delicious! The finest vegetables that grow in the sky to 1000m above sea level

Nagano Prefecture, which has an average altitude of 1,033m of the entire prefecture, is 1,033m. The highest altitude in Japan increases the temperature difference between day and night, and plenty of sunlight falls on the open land. Letty and celery, which are made by making use of this environment, boasts the largest share in Japan, and their quality has been highly evaluated.
And this blessed condition has enriched the individuality of various vegetables and makes it even better. This time, we will introduce the best vegetables made in highlands at an altitude of 1,000m or more.

The refreshing acidity becomes addictive
A bright red rhubarb in Fujimi -cho
It is a plant native to Siberia, which looks like a wiping. The cool Fujimi -cho, located at 700-1,400m above sea level at the southern foot of Yatsugatake, is the Mecca of Ruenerb, which boasts the best production volume in Japan. It is generally known to be green, but in Fujimi -cho, it is produced by the rubebu, which is a plateau area where the temperature difference between day and night is large, and the scarce varieties, which are rare, are red and colored.

The roots that were transmitted to Fujimi -cho are not certain, but at first some people cultivated them for their own use. In 2006, Chiyoko Angel, who lived in the town with a British husband and raised Rubberb, became the first union chief, and is the only Rubber Production Association in Japan for the purpose of re -use and reconstructive the tracus of the Yorin. Established the Fujimi -cho Rverb Production Association. In 2011, the mayor of the time focused on the initiatives. We worked on a major department store in the Tokyo metropolitan area, and worked on the promotion of Rubbar throughout the town. The number of union members is now about 110 and produces nearly 30t per year.

Hiroto Kawai, the director, was a former newspaper reporter, and was fascinated and began cultivation while covering the red rhuoba.
"There is a red rhubarb in other areas, but it is said that there is no red one. The suggestions for harvest are in early June and September to October, especially in the autumn, and the color is more beautiful. It will be, "says Kawai. The red color is so eye -catching when you actually see it. It has a fruity acidity, rich in dietary fiber, potassium, anthocyanins, etc., and has recently attracted attention as a health food. Why don't you enjoy various flavors that make use of beauty and sourness at home?

Rubber cultivation, which contributes to the maintenance of the health of the elderly and the purpose of life, through care such as mowing. "Even if you make it yourself, you will be captured by the red beauty," said Kawai (right) and Ichiko Kobayashi (left), a union member. The red rhubarb is vulnerable to the strong light and heat of summer, and the red of the stems falls off, so the Fujimi -cho Luvo Production Association stops shipping in August. In the fall, the redness increases and the sourness is softened, and shipments reach their peak.

In addition to the A -co -op direct sales shop in the town and the roadside station Shinshu Tsutagi -juku, it is sold at the direct sales shop in Haramura in the neighboring village, such as the "Tatashi Nobi Farm", and more than 90 % of the buyers are women. Cut the cleaned rhubarb to 2-3cm, add sugar and boil in a pot to complete the jam. There are a variety of uses, such as pickling sugar, soaked in plums, and eating raw.

[Fujimi -cho Lverb Production Association]
Fax 050-7515-7266
https://fujimi-aka-rhubarb.jimdo.com/

INFORMATION Ginza NAGANO Scheduled to be sold from September to late October!

We were particular about freshness
Born in Haramura, which is sweet out of the digit
Haramura is located at an altitude of 900m to 1,300m, southwest at the foot of Yatsugatake. It is an area where the number of immigrants has been increasing in recent years, with low precipitation and low humidity throughout the year. A classmate Takuya Yanagisawa and Yusuke Orii, who were born and raised in Haramura, are growing at Hamara Farm (Hamala Farm) launched in 2011, but the real skin is thin and rich in "Yatsugatake. Corn. Even with sweet melons, sugar content is 16 degrees, and the sugar content may exceed 20 degrees. TRUE? If you actually eat a bite, the surprising sweetness will spread. The high sugar content and the goodness of the texture are the gifts of day and night temperature and long sunshine hours due to altitude.

I returned home in search of a personal job, and started agriculture with materials because of Orioi's grandparents were farmers. Initially, about 20 kinds of vegetables were made, but the needs were gradually shifted to corn. About 5 years ago, it became a corn farm.
The best commitment is the timing and freshness of the harvest. Corn is not sweet if it is too young, and it becomes stiff when it is over -ripened, so it is harvested by 5:00 in the morning at the timing of each one in the morning, and is shipped that day. It is grown in about 10 fields with different altitude of 950m to 1250m, and the harvest season is shifted by 60 times a year in 60 times, which is usually divided into 60 times a year. -You can ship delicious corn, which is eaten for a long time, in mid -September.

In the future, they want to grow their know -how to young producers and aim to brand them to grow into special products in the Yatsugatake Kogen area.
"We consider food as one of the pleasures of sightseeing, and we want to create a tourist attraction mechanism for eating this" Yatsugatake Raw Torokoshi ". This corn is worth eating. I think "(Mr. Orii)
With the blessings of Yatsugatake, we will also deliver the special summer flavor that has been carefully raised to Ginza, so don't miss it.

Based on Yatsugatake Natural Culture Garden, Yanagisawa (right) and Orioi (left) are selling and shipping. It is said that "it is recommended to eat raw to taste the ingredients at first," it is said that raw food does not work, so it can be more difficult, although it is difficult.

In addition, each one is put in a special freshness retention film, and when shipping is shipped, it is shipped in a box to keep the sugar content. In addition to local direct sales stores and commercial facilities, it is also available at hotels in Hokuto City next door. In addition, local restaurants and hotels are used as ingredients to promote them as local products.

Currently cultivating two varieties of yellow and white. Among the hundreds of varieties of varieties, we are carefully selected and raised varieties with long harvest days for cultivation at higher altitude, and it is recommended to eat raw food. Fertilizers work with local dairy farms and use beef fluff compost. The number of producers is about 10, and all are young under 40. By the way, the origin of "HAMARA FARM" is the meaning of "Hara" with "MA" in the middle of "HARA" village.

[Hamara Farm]
13414-1 Haramura, Suwa-gun, Nagano TEL 080-5145-0396
https://hamarafarm.com/

INFORMATION Ginza NAGANO Scheduled to be sold until mid -September!

The vitality is brought out and it becomes delicious
Nobeyama Kogen tomatoes
The Nobeyama Kogen in Minamimaki Village, located at an altitude of 1,300 to 1,450 m at the eastern foot of Yatsugatake, is also known for its highest JR station, Nobeyama Station, which is the highest altitude of JR and the National Astronomical Observatory. The only tomato on the Nobeyama Kogen is to nurture "tomatoes on the clouds" with unique soil cultivation that makes full use of the temperature difference between day and night and the strength of ultraviolet rays unique to such high -cooled regions. This is Kenichi Takamizawa, a professional farmer. In this way, tomatoes grow hard in search of moisture, and the pulp itself is about one -third of the same variety, which is grown in other lands, to remain a descendant, and the sugar content is condensed and has a powerful taste. Is born. In rainy weather, the roof of the house is closed, so the only water that can obtain tomatoes is night dew.

"Recently, high -tech cultivation, which controls both temperature and humidity, is popular, but I am particular about high -quality tomato cultivation in basic cultivation."
Mr. Takamizawa used to work for a commercial company in Tokyo, but returned to the local area about 30 years ago and started agriculture on a relative of relatives without a successor. About 15 years ago, in order to make non -ratas and non -Chinese agricultural products that are the mainstay of the region, the dry climate of the place of origin seems to be somewhat common in the country with Nobeyama Kogen. It was cultivated, but about 10 years ago, it was originally produced in the Takayama area of the Andes, and the original species was native to the air that had a strong sunshine and the temperature difference between day and night was intense, and the area was native in the dry air. It was a tomato. The cultivation method has been established after trial and error for about 5 years. Its deliciousness spreads by word of mouth, some visit us from outside the prefecture, and have been referred to from famous restaurants in Tokyo.

Currently growing is a Renaissance, which has a soft skin, sour, and refreshing, a high -sugar content, elliptical and easy to eat iko, a sweet and small carol that is perfect for decorating, sugar content and sour balance. 4 varieties. When you compare, you will be surprised at the difference between the taste and taste beyond imagination. The reason why some people are looking for a long way can be enjoyed in Ginza this year as well.

Mr. Takamizawa is cultivating house by taking advantage of the power of nature and the imagination cultivated during the work of a CM art company. The ground is dry because it does not give water, but tomatoes with strong vitality have the same amount of roots as above the ground and do not die. "Originally, it is natural that there are insects and illness, and if you eliminate it, you will have a new disease. I will say how to make it as one item.

Renaissance is a rare variety in which Takamizawa pushes the drums. Because the tip is sharp and the skin is thin, it is shipped on a buffer net. Carroll is a very small size that is not a standard, but there are many chefs in Tokyo that you want to decorate. It is an interesting item that changes its application if it changes.

After harvesting, each variety will be shipped for 3-4 days. In addition, we are focusing on grossy development, such as commercializing the assortment with fruit tomatoes, and non -standard items such as cracks are used for tomato juice for each variety.

[Tomato on the clouds]
793 Minamimaki Village, Minami-Saku-gun, Nagano 793 TEL 0267-98-4104
http://kumonouenotomato.com

INFORMATION Ginza NAGANO Scheduled to be sold until mid -October!

This article is information as of August 2019.
Please note that products handled are subject to change.