Due to its close proximity to both mountains and the sea, the Senshu area has nutrient-rich soil and excellent water. Because of this, the Senshu area is able to produce high-quality, seasonal vegetables throughout the year. One of the most popular vegetables is a special type of eggplant called mizunasu. It is characterized by its soft, juicy texture, and sweet skin. While most eggplants are typically not edible raw, mizunasu can be consumed without cooking. As the skin and flesh are incredibly delicate, cultivation requires close attention from farmers.
The Senshu area is also known as the birthplace of onion cultivation in Japan. During the Meiji period (1868-1912), onions were initially brought into Japan from the United States, and were carefully cultivated in Senshu before spreading to other parts of the country. Onions from Senshu are characterized by high water content, soft flesh, and a strong sweetness.
Cabbage is an integral part of local diet in Senshu, as it is a staple for local dishes such as okonomiyaki (a savory Japanese pancake made with egg, flour, and a mixture of meat and/or seafood chosen to one’s liking) and kushikatsu (a variety of deep-fried vegetables, meat, and seafood to which raw cabbage is considered as a side dish). It is also believed that cultivation of cabbage started in the Senshu area. In particular, the winter cabbage called matsunami is famed in Senshu due to its heavy density and strong sweetness. It can be enjoyed raw or cooked.