Boiled white asparagus - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

HokkaidoBoiled white asparagus

Classification (Large)

Agricultural products

Classification (Small)

Other processed agricultural products

Main ingredients used

white asparagus, salt

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Region of inheritance

Throughout all of Hokkaido

Product overview (special characteristics and types)

White asparagus boiled in water is made by taking white asparagus harvested in-season between May and July and boiling it in water before canning. It is said that asparagus grown in Hokkaido becomes sweeter as it grows because it experiences drastic changes in temperature between daytime and nighttime during its growth process. White asparagus used for boiling in water is fatter and has slightly thicker skin than standard asparagus. Its popularity is owed to its perfect balance of a somewhat bitter and sweet taste, giving it an exquisite flavor.

History and culture

Asparagus is a perennial of the lily family, and is said to be native from Southern Europe to Ukraine. The cultivation of asparagus started in classical times in Greece, and then spread to the rest of Europe. In the Edo period, asparagus was introduced into Japan by Dutchmen as an ornamental plant. In the Meiji period, the Hokkaido Development Commission obtained asparagus seeds from the US, which paved the way for the cultivation of asparagus as food. In the Taisho period, full-fledged cultivation of asparagus began, and it is said that Iwanai Town, located in the center of Hokkaido, succeeded in cultivating asparagus for the first time in Japan. After the successful planting of asparagus in 1922, production of canned white asparagus in water or brine started in 1924. At that time, it was produced for export rather than for domestic consumption since white asparagus was very popular in the US and Europe. In 1932, an association was organized in Kimobetsu Town, where they started to produce canned white asparagus in water or brine. Subsequently, it came to be produced mainly for domestic consumption as production of low-priced canned white asparagus in water or brine started in China and Taiwan.

Production method

While green asparagus is in season between April and June, white asparagus is harvested in the period between May and July because it is cultivated without sunlight and grows slowly. Harvested white asparagus is boiled in water with no seasoning or in lightly salted water and canned.

Conservation and succession efforts

Since it takes time and effort to produce white asparagus, its production volume is small. Some associations have started to offer various products to ensure that white asparagus boiled in water is passed down to future generations since there are not many companies that produce it.

Main consumption method

Due to its limp and soft texture and plain taste, white asparagus boiled in water is eaten with sauces as an appetizer, used as an ingredient for soups, and cooked in various other ways.

At-home recipes：White asparagus topped with tartar sauce

Ingredients

White asparagus

8 stalks

Boiled egg

1 egg

Mayonnaise

2 tablespoons

Vinegar

1 teaspoon

Powdered cheese

As needed

Cracked black pepper

As needed

Parsley (chopped)

As needed

How to make

Crush a boiled egg in a bowl with a fork and season it with mayonnaise, vinegar, powdered cheese, and cracked black pepper.

Put white asparagus in a dish, top with the tartar sauce from 1 above, and sprinkle chopped parsley.