Toyama canned foods and Toyama dried persimmons! Toyama prefectural products take advantage of the cold winter and beautiful bays

Toyama canned foods and Toyama dried persimmons! Toyama prefectural products take advantage of the cold winter and beautiful bays[Nguyên liệu vùng từ 47 tỉnh]

Overview of Toyama Prefecture

As a new initiative from fiscal year 2011, Toyama prefecture has branded 13 items such as spinach and onions, whose sweetness increases due to the cold of winter, such as “Toyama (cold) canned foods. and possibly (sweet) vegetables. ” We are encouraging aggressive handling at supermarkets and restaurants during winter only.

From here, we will introduce special products typical of Toyama prefecture.

Satoimo

Satoimo

A soft, chewy, sweet Satoimo from Toyama prefecture, with varieties called “Ishikawase” and “Yamato”. It is used for boiled, oden and taraku.

In Toyama prefecture, it has been cultivated in various parts of the prefecture for a long time, and new production areas are being planted.

Dokko Cucumber

Cucumber Dokko produced in Takaoka city. This is a thick variety of cucumber, characterized by thick, long-lived, fragrant and less bitter varieties. It is locally grown as a summer vegetable. Usage and main way of eating are mild pickling, making food, stuffing, pickling foods, etc.

Dokko is grown only in a small part of Takaoka City. Yields are declining due to the aging of producers and the decline in traditional dishes.

Toyama’s can (cold) and can (sweet) vegetables

Vegetable can

Toyama can (cold) and can (sweet) vegetables are produced throughout the prefecture. As vegetables of high added value, taking advantage of Toyama’s cold winter, they increase sweetness due to slow growth at low temperatures, exposure to cold, and storage for a certain time.

There are cabbage in the snow, carrots in the snow, white onion, cubs in snow and daikon in the snow.

Production output is low, supply is not enough demand. We are working to build a supply and sales promotion system in cooperation with Toyama Prefecture, JA and the market.

apple

apple

Apples from Toyama prefecture, produced in various parts of the prefecture, are grown mainly in the Kazumi district of Uozu city, which has a history of cultivation for more than 100 years. The main variety is “Fuji”, which has a high sugar content and a large amount of juice. Most of them are sold in farmers’ gardens.

In the Kazumi district of Uozu city, which is the main production area, apples are grown mainly by farmers.
In addition to the main product “Fuji”, the number of “middle-aged products (* 1)” has been increasing in recent years and it is expected to have the potential as a domestically produced product taking advantage of the characteristics. of Toyama prefecture.

Many varieties are harvested from early September to early December, while Fuji is harvested from mid-November to early December.

(* 1) Plant varieties have early to late maturity.

Toyama Hoshigaki

Dried persimmon Toyama

Dried persimmon Toyama produced in Tainan City. This is a dried persimmon with a rich sweet taste and rich flavor by a unique production method using astringent persimmons grown only in the Tainan region. It is also popular as a tea contractor.

Looking at the production situation, in recent years the production scale is 6 million heads, and the oyster production area is flat. It is not only shipped to the prefecture but also to the Kanto, Kansai and Chubu markets, and is especially popular as a gift in the province.

Toyama Beef and Japanese Toyama Beef

Toyama beef is a beef raised in the province for 12 months or more and has a meat quality of 3 or more by the Japan Meat Classification Association. Among these Toyama beef, the Japanese black-haired beef is Japanese Toyama beef. It is used for sukiyaki, shabushabu, kebab, steak, etc. Although there are few producers, the scale is expanding mainly by young managers.

Firefly squid

Firefly squid is caught in many different parts of the province. It is a pale light-emitting squid named “The Mystery of Toyama Bay”. In Toyama City, there is a coastal area designated as a national-level special nature memorial called the “Yukaikai Firefly Squid Group”. You can eat it as delicious as sashimi or boiled. In addition, products processed into salt, boiled, and pickled dishes are also sold.

Kamaboko (Crafted by Swirl Kamaboko / Kamaboko)

Kamaboko

Kamaboko is produced in various parts of the province. Kamaboko is an indispensable dish when talking about the culinary culture of Toyama. You can taste the fresh fish caught in Toyama Bay. It is used to make spices, fried foods, bowls, fried foods, steamed foods, soups, etc.

Looking at the production situation, although production tends to decrease slightly, kamaboko consumption in Toyama prefecture is in the top 10 of Japan, and is believed to be closely related to the life of the Toyama people. . I’m.

We have introduced typical products of Toyama prefecture. Many ingredients are grown using the natural environment and climate of Toyama prefecture, and special products such as “Toyama can (cold) and vegetables can (sweet)” are promoting production expansion on The whole prefecture is In the future, as a new specialty of Toyama prefecture, I think it will be more actively popularized inside and outside the prefecture.

* 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.

references:


Toyama canned foods and Toyama dried persimmons! Toyama prefectural products take advantage of the cold winter and beautiful bays[Nguyên liệu vùng từ 47 tỉnh]

Overview of Toyama Prefecture

As a new initiative from fiscal year 2011, Toyama prefecture has branded 13 items such as spinach and onions, whose sweetness increases due to the cold of winter, such as “Toyama (cold) canned foods. and possibly (sweet) vegetables. ” We are encouraging aggressive handling at supermarkets and restaurants during winter only.

From here, we will introduce special products typical of Toyama prefecture.

Satoimo

Satoimo

A soft, chewy, sweet Satoimo from Toyama prefecture, with varieties called “Ishikawase” and “Yamato”. It is used for boiled, oden and taraku.

In Toyama prefecture, it has been cultivated in various parts of the prefecture for a long time, and new production areas are being planted.

Dokko Cucumber

Cucumber Dokko produced in Takaoka city. This is a thick variety of cucumber, characterized by thick, long-lived, fragrant and less bitter varieties. It is locally grown as a summer vegetable. Usage and main way of eating are mild pickling, making food, stuffing, pickling foods, etc.

Dokko is grown only in a small part of Takaoka City. Yields are declining due to the aging of producers and the decline in traditional dishes.

Toyama’s can (cold) and can (sweet) vegetables

Vegetable can

Toyama can (cold) and can (sweet) vegetables are produced throughout the prefecture. As vegetables of high added value, taking advantage of Toyama’s cold winter, they increase sweetness due to slow growth at low temperatures, exposure to cold, and storage for a certain time.

There are cabbage in the snow, carrots in the snow, white onion, cubs in snow and daikon in the snow.

Production output is low, supply is not enough demand. We are working to build a supply and sales promotion system in cooperation with Toyama Prefecture, JA and the market.

apple

apple

Apples from Toyama prefecture, produced in various parts of the prefecture, are grown mainly in the Kazumi district of Uozu city, which has a history of cultivation for more than 100 years. The main variety is “Fuji”, which has a high sugar content and a large amount of juice. Most of them are sold in farmers’ gardens.

In the Kazumi district of Uozu city, which is the main production area, apples are grown mainly by farmers.
In addition to the main product “Fuji”, the number of “middle-aged products (* 1)” has been increasing in recent years and it is expected to have the potential as a domestically produced product taking advantage of the characteristics. of Toyama prefecture.

Many varieties are harvested from early September to early December, while Fuji is harvested from mid-November to early December.

(* 1) Plant varieties have early to late maturity.

Toyama Hoshigaki

Dried persimmon Toyama

Dried persimmon Toyama produced in Tainan City. This is a dried persimmon with a rich sweet taste and rich flavor by a unique production method using astringent persimmons grown only in the Tainan region. It is also popular as a tea contractor.

Looking at the production situation, in recent years the production scale is 6 million heads, and the oyster production area is flat. It is not only shipped to the prefecture but also to the Kanto, Kansai and Chubu markets, and is especially popular as a gift in the province.

Toyama Beef and Japanese Toyama Beef

Toyama beef is a beef raised in the province for 12 months or more and has a meat quality of 3 or more by the Japan Meat Classification Association. Among these Toyama beef, the Japanese black-haired beef is Japanese Toyama beef. It is used for sukiyaki, shabushabu, kebab, steak, etc. Although there are few producers, the scale is expanding mainly by young managers.

Firefly squid

Firefly squid is caught in many different parts of the province. It is a pale light-emitting squid named “The Mystery of Toyama Bay”. In Toyama City, there is a coastal area designated as a national-level special nature memorial called the “Yukaikai Firefly Squid Group”. You can eat it as delicious as sashimi or boiled. In addition, products processed into salt, boiled, and pickled dishes are also sold.

Kamaboko (Crafted by Swirl Kamaboko / Kamaboko)

Kamaboko

Kamaboko is produced in various parts of the province. Kamaboko is an indispensable dish when talking about the culinary culture of Toyama. You can taste the fresh fish caught in Toyama Bay. It is used to make spices, fried foods, bowls, fried foods, steamed foods, soups, etc.

Looking at the production situation, although production tends to decrease slightly, kamaboko consumption in Toyama prefecture is in the top 10 of Japan, and is believed to be closely related to the life of the Toyama people. . I’m.

We have introduced typical products of Toyama prefecture. Many ingredients are grown using the natural environment and climate of Toyama prefecture, and special products such as “Toyama can (cold) and vegetables can (sweet)” are promoting production expansion on The whole prefecture is In the future, as a new specialty of Toyama prefecture, I think it will be more actively popularized inside and outside the prefecture.

* 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.

references: