Mustard in water takes advantage of unused grapes discarded
The regional restoration cooperation group is a support system to actively absorb human resources from outside the region and promote activities leading to regional recovery in areas affected by the decline and population aging.
In Fuebuki City, Yamanashi Prefecture, there are two active people: Mr. Kimura (appointed April 2016, left photo) and Mr. Yagi (appointed in December 2016, right photo).
Mr. Kimura decided to move to his husband’s hometown, Fuebuki City, upon marriage and signed up to join a regional restoration cooperation group. I’m in charge of the windows information distribution business for those who want to move. On the other hand, Mr. Yagi chose Fuebuki city because he could receive agricultural support after his term was due and he is currently helping local farmers with farming.
Each of them has their own tasks, but when the two of us consulted, the desire to make special products began to appear.
While attending various seminars and seeking suggestions, one instructor said, “Yamanashi is a winery and has many French restaurants, so mustard can be interesting.” Mr. Kimura said, “It’s perfect for Fuebuki city, where there are many viticulture farmers.”
When tested, mustard is first made by adding immature grape juice or vinegar during or before fermentation to Karasina seeds. In Europe, immature grape juice is used as a seasoning to maximize acidity, and it was also found that France has mustard produced by this method.
Later, the two thought that if mustard production, which was only available in Fuebuki city, where fruits such as grapes and peaches prosper, could come to fruition, then it would be possible to take advantage of the unused fruit. use.
Mustard has a flavor that varies depending on the mix
Mr. Kimura and Mr. Yagi started a local mustard development business as “Fuebuki Mustard Studio”. From the summer of 2017, we began to produce mustard testers.
Mustard is basically composed of Karasina seeds, vinegar and spices like salt. By fermenting the Karasina seeds with vinegar, the acidity and unique flavor are increased.
Since there are no Karasina producers in Fuebuki City, we purchased commercially available Karasina seeds and continued to test production by combining them with grape juice, peach juice, and fruit vinegar varieties. different.
“The flavor differs depending on the juices used, such as grapes and peaches, and the texture differs depending on the amount of crushed seeds. Moreover, the flavor of the seeds is collected from domestic Karasina. and seeds collected from foreign Karasina I am currently planting two types of Karashina in the field because I think they are different.I have not decided the flavor yet as it is still in testing phase, but I feel the depth of blindness cross, “said Yagi.
In addition, we went to mustard restaurants and tasted mustard varieties from many different countries to learn the taste.
“To the Japanese, the Japanese impression of spicy cod roe is very strong. Since the use of mustard, a type of western spicy cod roe, is limited, I would like to suggest how to eat it.”
We plan to complete the prototype in the summer of 2018 and with the consultation of the local restaurant’s chef, we will complete it as a special product.
So that you can support yourself even when the support system ends
Karasina sows seeds in the fall and collects them after the flowers bloom in early spring. Karasina is cultivated on three rented fields in Fuebuki City, but since Karasina is a relatively powerful tree, Mr. Yagi analyzed that “it is also an advantage that it is easy to produce”.
If the domestic mustard can be grown as a specialty product of Fuebuki City, it can be hoped that some producers will grow Karashina. It will not only revive local producers, but also lead to the utilization of abandoned arable land.
Karasina cultivation itself is not too difficult even for a beginner, so I visited the Karasina producers in Chiba Prefecture for reference.
But there are challenges. There are very few local governments and organizations that produce mustard domestically as part of the regional revival, and “especially in the suburbs of Yamanashi prefecture, there are no examples that can be consulted. , so everything is trial and error, “Kimura said.
Another issue is that the tenure of Mr. Kimura and Mr. Yagi as the regional restoration cooperation group is expected to end in 2018. “I want to produce results at the earliest possible stage to the business I started will not be interrupted at the end of my term. “
In order to move towards the sixth industrialization goal focusing on domestic mustard, I think we must actively move, such as organizing events and responding to the media to increase awareness. knowledge of local people. However, the two calmly thought, “First of all, we must properly produce Karashina from Fuebuki and complete a special product.”
Expected future as a business model
Commercialization goes a bit further, but these efforts by Fuebuki Mustard Studio were passed in the “Regional Development Cooperation Enterprise Award” sponsored by the Ministry of Home Affairs and Communications. The approved projects announced in October 2017 are four projects including the Fuebuki Mustard Studio.
A business award adopts advanced awards for the efforts of active members in the regional restoration cooperation group and the OB and OG with the support of the local government. Once approved, you will be able to get expert advice and support such as training opportunities.
Fuebuki Mustard Kobo’s efforts, which have already begun to grow while using such a support system, are more than just adding color to culinary culture.
Fuebuki City is also a tourist destination to enjoy the cherry blossom and canola festivals in early spring. If the cultivation of Karashina, the flower that is yellow in color like canola, increases, the tourist spots will spread over a wider area like a spring tradition. Mr. Yagi said in hope that “I hope Karashina will adorn the spring landscape as a tourist resource.”
The production of special products using local agricultural products is done in localities across the country, but it will not be easy to create unique special products that take full advantage of the features. Of the area.
However, with the completion of domestic mustard production by Fuebuki Mustard Studio, it has the potential to become a winemaking region and a specialty product of Yamanashi Prefecture, home to many restaurants where you are. can enjoy wine and dishes such as French cuisine. I’m.
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Photos provided by Fuebuki Mustard Studio