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Vol.2 Enjoy the difference in taste and texture of each variety
Aizawa Farm Aizawa Toshimasa
It once flourished as a castle town of the Sanada family.Nagano CityMatsushiro Town. Apricot fields spread out at the foot of Mt. Strange Mountain, and in spring the entire area is dyed pink in flower.
It is called the fruit kingdom Nagano In the prefecture, apples and grapes are widely cultivated within the prefecture, but apricots are Nagano This fruit is made in only a small portion of the two cities in Chikuma City.
"In the past, people were told that "Apricots bells bears where you can hear the sound of Zenkoji Temple bells,"Nagano CityApricots were actively cultivated here. The apricot has good drainage soil, dry areas with little rain and no winds, making it suitable for cultivation, making it perfect for cultivation, and it was perfect for Zenkojidaira culture. It seems that they have planted and tried seedlings in other regions, but the soil doesn't fit, so the roots don't get caught. "The story is about Aizawa Toshimasa from Aizawa Farm. Approximately 130 apricots are grown in a field of over 50 al in the Tojo area of Matsushiro Town.
Aizawa Toshimasa
Apparel farmers often cultivate multiple varieties with different harvest times to improve work efficiency. Aizawa also said, "Yamagata No. 3", "Shinyo", "ShinshuSour, Shinyamamaru, Niconicot, Niigata Daifuku, Harcott,Shinshu"Big fruit" and eight types of apricots are grown. Starting with Yamagata No. 3, an early-farm species, harvested from mid-June, and then "ShinshuThe apricot harvesting relay continues until "Great Fruit."
Apricots are often processed foods, but their taste, texture, characteristics and uses vary depending on the variety, and some varieties can be eaten raw.
Yamagata No. 3, an early-fresh variety with just the right amount of sweetness, is soft when ripened and is easy to eat even when raw, making it suitable for jam.
Niigata Dairi is characterized by its strong acidity and aroma, like plums, and is perfect for jam and dried apricot.
「ShinshuThe fruit is thick and delicious apricots that are fresh when ripened.
"Shinyo", "Harcott" and "Niconicot" are for eating raw, and "Harcott" in particular boasts outstanding sweetness.
Shinyamamaru is made from syrup soaked in syrup and is popular among pastry chefs as it is applied to finish off tarts.
An example of apricot grown by Aizawa
When asked how to tell the difference between delicious apricots, Aizawa said, "It's round and shiny. It's shiny! If it's too ripe, the flesh will become rough and not tasty."
When placed in the fridge, raw apricots can be stored for 3 to 4 days, and when used as processed products such as jam, they can be stored in a cool, dark place instead of in the refrigerator to naturally ripen and make them easier to process.
Knowing the different flavors, textures, and uses depending on the variety will expand the world of apricots.
*This article is information as of June 2022. Please note that the products we carry may have changed.
