Not just Omi beef! Shiga specials and traditional vegetables

Not just Omi beef! Shiga specials and traditional vegetables[Nguyên liệu của vùng từ 47 tỉnh]

Overview of Shiga Prefecture and key initiatives

Shiga Province

Speaking of Shiga prefecture, Omi beef and Oumi rice often attract attention, but in reality, there are many unique vegetables that have long been loved locally and carefully circulated.

In Shiga prefecture, “a vegetable originating from Shiga prefecture, which has a history dating back to pre-Meiji period, is an iconic vegetable with a distinctive shape, shape, taste, etc. and nut. conservation “Based on the definition, 14 varieties have been selected as” traditional omi vegetables “.

Traditional vegetables are not a food that everyone gets because of their low yield and unique flavor and texture. However, each component has a story about local culture and history.

In the province, along with promoting the building of traditional vegetable brands, the campaign “Oishi ga Ureshiga” to promote “local production and consumption in place” consumption of locally produced products is being promoted to promote the spread of traditional vegetables. I put it in.

Main agricultural products of Shiga prefecture

Shiga prefecture is an inland province that has no contact with the sea, so there is no seafood, but it is a rich treasure of agricultural products. In particular, cubs, wheat, soybeans, Mizuna and Aracha are among the leading producers in Japan.

The top of the circle is red

Characteristics of Akamaru Kabu

Akamaru Kabu, grown in Yonehara City, Shiga Prefecture, is considered a traditional vegetable in Shiga Prefecture. True to its name, this cub is characterized by its bright red color to the leaves, body and mind of the cubs, and it is said that what was planted in the garden of feudal lord Hikone spread to the common people. . Harvest time is from November to February next year.

How to eat Akamaru Kabu delicious

The attraction of Akamaru Kabu is its softness and sweetness when soaked. In addition to raw, you can eat it with salad and butter sauce is also very delicious.

The north wind blowing from Lake Biwa is indispensable for “drying” to be done at the beginning of processing like pickles, and the magenta “hash” lined up on the shores of Lake Biwa is Lake Biwa’s winter tradition. As processed products, they are available as pickles in bran and pickles.

Nobunaga Azuchi (Azuchi no Bunaganegi)

Characteristics of Nobunaga Azuchi

“Azuchi Nobunaga Aoi”, grown in Azuchi-cho, Omi Hachiman city in Shiga prefecture, is a kind of pure white thick onion that embodies the strength and sophistication of the Sengoku lords including Oda Nobunaga.
Beautiful white color with thick body and transparent color. The leaves are lush and tender and can be eaten whole. A thick and juicy texture and a strong sweetness are the attractive onions.

Nobunaga Azuchi Delicious Food

It is thick and has a deep sweet taste, so it is very suitable for cooking with main onions, such as baking the white part as well as dishes in pots.

Ibuki Daikon

Features of Ibuki Daikon

Ibuki Daikon, a traditional Shiga vegetable, is produced in the Ibuki area of ​​Yonehara City, Shiga Prefecture. This is a daikon that has been passed down since ancient times around the foothills of Mount Ibuki, the highest peak in Shiga prefecture, and is also known as “Nezumi Daikon”, “Kekkara Shidaikon”, or “Toge Daikon”.

Ibuki Daikon’s signature feature is the pungent taste. It is about 15 to 20 cm long, about 8 cm in diameter, round in shape, with a thin head like a mouse tail. The leaves are purplish red and shiny.

How to eat Ibuki Daikon

When you curl Ibuki Daikon, you should curl from the bottom up without leaving your skin. The pungent flavor is perfect for the flavors of buckwheat and tempura. When it is boiled, the sweetness is brought out and is not easily flattened, so it can be boiled thoroughly. It is also ideal for spices, pickles and chopped daikon.

Beef omi

Shiga Province

Features of Omi Beef

It is no exaggeration to say that Omi beef is a specialty of Shiga prefecture, and its name is known nationwide. Endowed with the natural environment and rich water resources of Shiga Prefecture, this is said to be a Japanese black cow breed that has been raised for a long time.

The meat has a very high marble level, characterized by a mellow aroma and softness, its texture famously melts when you put it in your mouth.

How to eat delicious dodge beef

Shiga Province

※ Image is an image

Omi beef can be eaten deliciously not only in steak but also in any dish like sukiyaki and shabushabu. Miso pickles and beef Omi curry are famous as processed products.

Since Shiga is an inland prefecture, there are no seafood, but thanks to the typical natural environment of Shiga prefecture like Lake Biwa and Mount Ibuki, there are many traditional vegetables that have been carefully preserved since ancient times. If you see a traditional Shiga vegetable dish, why not try it?

* 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.
* The image is an image.

references:


Not just Omi beef! Shiga specials and traditional vegetables[Nguyên liệu của vùng từ 47 tỉnh]

Overview of Shiga Prefecture and key initiatives

Shiga Province

Speaking of Shiga prefecture, Omi beef and Oumi rice often attract attention, but in reality, there are many unique vegetables that have long been loved locally and carefully circulated.

In Shiga prefecture, “a vegetable originating from Shiga prefecture, which has a history dating back to pre-Meiji period, is an iconic vegetable with a distinctive shape, shape, taste, etc. and nut. conservation “Based on the definition, 14 varieties have been selected as” traditional omi vegetables “.

Traditional vegetables are not a food that everyone gets because of their low yield and unique flavor and texture. However, each component has a story about local culture and history.

In the province, along with promoting the building of traditional vegetable brands, the campaign “Oishi ga Ureshiga” to promote “local production and consumption in place” consumption of locally produced products is being promoted to promote the spread of traditional vegetables. I put it in.

Main agricultural products of Shiga prefecture

Shiga prefecture is an inland province that has no contact with the sea, so there is no seafood, but it is a rich treasure of agricultural products. In particular, cubs, wheat, soybeans, Mizuna and Aracha are among the leading producers in Japan.

The top of the circle is red

Characteristics of Akamaru Kabu

Akamaru Kabu, grown in Yonehara City, Shiga Prefecture, is considered a traditional vegetable in Shiga Prefecture. True to its name, this cub is characterized by its bright red color to the leaves, body and mind of the cubs, and it is said that what was planted in the garden of feudal lord Hikone spread to the common people. . Harvest time is from November to February next year.

How to eat Akamaru Kabu delicious

The attraction of Akamaru Kabu is its softness and sweetness when soaked. In addition to raw, you can eat it with salad and butter sauce is also very delicious.

The north wind blowing from Lake Biwa is indispensable for “drying” to be done at the beginning of processing like pickles, and the magenta “hash” lined up on the shores of Lake Biwa is Lake Biwa’s winter tradition. As processed products, they are available as pickles in bran and pickles.

Nobunaga Azuchi (Azuchi no Bunaganegi)

Characteristics of Nobunaga Azuchi

“Azuchi Nobunaga Aoi”, grown in Azuchi-cho, Omi Hachiman city in Shiga prefecture, is a kind of pure white thick onion that embodies the strength and sophistication of the Sengoku lords including Oda Nobunaga.
Beautiful white color with thick body and transparent color. The leaves are lush and tender and can be eaten whole. A thick and juicy texture and a strong sweetness are the attractive onions.

Nobunaga Azuchi Delicious Food

It is thick and has a deep sweet taste, so it is very suitable for cooking with main onions, such as baking the white part as well as dishes in pots.

Ibuki Daikon

Features of Ibuki Daikon

Ibuki Daikon, a traditional Shiga vegetable, is produced in the Ibuki area of ​​Yonehara City, Shiga Prefecture. This is a daikon that has been passed down since ancient times around the foothills of Mount Ibuki, the highest peak in Shiga prefecture, and is also known as “Nezumi Daikon”, “Kekkara Shidaikon”, or “Toge Daikon”.

Ibuki Daikon’s signature feature is the pungent taste. It is about 15 to 20 cm long, about 8 cm in diameter, round in shape, with a thin head like a mouse tail. The leaves are purplish red and shiny.

How to eat Ibuki Daikon

When you curl Ibuki Daikon, you should curl from the bottom up without leaving your skin. The pungent flavor is perfect for the flavors of buckwheat and tempura. When it is boiled, the sweetness is brought out and is not easily flattened, so it can be boiled thoroughly. It is also ideal for spices, pickles and chopped daikon.

Beef omi

Shiga Province

Features of Omi Beef

It is no exaggeration to say that Omi beef is a specialty of Shiga prefecture, and its name is known nationwide. Endowed with the natural environment and rich water resources of Shiga Prefecture, this is said to be a Japanese black cow breed that has been raised for a long time.

The meat has a very high marble level, characterized by a mellow aroma and softness, its texture famously melts when you put it in your mouth.

How to eat delicious dodge beef

Shiga Province

※ Image is an image

Omi beef can be eaten deliciously not only in steak but also in any dish like sukiyaki and shabushabu. Miso pickles and beef Omi curry are famous as processed products.

Since Shiga is an inland prefecture, there are no seafood, but thanks to the typical natural environment of Shiga prefecture like Lake Biwa and Mount Ibuki, there are many traditional vegetables that have been carefully preserved since ancient times. If you see a traditional Shiga vegetable dish, why not try it?

* 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.
* The image is an image.

references: