Iwate Japanese beef short angle and apple too! The rare ingredients from Iwate are created by a unique environment

Iwate Japanese beef short angle and apple too! The rare ingredients from Iwate are created by a unique environment[Các thành phần trong khu vực từ 47 tỉnh]

Overview of Iwate Prefecture and its main initiatives

Iwate Prefecture

Rich seafood

The total length of the coastline of Iwate Prefecture facing the Pacific Ocean is 700 km, the coast and the coast are endowed with one of the best environments in the world as well as in Japan, where the three Kuroshio sea currents, Shincho and Tsugaru Warm intersect. A treasure trove of natural resources.

Some of the coasts have a complex topography called the Rias coast, which blocks waves from the high seas, which are great places to build fishing grounds and farms. We are actively promoting the “fishing industry” farming salmon, wakame and sea urchins.

Agricultural products are produced by cool climates even in the summer

Iwate Prefecture

Even during the summer, vegetables are actively grown by taking advantage of regional features such as a cool climate and high altitude soil. From spring to autumn, the Kuji region, where the “Yamase” winter wind is, takes advantage of the cool climate to produce high quality “Kanjime spinach” in the summer and fall.

In addition, due to this “Yamase” susceptibility, a unique “grain food culture” developed in Iwate Prefecture, where rice production was unstable. Due to the recent boom in healthy food, miscellaneous grains have been reviewed and grown mainly in Hanamaki City, Nito City, Karumai Town and Kudo Village, and boast the highest grain yields. .

Wagyu brand “Iwate Short Angle Wagyu”

Iwate Prefecture

Features of “Iwate short angle Japanese beef”

Edible beef is one of the main agricultural products of Iwate Prefecture, but the most famous is the “Iwate Short Angle Japanese Beef” brand beef produced by Iwate. It is produced in the northern and coastal regions of Iwate Prefecture.

The biggest feature is the unique “Natsuyama Fuyusato” propagation method. From spring to autumn, it grows freely while grazing in the rich nature of Iwate, and in thick snowy winter, it grows fat well in barn. It is also known as “Akabeko” in the local area of ​​Iwate, and it is famous for being mostly lean meat with a low fat content and a characteristic beef flavor.

Due to seasonal farming, the transportation season, it is easy to concentrate and the production is not large, so it is a rare and precious beef.

The origin of the name

Its origins are a cross between “Short Horn” introduced from the United States in the early Meiji period and “Southern Cow” also sung in “Southern Cow Chasing Song”.

Delicious way of eating and processed products

Iwate Short Angle Japanese Beef is perfect not only for steaks and sukiyaki, but also for carp and stewed stews. It can be processed into burgers and curry before shipping.

Production situation

Iwate short angle Japanese beef is raised mainly in the northern mountainous areas of the province and coastal areas.
It is very popular that “lean meat with which you can enjoy the original taste of beef” and “healthy beef with certain characteristics” sold mainly in the direct production business with blends. cooperation with a high sense of nature and safety. In particular, Japanese beef is receiving an increasing demand from the restaurant industry.

Apple “Kiou”

Features of “Kiou”

Kiou is an apple brand produced throughout Iwate prefecture, and is the first new apple variety of Iwate original varieties developed by the Prefectural Gardening Experimental Station.

Kiou’s characteristic is bright yellow. It has a very good balance between sweetness and acidity, and because it is an early ripening variety with plenty of juice, you can enjoy a refreshing taste while still hot. In addition to raw food, it is also transported as processed products such as juice.

The origin of the name

Kiou was named meaning “King of Golden Apples” and “Shining Golden Apple” and was registered as a variety in 1994.

Production situation

It has been adopted by apple producers across the province and the acreage is expanding rapidly due to the growing market for Kiou reviews.

Raw wakame “best in spring”

※ Image is an image

Features of “Spring Ichiban”

For the wakame fish in the Shigemoe peninsula and the taro region, grown in the rough seas of the world outside Iwate and Sanriku and known for its good quality, the young raw wakame harvested from January to February has a smell fragrant. The taste is very good.

It doesn’t last long since it’s not salted or boiled, but it’s a sprouts wakame that contains more fiber and minerals than other wakames, so it’s packed with marine ingredients. It is a gift of the sea of ​​limited seasons.

The origin of the name

Since it is the first wakame to be harvested from January to February, waiting for spring, it is named after the wind that blows during this period.

The best way to eat in spring

There are countless ways to enjoy it, such as lightly boil it and eat it like shabu-shabu, add it to hot tofu, or chill it and add it to a salad. By adding it to miso soup without washing it, the scent of the beach will stand out.

Production situation

Today it is not known much as it used to be barely marketed, but due to the growing health awareness in recent years, it has gained the attention of suppliers and consumers. such a great ingredient. Transaction volume is expected to increase year by year.

* 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.

references:


Iwate Japanese beef short angle and apple too! The rare ingredients from Iwate are created by a unique environment[Các thành phần trong khu vực từ 47 tỉnh]

Overview of Iwate Prefecture and its main initiatives

Iwate Prefecture

Rich seafood

The total length of the coastline of Iwate Prefecture facing the Pacific Ocean is 700 km, the coast and the coast are endowed with one of the best environments in the world as well as in Japan, where the three Kuroshio sea currents, Shincho and Tsugaru Warm intersect. A treasure trove of natural resources.

Some of the coasts have a complex topography called the Rias coast, which blocks waves from the high seas, which are great places to build fishing grounds and farms. We are actively promoting the “fishing industry” farming salmon, wakame and sea urchins.

Agricultural products are produced by cool climates even in the summer

Iwate Prefecture

Even during the summer, vegetables are actively grown by taking advantage of regional features such as a cool climate and high altitude soil. From spring to autumn, the Kuji region, where the “Yamase” winter wind is, takes advantage of the cool climate to produce high quality “Kanjime spinach” in the summer and fall.

In addition, due to this “Yamase” susceptibility, a unique “grain food culture” developed in Iwate Prefecture, where rice production was unstable. Due to the recent boom in healthy food, miscellaneous grains have been reviewed and grown mainly in Hanamaki City, Nito City, Karumai Town and Kudo Village, and boast the highest grain yields. .

Wagyu brand “Iwate Short Angle Wagyu”

Iwate Prefecture

Features of “Iwate short angle Japanese beef”

Edible beef is one of the main agricultural products of Iwate Prefecture, but the most famous is the “Iwate Short Angle Japanese Beef” brand beef produced by Iwate. It is produced in the northern and coastal regions of Iwate Prefecture.

The biggest feature is the unique “Natsuyama Fuyusato” propagation method. From spring to autumn, it grows freely while grazing in the rich nature of Iwate, and in thick snowy winter, it grows fat well in barn. It is also known as “Akabeko” in the local area of ​​Iwate, and it is famous for being mostly lean meat with a low fat content and a characteristic beef flavor.

Due to seasonal farming, the transportation season, it is easy to concentrate and the production is not large, so it is a rare and precious beef.

The origin of the name

Its origins are a cross between “Short Horn” introduced from the United States in the early Meiji period and “Southern Cow” also sung in “Southern Cow Chasing Song”.

Delicious way of eating and processed products

Iwate Short Angle Japanese Beef is perfect not only for steaks and sukiyaki, but also for carp and stewed stews. It can be processed into burgers and curry before shipping.

Production situation

Iwate short angle Japanese beef is raised mainly in the northern mountainous areas of the province and coastal areas.
It is very popular that “lean meat with which you can enjoy the original taste of beef” and “healthy beef with certain characteristics” sold mainly in the direct production business with blends. cooperation with a high sense of nature and safety. In particular, Japanese beef is receiving an increasing demand from the restaurant industry.

Apple “Kiou”

Features of “Kiou”

Kiou is an apple brand produced throughout Iwate prefecture, and is the first new apple variety of Iwate original varieties developed by the Prefectural Gardening Experimental Station.

Kiou’s characteristic is bright yellow. It has a very good balance between sweetness and acidity, and because it is an early ripening variety with plenty of juice, you can enjoy a refreshing taste while still hot. In addition to raw food, it is also transported as processed products such as juice.

The origin of the name

Kiou was named meaning “King of Golden Apples” and “Shining Golden Apple” and was registered as a variety in 1994.

Production situation

It has been adopted by apple producers across the province and the acreage is expanding rapidly due to the growing market for Kiou reviews.

Raw wakame “best in spring”

※ Image is an image

Features of “Spring Ichiban”

For the wakame fish in the Shigemoe peninsula and the taro region, grown in the rough seas of the world outside Iwate and Sanriku and known for its good quality, the young raw wakame harvested from January to February has a smell fragrant. The taste is very good.

It doesn’t last long since it’s not salted or boiled, but it’s a sprouts wakame that contains more fiber and minerals than other wakames, so it’s packed with marine ingredients. It is a gift of the sea of ​​limited seasons.

The origin of the name

Since it is the first wakame to be harvested from January to February, waiting for spring, it is named after the wind that blows during this period.

The best way to eat in spring

There are countless ways to enjoy it, such as lightly boil it and eat it like shabu-shabu, add it to hot tofu, or chill it and add it to a salad. By adding it to miso soup without washing it, the scent of the beach will stand out.

Production situation

Today it is not known much as it used to be barely marketed, but due to the growing health awareness in recent years, it has gained the attention of suppliers and consumers. such a great ingredient. Transaction volume is expected to increase year by year.

* 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.

references: