The following is a part of 48 Japanese GI products that are protected in the EU.(as of September 2020).
日本の GI 産品のうち、EU 内で保護される日本の GI48 品をご紹介します。(2020年9月現在 )


鳥取 / ふくべ砂丘らっきょう

A cross – sectional photograph when compared to ordinary scallions shows the body as tight and the thickness of each layer is almost the same. There is a uniform firmness when chewing through both outer layers and inner layers, which supposedly has something to do with its pleasant crunchiness.The history of scallion in the Fukube district reportedly goes back to the beginning of the Edo period, but it started to be grown seriously around 1914. As people acknowledge the scallion is resistant to drought, cropping has increased and the area has now become one of the leading production centres in all Japan.




TSURAJIMA GOBOU is a white-skinned burdock produced in the Mizushima and Kurashiki areas of Okayama Prefecture. Since it grows fast it can be harvested quickly and the long sowing period enables forced cultivation three times a year, creating nearly all-year-round shipment. The prepared beds are a sandy loam with good drainage. The low sand adhesion allows the burdocks to be pulled out easily so that the whiteness of the skin can be preserved. Also, proper fertilization and deep plowing are established practice based on the results of soil analysis for quality improvement. The burdocks produced by this method are of equal length and whitish appearance; they are also both very soft and sweet and do not leave fibres in the mouth.




Shimonoseki is the place where puffer food culture has developed since ancient times. It has been a production centre of natural tiger puffer fish due to the fact that its spawning grounds are located in nearby waters, and it also has the benefit of Shimonoseki Straits connecting the Seto Inland Sea and the Sea of Japan where they migrate.Shimonoseki Fuku are fresh tiger puffer fish caught in fishing grounds near Japan or raised in fish farms in various places throughout the country. They are then transferred to fish tanks for a certain period of time to firm up the flesh. After detoxification treatment performed by a licensed puffer processor, the fish is processed to preserve freshness.




Long and with an even girth extending to its tip, this burdock is highly aromatic and very tender. Grown in the northern area of Akiyoshi Dai, an area boasting the highest amounts of karst deposits in the country, this burdock is grown in the area’s unique terrain utilizing the rich, red, clay-like soil. The pressure of the soil causes the burdock to grow slowly, allowing the delicate fleshiness and soft texture of the root to become pronounced. Once the burdock has been harvested, using the traditional method known as “sunaderu,” mud is carefully wiped off of each individual root by hand with either rice straw or a soft cloth without any water while workers take care not to damage the burdock’s skin in which much of the flavour and nutrients are found, thereby preserving the root’s aromatic qualities.