Hibarino Okra

Hibarino okra is a variety of okra cultivated in the town of Ugo, located in Akita Prefecture, Japan. This vegetable, known in Japanese as “okura,” is recognized for its long and thick pods.

Hibarino okra was officially registered under Japan’s Geographical Indication (GI) system on December 15, 2017. The product, registered under number 51, is owned by the JA Ugo Niinari Horticultural Cooperative. The production area is confined to the town of Ugo within the Ogachi District of Akita Prefecture.^【1】

This okra variety is defined by standards of 10–12 cm in length and 8 mm–1 cm in thickness. Due to its cultivation in greenhouses, Hibarino okra has a larger, softer, and faster-growing structure compared to okra grown in open fields.^【2】

The production of Hibarino okra requires careful care from the seedling stage onward. Seedlings are grown in pots; during germination, electric heating wires maintain temperature, and controlled irrigation methods regulate humidity. The seedlings are then transferred to greenhouses.

Okra plants are heat-tolerant but sensitive to cold, so producers close the roof windows of greenhouses early in the evening to preserve internal temperatures.

The name “Hibarino” derives from the geographic region within the town of Ugo where the okra is grown. Ugo is situated in a basin surrounded by the Ou Mountains and the Dewa Hills.^【3】 This geographical structure allows the region to receive prolonged sunlight, facilitating greenhouse farming activities.

Hibarino okra production began in 1976. Local producers conduct regular monitoring and inspections to enhance flavor and yield. Maintaining the product’s key qualities of “large and soft” pods remains the primary goal of producers. As of 2016, annual production reached 37 tonnes.

Hibarino okra, which enjoys high demand in local markets, is typically sold around May and commands prices 30–50 percent higher than okra grown in other regions.^【4】