The entire photo is about the length of an adult's palm.The sphere is only about 1 cm ... too adorable = from a tweet from Toyosu Market.com
Baby turnip?Real food toy?In fact, it was an unknown specialty of Tokyo that the producer revealed that he didn't want to teach.
If you write the contents roughly
In addition, there are efforts to "revive" vegetables that are no longer cultivated in the process of urbanization, such as "Senju green onions."
Yeah, how are you?I still can't get the turnips out ...Like the old tales that everyone knows, turnips are round ... → Continue reading
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Wikipedia related words
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Senju green(Senjunegi) used to beAdachi-kuWas cultivated mainly inEdo vegetablesso,Senjugawara TownTraded in nearby marketsshallotIt is a general term for.Osaka CastleCurrent after the fall of the castleKoto WardSunachoIt is said that the onion cultivation began when the seeds were brought into the area... As of 2017 (Heisei 29)SaitamaWelsh onions cultivated by the farmers below are traded, and although they are small in quantity, they are also cultivated in Adachi Ward..
AlliumIs mainly distributed in the Northern Hemisphere and contains more than 500 species..This genus includes old vegetables grown for thousands of years, such as onions, garlic, and leeks...The origin of green onions is said to be western China or Siberia..The original species is(Allium altaicum), Which is shorter than green onions and has smaller balls.[Annotation 1]..In China, about 2200 years ago,Tribute], Etc., and it is estimated that it was cultivated at that time..
Welsh onions were introduced to Europe (end of the 16th century) and the United States (19th century), but they are not widely used and are often cultivated in the Orient (especially Japan)...The time when I came to Japan is old,Japanese calligraphy"ofEmperor NikenIn September 6 (9), the name "Akigi" appeared... 『Kazuna Honzo(918), the Japanese names "ki" and "Wanasho(931) describes green onions, Japanese name "ki", and winter onions as "fuyugi", which shows that green onions have been cultivated for a long time..
The origin of Senju green onions is Sunamura (currently Koto Ward) in the eastern part of Edo.Sunacho)..As the originTenshoYear (1573-1593),Osaka Castle Fallen CastleTime (1615)There are various theories, but it is said that seeds were brought in from Osaka, and breeding and breeding were repeated and spread to Katsushika and Adachi..
The original green onion is "Namba onion(Namba) "..This green onion is a green onion that came from ChinaOsakaIt was established in Osaka, and from Osaka京都The seeds were carried to and improved according to the climate.Kujo green onionIt is said that it became.The seeds of Namba green onions are transported from Osaka to Sunamura and cultivated as "Sunamura green onions", and the seeds of Sunamura green onions cultivated near Senju are considered to be this species.Full-scale production of this species is said to be after the middle of the Meiji era, and during this period it came to be called "Senju green onion" after the name of the place of origin..
Initially, it was a green onion that eats the blue part, but since the climate of Edo is colder than that of Osaka and it frosts wither, it now eats the white part, and further soil gathers to soften the petiole part. It became the form of deep-rooted green onions.
Senju green onions were shipped to the Senju green onions market, and their quality increased their fame.[Annotation 2]..The quality was maintained so that industry sources such as soba restaurants would say that it must be Senju green onions..
Second World WarDuring this period, Senju green onions entered a period of suffering along with other vegetables...Cultivation had to be gradually reduced, and it was barely possible to maintain the variety...The recovery after the end of the war was quick, but this is for green onions.CrossIt is considered that the preservation of seeds by self-seeding was successful in addition to the low sex..
Welsh onions have a long cultivation period, and it is difficult to cultivate them unless they are farmers who have a large agricultural land.FarmlandFarmers with smaller areas had to give up cultivation..Therefore, the production area of Senju green onions isKatsushikaShinjukuI moved to a place where a large agricultural land remains, such as Saitama Prefecture..The Senju Vegetable Market also moved to the Adachi Market in 1945 (Showa 20), and the Fruit and Vegetable Department moved to the Kita Adachi Market in September 1979 (Showa 54)...However, the Senju Welsh Onion Trading Association remains in Senjukawaracho, the birthplace of the Senju Green Onion Market, and continues to sell green onions at the Senjuyama Kashiwa Fruit and Vegetable Market, protecting the Senju Welsh Onion brand..
JA Tokyo GroupIs Katsushika CityHigashikanamachi OfKasai ShrineWe have installed an outdoor explanation board called "Senju green onion production area" in[Annotation 3].. In 2011 (Heisei 23), JA Tokyo Chuokai registered the trademark "Edo Tokyo Vegetables" and certified 34 kinds of vegetables including Senju green onions (Senju Ippon Negi)..
Variety and brand
Welsh onion is not very variable as an old vegetable, so the number of varieties is not so large...It is estimated that by the time they arrived in Japan from China, they had already differentiated into thick green onions (deep green onions) and leaf green onions (Kujo green onions, etc.)..
Japanese green onions are roughly divided into three varieties: Kaga, Kujo, and Senju...Kaga is a thick green onion and has excellent cold resistance, and Kujo is a leaf green onion that is harvested throughout the year...Senju is a thick green onion (deep green onion) and is often shipped in the fall and winter...Welsh onions are produced in the Senju group and Kaga group, which eat the white part of the leaf sheath (commonly called white root) in eastern Japan, and the green onion in western Japan (Kujo, etc.). Divided into.
The Kanto region is a suitable place for cultivating deep-rooted green onions...While leaf onions are often cultivated in western Japan where the cultivated soil is shallow, many deep-rooted leeks are produced in eastern Japan where there are many deep cultivated soils..
Senju green onion is considered to be a representative variety of deep-rooted green onion...There are several varieties among them, which are collectively called Senju varieties...Initially, it had the property of being divided (the property of being divided into stocks), but it is estimated that it became a single green onion that was not divided due to attempts to improve it in the Meiji era..
The main varieties are Senju Agara, Senju Kurogara, Senju Aiguro, and Senju Aigara...These four lines were classified in the Taisho era, and the leaves are divided into four stages from dark green to light green, and among them, "Kurosho" (Senju black pattern) and "Kincho". There were subdivided varieties with unique names such as (Senju Go pattern), "Ishikura" (Senju Go black), and "Tamaki" (Senju red pattern)..
- Senju red pattern: The leaves are light green and can be seen to be slightly divided.The yield is high, but the quality is slightly low.Grows well even in winter.
- Senju black pattern: A variety that can be shipped from summer, and the color of the leaves is dark green.The quality is excellent and the variety has excellent heat resistance, but the growth from autumn to winter is slightly inferior..
- Senju Aikuro: Excellent heat resistance and cold resistance, high quality.
- Senju Go pattern: Also written as Senju Go pattern..It can grow even at low temperatures and has intermediate properties between red and black patterns.The most popular Senju variety.
- Others: As an intermediate type between the combined pattern variety and the red pattern type, the combined red type may be distinguished...However, red-patterned and go-red varieties are obsolete..
From the Meiji era to the Showa era, local farmers continued to try to improve their varieties, and these varieties spread throughout the country, creating famous production areas for Senju varieties such as Fukaya, Koshigaya, Ishikura, and Tone...In the 30's of the Showa era, the Senju combination pattern "Kincho" cultivated by Katsushika's Atsushi farmer Juntaro Hase and Seiji father and son was excellent in quality and yield, and was cultivated all over Japan...The transmission of Senju varieties is not limited to the Kanto region, but Niigata prefecture (Gosengoku green onion), Yamaguchi prefecture (Yasuoka green onion), etc. can be seen...As the Senju green onion brand, the fixed species "Edo Senju green onion", "Senju one green onion", andF1 species"Senju green onion" using (1st generation hybrid), "Shinjuku Ippon Negi" cultivated in Shinjuku, Katsushika-kuand so on.
Soil with deep cultivated soil and excellent water retention is suitable for growing green onions...Since Senju green onions are cultivated by gathering soil, sand and sand that easily collapsesVolcanic ashSoil is not suitable..The eastern part of Tokyo, including Senju, is an alluvial plain made of earth and sand carried by rivers such as the former Tone River and Arakawa, and is a soil with a mixture of moderate water, sand and clay, and was suitable for cultivating green onions..
Senju varieties are widely cultivated for year-round production because they dormant in winter and continue to grow...The cropping type is roughly divided into autumn / winter, spring, and summer / autumn depending on the harvest time...Among the autumn-winter cultivars, the high-quality and heat-resistant Senju Aikuro type is used for the year-end varieties, and the Senju Ai pattern type, which is slightly divided but has low-temperature extensibility, is used for the new year's varieties, and will be shipped after March. For varieties, late extraction (banchusei)[Annotation 4]Is required.
The optimum temperature for germination is 15-25 degrees, and the optimum temperature for growth is 15-20 degrees...Seedlings are transplanted and cultivated, soil is gathered to soften the leaf sheath, and it becomes possible to harvest 220 days after sowing...Due to the long cultivation period, it is easily damaged by wind and rain, and these are susceptible to incentive diseases...Since this variety dislikes acidic soil, spray soil lime etc. to adjust the pH value of the soil..
Cooking method and usage
As already mentioned in the section on varieties and brands, deep-rooted green onions, including Senju green onions, mainly eat the whitened part of the leaf sheath that has been softened by soil gathering, but the green leaf part is also soft and tastes good. well,CondimentCan be used for..The white part of the petiole is long and well-made, which is considered to be a good product of Senju green onion...In raw food, it is used as a condiment including the leaves, and in cooked dishes, it is widely used for charcoal grilling, hot pot ingredients, miso soup ingredients, etc..
Senju green onions of good quality are delicious because they do not crumble and become sweet even when cooked in a hot pot or simmered dish... Recipes that make use of the sweetness of the green onions that have been heated and pulled out, such as "stir-fried Senju green onions" and "Senju green onion kushikatsu," have been devised and can be eaten at restaurants in the Senju area.. Also,All Nippon Airways2009 international flightsfirst classIn-flight mealAtMandarin Oriental TokyoBy Senju green onionterrineWas added to the menu.SukiyakiNingyocho, which is known as a famous storeThis halfSenju green onions are used for sukiyaki.
Adachi-kuSenju Nakai TownAt Narita Liquor Store, "Senju Green Onion" unique to SenjuDistilled spiritsIs handled..The manufacturer of this shochu isShigaOta Sake Brewing Co., Ltd. brews sake, shochu, etc. from wine using various agricultural products as materials...To the ancestors of the founder of Ota Sake BrewingDou OtaI lived in Senju during the construction of Edo Castle...It is said that shochu was made from green onions that were shipped from Senju Market during the Edo period..
At the school lunch placeTaitoAt Senzoku Elementary School and Tahara Elementary School, there are menus such as sukiyaki with "Senju green onion" written on the menu.Negishi Elementary SchoolIs a branded pigTOKYO XThere is also a menu that uses..Also, at Shinobugaoka Junior High SchoolLocal productionSenju green onion is taken up as an object to think about.
Cultivation / harvest experience class
Adachi-kuAt Hirano Elementary School, Kurihara Kita Elementary School, and Senju Futaba Elementary School, there are classes on cultivating Senju green onions using fixed seeds.By using fixed seeds, seeds can be collected after harvesting, so the seeds can be passed on to lower class students and can be used for planting in the next year, so we are learning to connect local agriculture, food, and seeds...Of these, Senju Futaba Elementary School is cultivating on the rooftop vegetable garden..
KatsushikaAt Niijuku Elementary School, as part of the Katsushika Ward Education Promotion Vision, we went to a farmer in the ward to harvest "Shinjuku Ippon Negi," which is a specialty of this area of Senju Aoi, and had elementary school students harvest it the next day. A harvest experience class was held that was provided for lunch.
- ^ However, there are some disagreements with the Allium altaicum progenitor theory..
- ^ The Senju Vegetable Market is one of the three major markets in Edo, and its existence has already been confirmed in 1 (Tensho 1576)..
- ^ JA Tokyo GroupAgricultural Cooperative LawSince 50 (Heisei 1997) as a project commemorating the 9th anniversary of enforcementTokyo shrine officeWith the cooperation of such companies, a total of 50 "Edo / Tokyo agricultural outdoor explanation boards" were installed at shrines related to each agricultural product... "Edo / Tokyo Agricultural Famous Places Tour" published in 2002 is a teaching material that explains the history of agriculture from Edo to Tokyo through these outdoor explanation boards and existing agricultural monuments..
- ^ Due to the slow nature of moss extraction (toe standing of flower stems), there are differences depending on the variety...When moss extraction begins, vegetative growth stops and the leaves become hard...Therefore, for leaf root vegetables shipped in spring, late-drawing varieties are particularly required..
- ^ a b "History of Adachi Ward", edited by Adachi Ward Office, Tokyo, 1990, 128 ".
- ^ a b "Edo Tokyo vegetable "Senju green onion" to revive!". Adachi Ward. 2017/9/2Browse.
- ^ a b "The fixed species "Senju green onion", which has been handed down from the long-established store "Aoizen", has begun to be cultivated at a farmhouse in Adachi, my hometown.”. Edo Tokyo Vegetable News. 2017/9/15Browse.
- ^ a b c d e f g h i j k l m n o p q r s Takashi Aoba, "Encyclopedia of Japanese Vegetable Culture," Yasaka Shobo, 2013, pp. 281-286.ISBN 978-4-89694-160-9.
- ^ a b c d e f g h i j k "Vegetable Gardening Encyclopedia 2nd Edition Welsh onion, Chinese Chive, Scallion, Leek, Welsh Onion" Rural Culture Association Japan, 2004, pp. 17-22.ISBN 4-540-04121-5.
- ^ a b c d e f g h i j k "Vegetables and Flowers Related to Edo and Tokyo" JA Tokyo Chuokai, 1992, pp. 120-124.ISBN 4-540-92065-0.
- ^ a b c warmerwarmer (May 2017, 5). “Osaka City Naniwa Traditional Vegetable Namba Green Onion”. Food education communication online. 2017/9/7Browse.
- ^ "DESIGN OF LIFE Life Culture History No.53" Japan Society for Life Culture History, 2008, p. 44.
- ^ Michishige Otake, "Edo Tokyo Vegetable Story", Rural Culture Association Japan, 2009, pp. 19-20.ISBN 978-4-540-09108-7.
- ^ a b c d Michishige Otake, "Edo Tokyo Vegetable Story", Rural Culture Association Japan, 2009, pp. 29-30.ISBN 978-4-540-09108-7.
- ^ a b c d Michishige Otake, "Edo Tokyo Vegetable Story", Rural Culture Association Japan, 2009, pp. 66-67.ISBN 978-4-540-09108-7.
- ^ a b Michishige Otake, "Edo Tokyo Vegetable Encyclopedia", Rural Culture Association Japan, 2009, pp. 112-119.ISBN 978-4-540-09109-4.
- ^ Tatsuya Naka Usa "Visit Edo / Tokyo Agricultural Famous Places" JA Tokyo Chuokai, 2002, pp. 3-4.ISBN 4-540-02060-9.
- ^ a b c d e f Tatsuya Naka Usa "Visit Edo / Tokyo Agricultural Famous Places" JA Tokyo Chuokai, 2002, pp. 88-89.ISBN 4-540-02060-9.
- ^ Katsuhiko Sato "Edo Tokyo Vegetables" Magazine Land Co., Ltd., 2014, p.ISBN 978-4-86546-027-8.
- ^ "(PDF)”. Edo Tokyo Vegetable News. 2015/5/7Browse.
- ^ "Katsushika Hokusai "Thirty-six Views of Tomitake" Senju Musashi”. Katsushika Hokusai“ Thirty-six Views of Tomitake ”with commentary. 2017/9/3Browse.
- ^ "Tomitake Seal, Musashi Senju”. Hirobundo Shiroyama. 2017/9/3Browse.
- ^ a b c d e Keisuke Nomura"Reading Edo's Natural History" Musashi Products "" Animal Company, 2002, pp. 71-72.ISBN 4-88622-319-2.
- ^ a b c d e f g h i j k Toshitaka Itaki, "Old Vegetables You Must Know, Today's Vegetables," Koshobo, 2001, pp. 72-75.ISBN 4-7821-0188-0.
- ^ Masanori Kimura, "Traditional Japanese Vegetables to Enjoy the Life of Twenty-four Setsuki," GB, 2014, pp. 30-31.ISBN 978-4-906993-13-0.
- ^ a b c d e f g h i j k l m n Rural Culture Association, "Fertilization and Cultivation of Vegetables, Rhizome Vegetables and Buds," Rural Culture Association, 2006, pp. 44-52.ISBN 4-540-05306-X.
- ^ a b c "Vegetable Gardening Encyclopedia 2nd Edition Welsh onion, Chinese Chive, Scallion, Leek, Welsh Onion" Rural Culture Association Japan, 2004, pp. 87-90.ISBN 4-540-04121-5.
- ^ "(PDF)”. Ministry of Agriculture, Forestry and Fisheries. 2017/10/8Browse.
- ^ "Special feature "Yamaguchi Prefecture's specialty dishes"”. Yamaguchi Prefectural Office. 2017/10/8Browse.
- ^ "Edo Tokyo Vegetable Senju Ippon Negi”. JA Tokyo Central Association. 2017/9/15Browse.
- ^ "Shinjuku green onion”. NEWS TOKYO. 2017/9/19Browse.
- ^ a b "[Agriculture / Horticulture Glossary List of technical terms for agriculture and horticulture] ”. Takii & Co., Ltd. 2017/10/8Browse.
- ^ a b "About vegetable standing (bolting / moss extraction)”. Yamamu Farm. 2017/10/8Browse.
- ^ a b "The best green onions used by top-class restaurants that need green onions Senju green onions that Shotaro Ikenami also loved”. All About. 2017/9/9Browse.
- ^ "Chisako Hori's Senju green onion and hanpen simmered Kibun Smile recipe”. Kibun. 2017/9/9Browse.
- ^ "Green onions are the protagonists!A shop where you can taste the traditional vegetable "Senju Aoi" dishes procured from a green onion wholesaler”. Gadget communication. 2017/9/9Browse.
- ^ "(PDF)”. All Nippon Airways. 2017/9/9Browse.
- ^ "Haunting! Ad street paradise”. TV TOKYO. 2017/9/19Browse.
- ^ a b c d "A trip to get off on the way │ Broadcast contents (broadcast on June 2015, 6)”. Nippon Television. 2017/9/8Browse.
- ^ "(PDF)". Taito. 2017/9/19Browse.
- ^ "(PDF)". Taito. 2017/9/19Browse.
- ^ "January lunch”. Negishi Elementary School, Taito Ward. 2017/9/19Browse.
- ^ "(PDF)”. Taito Ward Shinobugaoka Junior High School. 2017/9/19Browse.
- ^ "Elementary school students in the ward will revive "Senju green onions"". Adachi Ward. 2017/9/19Browse.
- ^ "The Adachi City Agricultural Committee has started the "Senju Welsh Onion Cultivation Class to Connect Life" at a local elementary school this year as well.”. Edo Tokyo Vegetable News. 2017/9/19Browse.
- ^ "At the "Senju Welsh Onion Cultivation Class that Connects Life" at Senju Futaba Elementary School in Adachi Ward, the sowing class at three Adachi Ward schools has ended.”. Edo Tokyo Vegetable News. 2017/9/19Browse.
- ^ "Shinjuku green onion”. NEWS TOKYO. 2017/9/19Browse.
- ^ "Food education initiatives at Shinjuku Elementary School "Shinjuku Recipe Contest" "Shinjuku Green Onion Harvesting Experience"". Katsushika. 2017/9/19Browse.
- ^ "Dedication of 365 Edo Senju green onions to Asakusa Shrine A wish for a good harvest and prosperous business”. Asakusa Keizai Shimbun. 2017/9/19Browse.
- Takashi Aoba "Japanese Vegetable Culture History Dictionary" Yasaka Shobo, 2013.ISBN 978-4-89694-160-9.
- Toshitaka Itaki "Old Vegetables You Must Know Now Vegetables" Koshobo, 2001.ISBN-4 7821-0188-0.
- Michishige Otake ed. "Edo Tokyo Vegetable Story" ed. Noyama Fishing Village Cultural Association, 2009.ISBN 978-4-540-09108-7.
- Michishige Otake ed. "Edo Tokyo Vegetable Encyclopedia" Noyama Fishing Village Cultural Association, 2009.ISBN 978-4-540-09109-4.
- Masanori Kimura, "Traditional Japanese Vegetables to Enjoy the Life of Twenty-four Setsuki," GB, 2014.ISBN 978-4-906993-13-0.
- Katsuhiko Sato "Edo Tokyo Vegetables" Magazine Land Co., Ltd., 2014.ISBN 978-4-86546-027-8
- Rural Culture Association, "Fertilization and Cultivation of Vegetables, Rhizome Vegetables and Buds," Rural Culture Association, 2006.ISBN-4 540 05306-X-.
- Rural Culture Association Japan, "Vegetable Gardening Encyclopedia 2nd Edition Leek, Chinese Chive, Scallions, Leek, Yagura Negi" Rural Culture Association, 2004.ISBN-4 540-04121-5.
- Keisuke Nomura, "Reading Edo's Natural Magazine" Musashi Products ", Animal Company, 2002, pp. 71-72.ISBN-4 88622-319-2.
- JA Tokyo Central Association "Edo / Tokyo Agricultural Famous Places Tour" Agricultural Mountains and Fishing Village Cultural Association, 2002.ISBN-4 540-02060-9
- JA Tokyo Central Association "Vegetables and Flowers Related to Edo and Tokyo" Rural Culture Association, 1992.ISBN-4 540-92065-0