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"The journey to mountain vegetable in Tohoku"
-Yukiko Horiba
Historical Background
Historical Background
In the Genroku period (about 1620), while a farmer was cleaning an irrigation weir, he found it. It spread among the villagers, who then began to grow it in seedbeds. In the past, it was grown making use of underground water in an alluvial fan of the Omono River. At that time, the high-quality Seri was selected out of the wild Seri, which led to the current Mitsuseki Seri.
In 2014, it was registered as a trademark for the first time in the Seri industry. In 2018, the brand Seri began because the total revenue exceeded 100 million yen.
photo by author
Characteristics
Characteristics
The origin is in Mitsuseki destination, Yuzawa city, Akita prefecture. The growing season is from September to April; specifically, the peak season is December to February. It can be used as Seri nabe, Kiritanpo nabe, Shabu-shabu, and Tenpura. Especially, Mitsuseki Seri is famous for its unique characteristics. For example, the roots are long and white, reaching almost 20 cm in length, and can be a main dish in a hot pot, even though it is a vegetable. The texture is refreshing and hard. Also, it has a strong scent that reminds you of nature. Mitsuseki Seri is made by farmers' effort; they stand in cold water, washing each stalk by hand, carefully removing the mud one by one in the coldest season. For three hundred years, the traditional native variety has been preserved through the careful division of parent plants.
How to grow
How to grow
Farmers start by choosing the best parent plants in June. They grow young plants (runners) and move them to main fields. Harvesting lasts from August to March. Finally, the Seri is washed many times in cold spring water and hand-cleaned to keep its white roots fresh for the market.
photo: https://x.gd/CqnOD
To Know More
To Know More
This video includes the attractions of Mitsuseki Seri.
(Japanese only)
This clip is an interview about one day vlog of the Kakei farm in Akita. This video includes how to grow Seri and comments from farm.
(Japanese only)
This short video explains about how to cook Seri hot pot.
(Japanese only)
Direct Voice from Yukari Ishii
Direct Voice from Yukari Ishii
"I was shocked at first. I thought, it’s almost all roots!" she said it laughing. Despite the rising prices, Mitsuseki Seri remains an essential winter staple for her family’s Kiritampo hot pot. "The way the crunchy roots soak up the savory broth is just incredible." While she rarely sees it outside of home-cooked winter meals, she takes pride in this local specialty. "I want people to try this gentle, authentic taste. Choosing local produce feels special; it makes the meal even more delicious."
References
References
ABS Akita Broadcasting. (2024). Kiritanpono meiwakiyaku! Akitano seriga umai!! [The perfect partner for Kiritanpo! Akita’s Seri is delicious!!] [Video]. YouTube. https://www.youtube.com/watch?v=iHhEA3LVJYY
Akita Heritage Crops Research Association. (2013). Akita Heritage Crops Research Association. Dentouyasaiwo asitahe, Heritage Vegetables for the Future. https://www.akikyo.net/%E4%B8%89%E9%96%A2%E3%81%9B%E3%82%8A-1/
Makaron. (2025). Makaron Rare Ingredients Archive. Fuyuga kaoriwo sodateru tochi- akita mitsuseki seri nemade ajiwauriyuu, Akita's Mitsuseki Seri: Winter-Grown Fragrance and the Secret of its Edible Roots. https://makaron.jp/akita-mitusekiseri-dentou/
Pokkuri Boy. (2025). Mitsuseki Seri Nabe [Mitsuseki parsley hotpot] [Video]. YouTube. https://www.youtube.com/shorts/32nKov_ftVA
Wagesyu Akita Conference. (2020). Akitaken Yuzawashi Mitsusekichihouniaru Kakeinouenni seri syukaku taikenni ittekimasita! [I visited Kakei Farm in the Mitsuseki area of Yuzawa City, Akita, to try harvesting Seri] [Video]. YouTube. https://www.youtube.com/watch?v=EEMQRhaWVe0
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