Renkon, melons and sweet potatoes! Agricultural products that Ibaraki prefecture, which is thriving in the agricultural sector, is proud of

Renkon, melons and sweet potatoes! Agricultural products that Ibaraki prefecture, which is thriving in the agricultural sector, is proud of[Nguyên liệu vùng từ 47 tỉnh]

Agricultural district Ibaraki

Ibaraki prefecture boasts the largest production output in Japan, with a national market share of 20% for chili peppers and 46.8% national market share for Renkon. Plus, it boasts Japan’s highest yield of a wide variety of agricultural, forestry and fishery products, making it a major agricultural province.
Since Ibaraki is located close to the metropolitan area and is a major consuming area, it has maintained the number one position in Japan for 11 consecutive years in terms of sales volume of the Tokyo Central Wholesale Market. Currently, we are developing original varieties such as Hitachi melon, pear, rice and beef and are building a brand.

Sweet potato

Sweet potato Ibaraki

Production area

Sweet potatoes are mainly produced in Hokotashi, Namegata and Hitachinaka.

Characteristic

“Veneer Zuma” is characterized by a chewy texture, and “Beni Haruka”, has a deep sweetness and moisture, which matches well with baked potatoes. Processed products include baked potatoes, french fries, and ice cream.

Production situation

Due to the growing demand for baked potatoes, the main type produced was “Veneer Zuma”, but in recent years “Beni Haruka” has been grown with an increasing sense of health. As of 2013, 180,500 tons of sweet potatoes are being produced in Ibaraki.

Steamed sweet potato (dried potato, want)

Characteristic

It is produced mainly in Hitachinaka city, Tokai village, Naka county and Naka city. It is classified as an alkaline food, rich in vitamins and fiber. It features natural food with no additives, does not use any preservatives or bleach. A special type of potato is sugarized by freezing, steaming, then slicing, drying in the sun for 7 days and then drying in the cold wind to complete the steamed sweet potato dish.

The origin of the name

The name comes from the production process of “steaming, slicing and drying sweet potatoes.”

Usage / How to Eat

You can eat steamed sweet potato as it is, but you can also eat it deliciously even when it’s roasted over fire.

Production situation

As a completely natural food, steamed sweet potatoes are consumed more and more as the health awareness increases.

melons

melons

Characteristic

It is produced in Hunta City, Ibaraki-cho, Higashi-Ibaraki-gun, and Yachiyo-cho, Yuki-gun, and Andes melons and Quincy melons are the main cultivated varieties. The number of Ibara King, an original cultivar of the province, is increasing.

Usage / How to Eat

Besides raw food, it is processed into sweets. Processed products include canned mutton, melon pudding, pickled pickles and melon shochu.

Production situation

Although production has decreased in recent years, it is expected to act as a representative of Ibaraki’s agricultural products, as it is the number one melon production region in Japan in terms of both volume and price. treatment. In 2013, the harvest was about 38,900 tons.

Lotus root

Characteristic

It is produced around Tsuchiura City, Kasumi Gaura City, Kasumigaura and Kitaura, and has a large underground stem of Hass, very rich in fiber and vitamin C.

Usage / How to Eat

The cooking method differs depending on the part, the soft top is used to make salad or soaked in vinegar, the middle is boiled / fried, the hardware is shredded.

Production situation

Due to the stable selling price of Renkon, there are many successors and a certain scale of production is maintained. In 2013 harvested about 30,600 tons.

Hitachi Autumn Soba

Soba

Characteristic

It is mainly produced in the north and west of the province, and is characterized by the aroma, flavor and sweetness of buckwheat. Seasonality from November to February next year.

The origin of the name

It is called “Hitachi Aki Soba” because Ibaraki used to be called “Hitachi no Kuni” and it is the type of soba harvested in the fall.

Production situation

The planting area is expanding in the western part of the province. It has been appreciated by soba artisans across the country, and it is an ingredient that needs to be promoted. Approximately 2,150 tons were produced in 2013.

green pepper

Characteristic

It is mainly produced in Kansu City and Kashima City, and boasts the largest planting area in Japan. It is grown in a plastic house and is easy to eat with little bitterness.

Production status and future potential

Kansu City was designated as the trademark production area of ​​the province in 1983 and 1983, and 35,200 tons were harvested in 2013 and 2013.

Hitachi beef

Hitachi beef

Characteristic

Hitachi beef produced throughout the prefecture is a Japanese black-haired breed with soft, juicy and creamy meat quality.

The origin of the name

It was named “Hitachi beef” after the old landmark, Hitachi no Kuni.

Usage / How to Eat

It is eaten in steak, shabushabu and sukiyaki.

Production situation

As of 2013, it has a presence at 451 retailers and restaurants, and we are working towards further expansion of the number of retailers. In 2013, 8288 units were produced.

Ankou

Hitachi beef

Characteristic

This is a typical winter fish caught in the coastal waters of the province, and it is said that winter is the time when the liver grows in preparation for the cold. It will grow to about 40 cm in length in about two years.

Usage / How to Eat

Ankou is usually eaten as a pot or copper vinegar, but there are many ways to enjoy it with nowhere to throw it away.

Production situation

Ankou is also a local specialty, and the center of call is Hiragata fishing port and Kuji fishing port. It is caught by bottom netting. Its output was about 37 tons in 2012.

Scented eggs

Characteristic

Produced primarily in Ibaraki-cho, Higashi-Ibaraki-gun, this is a high-content rice-based forage chicken egg and has a characteristic lemon yellow color. Since it is not raised on fodder, it has a refreshing taste. Production output was 88,000 kg in 2013 2013.

The origin of the name

The name is given to the image of a pale yellow color and the aroma of rice.

Usage / How to Eat

It is used for rice with eggs, baked eggs and sweets.

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

references:


Renkon, melons and sweet potatoes! Agricultural products that Ibaraki prefecture, which is thriving in the agricultural sector, is proud of[Nguyên liệu vùng từ 47 tỉnh]

Agricultural district Ibaraki

Ibaraki prefecture boasts the largest production output in Japan, with a national market share of 20% for chili peppers and 46.8% national market share for Renkon. Plus, it boasts Japan’s highest yield of a wide variety of agricultural, forestry and fishery products, making it a major agricultural province.
Since Ibaraki is located close to the metropolitan area and is a major consuming area, it has maintained the number one position in Japan for 11 consecutive years in terms of sales volume of the Tokyo Central Wholesale Market. Currently, we are developing original varieties such as Hitachi melon, pear, rice and beef and are building a brand.

Sweet potato

Sweet potato Ibaraki

Production area

Sweet potatoes are mainly produced in Hokotashi, Namegata and Hitachinaka.

Characteristic

“Veneer Zuma” is characterized by a chewy texture, and “Beni Haruka”, has a deep sweetness and moisture, which matches well with baked potatoes. Processed products include baked potatoes, french fries, and ice cream.

Production situation

Due to the growing demand for baked potatoes, the main type produced was “Veneer Zuma”, but in recent years “Beni Haruka” has been grown with an increasing sense of health. As of 2013, 180,500 tons of sweet potatoes are being produced in Ibaraki.

Steamed sweet potato (dried potato, want)

Characteristic

It is produced mainly in Hitachinaka city, Tokai village, Naka county and Naka city. It is classified as an alkaline food, rich in vitamins and fiber. It features natural food with no additives, does not use any preservatives or bleach. A special type of potato is sugarized by freezing, steaming, then slicing, drying in the sun for 7 days and then drying in the cold wind to complete the steamed sweet potato dish.

The origin of the name

The name comes from the production process of “steaming, slicing and drying sweet potatoes.”

Usage / How to Eat

You can eat steamed sweet potato as it is, but you can also eat it deliciously even when it’s roasted over fire.

Production situation

As a completely natural food, steamed sweet potatoes are consumed more and more as the health awareness increases.

melons

melons

Characteristic

It is produced in Hunta City, Ibaraki-cho, Higashi-Ibaraki-gun, and Yachiyo-cho, Yuki-gun, and Andes melons and Quincy melons are the main cultivated varieties. The number of Ibara King, an original cultivar of the province, is increasing.

Usage / How to Eat

Besides raw food, it is processed into sweets. Processed products include canned mutton, melon pudding, pickled pickles and melon shochu.

Production situation

Although production has decreased in recent years, it is expected to act as a representative of Ibaraki’s agricultural products, as it is the number one melon production region in Japan in terms of both volume and price. treatment. In 2013, the harvest was about 38,900 tons.

Lotus root

Characteristic

It is produced around Tsuchiura City, Kasumi Gaura City, Kasumigaura and Kitaura, and has a large underground stem of Hass, very rich in fiber and vitamin C.

Usage / How to Eat

The cooking method differs depending on the part, the soft top is used to make salad or soaked in vinegar, the middle is boiled / fried, the hardware is shredded.

Production situation

Due to the stable selling price of Renkon, there are many successors and a certain scale of production is maintained. In 2013 harvested about 30,600 tons.

Hitachi Autumn Soba

Soba

Characteristic

It is mainly produced in the north and west of the province, and is characterized by the aroma, flavor and sweetness of buckwheat. Seasonality from November to February next year.

The origin of the name

It is called “Hitachi Aki Soba” because Ibaraki used to be called “Hitachi no Kuni” and it is the type of soba harvested in the fall.

Production situation

The planting area is expanding in the western part of the province. It has been appreciated by soba artisans across the country, and it is an ingredient that needs to be promoted. Approximately 2,150 tons were produced in 2013.

green pepper

Characteristic

It is mainly produced in Kansu City and Kashima City, and boasts the largest planting area in Japan. It is grown in a plastic house and is easy to eat with little bitterness.

Production status and future potential

Kansu City was designated as the trademark production area of ​​the province in 1983 and 1983, and 35,200 tons were harvested in 2013 and 2013.

Hitachi beef

Hitachi beef

Characteristic

Hitachi beef produced throughout the prefecture is a Japanese black-haired breed with soft, juicy and creamy meat quality.

The origin of the name

It was named “Hitachi beef” after the old landmark, Hitachi no Kuni.

Usage / How to Eat

It is eaten in steak, shabushabu and sukiyaki.

Production situation

As of 2013, it has a presence at 451 retailers and restaurants, and we are working towards further expansion of the number of retailers. In 2013, 8288 units were produced.

Ankou

Hitachi beef

Characteristic

This is a typical winter fish caught in the coastal waters of the province, and it is said that winter is the time when the liver grows in preparation for the cold. It will grow to about 40 cm in length in about two years.

Usage / How to Eat

Ankou is usually eaten as a pot or copper vinegar, but there are many ways to enjoy it with nowhere to throw it away.

Production situation

Ankou is also a local specialty, and the center of call is Hiragata fishing port and Kuji fishing port. It is caught by bottom netting. Its output was about 37 tons in 2012.

Scented eggs

Characteristic

Produced primarily in Ibaraki-cho, Higashi-Ibaraki-gun, this is a high-content rice-based forage chicken egg and has a characteristic lemon yellow color. Since it is not raised on fodder, it has a refreshing taste. Production output was 88,000 kg in 2013 2013.

The origin of the name

The name is given to the image of a pale yellow color and the aroma of rice.

Usage / How to Eat

It is used for rice with eggs, baked eggs and sweets.

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

references: