Tomatoes are rich in lycopene and taste good raw or cooked. There are many types of tomatoes, including large tomatoes and cherry tomatoes. Kumamoto prefecture is No.1 producer of tomato in Japan, about 1 out of 5 tomatoes in Japan are from Kumamoto and are shipped nationwide.

We visited tomato production areas to figure out the secret why Kumamoto’s tomatoes are No1.

The annual production of tomatoes in Kumamoto is about 128,000t, with a market share of 17% (FY 2017). Kumamoto boasts the largest tomato harvest in Japan. 
The key factor is Kumamoto’s varied topography with mountains and ocean.
The warm coastal areas enable cultivation from fall to spring, while the cooler plateau areas enable cultivation from summer to fall. The greatest strength of Kumamoto's tomatoes is that they can be shipped stably throughout the year.

Kumamoto Shio Tomatoes are popular nationwide for its sweetness and firm texture.
 They are cultivated in salty soil and don’t grow to be large, but its Umami is condensed, and its sugar content ranges 8 to 10 degrees (Normal large tomato has 5 to 6 degrees).
They are precious because they are harvested in small numbers, but they are shipped from December to May

A producer of Hachibe Tomatoes, Yatsushiro’s local specialty, Nobuaki Shirahama is the third generation of a tomato farm which has lasted since the time of his grandfather.
He produces 260t of tomatoes in 130 ares farmland.
Tomatoes are planted in August and harvested from October to June.Harvesting is possible throughout the year, which is a characteristic of this region.
“It’s very busy during the peak period. We harvest tomatoes from early morning to evening 3 days a week. On other days, we work in the field almost every day, picking buds, lower leaves, and thinning out” says, Shirahama.
Though he is too busy to take a day off, he is enjoying agriculture, trying new varieties, introducing smart agriculture.

“All the risks and returns come back to me. That’s why agriculture is rewarding.”
Kumamoto’s tomatoes are supported by effort of each producer, including Shirahama.
Hachibe tomatoes are in season now, rich in nutrients, and most delicious in October and November.

There are many original products using fresh tomatoes in Kumamoto. We introduce some popular processed foods of tomatoes.
Tomato ketchup is made from fully ripened tomatoes produced in Aso region. The ingredients are tomatoes, sugar, onion, salt, vinegar, and spices, they are simmered for over 4 hours.
This ketchup contains no food additives such as coloring and preservative and is hand-made completely. It is an almighty sauce which goes great with meat and fish dishes, and popular nationwide.

These 2 products were developed by Aso Health Farm, which produces vegetables with Aso’s underground water and European latest technology.
Fettucine type past that tomato juice is kneaded is characterized by its chewy texture and goes great with pasta sauces.
Tomato cola is a new feeling beverage which is recommended to people who do not like tomatoes and can be enjoyed easily during sightseeing.

What was that tomato juice you were drinking? We found a real tomato juice in Yamato-cho that we couldn't help but think so. Of the medium-sized frutica tomatoes grown on the company's own farm, only tomatoes harvested in October, when they are at their sweetest, are used, and no salt or additives are added. The small jar (180g) alone contains 7 to 8 tomatoes. Rich and luxurious!

Fully ripened Hachibe Tomatoes are dried taking a lot of time and effort, they can be eaten as they are. These excellent dried tomatoes can be used as seasoning of soup and pasta. There are many ways to enjoy them,adding olive oil makes them perfect for pasta. 1 bag contains about 4 Hachibe Tomatoes.

For pasta, salad, and fried chicken! This is a magical seasoning powder that makes dishes delicious.  Based on dried tomato powder made from our own tomatoes, garlic, basil from Kikuchi, salt from Amakusa, and other carefully selected ingredients are added. Just by sprinkling it on your food, you can turn it into a dish that is a grade above the rest.