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Spring Noyama is full of happiness! Breath of the earth felt by the wild plants of Shinshu
"Okogi", a wild vegetable that conveys the unique food culture of Minamishinshu
Generally, it is known as "Ukogi", and "Okogi" is a unique name in the Iida area.
Keiichi Nomura
From the beginning of March, when the snow of satoyama gradually begins to solve the snow, you will see local people harvested by locals at Nagano Prefecture at agricultural products direct sales, roadside stations, and supermarkets.
A wild vegetable with many flavors that feel the earth, unique chicken, and bittersweetness. This is caused by polyphenols and vegetable alkaloids, not only to make you feel the coming of spring, but also in our winter, which is easy to accumulate fat so as not to miss body temperature to get over the cold and harsh winter. He says that it emits waste products from the body and switches to an active body for spring. It is said that eating wild plants in the spring makes sense as the saying is that "the spring plate has a bitter taste" *.
"Even in" Okogi ", which has grew bigger after the season, it is delicious with a crispy texture when it is tempura and fried."
Noyama in Nagano Prefecture, such as "Kogomi", "Tarabome", "Tarabi", "Udo", "Udo", "Udo Bamboo", etc. It is full of various wild vegetables, but some are only eaten in certain areas. One of them is "Ogogi" that makes you feel the coming of spring as soon as spring sprouts sprout. It is a young sprout of the spurgogicaceae, about 1.5 to 2 m, and features a flavor that feels astringent and bittersweet, crunchy texture, and bright green. It is native to the Iida / Shimoina region, which is mainly eaten, but the ninth lord of the Yonezawa feudal clan in the Edo period is a hedge in preparation for famine in preparation for famine. It is said that only the Yamagata Prefecture Okitsu region, which has been encouraged to plant it in, is said to be only in the Yamagata prefecture.
It is not clear why the culture of eating "Okogi" in the Iida / Shimoina region has taken root, but since ancient times, it has been harvested and eaten in fields, gardens, and banks in each home, and from the early 2000s. As the number of direct sales stores in the area has increased, it has been distributed to the market.
There are only a few farmers in Iida City who are working on Okogi's house cultivation. We will harvest carefully one by one.
Keiichi Nomura of Iida City has been cultivating such "Okogi" for a long time, and has begun cultivation in the house for about 25 years, and has been shipped directly to direct sales outlets in the region. In a house that has been heated using the natural heat from the sun, it is grown with a trunk on a bucket with spring water that springs out of the back mountain of your home, and it is about 1 to 2 cm in size every year. I will pick the young bud. It is said that small buds are softer and easier to eat, and house cultivation is softer than open -field. "The point is that the trunk of the kogogi has a sharp small thorns, so the point is to stimulate the trunk with durable leather gloves while being soft," says Nomura. House items will be shipped in early March, and the open -field food will be shipped in early April. The season is until Golden Week. When the buds grow, the unique texture of Kishikishi occurs.
The spring water used for cultivation is the same water system as the "Sarugo no Izumi", which is also selected as one of the 100 famous waters.
The classic way of eating is a boiled water for about 5 seconds, and is poured with bonito and soy sauce, but in addition to stir -fry and pair, boiled young buds, chopped them with salt and chopped them with freshly cooked rice. Masu. If you store the boiled food frozen, you can enjoy "Okogi" for a long time.
"Fum Fum Agricultural Products Direct Sales Office" operated by JA Minami Shinshu. We handle a wealth of local agricultural products, and Nomura also ships "Ogogi", as well as "Taranome", "Kogomi", "Takenoko", "Udo", etc.
"The Kogomi, a wild vegetable that represents spring, is growing naturally in this area, but I think it's been about 15 years since I started to eat it. Maybe because the culture of eating] was rooted in. " There are aspects as a culture rooted in the region, and there are also ephemeral reasons that quickly pass the harvest season in the spring mountain, where the daily situation changes. Why don't you feel the culture that has been passed down from wild vegetables to the area, and enjoy the unique season of the area?
* For spring meals, it means to eat spring -like meals. The bitterness refers to wild vegetables and spring vegetables.
[Over time, Fum Agricultural Products Direct Sales Office]
Iida City Ding Higashi Ding 281 TEL 0265-56-2822
http://www.ja-mis.iijan.or.jp/directsales/store.php
Mountain blessings that represent Kita -Shinshu "Bend bamboo"
"Root bamboo" that comes out of the ground. In addition to Nozawa Onsen Village, Yamaunai Village Shiga Kogen and Takayama Village are also known as one of the leading locations in the Hokushin area.
Doya and the landlady
Akemi Tomii
"Bend bamboo" will reach the time of the wild vegetable season from May to late June, which is about to end. It is one of the blessings of the mountains that the people of Kita Shinshu love. It is a large bamboo bud called "Chishimazasasa", which grows on the Sea of Japan side of Sanin, Shin -Etsu, Tohoku, Hokkaido, and around 1,000m above sea level, and it was slender compared to Moso bamboo, which is often found in supermarkets. The shape is characterized. In Sanin, "Himebaku" and Yamagata are different in each region, such as "Tsukiyama bamboo". Is popular with the name.
"Bamboo juice" is a soul food in the Hokushin area. Its taste and how to make it have been taken over by each family.
It has a small flavor that is sweet and sweet, and has a moderate elasticity, but has a crisp texture. Because there are few ax, freshly picked ones can be cooked without boiling, and you can enjoy the taste in various ways, such as boiled dishes, tempura, and unglazed. One of the most known local cuisine in Kita -Shinshu is the bamboo soup, a miso soup that adds miso and mackerel boiled cans.
Mr. Tomi, who taught me how to peel the skin of "Bent Bamboo". It is said that the head is folded and then peeled it around the finger. You need a tips.
"At first I was very surprised at the thin bamboo cub and the mackerel can enter the miso soup. I wonder if it doesn't smell the fish. "Bent bamboo" and miso are so good that it was very delicious. " This is Akemi.
"Bend bamboo" sold at a nearby roadside station. A boiled can of mackerel was also sold nearby.
In areas where "root bamboo" is collected, such as Nozawa Onsen Village and Yamanouchi Town, there is a mackerel can corner in one corner of the supermarket, and Tomii also buys boxes in the season. The mackerel boiled can and "root bamboo" are the best combinations and are indispensable for early summer dining tables in the Hokushin area.
At the time of time, it is possible to purchase "root bamboo" at a nearby roadside station, but many people enter the mountains themselves, and in Nozawa Onsen Village, "Root Bamboo" is recruited for each district. He is hunting bamboo, and Tomii also participates every year. Finding "root bamboo" that grows at the base of the bamboo grass and bamboo as if swimming on a sloping slope, it is a very hard work, and the skin and clothes may be cut off with sharp bamboo and bamboo grass. often. In addition, "Bent bamboo" is also a favorite of bears, so bells that remove bears are indispensable so that they do not encounter wild bears.
Tomii's handmade "Tempura of the roots of bamboo bamboo" and "Bent bamboo bamboo and boiled nurring". Even if the tempura is mixed with powdered cheese and fried, the taste is deep and rich and delicious.
The harvested "root bamboo" becomes stiffer and harder, so the point is to cook and prepare on the day you picked it. Mr. Tomii cooks the "root bamboo" that he has picked up, cooks with boiled bamboo juice, boiled food, tip tempura, grilled bamboo, cooked rice, etc., and behaves to guests. Tomii -style adds frozen tofu to the boiled food. Fried frozen tofu returned with water is fried and bamboo shoots and pussy nurring and boiled nurpers are said to deepen the taste of frozen tofu that sucked oil.
If you can't eat it immediately after harvest, it is good to peel the skin, boil it, and save the boiled juice in the refrigerator.
Still, "I recommend the recommended way to eat" bamboo juice. " The ingredients and how to make it are different for each home, but it seems that it is delicious even if tofu or pork is added to the basic "root bamboo" and mackerel boiled cans. It is also popular with guests, and many people visit "Homaru Toya" every year for food.
Tomii who also has a sommelier qualification. "After all, local sake is suitable for local food in the region. Sake is good, but the dishes of" Bent Bamboo "also match light white wine such as Chardonnay, which is brewed in nearby alpine villages." He told me. Why don't you enjoy the new sensation of wine and "root bamboo"?
Ginza NAGANO You can buy it with
A retort pouch of "bamboo juice" using "root bamboo" and mackerel can Ginza NAGANO But on sale! First of all, please try the taste and come to eat freshly picked in the "root bamboo" season.
Ginza NAGANO We also sell seasonal wild plants. Bend bamboo will be available in the season!
Mabatake mushroom
250g x 2 1,199 yen
[Yamanouchi Town General Development Corporation]
Saba bamboo shoot juice
170g 540 yen
[Taka Sho (Nagano City)]
[Odoriya]
Nozawa Onsen Village 9798 TEL, Shimotakai -gun 0269-85-2235
https://kt2062390.wixsite.com/marutoya
How about a wild vegetable picking hiking?
How about a wild vegetable pick -up experience that meets the seasonal mountains? At Sunday Planning LAMP in Shinanomachi, we plan to explore Noyama around Lake Nojiri and hold about 50 kinds of wild vegetables. A veteran guide will guide you to the spring mountain. The wild vegetables that have been picked up are transformed into a luxurious wild vegetable dinner with the chef of the restaurant. The taste of the harvested wild vegetables is exceptional!
[Period] April 17th to June 13th (planned)
This article is information as of March 2021.
Please note that products handled are subject to change.
