vegetable

Bok Choy

ちんげんさい

A Chinese vegetable that spread widely in Japan around 1972 following the normalization of diplomatic relations. Ibaraki Prefecture is the top producer, with greenhouse cultivation ensuring year-round supply. Used not only in Chinese cuisine (stir-fries, soups) but also broadly in Japanese and Western cooking. Rich in beta-carotene, vitamin C, and calcium

Season

MONTHLY AVAILABILITY

Oct - Dec

PEAK

※ Season is based on domestic field-grown availability

Nutrition Facts

per 100g

ENERGY CONTENT

9

KCAL

0.6g

Protein

0.1g

Fat

2g

Carbs

1.2g

Fiber

24mg

Vitamin C

260mg

Potassium

1.1mg

Iron

100mg

Calcium

2000μg

Beta-carotene

66μg

Folate

Source: 日本食品標準成分表(八訂)2020年

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST MONTH Mar ¥271/kg

HIGHEST VOLUME Mar 1,512t

Volume (t)

In season

Price (yen/kg)

Source: 農林水産省青果物卸売市場調査報告 (2023)

Production Ranking

100% Domestic

Ibaraki31.0%

Shizuoka20.5%

Saitama6.8%

Aichi6.6%

Gunma6.2%

Others28.9%

Rank

Prefecture

Harvest (t)

Share

1

10,600

31.0%

2

7,000

20.5%

3

2,310

6.8%

4

2,270

6.6%

5

2,130

6.2%

Top 5 Prefecture Harvest Trends (2018-2023)

Ibaraki

Shizuoka

Saitama

Aichi

Gunma

Source: MAFF Crop Statistics (2018-2023)

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