu peanuts・Udepii

Soushu peanuts are fit to be grown in the volcanic ash soil such as Hadano Basin, which gives them an aromatic flavor and rich taste. "Udepii" is the flash-frozen boiled peanuts made from freshly dug Soushu peanuts. Enjoy the delicate and refined taste of seasonal Soushu peanuts throughout the year.

Hadano Soba

Soba (buckwheat) was initially grown as an off-season crop in the tobacco fields in Hadano, which later became the top producer of soba in the Kanagawa prefecture. Hadano Soba noodles, both dried and fresh, are popular. One type is "Tanzawa Soba", which is renowned nationwide. Enjoy the exquisite taste of Hadano Soba made from highly selected ingredients and the finest water in Japan.

Atsugi・Ayase's pickled pork (with miso)

Misozuke Pork is made from pork pickled with miso. Pork was originally pickled to preserve it for longer, but the resulting taste was so good so that it's been produced to enjoy the taste ever since.

Oyama Tofu

Oyama Tofu is made from selected soybeans and bittern, which has a naturally wonderful taste without seasoning. Legend says that it originates from soybeans offered by Oyama Afuri Shrine, and later Oyama Tofu has become one of the indespensable ingredients to make Oyama's specialty "Tofu Cuisine".

Oyama's Kyarabuki

Kyarabuki is stalks of butterbur boiled in soy sauce. Each shop in Oyama makes Kyarabuki with their own unique, traditional ways, which include boiling butterbur stalks in soy sauce slowly and patiently until they turn into a dark caramel color, as well as adding seasonings that can further bring out the natural flavor. It originates from preserved food for Shugenja (Buddhist ascetic monks), and is highly popular among visitors as a souvenir from Mt. Oyama and Oyama Afuri Shrine.

Kouza Pork Ham & Sausages 

The once prosperous, later-extinct Kouza pigs were revived in Kanagawa, and now they are processed into delicious handmade Kouza pork ham & sausages.

Tsurumi's specialty Yone-manju

Yone manju is the famous Japanese traditional sweet which was even mentioned in a song called "Oedo Nihonbashi", an old popular song in the Edo Period. It was revived under the current production method as one of the 30th anniversary projects of Tsurumi Commercial and Industrial Associations in 1982. It is a small, cocoon-shaped cake wrapped by Gyūhi (a softer variety of mochi) with three different varieties of an (bean paste) inside: white an, Ume (Japanese plum) an, and Azuki (black bean) an.

Ariake Yokohama Harbour Double marron

"Ariake Yokohama Harbour Double Marron" is a very popular and iconic ship-shaped chestnut cake, wrapped in paper featuring the familiar drawings of Ryohei Yanagihara, a renowned painter who loved ships and the port town of Yokohama. Both chopped and pasted chestnuts are gently wrapped around with a thin, soft sponge cake, and once in your mouth, the moist texture and fragrance of chestnuts will delight your taste buds.


Biskauto is one of the Western-style sweets of Bashamichi Juban-kan. They are biscuits with three different kinds of low-sugar quality cream (lemon, peanuts, and chocolate) sandwiched in between. Enjoy the rich tast of the crisp, never-changing crispy Biskauto.

Kuzumochi of Kawasaki Daishi Temple

Kuzumochi was first produced in the late Edo period and has been recognized and become popular as one of the specialties of Kawasaki Daishi Temple ever since. The simple taste of it is very popular among visitors.

Candies of Kawasaki Daishi Temple

Kawasaki Daishi Temple has a variety of candies such as: cough candy made from thick malt syrup with herbal extracts, soft & cut Sarashi candy made from mochi rice, moist Kinako (toasted soybean flour) candy that brings out the roasted flavor of soybeans and sugar, and many more.

Daishi-maki Cracker

Daishi-maki are specialty crackers hand-wrapped one by one by chefs with large nori (dried seaweed sheets) and fried crisp. It is the signature product of Doumoto Confectionery, which was founded in 1909 and has continued to pursue the best taste of senbei (Japanese rice cracker) ever since. They are long-lasting, making them great souvenirs!

Tanzawa Anpan

Tanzawa Anpan is named after the Tanzawa mountain, at the foot of which Ogino Bakery is located. The biggest feature of it is that there are 12 kinds of Tanzawa Anpan you can choose from, and each has a different taste. Plenty of an (sweet soybean paste) is wrapped up in a moist brioche bun, making a popular item at the bakery which many customers buy as a souvenir.

Japanese Ganache

In the winter of 1988, a brand-new chocolate that had never existed anywhere in the world was born in "Sils Maria" in Hiratsuka. After 30 years since its inception, they have been true to the original recipe and continue to carry on its tradition. "Le Chocolat Bunzoo" in Chigasaki also sells their original ganache.


Kurumicco is our signature baked sweet made by mixing a generous amount of crunchy walnuts with a bittersweet handmade caramel, sandwiching it with buttery dough and baking it gently. The iconic drawing of a cute squirrel family on its package can never be missed!

Hato Sablé

Hato Sablé (dove-shaped shortbread) is one of the iconic sweets of Kamakura. It was first made in the Meiji Period and has since been loved by locals and visitors alike as a taste of modern and classy Kamakura.

Kanrobai of Odawara

Kanrobai is a Japanese cake made from Gyūhi (a softer variety of mochi) with azuki-bean paste inside, which is then wrapped by a shiso green perilla leaf. It has been one of the famous specialties of Odawara since the late Edo Period.

Uiro-mochi Confectionery

The origin of this cake dates back to the Muromachi Period, when the Uiro family created a steamed cake made from rice flour to entertain the foreign envoys. The cake then garnered a reputation and spread throughout Japan. It was named ''Uiro" after the Uiro family and has the characteristics of a sticky texture and subtle sweetness. It is one of the historical and iconic sweets of Odawara.

Tako Senbei

Whole-roasted Tako (octopus) Senbei of "Asahi Honten" is made from a few fresh octopuses grilled whole. They make a wonderful sizzling sound when grilled, and as soon as you take a bite, the grilled flavor spreads across your tongue. Tako Senbei of "Shonan Chigasakiya Judai" has well been established as a Shonan souvenir.

Tengu Senbei of Daiyuzan

Daiyuzan Saijoji Temple was founded over 600 years ago. Legend has it that Douryo, who was one of the pupils of the temple and contributed to its construction, transformed himself into Tengu and became the guardian deity of the temple and Mt. Daiyuzan. This senbei was made in honor of this legend, and has the shape of the Japanese aralia leaf Tengu has in his hand. Tengu Senbei has a variety of flavors to be enjoyed, including peanut, sesame, miso, butter, and more.

Yugawara Onsen Manju

This is the specialty of Yugawara hotsprings and is very popular among tourists as a souvenir to take back home. Yugawara Onsen Manju has plenty of an (soybean paste) inside, which is wrapped by the manju skin mixed with dark molasses. They are handmade every day at each shop.

Yugawara's Kibi-mochi

Kibi-mochi (millet dumpling) is a classy Japanese rice cake and one of the specialty sweets of Yugawara. It is made from a kneaded mixture of millet flour, refined rice flour and sugar, with toasted soybean powder sprinkled on it.

Wakame seaweed of Miura peninsula & Yokohama

Wakame seaweed is gathered through February to March every year in nearby waters of the Miura Peninsula and the southern part of Yokohama. They are processed into products such as dried, boiled and salted Wakame, and many more. Wakame grown in Kanagawa is thick with a fine texture, which adds rich flavor to various dishes such as miso soup, vinegared dishes, etc. Wakame products of Yokosuka, Miura and Kamakura are designated a Kanagawa Brand.

Kelp of Yokosuka & Yokohama

Kelp of Yokosuka and Yokohama is grown inside Tokyo Bay, where the tide is good and water contains a lot of nutritious salt. For these reasons kelp here grows quickly - it can be processed and shipped within a year. It is renowned as tasty kelp with good flavor that can be boiled quickly. It's best when simmered, rolled, or cooked as one of the ingredients for Oden.

Dried seaweed of Yokosuka & Yokohama

The total production and sales of dried seaweed of Yokosuka and Yokohama (farming, processing and sales) is managed independently by fish farmers. This seaweed are farmed in the water of Tokyo Bay, which contains nutritious salt and has a favorable tide. The triple charm of this dried seaweed - its color, gloss and flavor - makes it a designated Kanagawa Brand, and it boasts a reputation nationwide. Some processed products are yakinori (grilled dried seaweed), tsukudani (boiled in soy sauce) and so forth, but sometimes very rare unprocessed seaweed (namanori) is sold as well.

Hijiki seaweed of Yokosuka & Miura

It is harvested from April to May in the reef area of ​​the Miura Peninsula. The "Hijiki Seaweed of Miura" is a standard ingredient of simmered food for local people, and was designated as one of the Kanagawa Brand products. "Kamaage (boiled) Hijiki", which is produced in the Nagai and Okusu areas of Yokosuka city, has a salad-like texture and is delicious with mayonnaise or other seasonings.

Shonan whitebait

Fishermen here process and sell fresh whitebait themselves. Their products include "Kamaage Shirasu" (whitebait freshly boiled and then sun-dried), "Shirasu-boshi" (boiled and dried by the brilliant sun of Shonan a little longer than 'Kamaage Shirasu'), and "Tatami-iwashi" (raw whitebait dried by the sun on straw mats).

Sagami Bay Dried Fish

The history of dried fish here dates back to the Edo Period, when fishermen butterflied and dried fish caught in Sagami Bay such as horse mackerel and Japanese barracuda and sold them. They are currently produced mainly in Odawara, Miura and Manazuru.

Tokaido's pressed mackerel sushi

This pressed sushi originated from the idea of local people, who needed to sell large volumes of small horse mackerel caught in Sagami Bay. They processed them into Kansai-style pressed sushi and sold them. They' have been sold in this way for more than 100 years and have become one of the best-selling Ekiben (box lunch sold at train station) which represents Tokaido.

Yokohama Iekei Ramen

"Yokohama Iekei Ramen" is a generic term to refer to a group of ramen shops that serve characteristic ramen made from thick, straight noodles in a deep, rich soup based on soy sauce and pork bone. The legend has it that Iekei Ramen originates from the Ramen shop "Yoshimura-ya" which opened in 1974 in Shin-sugita, Yokohama city.

Sanmar-men Noodle

This was initially produced after the World War II in Naka-ku of Yokohama city. Sanmar-men is noodles with pork and various vegetables such as bean sprouts, cloud ear mushrooms and Chinese cabbage, topped with bean jam dressing. It is nutritious and delicious, served in a large bowl. A pride of Kanagawa prefecture.

Yokosuka Navy Burger

An American burger that fits in with the American atmosphere of Yokosuka. It is based on the U.S. Navy's traditional recipe for hamburgers, which was offered to Yokosuka City by the Yokosuka Base of the U.S Navy.

Shonan Shirasu Don

"Shirasu (whitebait)", which is one of the specialties of Sagami Bay, is caught and landed on each port in the bay. It can be cooked in various ways. "Shirasu Don (whitebait rice bowl)" in particular is famous as an exclusive local food.

Odawara Don Rice Bowl

Odawara Don Rice Bowl is a bowl of rice with fresh ingredients on top. These fresh ingredients are cultivated and fostered in the great nature of Odawara (both land and sea). The kind of bowls used to serve it are called "Odawara shikki", which is a traditional lacquerware produced in Odawara. Restaurants certified as "Odawara Don Providers" serve ingeniously made original rice bowls.

Misaki Tuna Ramen

Misaki Tuna Ramen is rich and salty Ramen, made with the soup extracted from the head of tuna fish. It is one of the biggest achievements of Misaki's food culture of tuna, and has been very popular among tourists as a souvenir that can be bought at hotels and shops in Miura city.

Atsugi Hormones (grilled offal)

The hormones you eat in each store's special miso sauce are exquisite. This is a gem unique to Atsugi where fresh meat can be obtained easily.

Kuro tamago of Owakudani (black boiled egg)

"Kuro Tamago" is a special egg that is boiled in the hot-spring water of Ohakudani. When a raw egg is boiled in hot-spring water, the rich iron in the water is absorbed into the small holes of egg shell. It reacts with hydrogen sulphide (component of hot-spring) and changes into ferric sulphide (black-colored), and a boiled egg with a black shell is born.

Mago Chazuke

Mago Chazuke is a simple and tasty traditional local dish in Manazuru, and is called the "Fishermen's meal" by local people. There are many opinions about where this name originated from. The tastes can be different from one restaurant to another, depending upon what kind of tea or soup they use - enjoy a variety of tastes derived from fresh fish and each chefs' own ideas!

Tanzawa Dew - Tasty Hadano Water

Tanzawa Dew won 1st place in the Taste category of "100 Best Waters of Japan". It uses the underflow water from the Tanzawa montains. It is full of minerals and the best fit for tea, coffee and other dishes where fragrance is essential.

Ashigara Tea

Ashigara tea is produced in the vast area of Tanzawa and the Hakone mountains, which is located in the north-western part of Kanagawa Prefecture. Harvested tea leaves are initially processed in tea factories in Kanagawa prefecture, and then manufactured into "Ashigara Tea" by finishing, burning and blending at the Agricultural Cooperative Tea Center of Kanagawa.

Local sake of Kanagawa

Thirteen sake brewers manufacture Japanese Sake devising and leveraging their traditional methods. They utilize the rich underflow water from the Sagami River or Sakawa River, which originate from the Tanzawa Mountains.

Local beer of Kanagawa

Brewed and sold in various parts of Kanagawa prefecture. Each beer has its own taste and you can enjoy various tastes in different areas.

Yokohama Conger Eel

Conger eels in Yokohama are fatty, tender and have a strong umami flavor due to the environment of Tokyo bay, which is rich in their bait. Peak season runs from the middle of May until September - you can enjoy their good quality since the eels are treated with care. They are famous in Japan through the Edomae brand, and the sushi, tempura and unseasoned grilled eel are all popular.

Red Bream of Miura

The main fishing area of Kanto spreads over Sagaminada to the sea around the Izu Islands. Within Kanagawa Prefecture, Miura City has the largest catch. Recently, in addition to hotpot, sashimi and simmered food have been becoming popular, so fish is caught throughout the year.

Misaki Tuna

This place is so popular as the leader in tuna production that there is a saying which translates to: "if you're talking about Tuna, it's got to be Misaki, and if you're talking about Misaki it's got to be tuna". Once the fish are caught on boats, they are immediately frozen to -60 degrees celsius to maintain their freshness, which makes them perfect for sashimi and sushis.

Matsuwa Mackerel

Mackerel that have been caught by pole fishing in Matsuwa, Miura city are called 'Golden Mackerel' thanks to their fatty, delicious taste, and are used as luxury food.

Sajima Octopus

Peak season is between June and August, and octopus is caught with an octopus pot or basket. In the sea around Sajima there are plenty of rich food for the octopus, such as shellfish, which gives the octopus chewy texture and makes them full of flavor. It has been chosen as a Kanagawa Brand product and has a strong reputation as such.

Turban Shell and Abalone of Miura Peninsula and Odawara

Turban Shell and Abalone are caught at the Miura Peninsula and they rocky reefs of the eastern part of Odawara. They are caught directly from boats, by spearfishing or using gill nets, and are available at morning markets and outlet fishing stores. You can also enjoy the fresh smell of the ocean at local restaurants offering sashimi, Turban Shell rice, and grilled Turban Shells.

Shonan Whitebait (raw)

This whitebait is caught in the coastal area spanning from Miura to Sagami Bay. It is precious in that it is only available on the day it's caught, since it is difficult to keep its freshness.

Ayu (Sweetfish) of Sagami River

The sweetfish of Sagami River is incredibly popular, and attracts a lot of visitors to the area in the summer.

Smelt of Ashinoko Lake

Having been tributes to three Imperial Courts that span 100 years of history, smelt is local product of Ashinoko. The locals love this fish, and it also attracts many tourists with its dishes served in cafeterias and restaurants near the Ashinoko lake.

Horse Mackerel of the Sagami Gulf

Horse Mackerel is caught with fixed fishing nets or via pole fishing. They are one of representative fish of Sagami Bay, and is good however you want to eat it - seared, raw as sashimi, fried and more!

Kanagawa Ise Shrimp

Ise Shrimp live in Miura Peninsula and the rocky reefs of western Odawara, and are caught with gill nets. Peak season begins in August. You can appreciate its supreme umami flavor with its sashimi, grilled Ise shrimp, and soup. They are referred to in old documents from the Edo era and the 'Ise Shrimp Festival' is held every Fall in Jogasaki.

Japanese Radish of Miura Peninsula

Miura Peninsula is famous for its Japanese radish, and its subtle texture is indispensable for Japanese winter meals. There are a variety of Japanese radishes, such as the rare 'Miura Japanese Radish' and 'Lady Salad'.

Miura Watermelon

It is said that people started cultivating watermelons in Miura in around 1883. Recently instead of big watermelons, small or oval-shaped ones have become more common. Many local people consume a large amount as a substitute for water.

Miura and Yokosuka Cabbage

The most remarkable characteristic of the cabbage of Miura Peninsula is its tenderness. You can appreciate 'early spring cabbage' that has a taste of spring even during winter. Also, we recommend trying these 'spring cabbages' in a salad, which will be the sweetest you have all year.

Miura and Yokosuka Pumpkins

Although pumpkins can normally be harvested in 35 days, in Miura Peninsula they are delivered 10-15 days later than that so that they can fully ripen. They boast a soft and flaky texture, a sweetness and the fact that they are rich in Carotene.

Harumi Rice

Invented in the National Agricultural and Technical Centrr in Hiratsuka, Harumi rice is "Kanagawa Born" and was adopted as a prefecture-promoted rice variety in 2015. It was awarded a special A-rank in the Taste ranking conducted by the Japan Grain Inspection Association, the first of any rice variety created in Kanagawa.

Shonan Red Onion

The history of Shonan Red Onions goes back to 1954, with a variety brought to Japan by a boy returning from studying U.S., which was then selected by the Prefectural Horticultural Research Center in 1961. Compared to other onions it is less spicy and more sweet, with more moisture.

Kanagawa Tomatoes

It is said that, in the Taisho era, farmers in Fujiwara were the first to cultivate tomatoes in glass greenhouses. These tomatoes are produced in many parts of the prefecture such as Yokoyama, Kawasaki, Hiratsuka, Chigasaki, and Atsugi.

Yokosuka Melon

Yokosuka Melons are produced by 40 families across the city, and most of them are cultivated outside. The traits of Yokosuka melons are its smell, thick flesh and sweet taste. They are available at outlet stores in the city and at markets.

Fujiminori Grapes

This big black variety of grape was created in 1978, cross-fertilizing 'Ikawa 682' and 'Pione' varieties. It was given this name due to the fact the first of its kind grew in Fujiwara, but it is cultivated in many parts of Japan famous for grapes. It has a juicy taste and is also easy to peel.

Plum & Salted Plum of Odawara

The Hojo family promoted producing plums and salted plums by planting plum trees. People used to carry them with them when passing through Hakone since they had bactericidal effects and could prevent rot.

Shonan Gold Oranges

This original prefectural orange was made by the Prefectural Agriculture Technological Center, cross-fertilizing 'Golden Orange' and 'Imamura Unshu'. It boasts a strong, sweet taste, juicy flavor and fresh smell, and can be found in supermarkets from March to April. A new kind of orange that brings you good fortune.

Kanagawa Oranges

This orange represents products made in the eastern part of the prefecture, and has a good balance of sweetness and sourness. 'Otsu 4' and 'Aoshima' are mainly cultivated in the prefecture.

Kanagawa Pears

Pears are produced in many parts of the prefecture. Each region loves its own pear such as 'Hama nashi' in Yokohama, 'Tamagawa nashi' in Kawasaki, 'Shonan nashi' in Hiratsuka, 'Fujisawa no nashi' in Fujisawa, 'Tsugi no nashi' in Atsugi, 'Ashigara nashi' in Ashigara and so on.

Kanagawa Strawberries

Strawberries are cultivated in many cities such as Yokosuka, Hiratsuka, Odawara, Atsugi, Hadano, Ebina and more. 'Ebina ichigo' in particular are registered as a Kanagawa Brand product. They are cultivated in greenhouses and are available from around December until May.

Yokohama Beef

Yokohama beef boasts a good quality fat and is a mild, tasteful veal. In order to pursue quality, it comes from calves of good stock, with excellent umami flavor compared to other species of Kuroge Wagyu. They are kept with care and in addition to their designated feed, have special feed mixed up from soy pulps and beer lees.

Soshugyu Beef & Soshugyu Wagyu Beef

Bred in a unique way in a natural environment nestled in the heart of the Minami Ashigara mountains, this beef is of a reliable and safe quality. The texture is subtle and its rich, fine, and sweet fat melts like butter in your mouth. This brand of beef has a premier umami flavor.

Hayama Beef

This Kuroge Wagyu variety is bred in the Miura Peninsula. Coming from a good stock of Wagyu, the cows are raised with care in order to make produce excellent quality products. It has a good balance of fat that melts in your mouth and a sweet taste.

Ashigara Beef

This is a crossbreed of a Kuroge Wagyu species and a dairy cow. The cows are raised in the natural environment of Ashigara, where the spring water of the Tanzawa water system is rich in minerals. Thanks to the Ashigara green tea powder mixed up in their feed, they grow into strong and healthy cows. Its key characteristic is the tasteful, subtle meat.

Yamayuri Pork

This pork was named after the Prefecture's Yamayuri flower, as the white fat resembled the flower's white petals. Thanks to a special feed containing a lot of barley, it attracts women in particular with its fair quality and fat with umami.

Atsugi Pork

This Atsugi pork is, as an original pork brand, sponsored by Atsugi city from its production to sales. You can enjoy the rich, sweet fat and the well-marbled meat thanks to its original pedigree and a specially-combined feed.

Kouza Pork

Kouza Pork originates from the breed of medium-sized pigs raised in the former Kouza area since before the war. Nowadays, this variety of pork has been improved and has a soft, good-quality fat with a rich umami flavor.

Aikawa Eggs

Eggs laid by hens that were raised drinking the water of Aikawa. These are the only so-called "Rice Eggs" produced in Kanagawa, which is a new kind of egg that is produced by feeding chickens up to 20% rice feed. There is also 'Kuretama', produced with a special feed of sesame seed, yeast and minerals, which goes perfectly well with cooked rice.