寒じめちぢみほうれん草（Natural bare ground cultivation）
Spinacia oleracea L.
栃木県小山市, 下野市（旧南河内町を除き）, 下都賀郡野木町（JAおやま, JA全農とちぎ）
It is derived from the fact that the leaves are spread out so that they stick to the ground so that they hit the sun light as much as possible, and the leaves grow in a curly state.
The sweet and high-quality taste of “Skyberry Tochigi Premium”, the juicy and smooth texture and the gorgeous appearance are comparable to the finest sweets. Even if it is a finger sweet like a macaron, the beauty of the conical shape flourishes, and even if you cut and arrange it and arrange it on one plate, it is a beautiful dessert that looks like a flower blooming there because of the size of one grain. The heart dances. In Tochigi Prefecture, many stakeholders such as agricultural organizations, market participants, and governments are working together to improve the brand value of many agricultural products such as strawberries, pears, rice, and Japanese beef. As part of this, we started making “premium products,” and “Tochigi Premium” is a product that has cleared the quality standards set by accumulating test sales and distribution verification. Based on the certification system, it is shipped by production organizations certified by the Tochigi Agricultural Products Marketing Association. This system certifies producer groups that can produce and distribute agricultural products that meet the quality standards set by the prefecture. In October 2020, the pear “Nikkori Pear Tochigi Premium” was launched. As the second release, the strawberry “Skyberry Tochigi Premium” was released. It is a particular strawberry that maximizes the size, beauty and deliciousness of skyberries. The fruit weighs more than 35 grams and has a presence of more than 5 centimeters, and is characterized by a neat conical shape, which is the ideal type of strawberry. In order to pursue the best taste, in addition to regular sugar content checks, we carried out thorough management such as shipping only in the cold season when the quality is stable. In order to make high-quality “Skyberry Tochigi Premium”, high technology such as soil preparation and temperature control is required, so in the “Tochigi Premium” certification system, producers with that skill are designated. It seems that organizations that can select and sell products are subject to certification. In 2021, the first year of the certification system, two organizations, JA Oyama Strawberry Subcommittee and Sano Kanko Farm Co., Ltd., obtained certification. JA Oyama, located in Tochigi Prefecture, is a production center for day trips from Tokyo as an initiative of JA, a production center for green tourism. It has jurisdiction over Oyama City, Shimotsuke City and Nogi Town in the southern part of Tochigi Prefecture, and is located within 100 kilometers from Tokyo. In addition, access to the Tohoku Expressway is easy. Broccoli is the target of the harvest experience, and it seems that the tour is accepted in early November every year. The merit of the receiving production area is that it is possible to publicize agricultural and livestock products such as vegetables in the production area. Sales promotion carried out by the production area by visiting mass retailers in the consumption area is a popular initiative among consumers, but what kind of place the area is can only be publicized by POP or the like. On the other hand, it seems that participants can get to know the background until the vegetables in the production area are harvested and interact with the producers by actually experiencing farming. This experience seems to motivate them to buy vegetables from the production areas they visited. As an issue of green tourism, it seems that middle-aged and older people participate in repeats for many years, while parents and children have about 3 to 4 years of repeats. The reason for this is that as the child grows (especially when moving from elementary school to junior high school), the child’s chances of spending time with his family decrease. Since new parents and children will participate due to announcements and word-of-mouth, the number of people participating in the project will not decrease, but it seems that there remains a problem in terms of creating fans in the production area through long-term repeat participation. In addition, the uptake of young people has not progressed. Students and working people have restrictions such as time and financial margin, and it seems that it is difficult to lead to continuous participation. The younger generation is an important purchaser of vegetables, etc. in the future, and it seems that the challenge is how to communicate the enjoyment of harvesting and interact with the production areas and have them become repeaters. Furthermore, it seems that there are not enough production areas for those who wish to participate in the tour. Depending on the tour, lottery or cancellation is awaited, so it seems that there are cases where you can not participate even if you wish. For this reason, Agricultural cooperative Tourist Corporation seems to secure a receiving production area based on the above-mentioned production area selection requirements so that all applicants can participate in the tour. One of the issues that can be expected in the future is to deal with barrier-free access. It seems that many participants do not seek barrier-free because they understand the purpose of the tour, which is to let the participants see the production area as it is, not the tourist farm. However, it seems that it is necessary to consider barrier-free on the production area side in order to deal with potential participants who need barrier-free due to the recent cooperation between medical, food and agriculture. It seems that they have been working on exchanges between local consumers and producers for children and middle-aged and older people as part of their daily life / elderly welfare business, agricultural administration / public relations activities. Under these circumstances, it seems that there was a request from Nokyo Tourist Corporation to accept the autumn tour in 2007. Aiming for exchanges between large consumption areas and production areas as well as the local area, the JA will be led by the Agricultural Support Division of the Agriculture Department, setting the target items for agricultural experience and accepting farmers, and will tour from the autumn / winter broccoli of the same year. It seems that it was decided to accept it. It seems that the farming experience field was set up by the chairman of the broccoli subcommittee at that time. It is easily accessible from the national highway and is located along the prefectural road where large vehicles can run, and it seems that it was possible to wait for a large bus on the premises of the nearby JA Oyama Shikawa Country Elevator. Broccoli is the harvest experience item planned for the tour, but JA Oyama is the largest lettuce producing area in Tochigi prefecture, and it seems that it also provides tour participants with an opportunity to experience lettuce harvesting. After the harvest experience, it seems that they will have lunch at Ichigo no Sato as a lunch buffet using locally grown vegetables. After lunch, we will have a harvest experience in the field of a Japanese Pear farmer, and at the end, it seems that we will have a shopping break at the roadside station direct sales office. In addition, it seems that the entire process from the harvest experience to JA Oyama to the roadside station direct sales office is only for the city of Oyama, which is the production area. The JA asks them to come to the production area to see what kind of environment the vegetables from JA Oyama are growing in, and to actually experience the harvest and eat them, so that they can eat the vegetables from JA Oyama. I want you to be aware of it. Since JA Oyama is a multi-item production area, distributors such as markets often come to visit the production area, but since the end consumers do not have the opportunity to come to the production area, by accepting the tour, sales promotion to the end consumers It seems that he thinks it will be. He also thought that the tour participants would be happy to harvest and eat their own broccoli, which would motivate them to further improve their production technology. As for the voices of the participants, it seems that the sales promotion effect is appearing, such as actively purchasing not only JA Oyama broccoli but also other vegetables after the tour. The issue as of 2013 seems to be the implementation of a harvest experience that takes into consideration the weather on the day of the tour and the safety of the participants. Although there are many sunny days in November, there is a risk of typhoons, and heavy rains caused by typhoons are likely to be canceled. Also, since the harvest uses kitchen knives, there are concerns about injuries to participants. The issue on the part of the host farmer is that the growth of broccoli is greatly affected by the weather conditions, so it is highly likely that the optimum harvest time will deviate from the day of the tour. Even if seeds are sown in anticipation of the harvest time, there seems to be a significant risk of growth stagnation due to the passage of typhoons, etc., and a significant risk of growth advancement when the conditions are moderately rainy and high temperature. For this reason, it seems that the risk of weather is avoided by setting seeds with a wide range during the harvest season and setting multiple fields as agricultural experience fields. The perfect beer for hot summers. Beer barley, which is the raw material, is often cultivated in the JA jurisdiction, making it one of the leading production areas in Japan. In addition, Oyama City boasts one of the largest shipments of wheat in the prefecture, and produces the best “Iwainodaichi（Application number, (Application date) Publication date Registration number, (Registration date) Duration of foster rights 10240 (September 16, 1997) March 18, 1999 9647, (January 16, 2002) 20 years (Expiration date: January 16, 2022) Autumn seeding adaptability to warm and warm regions IV early, early sowing adaptability due to late stalk setting, short stalk and strong lodging resistance. The number of ears is rather large, the weight of 1000 grains is heavy, and the yield is high. Strong against stripe dwarf disease, slightly strong against powdery mildew, and slightly strong against ear germination. Highly made noodle system. It is a Wase species with IV dissemination, slow steming, 5 days early in heading and 4 days early in maturity. The culm length is 10 cm shorter and the lodging resistance is strong. It is brown and has a slightly long spike length and a slightly large number of spikes. The 1000-grain weight is heavy and the yield is high. The volume weight is rather heavy, and the appearance quality is good. Strong against Gibberella zeae and Powdery mildew, Puccinia recondita (a disease caused by filamentous fungi (mold), initially forms rusty raised spots (summer spore layer) on leaves and leaf sheaths, and then the surface of the summer spore layer is torn, It seems that rust-colored powder (summer spores) is scattered from the inside. Summer spores are scattered, germinated, and form a summer spore layer 8 to 10 days after invasion, and it seems that they repeat scattering and proliferation until the wheat matures. The damage caused by the outbreak of powdery mildew is a decrease in the number of spores and the number of grains per ear and a decrease in grain weight. In the case of powdery mildew after harvesting, summer spores that have passed the summer infect the wheat sown in the fall, and often overwinter in the form of summer spores or mycelia on the plant body and become a source of transmission the following spring. It is a little weak in fertilizer conditions, in years when winter is warm and rainy, and in years when wheat flourishes well in early spring.) Ear germination resistance is rather strong. The milling yield is about the same, and the raw grain and 60% powder ash content are low. Raw grain and 60% crude protein content are similar or slightly lower. The powder color of 60% powder is slightly low in both whiteness and brightness. The maximum viscosity of the amylogram is high and the breakdown is large. It seems to have excellent noodle color, viscoelasticity and smoothness.）” wheat for udon noodles. “Chijimi spinach” : Since leaf is curly like chirimen, it is also called “chirimen spinach” or “cold spinach”. It is expected to be shipped only in winter from December to February. By exposure to coldness : It is said that the crops are cultivated by the traditional open-field cultivation method that makes the best use of the ability to protect themselves from the cold.It tends to grow by spreading its leaves so that it crawls on the ground so that it hits the sun as much as possible, and reduces water to protect itself from freezing. As it stores sugar as opposed to water, it seems that the leaves become thicker and sweeter. There are some that have a high sugar content and are 10 or more higher than ordinary spinach. It is nutritious, has a strong sweetness, and tends to have less acridness. Choose bright green, thick ones, strong redness at the roots, and dense leaves near the roots. If you put it upright with the roots down, it will last for a long time and the stems will not bend immediately. It is a winter-only vegetable that is sown from early September to early October and harvested and shipped from mid-December to late February. It is actively cultivated in JA Oyama jurisdiction in the prefecture. The JA Spinach Subcommittee Chijimi Spinach Subcommittee is working on cultivation with the aim of creating a new production area. It seems that the making of chijimi spinach of the subcommittee started in 2003 at the recommendation of the market and seedling companies. The current cultivated area seems to be 990 ares. Chijimi spinach is characterized by its thicker leaves and stronger sweetness than ordinary ones. Focusing on quality, we ship products with a sugar content of 8 degrees in December and 10 degrees or more in January and February. “Shrivel up Spinach” is also known as “crepe spinach” and is characterized by its crepe leaves. The mesophyll is thicker than ordinary spinach, and the stems and roots are thicker and darker in color. It has less bitterness peculiar to spinach, so it is delicious even if it is not cooked too much. The colder it gets, the more sweet it condenses. In Tochigi prefecture, it is produced in the entire area under the jurisdiction of the agricultural cooperative, centering on the former Kokubunji town (currently Shimono city) and Oyama city, and the producer of 62 houses is planting about 9 ha. Shrivel up Spinach is certified as a regional brand agricultural product by the Tochigi Agricultural Products Marketing Association. Taking advantage of the season, we are particular about the taste, and the harvest period is limited to December-February. Spinach has thicker leaves and more umami and sweetness to avoid freezing in the cold in winter. The method of cultivating spinach that utilizes this property is generally called “cold tightening”. Cultivation is characterized by cold weather, so it is completely open-air cultivation without using vinyl greenhouses. Furthermore, it seems that it is difficult to grow unless it is a well-drained and fertile slope. Also, the fact that liquid fertilizer is sprayed on the leaves is unique to Chijimi spinach, and it seems to be convenient not only for the taste but also for the color and luster of the leaves.
By exposing it to the cold of Tochigi, where snow and leeward begin to flicker (cold tightening), spinach stores sugar and nutrients in its leaves to make it thicker and increase its vitality. The appearance is awkward, but it tastes good when you try it. As a nutritious vegetable such as Fe, carotene, and C6H8O6, it is useful for the taste of the early winter season.
The mainstream brand in the Kanto region of Japan and Tochigi prefecture. It is mainly produced in Kokubunji Town, Shimotsuga Town, Ishibashi Town, Oyama City, Nogi Town, Shimotsuga District, etc.
Tochigi dreaming vegetables: With the expansion of COVID-19 from last year and two years ago, the demand for eating out and school meals has declined significantly, so the inventory for commercial use has not been handled and the burden of storage fees is heavy on a nationwide scale. However, Tochigi Prefecture is close to the metropolitan area consumption area, and has the great advantage of being able to secure raw materials from neighboring vegetable producing areas.