Garlic Chives

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Tochigi and Kochi Prefectures are the main producers, supplying year-round through greenhouse cultivation. An essential aromatic vegetable for gyoza, stir-fries, and Korean kimchi. Rich in vitamin A and beta-carotene

Season

MONTHLY AVAILABILITY

Mar - May

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Nutrition Facts

per 100g

ENERGY CONTENT

18

KCAL

1.7g

Protein

0.3g

Fat

4g

Carbs

2.7g

Fiber

19mg

Vitamin C

510mg

Potassium

0.7mg

Iron

48mg

Calcium

3500μg

Beta-carotene

100μg

Folate

Source: 日本食品標準成分表(八訂)2020年

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST MONTH Jun ¥424/kg
HIGHEST VOLUME Mar 2,951t
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
Kochi29.4%
Tochigi15.8%
Ibaraki13.4%
Miyazaki6.3%
Oita5.9%
Others29.3%
Rank
Prefecture
Harvest (t)
Share
1
Kochi TOP
15,300
29.4%
2
Tochigi
8,220
15.8%
3
Ibaraki
6,970
13.4%
4
Miyazaki
3,260
6.3%
5
Oita
3,100
5.9%

Top 5 Prefecture Harvest Trends (2018-2023)

Kochi
Tochigi
Ibaraki
Miyazaki
Oita

Source: MAFF Crop Statistics (2018-2023)

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