I want you to know more than rice and wine Niigata. Niigata specials and specialties

I want you to know more than rice and wine Niigata. Niigata specials and specialties[Nguyên liệu vùng của 47 tỉnh]

Brands of ingredients

In Niigata Prefecture, efforts are being made to brand the many following items of Niigata Rice. The image leaders of “Niigata Food Brand” include Western pear “Le Lectier” and strawberry “Echigohime”, and we are also focusing on quality improvement and production expansion. Now let me introduce the specialties typical of Niigata Prefecture.

Raw Arakawa

Raw Arakawa

“Arakawa Raw Shitake” is produced in Sekikawa-mura, Iwafune-gun. It is characterized by a light texture and a soft taste to the foot. This is because mushroom cultivation and production methods pay great attention to water quality. It is widely used in boiled foods, baked goods, and health foods.

Arakawa Raw Shitake is one of the top production output in the province, both the output and the quality are stable year round, and a system that can provide a stable nationwide supply has also been developed. .

Oguchi Renkon

Oguchi Renkon

Oguchi Renkon produced in Nagaoka city. As smooth white skin, when peeled, it does not need bleaching. It is characterized by a crunchy texture and a fresh and sticky taste. Harvest from August to May next year.

“Oguchi Renkon Manufacturing Association” was held in the province and efforts are being made to maintain the high quality Renkon. In recent years, with the popularity of excavators, the burden of ordinary labor has decreased, and steady production is expected in the future.

Shirane Hakuto

Shirone Hakuto

Shirane white peaches are produced in Niigata City, Kamo City and Sanjo City. It is a very late maturation breed

and its detailed history is unknown. It is characterized by a large fruit that weighs 300 grams, and has a delicious taste with a sugar content of about 13%, making it a particularly popular peach among late ripened peaches.

* Extremely Late Species The type can be harvested from mid September to early October. It is characterized by large, hard, and high sugar fruits.

Emerging (Le in Japan)

Emerging Japanese pears are produced in Niigata City, Kamo City and Sanjo City. It is a large, round fruit, weighing over 400 grams. It is also characterized by tender meat quality, plentiful sweetness and long shelf life. It is harvested from late October to early November.

8417_niigata5

8417_niigata5

Le Lectier Pear produced in Niigata City, Kamo City, Sanjo City, Sado City, etc. This is the variety that can be eaten after a ripening time about 40 days after harvesting at the end of October. Showed by molten meat and a beautiful fragrance. The texture closely resembles peaches, and you can enjoy the melted flavor. It is the one with a great taste in general. It will go on sale from late November to mid-December.

The name Le Lectier is named after 17th century gardener Le Lectier by growers. Looking at the production situation, new growers have joined the existing fruit farmers, the planted area and yields are trending to increase.

The demand for Western pears is increasing due to the variety of foods, and the production of high quality Le Lectier is in short supply. Hence, production volumes are expected to increase in the future.

Niigata Jidori

Chicken Niigata are locally produced throughout Niigata. This is a breed born by breeding “Tomaru”, a natural memorial species native to Niigata prefecture, with “Nagoya” and “Yokomura Plymouth Rock”.

As it is grown over time, it is favored by many as a juicy meat and delicious ingredients. Very good in water dishes, pots, simmering, baked goods, etc.

In the province, a “Niigata Local Chicken Production Promotion Research Group” was established to promote quality improvement and promote production.

8417_niigata6

8417_niigata6

Cold eel was captured in Sado Ryotsu Bay. Larger ones are 100 cm long and can weigh more than 15 kg. It is characterized by a delicious taste with a fatty taste. It is the representative winter fish, it is named cold sardines because it is fattest in December and catches great.

The number of cold sardines that can be caught tends to vary greatly from year to year. The type chosen by connoisseurs with the “Sado Ichiban Buri” brand is highly appreciated in many places.

Nodoguro (Akamutu)

Nodoguro was arrested throughout the province. It is judged to have good fats regardless of the season, and it is a popular ingredient among food lovers as it tastes good no matter how and when it is cooked. It is especially delicious when it comes to sashimi, simmering, and baked goods.

A typical premium fish of Niigata province, it is distributed all year round throughout the province. The origin of the name Nodoguro is said to have a black color inside the throat when the mouth is opened.

We have introduced special products from Niigata prefecture. In Niigata prefecture, where there is a rich nature and soil suitable for the production of different raw materials, many different materials than those presented here are produced annually. If you look at the ingredients of Niigata in addition to rice and sake, you might discover new dishes.

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.

※ Image is an image

references:


I want you to know more than rice and wine Niigata. Niigata specials and specialties[Nguyên liệu vùng của 47 tỉnh]

Brands of ingredients

In Niigata Prefecture, efforts are being made to brand the many following items of Niigata Rice. The image leaders of “Niigata Food Brand” include Western pear “Le Lectier” and strawberry “Echigohime”, and we are also focusing on quality improvement and production expansion. Now let me introduce the specialties typical of Niigata Prefecture.

Raw Arakawa

Raw Arakawa

“Arakawa Raw Shitake” is produced in Sekikawa-mura, Iwafune-gun. It is characterized by a light texture and a soft taste to the foot. This is because mushroom cultivation and production methods pay great attention to water quality. It is widely used in boiled foods, baked goods, and health foods.

Arakawa Raw Shitake is one of the top production output in the province, both the output and the quality are stable year round, and a system that can provide a stable nationwide supply has also been developed. .

Oguchi Renkon

Oguchi Renkon

Oguchi Renkon produced in Nagaoka city. As smooth white skin, when peeled, it does not need bleaching. It is characterized by a crunchy texture and a fresh and sticky taste. Harvest from August to May next year.

“Oguchi Renkon Manufacturing Association” was held in the province and efforts are being made to maintain the high quality Renkon. In recent years, with the popularity of excavators, the burden of ordinary labor has decreased, and steady production is expected in the future.

Shirane Hakuto

Shirone Hakuto

Shirane white peaches are produced in Niigata City, Kamo City and Sanjo City. It is a very late maturation breed

and its detailed history is unknown. It is characterized by a large fruit that weighs 300 grams, and has a delicious taste with a sugar content of about 13%, making it a particularly popular peach among late ripened peaches.

* Extremely Late Species The type can be harvested from mid September to early October. It is characterized by large, hard, and high sugar fruits.

Emerging (Le in Japan)

Emerging Japanese pears are produced in Niigata City, Kamo City and Sanjo City. It is a large, round fruit, weighing over 400 grams. It is also characterized by tender meat quality, plentiful sweetness and long shelf life. It is harvested from late October to early November.

8417_niigata5

8417_niigata5

Le Lectier Pear produced in Niigata City, Kamo City, Sanjo City, Sado City, etc. This is the variety that can be eaten after a ripening time about 40 days after harvesting at the end of October. Showed by molten meat and a beautiful fragrance. The texture closely resembles peaches, and you can enjoy the melted flavor. It is the one with a great taste in general. It will go on sale from late November to mid-December.

The name Le Lectier is named after 17th century gardener Le Lectier by growers. Looking at the production situation, new growers have joined the existing fruit farmers, the planted area and yields are trending to increase.

The demand for Western pears is increasing due to the variety of foods, and the production of high quality Le Lectier is in short supply. Hence, production volumes are expected to increase in the future.

Niigata Jidori

Chicken Niigata are locally produced throughout Niigata. This is a breed born by breeding “Tomaru”, a natural memorial species native to Niigata prefecture, with “Nagoya” and “Yokomura Plymouth Rock”.

As it is grown over time, it is favored by many as a juicy meat and delicious ingredients. Very good in water dishes, pots, simmering, baked goods, etc.

In the province, a “Niigata Local Chicken Production Promotion Research Group” was established to promote quality improvement and promote production.

8417_niigata6

8417_niigata6

Cold eel was captured in Sado Ryotsu Bay. Larger ones are 100 cm long and can weigh more than 15 kg. It is characterized by a delicious taste with a fatty taste. It is the representative winter fish, it is named cold sardines because it is fattest in December and catches great.

The number of cold sardines that can be caught tends to vary greatly from year to year. The type chosen by connoisseurs with the “Sado Ichiban Buri” brand is highly appreciated in many places.

Nodoguro (Akamutu)

Nodoguro was arrested throughout the province. It is judged to have good fats regardless of the season, and it is a popular ingredient among food lovers as it tastes good no matter how and when it is cooked. It is especially delicious when it comes to sashimi, simmering, and baked goods.

A typical premium fish of Niigata province, it is distributed all year round throughout the province. The origin of the name Nodoguro is said to have a black color inside the throat when the mouth is opened.

We have introduced special products from Niigata prefecture. In Niigata prefecture, where there is a rich nature and soil suitable for the production of different raw materials, many different materials than those presented here are produced annually. If you look at the ingredients of Niigata in addition to rice and sake, you might discover new dishes.

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.

※ Image is an image