Well Suited to the Summer Heat
Jūroku sasage is highly resistant to high temperatures and dry conditions, and it continues to produce plenty of pods even during the height of summer. At a time when fewer fresh green vegetables may be available, it serves as a valuable source of vitamins.
The pods resemble green beans but are typically much longer, measuring approximately 30–40 centimeters. They are also softer and are prized for their pleasant flavor and tender texture.
Simple Preparation and Versatile Uses
One of the simplest ways to enjoy jūroku sasage is to briefly boil the pods and serve them with ginger and soy sauce. This light, refreshing preparation is particularly appealing during Japan’s hot summer months.
The vegetable is also versatile in Japanese home cooking. It can be prepared as sesame-dressed greens, simmered with beaten eggs, fried into vegetable fritters, or mixed into seasoned rice. Its mild flavor and tender texture make it a welcome ingredient in a wide range of seasonal dishes.
Best Season: July and August
Jūroku sasage is at its best in midsummer, especially in July and August. When visiting Gifu Prefecture during this season, look for this traditional local vegetable at markets and restaurants to experience a refreshing taste of the region’s summer food culture.