This presentation provides information about cassava cultivation techniques and their application in the temperate zone of central Japan. Cassava is a staple crop that originated in South America and is cultivated mainly in the tropics. In South America, Africa, and South Asia, this staple is boiled, fried, and pounded for consumption. Cassava does not grow well in areas with average minimum temperatures < 18°C. Farmers in central Japan can grow cassava for only 6 months of the year, from May to October, as temperatures are too low from November to April. The AGRIFARM agricultural cooperative in Gunma Prefecture began to cultivate cassava in the 2010s because some residents originating from South America craved the familiar tastes of home. Gunma Prefecture is an industrial area where electrical equipment and automobile parts are made. Many Japanese South Americans have moved there and worked in these sectors since the amendment of the Immigration Control and Refugee Recognition Act in 1989. Before AGRIFARM began to cultivate cassava, these residents could obtain only frozen cassava, which was sold in Brazilian supermarkets. The texture of fresh cassava is superior to that of frozen cassava. As no information about cassava cultivation was available in Japanese, the farmers developed new techniques. They grow cassava seedlings in pots in greenhouses during the cold season, and then plant them in fields in May. This cold-season nursery cultivation allows for root enlargement in a short period. The number of people from the tropics and the demand for cassava in Japan are increasing. Information about new techniques for the cultivation of tropical crops in temperate Japan should be shared at the grass-roots level to meet the growing demand for these foods.