TOMATO / Taketa City

Ogimachi, Taketa City, is renowned as one of the leading tomato cultivation regions in Western Japan. Spread out on a plateau, at an altitude of 500–700 m, the region has cool nights even in summer and a significant temperature gap between day and night. This results in flavourful tomatoes with a pleasing balance of sweetness and acidity.

‘Red–Harvested Tomatoes’, just one of the varieties, are picked only when they are ripe and bright red on the vine, with farm producers being particular about this. They are also outstanding in nutritional value, containing double the glutamatic acid and 4.8 times the lycopene of regular tomatoes. They are an excellent product with a brilliant flavour, both fresh and when cooked.

In addition to tomato juice, ketchup and purée, there are a wide range of products available, including confectionaries and dressings. Taketa tomatoes are gaining recognition as a local brand.