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Vol.3 We want to convey the deliciousness widely through the development of processed products and branding.
Yokoshima Bussan Co., Ltd.
Executive Director Yokoshima Takako
国内屈指のあんずの産地、千曲市森地区では古くからあんずが地域の人たちに愛され、守られてきました。 To protect this beautiful landscape, some people are passionate about growing apricots and creating processed products.
"About 50 years ago, my mother made jam from apricots picked at her house and shared it with relatives and friends. She was happy that the food was delicious, so at the time she made jam while selling raw apricots in stores," says Yokoshima Takako, executive director of Yokoshima Bussan, who handles everything from cultivation to processing and sales of apricots.
Yokoshima Takako
Yokoshima Bussan hopes to enjoy the apricots in the forest, which is said to be "100,000 bottles at a glance," and in the summer, they hunt apricots in the spring, and when there was no word on the idea of a sixth-generation industry, Yokoshima Bussan made processed products using their own apricots, and developed into a tourism-oriented sixth-generation industry. The company's current product line of 50 to 60 types of products is the original jam that is a lucky bonus, and this has become a fond of water and has also become a popular item for dried fruits and other products.
The products are mainly apricot grown using low pesticides from our own farm, and are also made from contracted farmers in the neighborhood. With the desire to somehow continue the apricots in the Mori area, where the population is aging and the lack of successors has begun to become more noticeable, we have adopted the "contracted farmer" system for about 30 years. We hope that the cycle of buying apricots from around 15 farmers, distributing them to generate revenue will lead to rewarding cultivation for producers.
"It would be ideal to eat apricots raw at the peak of the harvest. However, the season is limited. By processing and transforming them, we make a variety of processed products to help you enjoy apricots throughout the year," says Yokoshima.
Raw apricots are also sold during seasonal season
Among the many original products, "dried apricots" is a product that we put a particular emphasis on. Since ancient times, most households in the Mori area have always had an apricot tree, and it has been eaten all year round by splitting the harvested apricot in half, taking seeds, and then dried in the sun. Not only is it rich in dietary fiber, but when dried, it is said that beta-carotene can be 60 times more than raw apricots.
"The wisdom of people in the past is amazing. There was a time when people were shunned because they looked bad, but recently there have been more and more people who prefer low sugar, and sugar-free dried apricots have been gaining attention again. I've realized that the dried apricots, which have been popular for a long time, are being pleased by generations."
Also, since apricot seeds were said to be effective against coughing, apricot cultivation was encouraged by the Matsushiro Domain since the Edo period. Starting with this episode, Yokoshima Bussan has processed the whole "syrup-soaked" with the seeds still attached, in order to enjoy the flavor of the apricot seeds (almonds).
"Since ancient times, tea contractors have always featured pickled apricots in syrup and dried apricots in place of pickles. Apricots have been such a food that has become a part of the daily lives of our households. I hope that our products will be enjoyed in this way in our daily lives." With this in mind, they are propagating the charm of apricots.
(Left) "Apricot syrup" made with apricots from Mori
(Right) An arranged drink made with apricot syrup, mixed with soda and mint.
Another characteristic of Yokoshima Bussan is that while cherishing the wisdom of old people, they incorporate new essences that are suitable for the times, and strive to create products that make use of the different characteristics of each variety. For example, the Showa era has a strong flesh and has been salted for a long time. The "Anzu Yokan" made from salted and white bean paste from the Showa era, which is characterized by its chewy texture, is a popular product with an accent.
Yokoshima Bussan has also been involved in projects such as the Anto Brand and the Chikuma Brand, which aim to increase the popularity of Chikuma City's apricots by Chikuma City and JA since its inception. Yokoshima is also one of the members of the Harcott Council's Kyozuki, which aims to promote commercialization of Harcott, raise awareness, and brand it. It seems that the community is working together to promote Harcott by distributing Harcott raw materials to processing businesses in Chikuma City and creating products for each of them. Sometimes they go to the metropolitan area, such as Shinjuku Takano and JR, to hold seminars and events that convey the charm of Harcott.
Yokoshima said with great energy, "We would like to focus on our efforts, including product creation, so that we can leave the landscape of the Mori district of Chikuma City, which is said to be the "nice village of Japan," to the next generation."
Today I am striving to create new products.
*This article is information as of June 2022. Please note that the products we carry may have changed.
