Japanese Spikenard Cultivation

TACHIKAWA, JAPAN - FEBRUARY 21: The harvest season has started for Japanese spikenard, a vegetable known as "udo" on February 21, 2015 in Tachikawa, Tokyo, Japan. In a cellar at the Suzaki Farm in Tachikawa, western Tokyo, "nanpaku udo" (soft and white udo) have grown to about 80 centimeters in one month. The temperature in the cellar, 3.5 meters underground, has been kept at around 20 degrees. (Photo by The Asahi Shimbun via Getty Images)
TACHIKAWA, JAPAN - FEBRUARY 21: The harvest season has started for Japanese spikenard, a vegetable known as "udo" on February 21, 2015 in Tachikawa, Tokyo, Japan. In a cellar at the Suzaki Farm in Tachikawa, western Tokyo, "nanpaku udo" (soft and white udo) have grown to about 80 centimeters in one month. The temperature in the cellar, 3.5 meters underground, has been kept at around 20 degrees. (Photo by The Asahi Shimbun via Getty Images)
Japanese Spikenard Cultivation
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Credit:
The Asahi Shimbun / Contributor
Editorial #:
464364902
Collection:
The Asahi Shimbun
Date created:
February 21, 2015
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Source:
The Asahi Shimbun
Object name:
84033434
Max file size:
4999 x 2935 px (16.66 x 9.78 in) - 300 dpi - 11 MB