Via Slow Food Presidium located in Nagasaki prefecture, I discovered Unzen Takana, a vegetable that sounds perfect for those on raw vegan and crudite plates.
According to Slow Food Foundation for Biodiversity, Unzen Takana found its way to Japan via China.
They say that it disappeared as a crop in the 60's and came back to life thanks to one person:
"A local farmer, Iwasaki Masatoshi, came across some wild plants in 2002, propagated and selected them, and distributed the seeds to local small farmers. This led to the creation of a local movement to recover Unzen takana involving 13 organic farmers, including Iwasaki, who undertake to produce seed for the others. A small workshop run by women transforms this vegetable into traditional Japanese tsukemono. The first plants, harvested in October, are eaten fresh (cooked or raw), while the second and third harvests are processed."
In the garden for Tokyo Thursdays # 252
(* Image of Unzen Takana from Fondazione Slow Food)