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Encounter the traditional taste this summer you want to eat
Delicious summer vegetables such as eggplant, tomatoes, cucumbers, and so on. Vegetables in the season, which are exposed to the sunlight that falls down and the color, also contains a lot of nutrients such as potassium and vitamins needed in summer. Shinshu summer vegetables, which are grown in various terrain and climate, have been inherited only by the land, and some have an unusual shape of "I have never seen this!" Introducing the delicious summer traditional vegetables in Shinshu in the season.
Phantom huge greater the culture of Tenryu Village
Around 1887, it originated by Hisakichi Taizawa of Kamihara Village (now Tenryu Village Kamihara district) ordered seeds. It was named "Taizawanasu" after Mr. Taizawa's name, and it gradually became called "horny". The photo shows a single plant " It is said that it grows about 1 cm every day.
Tenryu Village Producer Association
Masataka Notake and Takaki Itakura
As a result of pursuing productivity and efficiency in agriculture, the same -looking vegetables with color and shapes can now be purchased anywhere in Japan. On the other hand, there are many vegetables in rural areas that can only be cultivated in a specific area and have a characteristic taste and appearance. The value of traditional vegetables, which has been nurtured in the climate of the land and has nurtured local food culture, is now expanding to posterity. In Nagano Prefecture, the system was founded in 2006 in 2006, which satisfies certain standards as "Shinshu traditional vegetables" for "coming history", "food culture", and "variety characteristics". Currently, 79 varieties are selected. There are many locations that have successors and productivity issues, but the people's thoughts, "I want to connect this taste to posterity", and gradually, the movements of young power have been added. I have come.
A field managed by Mr. Itakura.
It is said that one of the traditional vegetables is called "phantom giant", but it is located in the southernmost village of Nagano Prefecture. The Tenryu River flows north -south in the middle of the village, located in a valley surrounded by mountains on all sides, and once played the role of timber -producing areas as the "territory" of the Edo Shogunate, Tenryu Village, which is rich in forest resources. It is rare in Shinshu, and the production of yuzu and tea leaves is grown in this area with a warm climate, which is a traditional vegetable "Tezanasu". The biggest feature is the size that is about 30cm long and weighs 600 to 700g. The harvest season is from July to October, but it is exceptional around September, where you can cross the hot pass, mature and have a lot of nutrition.
Masataka Notake (left), the director of the Tenryu Village Producer Association, and Takaki Itakura (right), a director and in charge of seedling. The ingredients known to those who know it in the village have grown to about 14 tons of production, and has grown to the Toyosu Market in Tokyo and outside the prefecture.
The Tenryu Village Producer Association was launched in 2007 in order to spread the name of "Teisanasu" and become a local specialty. Currently, 18 union members are working to establish stable production and cultivation techniques.
"There were attempts to spread this name that is delicious and has an impact on the entire Iida / Shimoina area, and from other areas," I want you to have this seedling ", but it does not grow well in other land. I'm working hard to become a specialty of Tenryu Village. " Water is indispensable for cultivation of "Teizanasu", which wants a large amount of water enough to need watering in a dedicated hose overnight. In the village, the spring water from the mountains, which can be drunk, is drawn into the field.
Tenryu River's tributary, Toyama River. The agricultural water that nurtures "hirasa" uses water that springs out of the same water source as this river.
It is Takaki Itakura, the director of the union, who is the director of the union who is the “young hope” among the aging producers who are aging year by year. He is also in charge of seedlings, and manages the seeds of "Teisanasu" throughout the village.
Mr. Itakura began cultivation, and when he made a U -turn from Aichi Prefecture to Tenryu Village, he protected the food culture and tradition of "Etasasu" that the people who were taken care of worked hard to cultivate. From my thoughts.
In addition to baking, we also recommend arrangements with eggplants as a bowl, taking advantage of the size of the "bite". For detailed recipes, check "Delicious Shinshu Food Net".
"The farmland is narrow in the middle of the middle mountain, but it is a unique advantage of Tenryu Village to be able to grow crops in a blessed natural environment, such as clean water and compost that utilizes falling leaves in the mountains, and this beautiful scenery through agriculture. I want to protect it. " When asked how to eat delicious, he told me, "Fried the healing." It is said that it is cut into a slice, sprinkled with potato starch, fried eggplant, and eats with grated ginger. Masu. Simple "baked" is also recommended, so it takes about 5 minutes because it contains wet water than usual, and over 2-3 minutes on a high heat, cooking with Oka and soy sauce. Is delicious. Please enjoy the traditional taste that has been protecting for more than 130 years as a village property.
During the harvest period of "Teisanasu", it can be purchased at all times at the "Fureai Station Ryusenkaku" shop directly connected to JR Hiraoka Station, and at the attached restaurant is provided for a limited time.
[Tenryu Village Producer Association (Secretariat: Tenryu Agriculture and Forestry Corporation Co., Ltd.)]
944-2 Tenryu Village Hiraoka, Shimoina-gun TEL 0260-32-1160
INFORMATION Ginza NAGANO Scheduled to be sold after July 20
Now is the season! Saku Koi -en -end cucumber boasting texture and taste
It features three times as thick as normal cucumber. "Saku" was named by producers as "Tai" cucumber = "Saku Kouki Cucumber".
Saku Koi Culkuling Preservation Society
Masahiro Kudo, Yuichi Takeuchi
The cucumbers, which are expressed in the refreshing texture of “crisp”, surprisingly fresh, and the taste of slightly sweetness, are cultivated in Saku City, located in the eastern part of Nagano Prefecture, and are now grown in Saku City. The harvest time is reaching. The name is "Kodai Cucumber". It is said that it has been cultivated in the Saku area since the 1950s, and a teacher at the former Kitasaku Agricultural High School (now Kohei General Technical High School) brought this cucumbers from Siberia from somewhere. Masu.
Takeuchi's cucumber field that was well -maintained.
In 2017, the “Saku Old Cucumber Preservation Society” was established in 2017 to preserve and inherit this cucumber and expand its spread. Currently, about 40 members are growing in various parts of the city, and now they have grown to a cultivation area of 14 AL and about 3 tons.
Masahiro Kudo (left), chairman of the preservation society, and Yuichi Takeuchi (right).
"We are cultivating with the feeling that we have to protect local treasures with the crown of" Saku "." After retirement, when I participated in a workshop to start agriculture, I started cultivation after being introduced to this cucumber. Although it was almost frustrated by the harvest, it was almost time -consuming, but repeated trial and error, cultivation that started with only 10 seedlings is now a total of 160 in the open field and house cultivation. It was up to one of the best cultivation.
While ordinary cucumber gives one fruit in one verse, "Saku Koi Curry" has a small amount of more than three verse and one in eight. During the harvest period (July to September), you can purchase it at the roadside station in the city or at a vegetable direct sale.
In order to protect "Saku Old Curry Cucumber", the challenge is to nurture the successor and the chairman Masahiro Kudo. One of the initiatives to take seeds from excellent stocks is one of them so that the next bearer is easy to grow, and in the preservation society, seeds for seeds are cultivated in a field more than 2 km from other fields. I am also working hard. The method was hints at the traditional vegetable production area exchange meeting in Shinshu, and heard how to collect the "Eyesasu". Mr. Takeuchi is also enthusiastic that he wants to establish a cultivation method of excellent species so that young people do not have a hard time.
The classic "cucumber lees momi".
When I asked them how to eat deliciously, they said, "Is it still a lees?" "In the past, my mother made only this in the summer. At that time, I got tired of it and made me sad, but it was a nostalgic nostalgic taste that I remembered at the time." Kudo -san. In addition, it is recommended to use sweet and brown. Why do not you enjoy the texture of the seasonal "Saku Old Curry Cucumber" now?
[Saku Old Culch Conservation Society (Secretariat: Saku City Agricultural Administration Division Agricultural Production Promotion Section)]
3056 TEL, Saku City 0267-62-3203
https://www.city.saku.nagano.jp/
INFORMATION Ginza NAGANO Scheduled to be sold after July 25
Shinshu traditional vegetables that I want to taste this summer
Obuse Maru Maru Nasusu(Obuse -cho)
[Harvest time: July -September]
A variety that has been grown mainly in the Hokushin region since the Meiji era. Because the meat quality is hard and hard, it is hard to boil, and it has a subtle sweet flavor. Even now, the Obon Bon in Okushinano, which is one month late, is still a must -have for the Buddha and a "oyaki" that uses Obu Maru Nasus without hospitality.
Komori Nasusu(Southern Nagano City, etc.)
[Harvest time: July -September]
Named "Obuse Maru Nasus" as the original species of the round buns made in Zenkoji Temple, native to Shinonoi Toifukuji Komori, Nagano City. It is characterized by a strong purple blue color, has a very thin skin and delicate. It is ideal for Doraku because the fire is quickly melted and melts in the mouth.
Shigeko eggplant(Takagi Village)
[Harvest time: July -September]
Around 1955, it began to be cultivated by Shigeko Ikeda, a father of Shigeko Ikeda, who lives in Takagi -mura, Shimoina -gun. The tip of the fruit is sharp like a dolphin's mouth, has a low aku, has a soft skin and pulp, and has a melting texture in the mouth.
Nasusu Suzukawa(Anan Town)
[Harvest time: late August to early October]
Large name that was cultivated in the 1960s, focusing on the village called "Wazuzuja Sawa" at the border between Anan -cho, Hiratani -mura, Shimoina -gun. It contains a lot of water, baked, fried oil, as well as pickled food as a long winter period.
Yachimachi cucumber(Suzaka City)
[Harvest time: late June -September]
The peel is thin, the seeds are small, short, and shaped. In the 1945s, those that were early for raw food were offered as "Moromi Cyuli" at luxury restaurants around Zenkoji, Nagano City, and are also used as light pickles, miso pickles, and Tsukudani.
Uri Suzukazawa(Anan Town)
[Harvest time: July -September]
Similar to "Suzugazawa eggplant", a slightly thicker white wart -type Uri, which is cultivated mainly in the "Wazuzujasoga Sawa" village. The fruit length is about 15-18 mm, the skin is less bitter, and the pulp is thick but soft and fresh. In addition to raw food, it is eaten as pickles such as pickling, pickling, and pickling.
Seiuchi Road Cucumber(Achi Village Seiuchi Road)
[Harvest time: mid -July to late August]
Cucumbers of summer and autumn collected varieties are mainly harvested after the tray. Because it is as long as 25-30㎝, has a large number of seeds, thick and hard, it is often used as pickles combined with the local specialty "Akane radish (Kiyonai Road Akane)", and is also eaten as miso cucumbers and salads. 。
Botan Pepper (Botago Shou)(Nagae, Nakano City, Shinanomachi, etc.)
[Harvest time: mid -July to late October]
A pepper -shaped pepper with a button flower -like shape and a thick flesh in the shape of a button flower. It is also used in the local cuisine of the Hokushin region, which is a local dish in the Hokushin region, which is finely chopped and mixed with summer vegetables and pickles, as well as round -roasted, pepper miso, miso pickles, tempura and boiled dishes.
Numame Etsuri(Numa Mame, Suzaka City)
[Harvest time: July -August]
A traditional vegetable that has been grown for pickles since the Edo period in the Numame area of Suzaka City, which is suitable for white laurel cultivation, which has a thin skin, thick and crispy. It is resistant to illness and is easy to grow, with a short -circular and pale, white appearance. Ideal for pickling, pickling Nara, and soaked.
Hodaka(Hodaka, Azumino City)
[Harvest time: July to early November]
It is said that it was in the vegetable seeds introduced from the United States by Yoshinori Katsuno of Hodaka, Azumino City, from the Taisho era to the early Showa era. In addition to the seasonal, tempura, boiled dishes, the sweetness of the pickled vegetables and rice in the Azumi Innuclear area of Matsumoto City, and the sweetness of boiled, boiled, and the sweetness of the bubble will be delicious.
For more information on "Shinshu traditional vegetables", Nagano Horticulture Livestock Section ()026-235-7228)to contact please.
"Traditional vegetables in Shinshu" -The nostalgic scenery came to float softly ~
"Shinshu traditional vegetable" cultivation land MAP
* Items (as of R3.7.12 as of R3.7.12) received from traditional cultivation. * Some vegetables are established over a wide area.
This article is information as of July 2021.
Please note that products handled are subject to change.
