Hitoshi and Kumiko Kajiura
(Mima City)

The Nodanoi area of Mima Town in Mima City is a small mountain hamlet located near Mt. Santo and is known as a hang-gliding launch site. Here, the Kajiuras grow chili peppers that are used as the main ingredient in Mimakara, a specialty of Nishi-Awa, which is widely sold at roadside stations and farmers’ markets.

In the Kajiuras’ chili fields, neatly cut kaya grass is spread across the ground like a carpet. This traditional practice enriches the soil, prevents erosion caused by rain, retains moisture, and suppresses weed growth.

Indigenous chili peppers in this area are harvested from mid-July to October. Green chilies are mainly processed into Mimakara, whereas fully ripened red chilies are dried and ground into chili powder.

During the winter months, the couple also produce dried sweet potatoes and dried daikon radishes.

Dried sweet potatoes are made from the Beni Haruka variety, known for its natural sweetness. When grown in a nutrient-rich soil, the resulting dried sweet potatoes are sweet and flavorful, and many customers say that they find them highly addictive.

Products made from the Kajiuras’ vegetables, including Mimakara and dried sweet potatoes, can be purchased through the Mima Kōryūkan online store ( https://www.mimakara.com ), and at the Mimanosato roadside station.