Junsai (Gelatinous aquatic plant shoots)
A prized Akita ingredient with a delightfully slippery texture

About Junsai (Gelatinous aquatic plant shoots)

Mitane in Akita Prefecture is known as Japan’s leading producer of junsai. Junsai is a perennial aquatic plant in the water lily family that grows naturally in clear ponds and marshes and is harvested from early summer through summer. In Mitane, the harvest runs from May to August, with June and July as the peak season.

The edible parts are the young shoots and leaf stalks, covered in a clear, jelly-like coating rich in acidic polysaccharides. Junsai is prized for its smooth, slippery feel and distinctive texture, and has long been valued in Japanese cuisine.

Junsai is low in calories and contains dietary fiber, vitamin K, potassium and other nutrients, making it a popular healthy ingredient.

Akita has many local dishes made with junsai. One of the best known is junsai nabe, a hot pot generously filled with junsai, chicken, burdock root and Japanese parsley. A familiar summer specialty, it pairs the plant’s slippery texture with the savory flavor of chicken to make an appetizing dish even in warm weather.

Junsai also pairs well with sake. Fruity ginjo sake and crisp, dry sake in particular can bring out its refreshing character.

From May to August each year, Mitane holds junsai-picking experiences that are popular with visitors. Harvesting beside clear waters offers a chance to experience nature’s bounty firsthand.

Try the traditional Akita ingredient junsai from Mitane and discover what makes it special.

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