3 imagesNoheji Baby Turnips with Leaves
【生でも甘い！】野辺地葉つきこかぶ 約5kg（20〜30個）バナナのように皮をむいて生のままガブリ！青森県産 かぶ カブ のへじ 野辺地町 コカブ のへじのこかぶ 葉つき 弘果《2セットまで一括配送OK》
approx. 5 kg (20-30 turnips)弘果フレッシュ便
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￥2,600
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Noheji leafy baby turnips
Japanese name野辺地葉つきこかぶ
Around Noheji and neighboring Tohoku town in Aomori, yamase winds, midnight harvests, and whole-plant eating shape a small white summer turnip.
Information updated 70 days ago
3 imagesNoheji Leaf-On Kokabu in the Cool Wind off Mutsu Bay
Noheji Leaf-On Kokabu grows around Noheji in Aomori Prefecture, near Mutsu Bay at the base of the Shimokita Peninsula. In early summer, cool, damp yamase winds blow in from the Pacific. Those winds can make summer farming difficult, yet they suit a small turnip that grows well in cool conditions. From early June through October, white roots with green leaves are harvested, selected, chilled, and mostly sent out the same day.
Fields Facing Mutsu Bay
Noheji sits at the base of the Shimokita Peninsula and faces Mutsu Bay; production of Noheji Leaf-On Kokabu also reaches neighboring Tohoku town. From June to August, cool, damp easterly yamase winds from the Pacific move through the area. The same weather that strains many crops gives this cool-loving small turnip a summer window. Its early-June-to-October shipping season makes it a recognizable part of Aomori's summer vegetable calendar.
A Crop Chosen for Cold Summers and Limited Fields
Noheji has limited farmland and demanding weather. Cold-summer damage in the late Showa 50s pushed local producers to look for a crop that could use small fields more productively. Around 1982, kokabu emerged as a practical answer because it preferred cooler conditions, and it gradually became a summer crop for Noheji and the neighboring area. The continuity here is concrete: cold weather, small fields, crop switching, and producers keeping the shipping season going.
A 35-to-50-Day Rhythm
The crop moves from sowing to harvest in about 35 to 50 days. Field preparation begins around March, and harvest runs from June through October. That short cycle asks growers to watch weather and temperature closely, then harvest the white roots at a size and tenderness suited to fresh eating. The rhythm depends on cool-season timing, repeated plantings, and harvest judgment rather than a long maturation period.
After-Midnight Harvest, Then Chilling
During the harvest season, work begins after midnight. Turnips are pulled, selected, and pre-cooled; Aomori agricultural material also describes a collection and shipping facility equipped with vacuum pre-cooling and packing machinery. Chilling and sorting matter because a vegetable shipped with leaves can quickly lose its clean appearance and freshness. Most shipments leave the same day, keeping the white root and attached leaves in the same fresh condition.
White Root, Tender Skin, Edible Leaves
The root is white, fine-textured, juicy, and mildly sweet, with soft skin that can be peeled by hand like a mandarin. The root can be eaten raw, served with dressing, made into shallow pickles, or paired with miso mayonnaise; the leaves can be cooked with sesame oil. Its food culture is not an abstract idea but a set of concrete habits around white flesh, tender skin, green leaves, raw eating, and quick cooking.
Washing, Sorting, and Local Hands
The work around Noheji Leaf-On Kokabu does not end in the field. After harvest, washing and sorting require many hands, and the materials describe roughly 40 to 42 producers along with seasonal work and local employment. Succession remains a practical concern. For this product family, continuity means people able to keep midnight harvests, washing lines, grading work, shipping facilities, and new-grower paths connected.
Keeping Leaves Strong in Hotter Weeks
Recent high temperatures have made leaf wilting and yellowing more likely, especially during the late-July-to-August harvest period. Aomori material describes the adoption of Tamazato No. 3 for that timing and a full switch aimed at stabilizing quality and yield; market participants noted less wilting and yellowing in stems and leaves. For a leaf-on turnip, the look of the leaves belongs to the product as much as the white root's texture.
Noheji Leaf-On Kokabu is shaped by a specific place: cool summers by Mutsu Bay, yamase winds, a 35-to-50-day field rhythm, and harvest work that starts after midnight. The white root can be eaten raw, the leaves can be cooked, and the June-to-October season depends on producers, sorters, cooling equipment, and careful handling after harvest.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this selection is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
FAQ
What is Noheji leafy baby turnips called in Japanese?
It is written 野辺地葉つきこかぶ in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not return the listings.
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What is Noheji leafy baby turnips?
Noheji leafy baby turnips is a regional foods from Aomori. We compile its regional connection and characteristics against official registries, local sources, and live Rakuten listings.
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