こんにちは。

今回は珍しく解説の記事を書きます。

先日紹介した記事

【超期間限定!!】このチャンスを逃すな!びわとゆうこうの祭りじゃ!!!

のなかに

ゆうこう果汁100%

というものがありましたね。

 

このゆうこう、かなりすごい認定を受けているんですが、、、

まずは「ゆうこう」というものからご紹介しましょう。

 

ゆうこう

ゆうこう

このゆうこうというのは

ミカン科ミカン属の常緑小高木で、ユズ・ダイダイなどと同じ香酸柑橘類の一つ。その名前から、徳島県で栽培されているユズの近縁種であるユコウとの関係が連想されるが別種であり、長崎県長崎市の2地域だけに実生している独自の在来種である。

”Wikipedia参照”

”長崎市の2地域だけに実生している””独自の在来種”と記載されている通り、かなりレアな食材なんですね!

ゆうこうは平成20年に味の世界遺産「味の箱舟」に認定を受けました。

みなさんはこの「味の箱舟」聞いたことありますか?

 

まだまだ私たちには聞き馴染みのないワードだと思いますが、ものすごい価値のある認定ですので、ぜひ知っておいてほしいのです!!

 

それでは、味の世界遺産と呼ばれる「味の箱舟」について勉強して行きましょう!

 

食の世界遺産「味の箱舟~Ark of Taste~」とは

 

世界160カ国、100万人以上のネットワークを持つ、世界規模の組織「スローフード協会」が推し進めているプロジェクトの1つです。

【スローフード運動】というのは

1.消えつつある郷土料理や質のよい食品を守ること
2.質のよい素材を提供してくれる小生産者を守っていくこと
3.子供たちを含めた消費者全体に、味の教育を進めていくこと

“Slow Food Nagasaki HPより抜粋”

という3つの柱を軸に活動していくことを言うようです。

 

ざっくり言うと

レアでうまい食材を守って、次世代に繋げていこう!

って言うことですね。

 

味の箱舟について

そんなスローフード運動の活動の一つに食の世界遺産「味の箱舟」があります。

 

このプロジェクトは

地域の食生活や食文化にとってはとても大切な食材ではあるけれども、現在の経済効率優先社会の中では、消えていきそうなものをリストアップして、必要な支援をするという取り組み

“Slow Food Nagasaki HPより抜粋”

ということで、日本でも2005年に9品目が認定されて以降、続々と認定を受ける食材が増えているところなんです。

 

Original Nine

最初に認定された9品目は以下の通りです。

雲仙こぶ高菜(長崎)

「雲仙こぶ高菜」の画像検索結果

エタリの塩辛 (長崎)

「エタリの塩辛」の画像検索結果

八列トウモロコシ(北海道)

「八列トウモロコシ」の画像検索結果

日本短角種(北海道)

「日本短角種」の画像検索結果

安家地ダイコン(岩手)

「安家地大根」の画像検索結果

余目ねぎ(宮城)

長面焼きハゼ(宮城)

「長面焼きハゼ」の画像検索結果

花作ダイコン(山形)

「花作大根」の画像検索結果

米沢雪菜(山形)

「米沢雪菜」の画像検索結果

 

 

東北・北海道ばっかり!!!!!!

 

東北・北海道以外では長崎だけが認定を受けていたんですね!

現在では40種の食材が認定を受けているようです。

 

それでは紹介いたしましょう!!味の箱舟日本代表です!!!

 

「味の箱舟」40種!!(2018.09.15現在)

参照”Slow Food Nippon HP”

・赤ねぎ(Akanegi):茨城
・安家地大根(Akkaji Daikon):岩手
・余目ねぎ(Amarume Winter Onion):北海道
・有馬山椒(Arima Sansho):兵庫
・カツオの塩漬け(Bonito Preserved in Salt):静岡
・川茸=スイゼンジノリ(Dried Kawatake):福岡
・八列とうきび(Hachiretsu Corn from Hokkaido):北海道
・蜂屋干し柿(Hachiya Dried Persimmon):岐阜
・花作大根(Hanazukuri Daikon):山形
・一吉紫芋(Ichikichi Purple Sweet Potato):鹿児島
・ニホンミツバチ(Japanese Honeybee)
・甚五右衛門芋(Jingoemon-imo taro):山形
・木桶仕込み醤油(Kioke Soy Sauce)
・木曽赤かぶ(Kiso red turnip):長野
・北川村実生ゆず(Kitagawamura Misho-Yuzu):高知
・こぜな大根(Kozena daikon):宮城
・ムロアジと浜トビウオのくさや(Kusaya made from Mackerel scad and Hamatobiuo):八丈島
・沢あざみ(Marsh Thistle):岐阜
・まさかりカボチャ(Masakari Pumpkin):北海道
・水かけ菜(Mizukakena):静岡
・むろあじ節(Murofushi(smoked murosaki)Kusayamoro (Mackerel scad))
・長崎白菜 唐人菜(Nagasaki Cabbage):長崎
・鯖のなれずし(Nare-zushi made with mackerel):福井
・沖縄大豆オーヒーグー(O-higu Soybean):沖縄
・沖縄黒豚 アグー(Okinawa Black Pig):沖縄
・沖縄黄金芋 くがにいも(Okinawa Kuga-imo yam):沖縄
・大高菜(Oodakana):愛知
・長面の焼きハゼ(Roasted and smoked goby from Nagatsura bay):宮城
・エタリの塩辛(Salted Etari):長崎
・札幌黄(Sapporo Onion):北海道
・札幌大球キャベツ(Sapporo Taiyu Cabbage):北海道
・せん(Sen):長崎
・しょっつる(Shottsuru made with hatahata from the Gulf of Akita):秋田
・短角牛(Tankaku cow):北海道
・対馬赤米(Tsushima-Akagome Rice):長崎
・雲仙こぶ高菜(Unzen Takana Vegetable):長崎
・谷田部ネギ(Yatabe Bunching Onion):福井
・雪菜(Yukina):山形
・ゆうこうYuko:長崎
・ざざむし(Zazamushi):長野

 

 

40種類のうち6種が長崎県産品!!
全体の15%も占めてるってすごいことですよ!!!

 

そして・・・

 

長崎が誇る自慢の味の箱舟はこちら!

 

 

長崎白菜 唐人菜

「唐人菜」の画像検索結果

画像元:長崎WEBマガジン ナガジンさん

Nagasaki hakusai, tojinna

別名「唐人菜」として知られる長崎白菜。他の白菜と比べて結球せず、葉は立ち外開きになります。早生・晩生があり、葉色は黄色がかった緑色でシワが入り、晩生ほど濃緑とシワが顕著になります。やわらかい葉と独特な風味で、豪華な具雑煮である長崎の正月雑煮に使われ、長崎の食生活に深くなじんだ白菜です。間引き菜は浅漬け、生長後は漬物・鍋物・おひたし・油炒め等にも活用されます。唐人菜ぶらぶら漬は、前田安彦著「新つけもの考」で高い評価を受け、有名です。
長崎白菜は中国山東省から伝来したとされ、中国のヒサゴナ・江戸唐菜の土着種であることが農林水産省野菜試験場久留米支場で明らかにされていますが、その由来は定かではありません。また、熊澤三郎の蔬菜園芸各論(1956)では中国のターサイと同一の群に区分されています。なお、広川カイの長崎聞見録(1797)において、「唐菜」の記事が記載されているものの、その記載図は長崎白菜とは似ていないともされています。明治10年頃長崎市の橋本泰吉が栽培を始め(明治38年度農事試験成績報告第8号に記載)、その後、明治31年に長崎市中川町に開設された農事試験場で早生・晩生の2系統を選抜しています。また、大正期にかけて長崎市内で栽培の広がりをみせ、現在でも、西山木場地区、茂木地区等で生産されています。以来、漬物として、また長崎雑煮に欠かせない「唐人菜」として市民に親しまれてきました。

長崎市HPより抜粋

In Japan they say that by observing the ingredients put in the customary New Year’s soup (zoni), you can tell in what part of the country you are. In Nagasaki, for example, the ingredient traditionally used is Nagasaki cabbage (tojinna in the local dialect), which is also used to make nabemono (along with other winter products cooked in an earthenware nabe pot). This cabbage was introduced to Nagasaki, the only Japanese port operating until the mid 19th century, from China (probably the province of Shandong), in the Edo period (1603-1868). Its origins are uncertain however: work on vegetables conducted by the Institute of Research of the Ministry of Agriculture, Forestry and Fishing, suggests that the Chinese cabbage from Nagasaki derives from the native Chinese species Hisagona (Brassica narinosa), while a paper on gardening Sougou Sosai Engei Kakuron, written by Saburo Kumazawa in 1956 classifies it together with Chinese Tahsai (Brassica chinensis var. rosularis). According to an account from the Edo period, Nagasaki Kenbunroku written by Kai Hirosawa in 1797, there were different types of tojinna in Nagasaki depending on the district where they were grown. Around 1877 large scale cultivation was started, but only Nagasaki managed to preserve the original ecotype due to its topography which prevented hybridization. In 1898 two varieties, one early and one late, were selected in an experimental plot in Nakagawa-machi, a district of Nagasaki. With increasing numbers of producers during the Taisho period (1912-1926), towns specialized in the two varieties: in the area of Nishiyamakiba, near the mountains, the early species was developed, and the late one was grown in the plains. The Chinese variety has a spherical shape whereas the Nagasaki cabbage has leaves that open outwards. The early variety has light green, very crinkled outer leaves. The heart is open and short. The plant has a semi-spherical shape and the leaves have a fairly soft texture. The vegetable does not resist the cold so has to be picked by December. The best time for sowing is early or mid September. The late variety has large, vivid deep green crinkled leaves. The heart is open. As it grows the core becomes slightly rounded. As it is very resistant to the cold and its scape (stem) develops slowly, it can be harvested from January to February. Both the early and late varieties are very tender, particularly in the initial stages of growth: the first leaves are picked and used for a light pickle (tsukemono), boiled (ohitashi) or used to make a frittata. As it gets cold the flavor of the cabbage is more marked and tasty: it is used for pickles (tsukemono), winter hot pot (nabemono) and especially for the New Year’s soup (zoni). Changing food habits due to western influences have resulted in a noticeable fall in consumption of tsukemono and consequent drop in the consumption of Nagasaki cabbage. Furthermore the decreasing numbers of growers makes it increasingly difficult to preserve the seeds. Various parties are endeavoring to defend the original ecotype: the growers, the agricultural consortium of Nagasaki, the city of Nagasaki, the study group with researcher Yorimitsu Nakao and the famous Japanese seed saver Masatoshi Iwasaki from Azuma (Unzen region). They are working together to maintain the development and cultivation of tojinna which is freshly picked every morning and transported to the market or shops specializing in direct sale. The traditional area of production is the area of Nishiyama-Kiba in the city of Nagasaki, situated in the southwest of the island of Kyushu. At present it is produced in the Nishiyamakiba, Tadehara and Higashinagasaki districts of Nagasaki.

“Slow Food Nipponより抜粋”

 

エタリの塩辛

画像元:まるまる島原半島さん

Salted Etari

エタリとはカタクチイワシのことですって。
橘湾沿岸の地域では昔から大量に取れたエタリを塩漬けするのが伝統であり、地元の人たちの主食と言えるほどでした。獲れたエタリは塩と合わせて(塩の層とエタリの層をつくりながら)樽に入れられ、わらをかぶせてその上に石を置き1ヶ月以上発酵させます。
食材が持つ水分がでてきて、上面まで浸るようになったら食べても良いとされていたらしいのですが、そのタイミングは家庭ごとに異なっていたようです。
作り方はアンチョビとよく似ていますが、エタリを丸ごと使用する点と、わらで発酵させる点が異なっています。
エタリの塩辛は現在絶滅の危機に瀕しており、有志による活動が行われています。

The prefecture of Nagasaki is one of the most important areas for bluefish fishing, and has a long tradition. The local population consumes large quantities of Etari (a dialect name for Katakuchiiwashi, or anchovies, Engraulis japonicus) which are plentiful in this area, cheap to buy and very nutritious. The name derives from the old word “Tarekuchi” (meaning dangling lip) for anchovies. The traditional Etari-based recipe is Shiokara (salted anchovies), an emblematic dish of local cuisine. In the past Shiokara made from Etari was the staple dish of the local population. The most favourable period to fish anchovies for salting is from mid-September to December because at this time of year the currents are ideal for fishing and the anchovies are perfectly developed. Freshly-caught anchovies are the basic ingredient for Shiokara: a period of fermentation follows, which lasts throughout the autumn. Traditionally the population in the fishing area began to make salted Etari around October. The salted Etari are fermented in straw which is pressed down with a stone. The quality of the end product depends on the freshness of the anchovies and the microbial flora contained in the straw. The anchovies must be washed in seawater and scaled. Then they are placed in a traditional container, a wooden barrel called ‘Taru’, in alternating layers of fish and salt. Then they are covered with rice straw. A lid is placed on top weighed down with a stone, and the container is left for a month at room temperature to help the fermentation process. When a white powder forms on the surface and the brine starts to rise above the Etari, they are ready to eat. This is a fairly uncomplicated technique but it requires skill on the part of the producer. The flavour varies according to each family’s recipe and to the climate. Producers use exclusively local ingredients, ie. anchovies from the bay, and natural fermentation. The product is similar to western anchovies under salt but differs in that the whole fish is used and is fermented in straw. Today salted Etari is threatened with extinction and Shiokara production, which requires skill and experience, has fallen considerably. Fishermen with lampara nets in Tachibana bay and fishmongers in Minami-Takairai-gun continue to make Shiokara but only for domestic consumption. At present there is one producer still selling the product on the local market, one who only sells from his own shop and another who produces Shiokara only on request. Supported by the Prefecture’s Research Institute for fishery, it is clear that Salted Etari anchovies contain 15% of salt, with a flavour defined as “Umami” – bitter-sweet – due to balance of acids and starches in the product (the major free amino acid in the taste Umami is the glutamic acid). Supported by the Prefecture’s Research Institute for fishery and so on, Slow Food Nagasaki is reviving this product with the help of fishermen, processors, restaurateurs and gourmets.

“Slow Food Nipponより抜粋”

 

せん

画像元:農畜産業振興機構さん

Sen

せんとは対馬で多くつくられており、孝行芋 (サツマイモ)を原料としたデンプンの粉末のことを言います。
サツマイモは対馬の痩せた土地でも十分に育ち、対馬の飢餓の危機をなんども救ってきたらしいです。
保存が難しいという難点がありましたが、デンプンを取り出す方法が発明され「せん」が生まれました。
この「せん」を使用した様々な郷土料理が対馬で生まれ、親しまれてきました。
サツマイモをきれいに洗ってから細かく砕き、数日間水につけた後に天日干しに発酵させます。
そしてよくこね、丸めて乾燥させたあともこれで終わりではありません。
また水に戻して、何度もふるいで濾し、なんども水を変え、最後に沈殿としてたまったものが「せん」として集められます。
そして丸めて乾燥させたものが「せんだんご」であり、そこから「ろくべえ」や「せんそば」、「せんちまき」が生まれます。
しかしながらこの複雑な工程がネックとなり、後継者不足に悩まされているそうです。

Sen is a powder or starch made from small sized or damaged sweet potatoes, especially the variety nicknamed Kokouimo (also known as ‘Nourin1go’), genetically unchanged since 1937. This variety has a good starch content, reproduces easily, is high-yielding and is very flavorful. The Kokouimo sweet potato can also be baked, boiled or distilled. Sen is made on the island of Tsushima, part of the Nagasaki Prefecture, located between Japan’s mainland and South Korea. It has been used as a supplementary food during famines and eaten as dumplings, mocha, chimaki and a wide variety of noodles. The sweet potato’s unique aroma and sticky consistency results in a crunchy texture after processing. Two different ways of processing sweet potatoes produce two different types of sen. Both were developed in response to the need to recover damaged sweet potatoes.Namsen is made by mashing sweet potatoes with water and filtering the mixture until the starch precipitates out. The starch is then dried in the sun and stored for later use.Sendango is also made by mashing sweet potatoes with water and filtering the mixture, but the softened starch is shaped into a 15 cm round dumpling. This dumpling is then placed on the floor underneath a raised hut, sheltered from the rain and with enough ventilation to be dried in the cold wind. The dried dumplings are then put into a bucket, watered again and mashed into a mortar. Impurities are once again filtered and the resulting precipitation is then fermented in linen cloth. The product is then manipulated by hand into the desired form and dried in morobuta (wooden trays). Sweet potatoes originating from South America were introduced during the arrival of European settlers on Hirado Island, Nagasaki in 1615. Large-scale cultivation started in Japan in 1715. Tsushima’s agricultural cooperative of fourteen producers supplied 570 kg of sen in 2009 and 230 kg in 2010 to various vendors, ranging from ramen stands to local restaurants. The amount of sen eaten by the producers themselves and their families is hard to determine, but can be estimated at about three times the amount sold on the market. After early November, when they are not burdened by farming, the producers use sen make dango (dumplings) and soba (buckwheat noodles) for their own consumption and limited direct sales. Because sen is obtained through a complex, multi-step process, it has become difficult to pass on this unique Tsushima tradition to new generations.

“Slow Food Nippon HP”より参照

 

対馬赤米

「対馬赤米」の画像検索結果
画像元:ARDEC HPさん


画像元:匠寛堂さん

Tsushima-Akagome

対馬赤米は日本の古代の米です。現在に至るまで1000年以上にもわたり神事のために栽培が続けられておりますが、その神事は国選択無形民族文化財に認定されております。
しかしながら現在栽培を続けているのは「たったの1軒」ということで非常に先が危ぶまれています。
この赤米は天皇皇后両陛下にも献上されており、ぜひ守り続けて欲しい作物です。
赤米の赤色は高濃度のタンニン(ぶどうの皮に含まれる)によるものですが、洗い、磨くことで大半を落とすことも可能らしいです(勿体無い気もしますけど)

ちなみに、赤米を使用した加工品として「匠寛堂」の「赤米カステラ 丹穂の舞」というのがあります。
超うまいです。これは本当に必食ですよ!!!絶対に他ではない、究極。

Tsushima-Akagome is an ancient breed of rice (Oryza sativa) native to Japan. It is specifically grown on an island in the Nagasaki Prefecture called Tsushima, which is north of the Kyushu region. Being geographically close to the Korean Peninsula, these islands have historically been a place of interaction between the Eurasian Continent and Japan. As such Tsushima has played a very important role in the country’s history as a window unto cultural and economic exchange. For many years Tsushima-Akagome rice has been used in Shinto rituals. Traditionally the grains were packed into straw bags and hung from the ceiling of farmers’ houses as offerings to the gods. It is said to have originated between 500B.C. and 300A.D. during the Yayoi-period. No selective breeding has been made since this time and the modern strain is still considered to be fairly similar to the ancient species. A high level of tannin from the seed imparts a reddish brown hue upon both the ear and the grain but as the rice gets polished this color lightens considerably. It is fairly resilient to the elements and capable of defending itself against an array of insects and diseases. Being adaptable to climatic changes make it an appealing crop to grow, especially in conjunction with its high nutritional value. Despite the fact that cultivation is initially quite easy, yields tend to remain low as the stalks are susceptible to breakage because they grow to be exceptionally tall.The method of production today is basically the same as those used for more conventional breeds of rice but it is essential that no chemical fertilizer be applied and that pesticides or herbicides are avoided to the greatest extent. In recent decades there were up to 15 people still producing this unique strain but over time the number of producers has decreased and there is currently only one person involved in its production. In order to ensure this crop is protected from extinction it is necessary to boost awareness of it and increase the number of people who cultivate it.

“Slow Food Nipponより抜粋”

 

雲仙こぶ高菜

「雲仙こぶ高菜」の画像検索結果
画像元:らでぃっしゅポケットさん


画像元:守山女性部加工組合さん

Unzen Takana Vegetable

雲仙こぶ高菜が日本にやってきたのは戦後。
中国から「こぶ高菜」を持ち帰ってきた峰さんが雲仙に持ち帰り栽培を始めたのが最初らしいです。
その後品種改良が幾度となく行われ、多くの種類の高菜が生まれ日本全国へ広がって行きましたが、その勢いに押されて次第に生産されなくなっていったそうです。というか、交雑しやすすぎて純血の雲仙こぶ高菜を守っていくのが大変みたいですね。品種が変わるとこぶがなくなっちゃったりするので、アイデンティティの死守が続きそうです。
特徴は画像を見てわかる通りこの「こぶ」ですね。
こぶが大きいと、茎が硬いので、しっかりと煮て柔らかくするのが良いそうです。
また、雲仙こぶ高菜は「味の箱舟」を超える、最高位「プレシディオ」の認定を受けた食材ということで、注目すべき存在です。

Takana is a type of leaf vegetable (Brassica juncea) belonging to the Brassicaceae family and grown as a food crop. Originally from the area between the Mediterranean and Central Asia, it came via China to Japan , where it developed local varieties and ecotypes as it adapted to the country’s environmental and cultivation conditions.
In the Nagasaki prefecture and most precisely in the Unzen municipality, on the Shimbara peninsula in the far south of Japan, one of the most distinctive of these ecotypes has developed, a takana that forms “knots” at the base of its leaf ribs. It was selected through the efforts of Mine Masugu, a small farmer and owner of a seed store, who after the war decided to cultivate and propagate this ecotype, and made it available to other local farmers. As a result this leaf vegetable has spread throughout the area with the name “Unzen takana with knots”. From the 1960s its cultivation was completely abandoned and replaced by more profitable crops.
A local farmer, Iwasaki Masatoshi, came across some wild plants in 2002, propagated and selected them, and distributed the seeds to local small farmers. This led to the creation of a local movement to recover Unzen takana involving 13 organic farmers, including Iwasaki, who undertake to produce seed for the others. A small workshop run by women transforms this vegetable into traditional Japanese tsukemono. The first plants, harvested in October, are eaten fresh (cooked or raw), while the second and third harvests are processed.
Due to its sweet flavor, with a slight spicy note, Unzen takana is the only Japanese takana which can be eaten raw: all the other ecotypes have a sour flavor and need to be transformed. Tsukemono is the traditional Japanese preservation method for winter vegetables. After harvesting, the takana is dried for half a day, then put in brine and left to ferment in salt in sealed, weighted containers. After about one month more salt is added together with a little turmeric and fermentation allowed to continue. It is ready for eating after about 3-4 months.

“Slow Food Nipponより抜粋”

 

ちなみに、

プレシディオ(食の砦)に認定されると、こんないいことがあるらしいですよ。

プレシディオとは、イタリア語で砦という意味で、プレシディオに指定された生産者と生産物は2年に一度開催されるサローネ・デル・グスト(味のサロン)やチーズのイベントにおいてブースが与えられその生産物をプロモートする機会などが与えられます。

“Slow Food Nagasaki HP”より抜粋

認定を受けるだけで世界のスローフード愛好家からは間違いなく注目されることでしょう。
その上世界でPRする機会も与えられるので、活動の幅を広げるチャンスが与えられるんですね。

ゆうこう

ゆうこうイメージ写真

画像元:夕陽が丘そとめさん

Yuko

ゆうこうは現在長崎市の土井首地区と外海地区でしか栽培されておりませんが、これらの地域はキリシタンとかなり関わり深い地域であるために「キリシタンが伝え広めたのではないか」という話をよく耳にします。
香酸柑橘に属しているにもかかわらず糖度を10度以上誇る、まさにあまずっぱい柑橘であり、最近では多くの加工食品がつくられております。
またゆうこうに関する研究も活発になっております。果汁に含まれるフラボノイドの98%が抗アレルギーに効果のある成分であることがわかっており、機能性食品としての可能性も感じさせているところです。
ゆうこうは多岐にわたる利用方法があり、ゆうこうの皮と青唐辛子、塩を混ぜて胡椒にしたり、果実に竹ストローをさして果汁を飲んだり、お風呂に浮かべたり。地元の人たちは「ゆうこうは捨てるところがない」というらしいです。また近年では、強すぎない香りが料理の邪魔をしないとして、国内外を問わず、料理人からも注目されているらしいです。
人気が爆発しているゆうこうです。生産者が少ないことがネックでありますが、人気が出ていることは良いことですね。

The fruits of the Citrus reticulata family contain high quantities of a fragrant acid, that makes them especially suitable for use cooking usage. In Japan, the most common is the yuzu. Its land of origin is said to be China, but it seems that it was brought to Japan in ancient times (Nara and Heian Period). The yūkō, however, is one of the mandarin varieties that has been rediscovered only recently. It grows in the Doinokubi and Sotome areas of Nagasaki. The presence of yūkō trees has been verified also in other areas near Doinokubi and also in Madarajima, in the Saga Prefecture, in the city of Karatsushi. A member of the Citrus reticulata family, it is considered a new variety of citrus (per Nesumi Hirohisa from the National Agriculture and Food Research Organization (NARO), National Institute of Fruit Tree Science) Because of the name “yūkō” it could be mistaken with a variety derived from the yuzu cultivated in Tokushima Prefecture. But NARO has made it clear that they are morphologically different in terms of external aspects, rind, pulp and seed shape. The mature tree is quite tall. The biggest trees have trunks that are half the height of the tree and its circumference reaches 1.2 m. The branches have short spikes. The flowers are white, with 5 petals. The fruit’s diameter is about 7 cm, with a weight of about 200 gr. When it is ripe both the rind and the pulp become a lemon-like bright yellow (picture). The typical features are its sourness and juiciness. When fully grown, the rind has the sweet perfume of the zabon or the yuzu. It grows spontaneously and does not need agricultural chemicals. Fruits can be freely eaten with the rind and the fact that the whole part of the fruit can be used is the big attraction of the yūkō. Even the traditional usage of the zest comes from the desire to not waste any part of this precious fruit. Also because of the spontaneous nature of the tree, the quality of rind and the size of the fruit differ slightly from one tree to another. The yūkō, in both areas of cultivation, was usually used to prepare marinades or as seasoning for sardines and bluefish, as a substitute to snacks and beverages for children, and also floated in the bathtub, as medicine for colds. Another feature of the yūkō is its long ripening period which starts in September and can go until the following March. From September, when the fruit is green, it can be used as seasoning, and then in November when the fruits begin to change color they can be eaten fresh. In December the ripe fruit’s color turns to yellow. Unfortunately, since the `60s, the yūkō has rapidly been disappearing from the local landscape due several causes: the introduction of Wenzhou mandarin cultivations and the subsequent risk of contamination of the local varieties, the ready availability of easy-to-use of vinegar dressings, the need for space to expand vegetable fields, and the growth of the trees that became so tall making it difficult to pick the fruit. Lastly, the urbanization and transformation of Doinokubi into residential areas has exacerbated this downward trend. Now, first of all, it is necessary to rebuild consciousness about yūkō in its two areas of cultivation. Then production needs to be improved by planting new trees and treasuring the existing ones. Furthermore, recipes and processing methods that make the most of yūkō’s characteristics will be developed as well as improved distribution channels. Other activities may include promotion of green tourism and consolidating links with food education and welfare activities. The historic areas where the yūkō was cultivated, Doinokubi and Sotome, were originally areas where the population lived on agriculture and fishing. the landscapes here are somewhat steep, limiting the cultivated areas, which are mostly planted with sweet potatoes, wheat, millet. Doinokubi is an area 10 km southwest from Nagasaki city center. The Sotome area, sitated to the northwest of Nagasaki, 50 minutes by train from city center (about 40 km), is a place blessed by a rich and beautiful nature. Historically it was the area where many of the so-called “Hidden Christians” lived since Meiji period. Because of the activity of French Father De Rotz, Christian History has become a cultural feature of Sotome area. The two sites have in common the fact that during the Edo period they both belonged to Saga but, being 20 km from one another, it is said that they developed autonomously. It is still not known which of the two areas is the original territory of yūkō. In Doinokubi, it grew in private gardens alongside the pomelo and the summer mandarin and was kept for private usage. However, because it was also found by the roadside it is thought that the seeds were transported by birds. In Sotome, the fruit was also kept for private use. There are those that believe, in this area densely populated by Christians, an inheritance of the Hiding Christians and their religion, that the yūkō was spread by Father De Rotz (1840-1914) who could no longer bear the poverty of the local people.

”Slow Food Nippon HPより抜粋”

 

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ゆうこう大好きなんですよね。

けどこれから味の箱舟に認定された食材をはじめ、長崎で地域の方々に愛されている食材を探して試して広げたいなと思ってます!

皆さんのお住いの地域にも大切に育てられている食材があると思います。その食材のこと、大切にしてあげてくださいね。

 

広告
ロゴ

長崎市在住
美味しいもの大好きです。
I live in Nagasaki City
Give me some delicious information!!

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