In Higashihiroshima City’s Akitsu Town, the “Akizuki” district is famed for its “Dejima” potato variety, thriving in:
✔ Mineral-rich red soil – Excellent drainage and natural fertility
✔ Coastal microclimate – Sea breezes enrich tubers with trace minerals
✔ Sun exposure – Optimizes sugar development for exceptional sweetness
Farmer Takanori Arita explains:
“The combination of Seto Inland Sea minerals and our red soil creates potatoes with deep sweetness and satisfying texture.”
Harvest & Market Trends
- Peak season: Late spring (May-June)
- Yield: ~20-25 tons per hectare (comparable to premium potato regions)
- Sales channels:
- Local farmers’ markets (direct-to-consumer)
- Specialty stores in Hiroshima and Osaka
- Agritourism – Visitors participate in harvest experiences
Why “Red Soil Potatoes” Stand Out
- Flavor Profile
- Higher sugar content than conventional potatoes
- Creamy texture ideal for roasting, stews, and tempura
- Soil Science Advantage
- Iron and magnesium in red clay enhance nutritional value
- Natural pest resistance reduces chemical inputs
- Economic Impact
- Commands 20-30% price premium over standard potatoes
- Supports small-scale, sustainable farming in coastal Hiroshima
Challenges & Future Potential
Limited production area – Only ~50 hectares cultivated
Labor-intensive harvest – Manual digging preserves quality
Opportunity: Branding as “Seto Inland Sea Potatoes” for export
A Model for Premium Local Farming
Hiroshima’s red soil potatoes demonstrate how:
Terroir-driven cultivation creates market differentiation
Sustainable practices enhance flavor and reduce inputs
Direct sales boost farmer profitability
With strategic branding, this niche crop could expand into high-end culinary markets domestically and abroad.
