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To Wasabi no Sato Azumino where the scene of early spring is expanding
A book wasabi that adds a refreshing pungency and a refreshing scent that goes through the nose. Nagano Prefecture boasts the best production volume (2018, the Ministry of Agriculture, Forestry and Fisheries "Special Forest Product Production Statistics Survey"). Azumino accounts for 90 %. Approximately 100 companies, including farmers and processors, are working on the promotion of Azumino Wasabi. After hearing the news that the white flowers that told the spring had bloomed, I visited Azumino in early spring when Wasabida spreads.
Products that grow under the underground water of the Northern Alps and the unique terrain
Wasabia Japonica, Wasabi's botanical name. As you can see from here, wasabi is a plant native to Japan. It has grown naturally in the cold and pure mountain stream of the mountains, and has been cultivated for a long time. Not only Japanese food such as soba and sashimi, but also the compatibility with Western foods such as steaks is excellent. Functional research, such as antibacterial effects, is underway, and attention from the world is growing.
What is made in Azumino is "Sawa wasabi", which is grown in an environment similar to wild and is mainly used for raw food. It requires a large amount of clear water and a soil such as a sandy sandy area, and it takes days to train. In other areas, cultivation is very difficult and inconsistent, but Azumino City, located at the foot of the Northern Alps, has two high -dimensional conditions, water and soil. The terrain is a composite fan -like, which is unique to the country, and is well drained, and 700,000 tons of underground water springs everywhere every day. The water source is the thaw water of the Northern Alps, and is not affected by the outside temperature through the basement, so it does not exceed 15 degrees in midsummer.
Wasabi became made in Azumino from the late Meiji era to the Taisho era. When we planted wasabi in the waterway for none fields, it seems that cultivation in the region spread because of high quality wasabi. Most Wasabita in Azumino is actually made by digging into the ground to take advantage of water and soil. The landscape of Wasabita, which spreads out in the city, is also an agricultural heritage that the predecessors have built over the years over the pioneering spirit.
The Daio Wasabi Farm, the largest wasabi field in Japan, is known as a major tourist farm visited by 1.2 million tourists a year.
Azumino City has been certified by "Mizunosato" and has been selected as "100 Sansui". In the General Election of the Ministry of the Environment, the Azumino Wasabi Spring Group was evaluated as the best in Japan in the two categories of "sightseeing spots" and "landscape".
The melting water of the Northern Alps passes through the humus in the basement to slowly take the nutrients, sprinkle on the ground over a long period of time. In Azumino City, we are growing wasabi in an unusual method called a flat ground type, which is a flat -type method that digs down and cultivates a flat land where underground water springs out, and is harvested throughout the year.
In Azumino City, there are a number of mysterious rivers that can almost no longer see running water when reaching the plains, such as the Karasukawa, which is the water source of the Northern Alps. Once in the basement, water in the basement appears as spring water in even lower lands.
Water used for wasabi cultivation is reused at a farm in the rainbow trout and Shinshu salmon, which is also a specialty of Azumino. This is because all local producers manage strict pesticides.
Wasabi flavors that tell Wasabida the spring, wasabi flowers
Onishi Watanabe Wasabi store
Representative Watanabe Souyoshi
About 40 years ago, the Onishi Watanabe Wasabi store, which has a store in front of JR Hodaka Station, introduced facilities (house) cultivation as soon as possible in Azumino.
"Wasabi is vulnerable to direct sunlight, so it is necessary to cover it with a black curtain called cold gauze from early summer to autumn, but it can be saved, and it can be harvested without difficulty even in cold weather. Water and soil are the same as alley cultivation. So, there is almost no difference in taste, but it takes a long time to foster it because of the cold time. By blooming in the spring, the stem grows, growing again in the fall, the rhizome (potatoes) grows again in the fall, and the growth cycle of growing and increasing the spiciness in winter has been managed. The stable supply is possible.
"There are various products of Hon Wasabi, but after all, it's exceptional. You can feel the sweetness or mellow in the spiciness."
The aftertaste is refreshing, and the tongue does not remain.
Wasabi is not only potatoes, but also flower buds and leaves, but the wasabi flowers are especially popular as spring traditions. The facility cultivation is a rare ingredient from January to the local area from January to mid -March to early April. The stem when the flowers are blooming is soft and flavorful, and it is exquisite when eaten with wasabi soy sauce. It's a bit bitter, but it's also interesting that after a while it becomes spicy and delicious.
"Because of the low snowfall due to warming, the amount of spring water has decreased in recent years, and the development of wasabi has also been affected. The rich water is not only for wasabi farmers, but the whole area. Mr. Watanabe calls for valuable resources, of course, and the area will be integrated. "
Watanabe -san's facility cultivation, which built a full -fledged house on a field that was originally cultivated open -field. Since the amount of spring water varies depending on the location of the field and the season, the amount of water and water temperature are maintained using a mechanism to circulate the spring.
The book wasabi and wasabi flowers of the Onishi Watanabe Wasabi store are Ginza NAGANO But on sale. Flowers are a special taste for a limited time, so don't miss them.
[Onishi Watanabe wasabi store]
Azumino City 5950-1 TEL 0263-82-5132
INFORMATION
Ginza NAGANO On sale at! (Until late March)
Wasabi flowers and stems are rubbed well with salt and left for a while, then add sugar and hot water. The unique bitterness turns into spicy and flavor.
Wider, to many people, the taste of Azumino wasabi
Marui Co., Ltd.
Research Planning and Development Office Takashi Kitahara
The tube -type kneaded wasabi is indispensable for the daily dining table. Mali, founded in Azumino in 1946, is one of the major wasabi manufacturers that also handle tube types. Utilizing its own product development power, we manufacture various types of products, such as kneaded wasabi that can be stored at room temperature and raw wasabi by refrigerated storage. Among them, the most popular product is "seasoned with seasoning". It features a crunchy texture using a string of booksabi cut to 5mm. It seems that the soy sauce flavored flavor is also suitable for meat, so it seems that the number of inquiries from the United States and overseas has increased recently.
"There are a lot of wasabi products in the world, but what we are particular about is the scent and taste of wasabi. Even if you eat it at a restaurant, you can understand our products." Mr. Kitahara. The company has checked products using wasabi potatoes, stems, salt and seasonings, which are raw materials, as well as the employees who have acquired internal functional inspectors through taste training and taste tests. The pH, salt concentration, etc. are measured every time, and by checking the kneaded status and tasting, high quality and safety are ensured.
In addition, an initiative to revive the Western Wasabi, which had been made in Azumino City until the 1960s, is being developed. One of them, the new product, the white wasabi dip sauce, is a wasabi specialized in attaching it to meat, and Mr. Kitahara is particularly particular about the fragrance.
"It is a product that we challenged with the souvenirs, including the package. I hope we can make new specialty products using Western wasabi and contribute locally."
As a pioneer in the wasabi processing manufacturer closely related to the area, we are also challenging products that look at the next era.
"Seasoned with wasabi" which is reputed to fit meat
Wasabi crushes the potatoes and stems to add salt to process it in a short time so that the pungency does not fly. Lay it for more than 10 hours to activate (change the bitterness of wasabi into pungency). The photo shows a paste -shaped wasabi before filling after activation.
The blended workers manage the quality and condition immediately after the blend and after the activation, and Mr. Kitahara also determines the compounding rate of raw materials through product development. Basically, we eat Western Wasabi, which is also called hose radish.
[Marui Co., Ltd.]
Azumino City Toyoshina 4932 TEL 0263-72-2562
https://www.wasabi.co.jp/
INFORMATION
Ginza NAGANO On sale at!
The popular product "Seasoned Aragi Wasabi" has a variety of uses such as yakiniku, pasta, and sandwich ingredients. "Azumino -grated book Wasabi" is a craftsman purveyor using only Azumino booksabi. "White Wasabi Dip Sauce" is a soy sauce -based sauce that can be stored at room temperature and will be sold on March 21.
Delicious and secure pickles that make use of local resources and the environment
Ichiro Ichiro Honpo
Chairman Kazuo Kamijo
Wasabi pickles with outstanding wasabi pungency and richness of sake lees. There were many brewers in the Matsumoto and Azumino area, and it was easy to get high -quality sake lees, so many wasabi farmers were pickled with wasabi. The feature is its material. Many of the common wasabi pickles on the market use stems, but the wasabi pickles in Azumino are picked up only with potatoes.
"Ichiichiro pickled Honpo" is also one of the pickled manufacturers that are rooted in the region and are particular about careful manufacturing methods. Initially, we were working on daily necessities miscellaneous goods while cultivating wasabi, but Mr. Kamijo, the second -generation chairman, decided to run with a single pickle, and the name of his father's name, "Ichiro Ichiro Pickle Honpo". Established. "Special -selected Wasabi pickles", which uses sake lees, which is put in a barrel or tub for about half a month, and has a delicious taste, is a proud dish that won the Minister of Agriculture, Forestry and Fisheries Award at the special product of 2003 (2003).
Another main product is Nozawana pickles, a special product of Nagano Prefecture. The feature is that it is pickled for about 2 weeks and is fermented in fermented lactic acid bacteria instead of soaked (pickled overnight).
"Just like the people who came to Nagano and ate Nozawana said, the real taste was good. That's because they eat lactic acid bacteria fermented Nozawana pickles. "
Mr. Kamijo, who talks about it, made use of Nozawa Nazu -pickled technology and the wasabi of Azumino, the popular product, Nozawa Nana Wasabi. With the pungency and aroma unique to fresh booksabi, it won the Minister of Agriculture, Forestry and Fisheries Award at the first fair.
"" Nozawana Wasabi "is a product born because I am in Azumino. What is the philosophy of" making it with the help of nature? " I want to make a product from that perspective. "
Mr. Kamijo launched the "Hotaka Wasabi Youth Association (now Azumino Wasabi Youth Association)" and served as the first chairman of the "Nagano Prefectural Product Promotion Association", centered on retailers and producers in Azumino city. We have been focusing on the promotion of product and the brand of Azumino wasabi. As a result, Azumino's wasabi, which has a different pungency and taste from Shizuoka's rust, gradually spread throughout the country.
Mr. Kamijo, who said, "The era of Nozawana will come in the future," began producing Nozawana pickles immediately after succeeding the family business. "Nozawana Wasabi" is made with a book pickled in a soaked liquid made using booksabi, and is pickled for 3-4 days, and the salt content is modest.
[Ichiro Ichiro pickle head office]
Azumino City Toyoshina Nanho Taka 473-2 TEL 0263-72-5311
https://www.shinshu-nozawana.co.jp/
INFORMATION
Ginza NAGANO On sale at!
"Hon Wasabi" and "Western Wasabi"
Wasabi native to Japan is a book. There is "Sawa Wasabi" and "Land Wasabi", which is raised in the field, and the swansabi is mainly eaten, and the field wasabi is mainly eaten leaves and stems. "Western Wasabi" native to Europe is mainly used for raw materials such as wasabi. "Raw wasabi" refers to the grated wasabi.
How to put a book wasabi
Wash it clean with water and remove the black part. If you want to be spicy, use the finely small eyes like a shark skin. If not, you can hit it with the back of a kitchen knife. The finer you are, the stronger the scent and pungency, and the more antibacterial action. Also, put a small amount of sugar on a grated bowl and grate it, the wasabi's acting (bitterness) disappears, and the fragrance and pungency will be enhanced.
How to save
If you keep it down, wrap it in a wet newspaper or kitchen paper, then wrap it and put it in the refrigerator for about 2 weeks. If you want to take it down, put it all at once. If you wrap it in a wrap and freeze it, you can taste it for a long time.
This article is information as of March 2020.
Please note that products handled are subject to change.
