Kumakko Farm's winter yacon has a special flavor with plenty of sweetness. It can be eaten as is or as a side dish.

Kumakko Farm, located in Akiu, Sendai City, grows 80 varieties of vegetables in small quantities throughout the year, rotating their fields in short cycles.They grow precious vegetables using only high-quality organic fertilizers such as compost and fermented organic fertilizer, without pesticides or chemical fertilizers.

Overwintered yacón is harvested before the snow falls, overwinters in the soil, and is stored in sawdust in a storage facility in spring.

It is exceptionally sweet. When eaten raw, it has a juicy texture like a pear, and is recommended for salads and quick pickles, but it is also delicious when heated and made into kinpira. I couldn't imagine what it would taste like when dried, but the sweetness and moist texture are similar to dried sweet potato, and with a slightly crispy texture remaining, it's also like dried daikon radish or dried apple. First, I encourage you to try a bite as is.

It can also be rehydrated with lukewarm water and used in stir-fries or stews, or eaten as a salad. Its subtle sweetness is addictive, so I think it would be delicious cut into small pieces and added to yogurt with dried fruit or cereal.

Yacón contains fructooligosaccharides, offering a natural sweetness. It's an easy ingredient to incorporate into daily cooking and snacks.