Recreate traditional vegetables like Kawagoe Imo and Norabou greens! Saitama prefecture with a local flavor

Recreate traditional vegetables like Kawagoe Imo and Norabou greens! Saitama prefecture with a local flavor[Nguyên liệu vùng của 47 tỉnh]

Branding traditional vegetables and agricultural products

In Saitama Prefecture, production of scallions, sweet potatoes and komatsuna is highest in the country, and production of cucumber and spinach is also second highest in the country. In addition, efforts have begun to revive and specialize traditional vegetables in the province, such as Norabou and Kwai greens. In addition, in addition to traditional vegetables, a variety of vegetables, eggs, meat, … are being branded.

Hiki’s Rabou greens

Characteristic

This is a traditional vegetable that heralds spring in the Hiki region, is also written in ancient Edo documents, and is a very nutritious leafy vegetable. It was produced in Higashi Matsuyama city and Hiki prefecture. It can be used for different dishes like pickling, frying, stir-frying as it has no habit of taste. It is processed and sold in cakes and other confectionery, croquettes and udon noodles.

Production status and future potential

In 2014, 82 producers in the Hiki area produced 5.2 hectares. In addition to fruits and vegetables, the demand for processing materials is also being boosted. In 2014, 35 tons were produced.

Tomi no Kawakoshi Imo (Satsumaimo)

Characteristic

It is produced mainly in Kamitome, Miyoshi-cho, Irima-gun. Red Azuma, Red Red, etc. are the main cultivated varieties, and it is a type of sweet potato grown using deciduous fertilizers as a fertilizer on cultivated soils such as the Mitomi reclamation during the Edo period. It is used as an ingredient in dishes such as baked potatoes and tempura, and confectionery.

The origin of the name

It is registered as a trademark by taking a character from the former Kawagoe feudal Kamitomimura.

Production status and future potential

Due to its proximity to the city center, the number of outside consumers visiting is increasing, in addition to direct selling, but also selling via express.

Japanese catfish

Saitama

Characteristic

The main production areas are Yoshikawa City and Kasu City. Although popular for a long time, the Fisheries Research Institute under the Center for Agriculture and Forestry Research in Saitama province has succeeded in keeping a species of river fish that is difficult to raise due to its high copper intake. It is eaten like tempura, tsumire, kabayaki, etc.

Production status and future potential

In Yoshikawa City, where there are many river fish restaurants, we are promoting catfish cuisine, such as making a catfish monument in front of the station. We have also organized an association for the production of edible fish for the production and consumption of catfish.

Hong anpo

Hong anpo

Characteristic

The main production areas are Chichibu City, Ogano Town and Minano Town, Chichibu District. This semi-dried persimmon is characterized by its freshness and softness because it is dried indoors.

The origin of the name

It was said that the so-called dried persimmon was changed to “Anpo persimmon”.

Production status and future potential

Production output is increasing year by year, and we are promoting and popularizing processing farmers to make it the representative product of the Chichibu region in the future. The number produced in 2013 was about 50,000 units.

Kwai

Characteristic

It is mainly grown in Koshiya City, Saitama City, Soka City and Kawaguchi City. Kwai, used as a lucky charm since ancient times, has a characteristic bitter taste. It is often used for celebrations such as New Year’s festival dishes, and is cooked as boiled, fried, and kwai chips.

Processed goods

Processed foods such as biscuits, shochu, and Kuwai Daifuku are also produced.

Production status and future potential

Although Saitama prefecture is one of the leading kwai producers in Japan, the number of growers is decreasing as it is difficult to find seedlings and the number of new growers has not increased. The output in 2010 was 153 tons.

wheat

wheat

Characteristic

The main production areas are Kumagai City, Fukaya City, Yukita City, Konosu City and Misato Town, Kodama Prefecture. Saitama prefecture has a climate suitable for wheat cultivation, with dry winds and sunny weather, and was a wheat growing area from before World War II. Production of Udon noodles using flour is also working. It is usually processed into flour (medium strength wheat flour) and delivered to local schools in the form of bread and udon to students.

Production status and future potential

Wheat harvested in the province is ground into flour. Due to the nature of gluten, this is a medium hardness powder that is very suitable for udon noodles. In 2013 harvested about 20,400 tons.

Aya eggs

Aya eggs

Characteristic

Eggs are raised under strict hygiene and safety management in Kumagai City and Sayama City. We publish a lot of information related to safety and security on the Internet, such as hygiene of laying hens, food, production areas, farms and measures against salmonella. We sell safe, guaranteed and fresh packaged eggs from Saitama as “Ayatamago from Sai no Kuni Saitama”.

Production status and future potential

Production farms and GP centers (* 1) that agree with this aim are taking full safety measures in place and are working to provide more people with safe eggs from Saitama. In 2013, 566 tons were produced.

* 1… “Sorting and Packing Center” A packaging (sorting) facility for eggs.

Aya no Kagayaki (USA)

Characteristic

Based on farming with minimized pesticides, cultivation in particular in terms of flavor is carried out based on the farming guidelines uniformly in the province. The main production areas are the entire Saitama prefecture, mainly the northern Saitama region and the eastern part of the prefecture.

The origin of the name

This is the original variety of Saitama prefecture planted by the Saitama Center for Agricultural and Forestry Research. It was selected from a provincial public recruitment with the desire to become the representative rice of the province.

Production status and future potential

The cultivating scale started in 2004, and the cultivated area is expanding day by year. It has become a rice brand of the province. In 2013, 55,300 tons were produced.

Sayama Tea

Sayama Tea

Characteristic

This Japanese tea is produced in Irima City, Tokorozawa City, Sayama City, Chichibu Region, Honjo City, etc. and has a rich and characteristic flavor. Farmers often do everything from production to sale, creating their own flavor and brand.

Production status and future potential

In 2014, we had 62 people in the Saitama Prefectural Tea Industry Youth Group, and there were a lot of successors, and we are actively working to improve our skills. The output in 2013 was 537 tons.

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

references:


Recreate traditional vegetables like Kawagoe Imo and Norabou greens! Saitama prefecture with a local flavor[Nguyên liệu vùng của 47 tỉnh]

Branding traditional vegetables and agricultural products

In Saitama Prefecture, production of scallions, sweet potatoes and komatsuna is highest in the country, and production of cucumber and spinach is also second highest in the country. In addition, efforts have begun to revive and specialize traditional vegetables in the province, such as Norabou and Kwai greens. In addition, in addition to traditional vegetables, a variety of vegetables, eggs, meat, … are being branded.

Hiki’s Rabou greens

Characteristic

This is a traditional vegetable that heralds spring in the Hiki region, is also written in ancient Edo documents, and is a very nutritious leafy vegetable. It was produced in Higashi Matsuyama city and Hiki prefecture. It can be used for different dishes like pickling, frying, stir-frying as it has no habit of taste. It is processed and sold in cakes and other confectionery, croquettes and udon noodles.

Production status and future potential

In 2014, 82 producers in the Hiki area produced 5.2 hectares. In addition to fruits and vegetables, the demand for processing materials is also being boosted. In 2014, 35 tons were produced.

Tomi no Kawakoshi Imo (Satsumaimo)

Characteristic

It is produced mainly in Kamitome, Miyoshi-cho, Irima-gun. Red Azuma, Red Red, etc. are the main cultivated varieties, and it is a type of sweet potato grown using deciduous fertilizers as a fertilizer on cultivated soils such as the Mitomi reclamation during the Edo period. It is used as an ingredient in dishes such as baked potatoes and tempura, and confectionery.

The origin of the name

It is registered as a trademark by taking a character from the former Kawagoe feudal Kamitomimura.

Production status and future potential

Due to its proximity to the city center, the number of outside consumers visiting is increasing, in addition to direct selling, but also selling via express.

Japanese catfish

Saitama

Characteristic

The main production areas are Yoshikawa City and Kasu City. Although popular for a long time, the Fisheries Research Institute under the Center for Agriculture and Forestry Research in Saitama province has succeeded in keeping a species of river fish that is difficult to raise due to its high copper intake. It is eaten like tempura, tsumire, kabayaki, etc.

Production status and future potential

In Yoshikawa City, where there are many river fish restaurants, we are promoting catfish cuisine, such as making a catfish monument in front of the station. We have also organized an association for the production of edible fish for the production and consumption of catfish.

Hong anpo

Hong anpo

Characteristic

The main production areas are Chichibu City, Ogano Town and Minano Town, Chichibu District. This semi-dried persimmon is characterized by its freshness and softness because it is dried indoors.

The origin of the name

It was said that the so-called dried persimmon was changed to “Anpo persimmon”.

Production status and future potential

Production output is increasing year by year, and we are promoting and popularizing processing farmers to make it the representative product of the Chichibu region in the future. The number produced in 2013 was about 50,000 units.

Kwai

Characteristic

It is mainly grown in Koshiya City, Saitama City, Soka City and Kawaguchi City. Kwai, used as a lucky charm since ancient times, has a characteristic bitter taste. It is often used for celebrations such as New Year’s festival dishes, and is cooked as boiled, fried, and kwai chips.

Processed goods

Processed foods such as biscuits, shochu, and Kuwai Daifuku are also produced.

Production status and future potential

Although Saitama prefecture is one of the leading kwai producers in Japan, the number of growers is decreasing as it is difficult to find seedlings and the number of new growers has not increased. The output in 2010 was 153 tons.

wheat

wheat

Characteristic

The main production areas are Kumagai City, Fukaya City, Yukita City, Konosu City and Misato Town, Kodama Prefecture. Saitama prefecture has a climate suitable for wheat cultivation, with dry winds and sunny weather, and was a wheat growing area from before World War II. Production of Udon noodles using flour is also working. It is usually processed into flour (medium strength wheat flour) and delivered to local schools in the form of bread and udon to students.

Production status and future potential

Wheat harvested in the province is ground into flour. Due to the nature of gluten, this is a medium hardness powder that is very suitable for udon noodles. In 2013 harvested about 20,400 tons.

Aya eggs

Aya eggs

Characteristic

Eggs are raised under strict hygiene and safety management in Kumagai City and Sayama City. We publish a lot of information related to safety and security on the Internet, such as hygiene of laying hens, food, production areas, farms and measures against salmonella. We sell safe, guaranteed and fresh packaged eggs from Saitama as “Ayatamago from Sai no Kuni Saitama”.

Production status and future potential

Production farms and GP centers (* 1) that agree with this aim are taking full safety measures in place and are working to provide more people with safe eggs from Saitama. In 2013, 566 tons were produced.

* 1… “Sorting and Packing Center” A packaging (sorting) facility for eggs.

Aya no Kagayaki (USA)

Characteristic

Based on farming with minimized pesticides, cultivation in particular in terms of flavor is carried out based on the farming guidelines uniformly in the province. The main production areas are the entire Saitama prefecture, mainly the northern Saitama region and the eastern part of the prefecture.

The origin of the name

This is the original variety of Saitama prefecture planted by the Saitama Center for Agricultural and Forestry Research. It was selected from a provincial public recruitment with the desire to become the representative rice of the province.

Production status and future potential

The cultivating scale started in 2004, and the cultivated area is expanding day by year. It has become a rice brand of the province. In 2013, 55,300 tons were produced.

Sayama Tea

Sayama Tea

Characteristic

This Japanese tea is produced in Irima City, Tokorozawa City, Sayama City, Chichibu Region, Honjo City, etc. and has a rich and characteristic flavor. Farmers often do everything from production to sale, creating their own flavor and brand.

Production status and future potential

In 2014, we had 62 people in the Saitama Prefectural Tea Industry Youth Group, and there were a lot of successors, and we are actively working to improve our skills. The output in 2013 was 537 tons.

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

references: