Not just apples and garlic! Traditional vegetables and agricultural products of the Aomori prefecture

Traditional vegetables and agricultural products of Aomori Prefecture

Many traditional vegetables still in Aomori prefecture are believed to date back to feudal times, and are ingredients and varieties that have become deeply familiar with the area’s natural climate and culinary culture over the years. . Yes, the ingredients and varieties of “Aomori prefecture” are very popular in Japan.

Consumers not only look at the value of “food” of agriculture, forestry and fisheries. It was re-established as a valuable regional resource that could attract consumers to a different “product-related value” than before, such as “story” and ” worldview “. It is expected to develop sales and product development strategies based on new ideas in Aomori Prefecture.

Traditional vegetable ① Shimizumori number (Togarashi)

An indigenous species of Togarashi that is traditionally cultivated as a specialty of the Shimizumori prefecture, Hiromae city. It is characterized by its large size and shoulder shape, belongs to the Fushimi group of Kyoto, is rich in sweeteners (sugar) and vitamins, and has an aroma and flavor.
In addition to processed products such as chili ichimi, locals also use green pepper and leaves to pickle sardines, miso Nanban, pickles, soya sauce, and spicy salted mushrooms. Red chili has been used as a secret ingredient for pickles and gourds.

It has been popular as a local specialty long ago, but since 1965 the number of growers has decreased and in 2003 has been reduced to just one. Therefore, in 2004, the local Hiromae University played a central role in the establishment of the “Shimizumori Number” Shimizumori Number “Regular Tsugaru” Research Group. Hiromae University maintains cultivars and the agricultural cooperatives responsible for seedling production. Aomori prefecture instructed farming, and food processors and others were responsible for product development and sales expansion, and working to revive production areas. And now the number of manufacturers has expanded to 75.

Traditional vegetable ② Hatsuka cucumber

“Kusuzuka cucumber” got its name because it was mainly produced in the Hatsuka district of Hachinohe city. From the end of June to Obon in August, they will be lined up at the direct sales offices in Hachinohe city and during the morning market. Most short Siberian thickened cucumbers are usually cooked by boiling or frying. However, it is said that it is best to eat a raw Hatsuka cucumber with miso on it. In addition, it is also popular as miso pickles and pickles lees.

Due to the aging of the growers and the conversion to economic varieties, the production area is shrinking. In February 2014, the Hatsuka Cucumber Production Tradition Association “Hachinohe Traditional Vegetables” was established and is working on cultivation techniques, seed inheritance and production reconstruction.

The largest apple production in Japan

Aomori prefecture boasts the largest apple production in Japan with a national market share of about 53%. In recent years, we are also focusing on developing new varieties such as “red apples” with red flesh.

In the early Meiji period, when apple cultivation began, “Koutama”, planted as a major variety together with Kunimitsu, was discovered in New York. The original name was “Jonathan”. At the 6th naming meeting in 1900, it was agreed nationwide as “Jonathan”.

Kodama has a unique acidity and aroma that is ideal for preparing not only raw foods but also juices, apple pie and jam.

Aomori prefecture’s top brand garlic

Carrots are from Aomori prefecture, which boasts the highest yield in Japan. It accounts for about 70% of domestic shipments and is grown in the southern part of the province, taking advantage of the cool summer climate.

In 1995, the farm area was reduced by 30% due to the influence of imported products. However, due to its differences with imported products in quality and safety, and due to the favorable weather conditions for cultivation, it is one of the top vegetable production items in Aomori Prefecture.

“Fukuchi White 6 Pieces”, an indigenous variety of Fukuchi village (now Nanbu town) located in the south of the prefecture, is characterized by its white color and large size. It’s popular as a medicinal taste like steak and as a secret flavor of cooking.

In addition, the processed product “Kuro Niniku”, which has an edible black part, has a soft texture and is easy to eat due to decomposition of the odor components. In 2007, the “Aomori Prefectural Black Carrot Association” was established and more than 10 companies in the prefecture are mass-producing by various production methods.

Fukaura Snow Carrots

The name comes from the fact that in the town of Fukaura, facing the Sea of ​​Japan, snow is dug up and harvested during the snow season.

Fukaura Yuki Ginseng is a bright red carrot whose sugar content is increased thanks to the power of nature so it won’t freeze under snow. It is characterized by having a strong sweetness that is said to change the concept of carrots.

You can enjoy the original sweetness of carrots even more by using the salad bar as it is, as well as heat cooking like curry and rice and simmering dishes. Recommended for children who do not like carrots.

Harvesting time is from January to March. It is impossible to harvest much at once because snow is dug up and harvested in the middle of winter. Also, due to temperature and snowfall, sweet snow ginseng production areas may be limited. Organic fertilizers are used to reduce the use of pesticides and chemical fertilizers to less than half the normal amount, and cultivation is carried out with consideration of the natural environment.

In addition to the above products, there are various specialty products such as “Edamame” and “Apios”, chicken “Aomori Shamorok” with a reputation comparable to that of Nagoya Cochin, and “Cassis” boasting the highest yields in Japan. ..

There are attractive varieties ranging from royal specialty products like apples and garlic to local unknowns. Why not try the traditional agricultural products of Aomori prefecture?