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 )



Chestnuts usually havethree nuts per shel l,whereas producers ofIinuma Kuri stick to theproduction of large nutswith one nut per shell.As a resul t of repeatedp o l l i n a t i o n s tu d i e s th eyachieved a stable production of large nuts(1~ 2 nuts per shell) without any reductionin yield.Unlike ordinary chestnuts, Iinuma Kuri(chestnuts) are large, and have a superiorappearance in colour, gloss, and shape.This characteristic is due to a cultivationtechnology that produces one nut pershell, as well as whole nut washing andcareful sor ting. In addition, long-termcold storage has led to production of asweet fruit by increasing the sugar contentwithout any deterioration in quality.

一般のクリは13果であるのに対して、「飯沼栗」の生産者は、特に11果を目標とした大果生産にこだわり、授粉に関して研究を重ねた結果、収量を落とすことなく大果(11 2果)の安定生産を実現しました。全果洗浄、徹底した選別選果等により、大果で、色つや・形状等の外観に優れたクリです。さらに、長年にわたる冷温貯蔵の取り組みの結果、品質を劣化させずに糖含量を増加させて甘みの強い果実を生産しています。



KUROSAKI CHAMAME are edamame (soybeans) with the characteristic colour, fragrance and the satisfying texture of a variety derived from the Kohirakata soybean. Since the thin skins in the pod are brown, they came to be called chamame (brown beans). Their fragrance can be likened to that of roasting tea or popcorn, and when this is added to the fragrance and texture of green soybeans, the result is a taste of which you never tire.Because they have a unique aroma when they are boiled and a good balance of flavour and sweetness, they are widely used as gifts and have earned a high reputation as a luxury edamame.




With their unique, rugby ball-like elliptical shape, these watermelons have both relatively darker rinds and well-defined streaks. Typically weighing between 17 and 19 kg, these extremely large watermelons lose none of their flavour compared to their smaller cousins, offering a refreshingly sweet taste that delights the mouth at every bite. Their characteristic shape, size, and taste have made them practically synonymous with Summer and a symbol of their native Nyuzen, Toyama Prefecture. Often found at events such as Summer festivals, they are also common as Summer gifts offered by the Japanese as part of their gift-giving culture.




KAGAMARUIMO is a kind of black-skinned yam (group of yams) produced in Nomi City and Komatsu City, Ishikawwa Prefecture. Its leaves are usually shaped liked ginkgo biloba leaves, giving it the name of ginkgo potato, and the yam itself has a unique round shape like a softball. The stickiness when grated is several times greater than that of typical Chinese yams, and the puree can be stretched from 20 cm to 30 cm. It also has a crunchy texture, a distinctive rich yam flavour with high nutritional value.There are various ways to eat the yam, such as Tororo,(simply grated), Isobeage (fried and wrapped in nori), Dangojiru (potato dumpling soup), and Okonomiyaki (savoury pancakes). Besides making use of its high viscosity and strong flavour, it is also used for various foods such as buckwheat noodles, udon, Japanese sweets, and processed seafood (hanpen, chikuwa).




NOTO-SHIKA KOROGAKI is a dried persimmon produced from traditional techniques handed down from times long ago using local Saisho persimmons from the Noto region, Ishikawa Prefecture. Compared with persimmons of other localities, it has a vivid light brown colour and a dense, soft pulp-like azuki-bean jelly. The most important part of the process is to dry the fruit slowly using strict temperature control, which produces the dense soft flesh and light brown color. Environmental conditions in this area, such as wind strength, temperature, humidity, and daylight during the drying stage are considered to be very suitable for the finishing of this pale brown persimmon.




These satoimo, part of a species of dasheen native to the region, are also known as “Ono Zairai,” and are both small and very hard while retaining a chewy, unique texture. Grown at altitudes of 1,000 metres in the Northeastern area of Fukui Prefecture, surrounded by such mountains as Mt. Arashima, the alluvial delta created by sediment that has been washed down the mountain as well as its runoff water make for excellent growing conditions. Thanks to the rich waters of the Mana and Kuzuryu Rivers, summer irrigation of the region is made much more simple, making the region perfect for growing satoimo. Also, thanks to the unique climate conditions of the mountain basin which create a large difference in temperatures between day and night, they are able to accumulate a large amount of starch, making for dasheens that will not fall apart easily when boiled or cooked.




Three Japanese kodai (small sea bream) are filleted, lightly salted, and then pickled in either vinegar or other seasoning before being barreled. Their beautiful pink scales sparkle while their amber or almost transparent white flesh has a gorgeous lustre. Since the late 19th century these beautiful fish have been tended in the town of Obama, perfectly situated in relation to Kyoto, the largest consumer of these kodai. Over many generations experts in Obama have ascertained just how much oil the fish secrete and have created the perfect timing in terms of soaking them in salt, vinegar, and the exact right amount of ingredients to use in their preparation. The people of Obama have managed to achieve an ideal, sashimi-like texture and salty flavour for the fish while at the same time establishing the perfect method for its preservation. Especially delicious are those fish that have been pickled in cedar casks, giving them a faint hint of cedar when eaten.




ICHIDA GAKI is a dried persimmon with a unique, fine texture covered with white powder, made only from persimmons grown in Iida City, Nagano Prefecture and Iijima-cho and Nagkagawa Village situated in the Shimo-ina and Kami-ina areas.  It is eaten as a preserved food from January to February and is now firmly established at New Year feasts as Hagatame, a regional tradition of teeth strengthening.Ichida persimmon is a variety with a high sugar content of 18% or more at maturity, and its sugar content can be as high as 65 to 70% when dried and condensed as dried persimmon. Due to the sugars consisting mainly of glucose and fructose, it has an elegant, smooth and sweet taste. Ichida Gaki has a light brown colour and a soft, chewy flesh, but in addition to the qualities of raw Ichida persimmon, thorough drying and proper kneading are also important.




SUNKI is a traditional food that has long been used in Kiso-gun, Nagano Prefecture. It uses stems, or stems and leaves, of red turnip which is a traditional vegetable in this area, and is fermented with several types of plant lactic acid bacteria. It is believed to be the only pickle made with lactic acid bacteria. It is a very rare non-salt fermented lactic acid product both domestically and internationally.The appearance of Sunki is similar to that of pickled nozawa- na from Nagano Prefecture, although it has an amber colour. The flavour has a distinctive sour taste due to fermentation of the lactic acid bacteria and it may be eaten as it is, but in Kiso-gun, it has long been eaten as Sunki soup where Sunki is added as an ingredient to miso soup, and Sunki soba where hot soba noodles are topped with Sunki.




Using mainly traditional handmade procedures as a means of preserving food during the Winter months in the Yamanomura region, Kanboshi Daikon are thick, circular cuts of the large white radish. When stewed to a golden amber colour they produce a unique sweetness and superb texture. Located around 1,000 metres above sea level, the Yamanomura region sees heavy snowfall each year and the temperature can even fall to below -20° C during its harsh winters, which makes it perfectly suited to the one month drying process. Receiving around 2 metres of snow in Winter prevents the daikon radishes from becoming covered in soil and enables the region to produce some of the finest Kanboshi Daikon in the country.




These dried persimmons are of the Dojo Hachiya variety and come in a square shape with a slightly tapered point. Also, having a sugar content of 18%, these are of a higher standard when compared to regular astringent persimmons. Growers in Minokamo restrict the amount of persimmons grown each year and dry them out using traditional methods. The resulting product is what has come to be known as Dojo Hachiya Gaki, which have an amber colour flesh and a fruit that practically melts in your mouth with just the right amount of sweetness, making them very popular with consumers.




MISHIMA BAREISHO is a variety of May Queen produced in Mishima City and the Kannami-cho area of Tagata District in Shizuoka Prefecture which lie at the western foot of Hakone. Harvested carefully one by one, it has a beautiful glossy surface with no skin blemishes.For one to two weeks after harvesting, they are stored by drying in a cool, dark place with good ventilation to mature. This gives it sweetness and a soft, flakey texture, and increases its storage life.




TAGONOURA SHIRASU are whitebait caught offshore from Tagonoura in Shizuoka Prefecture which are then landed at Tagonoura Port in the prefecture. They have high level of freshness, transparency, and a chewy texture.They are highly valued as raw food, but are also popular as Kamaage (straight-from- the-pot). After boiling, they curl around the neck and plump up into the shape of the Japanese hiragana character “shi” in a delicious dish known as “Kamaage shirasu”.




With a dark reddish brown hue, this miso paste offers just the right amount of acidity, very salty, and with a bitterness not found in miso made anywhere other than in Aichi Prefecture. Compared to other kinds of miso, often made with rice (or wheat), soy, and salt as the primary ingredients, this miso paste is unique in that it is made only from soybeans and salt. This kind of miso is used in many different dishes in what is colloquially known as “Nagoya grub”, such as miso katsu, miso oden, miso nikomi and miso nabe all producing the rich taste that people from Aichi Prefecture love. This is a favourite staple of the central Japanese prefecture and is known throughout the country as one of their special local products.