SHINYEI AGRITECH CO.,LTD

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Our Products

Our Products

Cabbage from end of September till end of March,
May till beginning of June

Features of our Cabbage


For longer harvesting period POINT

For longer harvesting period

As business- and process-use raw material, we need to provide long period and consistency as possible.
Researches are done on finding variety and cropping time to make longer harvesting time from present 8 months a year.

Sweet cabbage POINT

Sweet cabbage

Cabbage will be sweetened when it grows under cold weather.
Normally Fukui’s snow is troublesome for farmers, but to utilize it for cabbage, we try to make even sweeter cabbage.

Large in size POINT

Large in size

For vegetables for business- and process-use, it is preferable to have bigger size than those we see on the market as productivity is important for processing.
We try to find different variety, improve cultivating method, and do other trials for even bigger one.

Tomato from end of August till
beginning of November

Features of our Tomato


Looking for tastiness POINT

Looking for tastiness

We try to look for delicious tomato. Not only sweetness, but we look for balancing sweetness and sourness in fresh and at the same time as cooked.

Conversation with tomato POINT

Conversation with tomato

Tomato is alive, so trees and fruits differ how you care them.
Every day we talk to tomatoes and devote our affection to them.

Nostalgic tomato POINT

Nostalgic tomato

When fruit stays on tree longer, taste becomes rich.
For nostalgic rich-in-taste tomato, we take time before harvesting.

Onsen tomato "Yu no Shizuku" ® from October till November

Feature of Onsen (Hot Spring) Tomato “Yu no Shizuku ®”


Awara Onsen located in Fukui Prefecture is famous of having rich mineral components in its water, especially contamination of sodium-ion (Na+), and is ranked 7th among “Japan Top 100 Well-Known Hot Spring”. As local company located in Awara City, we focus on this hot spring feature to utilize for agricultural purpose. From 2014, test cultivation of tomato using fresh hot spring water from the well and from 2016, joint research with University of Miyazaki to find out the most suitable cultivation method for Onsen Tomato has been started.
* “Yu no Shizuku ®” is registered trademark of SHINYEI KAISHA (No. 5984294).

Delicacy of about 10 degrees sugar content POINT

Deliciousness coming from high sugar content

Our Onsen Tomato “Yu no Shizuku ®” measures about 10 degrees sugar content. In general, “High Sugar Content Tomato” sold in Japanese market are 8 degrees or above.

Abundant vitamin C POINT

Richness of Vitamin C

Our Onsen Tomato “Yu no Shizuku ®” contents 2 times more vitamin C than general tomato.

Abundant lycopene POINT

Richness of Lycopene

Our Onsen Tomato “Yu no Shizuku ®” contents 1.5 to 2 times more lycopene than general tomato. Lycopene is one of carotenoid in vegetables and fruits, and recently it pays attention of having excellent antioxidant action. Lycopene content is difficult to increase just by cultivation, so components of Awara Onsen might effect on its increase.

Melon June

Features of our Melon


Fukui’s specialty POINT

Fukui’s specialty

Marseille Melon is specialty of Awara-city, Fukui-prefecture.
Production volume is not big enough, so most of them are consumed locally, thus makes very scare melon.

Sweetness just after cultivation POINT

Sweetness just after cultivation

Feature of Marseille Melon is sweetness starting just after cultivation.
Needless to say, sweetness will continue although meat may be softened.
Please enjoy different texture based on own taste.

Novelty at a glance POINT

Novelty at a glance

This melon has net pattern on surface and at the same time green thick line lengthwise, and is easily recognized as Marseille Melon.
This makes very rare red meat melon.

Japanese Radish November till January

Features of our Japanese Radish


Seeking for thick and long radish. POINT

Seeking for thick and long radish

It is very thick radish. 80cm in length, 10cm in diameter, and 3kg in weight is impressive who are familiar with retailer’s size.

Low content of water POINT

Low content of water

Our radish are mainly used for oden (Japanese dish boiling several kinds of vegetable, dumpling and others in seasoned soup) and garnish served with raw fish.
Especially for garnish together with sashimi (raw fish), low content of water is required for radish variety.

Harvest and shipment by hand POINT

Harvest and shipment by hand

It is very tiresome harvesting operation. Radish pull up from field cannot remove the soil without holding under arms strictly.
But we are looking forwards to seeing white radish after washing.

Japanese Leek May till June

Features of our Japanese Leek


Kujo negi (long green leek) POINT

Kujo negi (long green leek)

We cultivate long leaf and strong smell Kujo leek.
At harvesting time, leeks as tall as children are seen in all greenhouses.

Food of high nutrition POINT

Food of high nutrition

Green leaf contains calcium and vitamins by exposing to the sun and become high nutrition. Better to eat every day.

Nice aroma POINT

Nice aroma

It is often used in stir-fried food and noodles as spice.
You may enjoy our leek aroma in local Fukui noodle shop.