Skyberry to Tochiotome! Special products such as the Japanese Tochigi strawberry and beef that Tochigi prefecture is proud of

Skyberry to Tochiotome! Special products such as the Japanese Tochigi strawberry and beef that Tochigi prefecture is proud of[Nguyên liệu vùng của 47 tỉnh]

Active campaign for new varieties

Tochigi prefecture has the highest strawberry production in Japan, and also boasts the highest production of moyashi and Nijo barley in Japan.
The new strawberry variety “Skyberry”, planted by the province, develops original candies in collaboration with patissier, advertised on many media such as TV and magazines, and actively promotes awareness expansion. I will. In addition, regarding “Tochigi Wagyu” and “Nasuhikari”, we will actively promote the appeal of Tochigi dishes, such as organizing the campaign “Let’s Eat Tochigi Wagyu and Nasuhikari!” At hotels and hostels in tourist resorts in the province. I’m.

Tochiotome (strawberry)

Tochiotome

Characteristic

This type of fruit has a deep sweet taste and deep red color due to its large size and low acidity.

The origin of the name

It is named by combining the fact that it was raised in Tochigi and the feminine image of strawberries.

Production status and future potential

In 2014, it was produced by 1,900 farmers, with a planted area of ​​520 hectares and a turnover of 21.5 billion yen. The number of new growers is steadily increasing each year, and in 2013, production was 26,000 tons.

Skyberry (strawberry)

Characteristic

A new variety, developed by Tochigi prefecture, has fruit that is 1.5 times larger than the Tochiotome. You can feel a juicy taste with lots of juice, low acidity and sweetness.

The origin of the name

It is named after “Sukaisan” in Tochigi prefecture, meaning a wonderful strawberry whose size, beauty and deliciousness all reach the sky.

Production status and future potential

Although it started selling in full in 2015, it has been prized as a premium strawberry. Production is expected to continue to expand, with 248 tonnes produced in 2014.

Japanese beef tochigi

Japanese beef tochigi

Characteristic

It is characterized by a delicious taste that melts in the mouth. The pedigree is clear as this is a black-haired Japanese beef raised by a select producer and those with a meat quality rating of “A-4” or “B-4” or higher are considered Japanese beef. Tochigi version. It is cooked in sukiyaki, shabushabu, steak and barbecue.

Production status and future potential

In Tochigi prefecture, Japanese cow calf production is thriving, and fattened bare cows are carried around the country. The number of beef cattle raised is also increasing. In addition to campaigns outside the province, we are planning to boost sales expansion efforts in cooperation with the restaurant industry in the province.

Kanpyo

Food

Characteristic

It is mainly produced in Shimono City, Koyama City and Mibu Town, Shimotoga Prefecture. It boasts the highest production volume in Japan and has a history dating back more than 300 years since Kanpyo was introduced to Tochigi prefecture.

Usage / How to Eat

It is used for rolls, miso soups and simmering dishes.

Production status and future potential

Varieties like “Kawachishiro”, “Shimotsukishiro” and “Yuta” were planted and in 2014, they were planted on an area of ​​140 hectares. In 2014, it harvested 315 tons.

Nasuhikari (USA)

Food

Production area

It is mainly produced in the Nasu and Shioya counties in the central and northern part of the province.

Characteristic

A rice variety originally grown by Tochigi prefecture, is the product of Koshihikari and Aichi No. 87. It is characterized by large size and strong sweetness, and has a firm and sticky texture. It is a good match for rice ball because it can taste good even when it’s cold.

The origin of the name

The name is based on the fact that it inherits the strengths of Koshihikari and new image of Nasu Kogen.

Production status and future potential

In the flavor rankings compiled by the Japan Cereals Certification Association, we have won the highest rating of Special A for 4 consecutive years since 2010, and the quality and taste are yours. origami. The planted area in 2014 was about 2800 ha. In 2012, 14,320 tons were produced.

Smile (pear)

Characteristic

This is the original variety grown at Tochigi Provincial Agricultural Experiment Station. It is a late-ripening red pear and is characterized by a large fruit. It has low acidity, sugar content about 12% and a soft texture. Harvested in mid-October, this is a very easy-to-store variety that can be kept at room temperature until mid January.

The origin of the name

The combination of Nikko and Ri, which are international tourist spots, are named “Nikkori”.

Production status and future potential

The cultivated area in 2012 was 67 ha and it is becoming more popular as an original variety in Tochigi prefecture. In 2013, 637 tons were produced.

High-class yashiomasu (Nijimasu)

Characteristic

The main production areas are Nikko City, Sakura City, Nasu Shiobara City and Yaita City. This is an improved version of Nijimasu, a local specialty fish, Yashiomasu, raised with special food for its smooth flavor and smooth texture. Products that meet quality standards such as 280 mg or more oleic acid per gram are known as “premium coconut omelets”. Suitable for a wide range of dishes such as sashimi, sauces, baked foods and muniel.

The origin of the name

It was named “Premium Yashiomasu” because its body color was similar to the flower “Yashiotsuji” of Tochigi prefecture and its quality has been significantly improved.

Production status and future potential

Producers have established quality standards board, built production increase system, in 2013 produced 57.5 tons.

Nira

Food

Characteristic

It boasts the largest cultivated area in Japan and is cultivated year round using a tube house. Utsunomiya city is a town of dumplings, and dumplings are made from Nira from this prefecture.

Production status and future potential

The cultivated area is increasingly expanded due to the labor-saving machines. In 2013, 11,400 tons were produced.

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

references:


Skyberry to Tochiotome! Special products such as the Japanese Tochigi strawberry and beef that Tochigi prefecture is proud of[Nguyên liệu vùng của 47 tỉnh]

Active campaign for new varieties

Tochigi prefecture has the highest strawberry production in Japan, and also boasts the highest production of moyashi and Nijo barley in Japan.
The new strawberry variety “Skyberry”, planted by the province, develops original candies in collaboration with patissier, advertised on many media such as TV and magazines, and actively promotes awareness expansion. I will. In addition, regarding “Tochigi Wagyu” and “Nasuhikari”, we will actively promote the appeal of Tochigi dishes, such as organizing the campaign “Let’s Eat Tochigi Wagyu and Nasuhikari!” At hotels and hostels in tourist resorts in the province. I’m.

Tochiotome (strawberry)

Tochiotome

Characteristic

This type of fruit has a deep sweet taste and deep red color due to its large size and low acidity.

The origin of the name

It is named by combining the fact that it was raised in Tochigi and the feminine image of strawberries.

Production status and future potential

In 2014, it was produced by 1,900 farmers, with a planted area of ​​520 hectares and a turnover of 21.5 billion yen. The number of new growers is steadily increasing each year, and in 2013, production was 26,000 tons.

Skyberry (strawberry)

Characteristic

A new variety, developed by Tochigi prefecture, has fruit that is 1.5 times larger than the Tochiotome. You can feel a juicy taste with lots of juice, low acidity and sweetness.

The origin of the name

It is named after “Sukaisan” in Tochigi prefecture, meaning a wonderful strawberry whose size, beauty and deliciousness all reach the sky.

Production status and future potential

Although it started selling in full in 2015, it has been prized as a premium strawberry. Production is expected to continue to expand, with 248 tonnes produced in 2014.

Japanese beef tochigi

Japanese beef tochigi

Characteristic

It is characterized by a delicious taste that melts in the mouth. The pedigree is clear as this is a black-haired Japanese beef raised by a select producer and those with a meat quality rating of “A-4” or “B-4” or higher are considered Japanese beef. Tochigi version. It is cooked in sukiyaki, shabushabu, steak and barbecue.

Production status and future potential

In Tochigi prefecture, Japanese cow calf production is thriving, and fattened bare cows are carried around the country. The number of beef cattle raised is also increasing. In addition to campaigns outside the province, we are planning to boost sales expansion efforts in cooperation with the restaurant industry in the province.

Kanpyo

Food

Characteristic

It is mainly produced in Shimono City, Koyama City and Mibu Town, Shimotoga Prefecture. It boasts the highest production volume in Japan and has a history dating back more than 300 years since Kanpyo was introduced to Tochigi prefecture.

Usage / How to Eat

It is used for rolls, miso soups and simmering dishes.

Production status and future potential

Varieties like “Kawachishiro”, “Shimotsukishiro” and “Yuta” were planted and in 2014, they were planted on an area of ​​140 hectares. In 2014, it harvested 315 tons.

Nasuhikari (USA)

Food

Production area

It is mainly produced in the Nasu and Shioya counties in the central and northern part of the province.

Characteristic

A rice variety originally grown by Tochigi prefecture, is the product of Koshihikari and Aichi No. 87. It is characterized by large size and strong sweetness, and has a firm and sticky texture. It is a good match for rice ball because it can taste good even when it’s cold.

The origin of the name

The name is based on the fact that it inherits the strengths of Koshihikari and new image of Nasu Kogen.

Production status and future potential

In the flavor rankings compiled by the Japan Cereals Certification Association, we have won the highest rating of Special A for 4 consecutive years since 2010, and the quality and taste are yours. origami. The planted area in 2014 was about 2800 ha. In 2012, 14,320 tons were produced.

Smile (pear)

Characteristic

This is the original variety grown at Tochigi Provincial Agricultural Experiment Station. It is a late-ripening red pear and is characterized by a large fruit. It has low acidity, sugar content about 12% and a soft texture. Harvested in mid-October, this is a very easy-to-store variety that can be kept at room temperature until mid January.

The origin of the name

The combination of Nikko and Ri, which are international tourist spots, are named “Nikkori”.

Production status and future potential

The cultivated area in 2012 was 67 ha and it is becoming more popular as an original variety in Tochigi prefecture. In 2013, 637 tons were produced.

High-class yashiomasu (Nijimasu)

Characteristic

The main production areas are Nikko City, Sakura City, Nasu Shiobara City and Yaita City. This is an improved version of Nijimasu, a local specialty fish, Yashiomasu, raised with special food for its smooth flavor and smooth texture. Products that meet quality standards such as 280 mg or more oleic acid per gram are known as “premium coconut omelets”. Suitable for a wide range of dishes such as sashimi, sauces, baked foods and muniel.

The origin of the name

It was named “Premium Yashiomasu” because its body color was similar to the flower “Yashiotsuji” of Tochigi prefecture and its quality has been significantly improved.

Production status and future potential

Producers have established quality standards board, built production increase system, in 2013 produced 57.5 tons.

Nira

Food

Characteristic

It boasts the largest cultivated area in Japan and is cultivated year round using a tube house. Utsunomiya city is a town of dumplings, and dumplings are made from Nira from this prefecture.

Production status and future potential

The cultivated area is increasingly expanded due to the labor-saving machines. In 2013, 11,400 tons were produced.

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

references: