Nagoya Cochin, eel, Moriguchi radish and the distinctive products of the fig brand Aichi

Nagoya Cochin, eel, Moriguchi radish and the distinctive products of the fig brand Aichi[Nguyên liệu vùng của 47 tỉnh]

Traditionally Aichi vegetables protect their culinary culture

Traditional vegetables of Aichi

Since ancient times, Aichi has been able to produce regional vegetables and new varieties on its own through the active participation of seedling companies mainly in the Owari region.

However, in recent years, the demand for and production of traditional vegetables in the region has decreased. From a sense of crisis that historic specialties would be cut off at this rate, Aichi Prefecture began to work to brand traditional vegetables and promote them to inherit culinary culture.

The selection of “Traditional vegetables of Aichi”, starting in 2002, must meet four conditions.

1. Must have more than 50 years of cultivation history.
2. Addresses or names of people with references to Aichi Prefecture.
3. The seedling still exists.
4. What seedlings and products can you get.

Currently, there are 21 vegetable items that meet the above 4 conditions and are certified as traditional vegetables of Aichi.
We are actively developing PR by using characters to increase production of traditional vegetables and enhance their name recognition.

Aichi Prefecture is a region that forms a rich culinary culture that the culinary world always focuses on. In addition to the traditional vegetables of Aichi, there are many other ingredients that you should know as a specialty. This time, I want to pick some of them and recommend them.

Moriguchi radish, the longest turnip in the world

Moriguchi radish was once produced in Gifu Prefecture, but after the war it began to be actively produced in Fuso-cho. The characteristic of Moriguchi radish is its actual length. The mothers are selected and raised so that they are about 120 cm long. The diameter is about 2 to 3 cm, so it is an elongated image.

It’s mainly used as pickles, and pickled lees are a standard souvenir like Moriguchi pickles. The origin of the name dates back to the Azuchi Momoyama period, and it is hypothesized that it was mostly planted around Moriguchi city, Osaka Prefecture at that time.

A fruit that represents the prefecture of Aichi, fig

figs

Rich in nutrients such as fiber, vitamins and iron, figs have been a popular fruit since ancient times. It is said to be good for beauty and health, and has a unique sweet and sour taste.

In Aichi Prefecture, it is produced mainly in Anjo city, Tokisuri city, Chita city, etc., and a long transit time is maintained by combining indoor cultivation and fog cultivation.

House grown from May to July. The planting season is from August to October, but can be eaten all year round because it is easy to process into juice, jam, and wine outside to eat raw.

It is said that the name of the fig is derived from the word “ripening one fruit a day”.

Fig cultivation in Aichi Prefecture has been popular since the 1970s, and figs have maintained a leading market share in Japan for almost 40 years. With the stability of its cultivation method, it seems like it will continue to reign as a representative specialty of Aichi Prefecture.

A specialty product born in Aichi prefecture, king of the local chicken, Nagoya Cochin

Nagoya Cochin

Nagoya Cochin is famous for being a famous livestock product of Aichi Prefecture. Nagoya Cochin is a purebred chicken breed that is very rare in Japan. The red flesh has an elastic and rich texture.

It has a history dating back more than 110 years, and was born by crossbreeding China’s “Buff Cochin” chicken with local chickens from the Owari region. As it spreads nationwide, it will become popular as Nagoya Cochin, but most of the production areas are Toyohashi City, Toyota City, and the area around Nagoya City.

In downtown Nagoya, there are many restaurants selling Nagoya Cochin, and Nagoya Cochin is very popular. There are many variations in the way it is eaten, and you can enjoy it with marble sashimi, shabushabu and fried chicken. In addition, it is often prepared as dipped in miso and is also a standard souvenir.

Eel is indispensable in local cuisine in Aichi Prefecture

eel

An indispensable eel dish in the hitsumabushi in Nagoya. In Aichi Prefecture, it is grown in Nishio City, Toyohashi City and Takahama City. It is often eaten with Kamayaki or Shiroyaki, and cremation day is a day of high demand across the country. Even for such eels, catching wild fry has become difficult and in recent years we only rely on advances in farming technology.

Talking about the origin of the eel, there is an anecdote that the wild eel has a yellow belly and what is called munagi has been called the eel.

Currently, various problems are encountered in the distribution of wild eels, but farming businesses are also making efforts.

New regional brand Tencha in Aichi Prefecture

Tencha

Tencha produced in Nishio City and Toyoda City is also one of the specialties of Aichi Prefecture. When the tencha is milled with a stone mill, it becomes matcha. The cultivation method is very unique, about 20 days before picking tea, people coat a special cloth to block the light and pick the buds that have turned dark green.

Rich in catechins and tannins, it can be drunk as matcha or used in bread and confectionery. It is favored as a green tea overseas, and its demand is increasing as a raw material for sweets such as ice cream.

“Nishio Matcha” has been registered as a regional brand and is being actively promoted as a specialty product.

In addition to the local vegetables, Aichi prefecture has a variety of specialty products. However, there are still problems like the extinction of the wild eel.
The food power of Aichi Prefecture, which seeks to produce new varieties and dishes every day, will not decline. It is expected that the next generation of ingredients will come out while preserving the traditional ingredients.

* 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:


Nagoya Cochin, eel, Moriguchi radish and the distinctive products of the fig brand Aichi[Nguyên liệu vùng của 47 tỉnh]

Traditionally Aichi vegetables protect their culinary culture

Traditional vegetables of Aichi

Since ancient times, Aichi has been able to produce regional vegetables and new varieties on its own through the active participation of seedling companies mainly in the Owari region.

However, in recent years, the demand for and production of traditional vegetables in the region has decreased. From a sense of crisis that historic specialties would be cut off at this rate, Aichi Prefecture began to work to brand traditional vegetables and promote them to inherit culinary culture.

The selection of “Traditional vegetables of Aichi”, starting in 2002, must meet four conditions.

1. Must have more than 50 years of cultivation history.
2. Addresses or names of people with references to Aichi Prefecture.
3. The seedling still exists.
4. What seedlings and products can you get.

Currently, there are 21 vegetable items that meet the above 4 conditions and are certified as traditional vegetables of Aichi.
We are actively developing PR by using characters to increase production of traditional vegetables and enhance their name recognition.

Aichi Prefecture is a region that forms a rich culinary culture that the culinary world always focuses on. In addition to the traditional vegetables of Aichi, there are many other ingredients that you should know as a specialty. This time, I want to pick some of them and recommend them.

Moriguchi radish, the longest turnip in the world

Moriguchi radish was once produced in Gifu Prefecture, but after the war it began to be actively produced in Fuso-cho. The characteristic of Moriguchi radish is its actual length. The mothers are selected and raised so that they are about 120 cm long. The diameter is about 2 to 3 cm, so it is an elongated image.

It’s mainly used as pickles, and pickled lees are a standard souvenir like Moriguchi pickles. The origin of the name dates back to the Azuchi Momoyama period, and it is hypothesized that it was mostly planted around Moriguchi city, Osaka Prefecture at that time.

A fruit that represents the prefecture of Aichi, fig

figs

Rich in nutrients such as fiber, vitamins and iron, figs have been a popular fruit since ancient times. It is said to be good for beauty and health, and has a unique sweet and sour taste.

In Aichi Prefecture, it is produced mainly in Anjo city, Tokisuri city, Chita city, etc., and a long transit time is maintained by combining indoor cultivation and fog cultivation.

House grown from May to July. The planting season is from August to October, but can be eaten all year round because it is easy to process into juice, jam, and wine outside to eat raw.

It is said that the name of the fig is derived from the word “ripening one fruit a day”.

Fig cultivation in Aichi Prefecture has been popular since the 1970s, and figs have maintained a leading market share in Japan for almost 40 years. With the stability of its cultivation method, it seems like it will continue to reign as a representative specialty of Aichi Prefecture.

A specialty product born in Aichi prefecture, king of the local chicken, Nagoya Cochin

Nagoya Cochin

Nagoya Cochin is famous for being a famous livestock product of Aichi Prefecture. Nagoya Cochin is a purebred chicken breed that is very rare in Japan. The red flesh has an elastic and rich texture.

It has a history dating back more than 110 years, and was born by crossbreeding China’s “Buff Cochin” chicken with local chickens from the Owari region. As it spreads nationwide, it will become popular as Nagoya Cochin, but most of the production areas are Toyohashi City, Toyota City, and the area around Nagoya City.

In downtown Nagoya, there are many restaurants selling Nagoya Cochin, and Nagoya Cochin is very popular. There are many variations in the way it is eaten, and you can enjoy it with marble sashimi, shabushabu and fried chicken. In addition, it is often prepared as dipped in miso and is also a standard souvenir.

Eel is indispensable in local cuisine in Aichi Prefecture

eel

An indispensable eel dish in the hitsumabushi in Nagoya. In Aichi Prefecture, it is grown in Nishio City, Toyohashi City and Takahama City. It is often eaten with Kamayaki or Shiroyaki, and cremation day is a day of high demand across the country. Even for such eels, catching wild fry has become difficult and in recent years we only rely on advances in farming technology.

Talking about the origin of the eel, there is an anecdote that the wild eel has a yellow belly and what is called munagi has been called the eel.

Currently, various problems are encountered in the distribution of wild eels, but farming businesses are also making efforts.

New regional brand Tencha in Aichi Prefecture

Tencha

Tencha produced in Nishio City and Toyoda City is also one of the specialties of Aichi Prefecture. When the tencha is milled with a stone mill, it becomes matcha. The cultivation method is very unique, about 20 days before picking tea, people coat a special cloth to block the light and pick the buds that have turned dark green.

Rich in catechins and tannins, it can be drunk as matcha or used in bread and confectionery. It is favored as a green tea overseas, and its demand is increasing as a raw material for sweets such as ice cream.

“Nishio Matcha” has been registered as a regional brand and is being actively promoted as a specialty product.

In addition to the local vegetables, Aichi prefecture has a variety of specialty products. However, there are still problems like the extinction of the wild eel.
The food power of Aichi Prefecture, which seeks to produce new varieties and dishes every day, will not decline. It is expected that the next generation of ingredients will come out while preserving the traditional ingredients.

* 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: