Not just vegetables in Edo Tokyo! Agricultural products and specialty products of Tokyo

Not just vegetables in Edo Tokyo! Agricultural products and specialty products of Tokyo[Thành phần khu vực của 47 tỉnh]

Overview of Tokyo and its main initiatives

The traditional vegetable “Edo Tokyo Vegetables”, grown in each region of Tokyo, is being promoted by the Tokyo JA Group to gain regional branding and awareness.

As of December 2017, 48 vegetable items of Edo Tokyo have been appointed by the “Edo Tokyo Vegetable Promotion Commission”. Let’s take a look at some of Tokyo’s main specialties, including Edo Tokyo vegetables.

Tomorrow Leaves (Ashitaba)

Ashitaba

Ashitaba, a plant in the Seri family, has a characteristic yellow sap. This yellow sap is called a “calcon compound” and is believed to have a variety of powers. Produced throughout the Izu Islands, it can be used in a wide variety of dishes, just like regular vegetables. It is also processed and sold as a beverage and tea product.

The name “Pick the leaves tomorrow” comes from “picking leaves today, but the vitality is still strong enough for the leaves tomorrow”. There are production organizations on each of the islands of the Izu archipelago, and production is stable. On the other hand, Ashitaba’s market value is always volatile, so the need for PR to raise consumer awareness is also increasing.

Komatsuna

Komatsuna

Komatsuna production throughout Tokyo. Production is particularly active in Edogawa Ward, Katsushika Ward, and Adachi Ward.

The name “Komatsuna” is said to be named after the place name because it was named when Yoshimune Tokugawa, the eighth general of the Edo period, visited the village of Komatsugawa (now Edogawa ward) in Takakari at that time. I will.

Komatsuna is the largest vegetable growing area in Tokyo. Komatsuna’s high calcium content has become a hot topic in the media, and it’s becoming increasingly popular. Therefore, outside of Edogawa ward, which is a special production area, cultivated area is increasing in the ward and Tama area.

Nerima radishes

Nerima radishes

Nerima radish produced in Nerima Ward has the size from 60 to 80 cm, is the longest variety Daikon. The ward assigns crops to farmers and production. It is also used to sell raw daikon at agricultural festivals and harvest experiences to residents. It is also sold after being processed into Takuan pickles.

Although the planting of Nerima radishes temporarily decreased due to the reduced cultivated land area and harmful pests and diseases, the number of Nerima radishes produced annually increases due to cooperation between farmers and agricultural cooperatives. and ward since 1989. Securing growers has been an issue because of the large size of the varieties and the burden of harvesting.

Wasabi

Wasabi

The Wasabi produced in Hibara-mura, Okutama-cho, Nishitama-gun is characterized by the high quality produced by taking advantage of the clear stream and cool climate of Okutama. Mashed and eaten with dishes like sashimi, chazuke and steak. It’s also sold after being processed into a mustard pickle, a soy sauce pickle, and a vinegar pickle stalk.

Along with shipping to the market, it is also sold at direct sales offices and souvenir shops. There is also a problem that the cultivated area is decreasing year by year due to the aging population.

Le Inagi

pear

Inagi is a typical pear in Inagi city, the center of Tamagawa pear production. This large-sized premium pear is grown by manufacturers in the city of Inagi and is characterized by a maximum size of 500 grams to 1 kg. It is high in sugar, juicy and high quality. It is harvested from late August to early September.

Among the pears in Inagi city, we are focusing on the production of the main variety. However, due to the growing demand for gifts, we could not keep up with our orders.

Tokyo Ukokkei (chicken eggs / chicken)

Tokyo Ukokkei was raised in Higashimurayama City, Tachikawa City, Hachioji City, etc. Tokyo Ukokkei eggs are pale cherry color and weigh about 30-40 grams. It is characterized by a higher proportion of egg yolks than eggs in general.

Initially, Ukokkei spawned only about 50 eggs a year, but with improvements at the Tokyo Livestock Experiment Station (currently the Tokyo Metropolitan Fisheries, Agriculture and Forestry Promotion Fund), Ukokkei Tokyo is now laying around 180 eggs. eggs per year. It was.

Eggs are sold mainly under direct sales. Also, although the meat portion of the Tokyo Ukokkei has not been used much so far, it has recently been sold as a processed product.

Katsuo

Katsuo

Katsuo fishes throughout the Izu and Ogasawara Islands, with the center being Hachijojima. Every tuna in the Izu Islands is carefully caught by rope. Compared to other methods, the fish body is less damaged so it is highly appreciated in the market and labeled “Hachijo Taru Katsuo” in the market.

The standard way of eating is sashimi, crushed and sushi seeds. You can also soak the rest of the sashimi in ginger soy sauce, store it in the refrigerator, pour it on rice the next day, pour in hot water, and eat it deliciously with the name “Katsu Ochazuke”.

So far, we have introduced Tokyo’s signature ingredients. In addition to the ingredients featured here, the various ingredients favored by many are Tokyo specialties and specialties. When you visit a souvenir shop in Tokyo, why don’t you pay attention to the special products?

* 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.


Not just vegetables in Edo Tokyo! Agricultural products and specialty products of Tokyo[Thành phần khu vực của 47 tỉnh]

Overview of Tokyo and its main initiatives

The traditional vegetable “Edo Tokyo Vegetables”, grown in each region of Tokyo, is being promoted by the Tokyo JA Group to gain regional branding and awareness.

As of December 2017, 48 vegetable items of Edo Tokyo have been appointed by the “Edo Tokyo Vegetable Promotion Commission”. Let’s take a look at some of Tokyo’s main specialties, including Edo Tokyo vegetables.

Tomorrow Leaves (Ashitaba)

Ashitaba

Ashitaba, a plant in the Seri family, has a characteristic yellow sap. This yellow sap is called a “calcon compound” and is believed to have a variety of powers. Produced throughout the Izu Islands, it can be used in a wide variety of dishes, just like regular vegetables. It is also processed and sold as a beverage and tea product.

The name “Pick the leaves tomorrow” comes from “picking leaves today, but the vitality is still strong enough for the leaves tomorrow”. There are production organizations on each of the islands of the Izu archipelago, and production is stable. On the other hand, Ashitaba’s market value is always volatile, so the need for PR to raise consumer awareness is also increasing.

Komatsuna

Komatsuna

Komatsuna production throughout Tokyo. Production is particularly active in Edogawa Ward, Katsushika Ward, and Adachi Ward.

The name “Komatsuna” is said to be named after the place name because it was named when Yoshimune Tokugawa, the eighth general of the Edo period, visited the village of Komatsugawa (now Edogawa ward) in Takakari at that time. I will.

Komatsuna is the largest vegetable growing area in Tokyo. Komatsuna’s high calcium content has become a hot topic in the media, and it’s becoming increasingly popular. Therefore, outside of Edogawa ward, which is a special production area, cultivated area is increasing in the ward and Tama area.

Nerima radishes

Nerima radishes

Nerima radish produced in Nerima Ward has the size from 60 to 80 cm, is the longest variety Daikon. The ward assigns crops to farmers and production. It is also used to sell raw daikon at agricultural festivals and harvest experiences to residents. It is also sold after being processed into Takuan pickles.

Although the planting of Nerima radishes temporarily decreased due to the reduced cultivated land area and harmful pests and diseases, the number of Nerima radishes produced annually increases due to cooperation between farmers and agricultural cooperatives. and ward since 1989. Securing growers has been an issue because of the large size of the varieties and the burden of harvesting.

Wasabi

Wasabi

The Wasabi produced in Hibara-mura, Okutama-cho, Nishitama-gun is characterized by the high quality produced by taking advantage of the clear stream and cool climate of Okutama. Mashed and eaten with dishes like sashimi, chazuke and steak. It’s also sold after being processed into a mustard pickle, a soy sauce pickle, and a vinegar pickle stalk.

Along with shipping to the market, it is also sold at direct sales offices and souvenir shops. There is also a problem that the cultivated area is decreasing year by year due to the aging population.

Le Inagi

pear

Inagi is a typical pear in Inagi city, the center of Tamagawa pear production. This large-sized premium pear is grown by manufacturers in the city of Inagi and is characterized by a maximum size of 500 grams to 1 kg. It is high in sugar, juicy and high quality. It is harvested from late August to early September.

Among the pears in Inagi city, we are focusing on the production of the main variety. However, due to the growing demand for gifts, we could not keep up with our orders.

Tokyo Ukokkei (chicken eggs / chicken)

Tokyo Ukokkei was raised in Higashimurayama City, Tachikawa City, Hachioji City, etc. Tokyo Ukokkei eggs are pale cherry color and weigh about 30-40 grams. It is characterized by a higher proportion of egg yolks than eggs in general.

Initially, Ukokkei spawned only about 50 eggs a year, but with improvements at the Tokyo Livestock Experiment Station (currently the Tokyo Metropolitan Fisheries, Agriculture and Forestry Promotion Fund), Ukokkei Tokyo is now laying around 180 eggs. eggs per year. It was.

Eggs are sold mainly under direct sales. Also, although the meat portion of the Tokyo Ukokkei has not been used much so far, it has recently been sold as a processed product.

Katsuo

Katsuo

Katsuo fishes throughout the Izu and Ogasawara Islands, with the center being Hachijojima. Every tuna in the Izu Islands is carefully caught by rope. Compared to other methods, the fish body is less damaged so it is highly appreciated in the market and labeled “Hachijo Taru Katsuo” in the market.

The standard way of eating is sashimi, crushed and sushi seeds. You can also soak the rest of the sashimi in ginger soy sauce, store it in the refrigerator, pour it on rice the next day, pour in hot water, and eat it deliciously with the name “Katsu Ochazuke”.

So far, we have introduced Tokyo’s signature ingredients. In addition to the ingredients featured here, the various ingredients favored by many are Tokyo specialties and specialties. When you visit a souvenir shop in Tokyo, why don’t you pay attention to the special products?

* 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.