Junsai –water shields-

The treasure beneath
Never judge a book by its cover- what lies beneath these floating leaves is a real Japanese treasure… a delicious treasure. In the town of Mitane in Akita, the Junsai –water shields- harvest is hundreds of year old practice mixing both fine delicate taste and elaborate prestigious traditions. Please join us in discovering the Japanese Junsai tradition.
To collect Junsai, farmers use simple rectangular wooden boats. Because of the small size of the boat, riding it is not always an easy task. First, one should secure the boat with a strong rope firmly attached to a stable object to prevent any unwanted movement. After that, one should always start by placing one foot on the boat and carefully bring the other foot into the boat while shifting one’s weight over the boat.
To control the boat, a small wooden oar of about one meter is used. To move forward, one needs to extend his/her arms and plant the oar in the water in front of the boat and then contract it. In order to turn left or right, a similar action is performed on the water of the opposite side of the intended direction. One should always keep in mind that the boat’s small size makes it very unstable and thus one should not make any fast moves.
In order to pick the best-tastiest Junsai leaves, one should check under the floating peltate leaves. The basic idea is that the younger the leaf is, the tastier it is. This is why farmers only pick small furled leaves usually attached to red buds. These leaves are always covered with a thick layer of mucilage: a gelatinous substance that gives Junsai its unique texture and taste. The collected Junsai is later boiled in hot water for no more than thirty seconds to one minute before being ready to be consumed.
The farmers’ long experience as Junsai harvesters, has made them Junsai experts. Not only can they pick the Junsai fast and furious, but they also have the ability of spotting the Junsai leaves and judging them in a blink of an eye without even touching them. The farmers however do not hesitate to share their expertise with other amateurs.
The farmers provided us with assistance before, during and after the Junsai harvest. Before getting on our boats, the farmers kindly explained in details how to ride the boats and how. During the harvest, the farmers also explained to us how to choose the best Junsai leaves and how to make the harvest easier. Later, the Junsai showed us how to clean the collected Junsai and package it. Throughout the harvest, the farmers happily answered all our questions and displayed a very cheerful and fun attitude.
Junsai has actually no to very little taste when eaten alone. However, it has a smooth irresistible jelly-like texture. Junsai is often never served alone, but rather as a topping or in the Japanese miso soup. The town of Mitane is indeed famous for its cuisine that offers a wide variety of Junsai delicacies including soups, eggs and tempura. The Junsai is especially delicious when served with Japanese rice and soy sauce. According to the locals, the beauty of Junsai is not necessarily the taste, but its cultural prestige and high nutritious values. Junsai is also thought to be good for the skin and a possible reason behind the beauty of the famed Akita bijin.
Junsai is just one of many special traditions of Akita awaiting every visitor. A land of water and mountains, a land of diverse culture and delicious cuisine, a land of irresistible beauty and fresh air. So, what are you waiting for? Join us in discovering part of the beauty of Akita, in Mitane village, where nature and people coexist in harmony, and where Junsai is more than a plant… it is a thriving ancient tradition!