【製品名(商品名)】
おかひじき（陸鹿尾菜）
【種類】
Salsola komarovii
【生産地】
山形県山形市, 上山市, 東村山郡中山町, 山辺町（JAやまがた, JA全農やまがた）
【名前の由来】
The appearance of the leaves is similar to that of the marine plant Sargassum fusiforme, and it grows on land (hills).
【主な特徴】
“Stealth Omicron; BA.2 (since there is del / 69/70, SGFT method (Suspended Glass Fiber that is finely crushed and mixed with water. A technique for concentrating DNA using the property of adsorbing DNA)” Is it an Omicron strain? It is indistinguishable. It has been replaced in multiple countries such as the United Kingdom and Denmark since January 2022.) ”It seems that this is the first time that infection has been confirmed in Yamagata Prefecture. In the prefecture, as a result of genome analysis of one patient who was confirmed to be infected with the new coronavirus last month, it is called “BA.2”, which is pointed out that one of the Omicron strains has stronger infectivity than before. It was announced on March 5, 2022 that it was confirmed to be infected with a strain of virus. Don’t worry, the citizens of the prefecture are thoroughly preventing and calling attention. I hope that we will return to a society where people can feel at ease and that people’s lives will return. Thank you for demonstrating leadership from politicians. The eastern part of JA Yamagata’s jurisdiction borders Miyagi Prefecture with the Ou Mountains in the background, and the Murayama Basin spreads out in the western part, and the Asahi-gassan Mountain Range shows a beautiful mountain range beyond that. It is adjacent to the Okitama district in the south and Tendo / Sagae City in the north. Although it is a separate union from the Yamagata City Agricultural Cooperative, which has its head office in Saiwai Town, Yamagata City, the business areas of the entire Yamagata City overlap. The Yamagata City Agricultural Cooperative Association mentioned above registered the geographical indication (GI) as “Yamagata Celery” in April 2018. In addition to GI registration, it seems that they are making various efforts to make Yamagata celery a production area. Together with JA Zen-Noh Yamagata, we have launched the “Yamagata Celery“ Agricultural Mirai Base Creation Project, forming a greenhouse complex to secure new farmers and increasing the shipment value of Yamagata Celery. By passing on the skills of skilled producers to young producers and continuing a certain amount of shipments, it seems that they were aiming for GI registration as a brand building that survived as a production area evaluated by the market and looked ahead. The history of celery cultivation in Yamagata is that in 1968, four young producers were the leading celery cultivators at that time in order to acquire the celery cultivation technology that was difficult to cultivate. It is said that the start was to go to a stay-over training under (Edogawa Ward, Tokyo). After that, it seems that the training members will play a central role in establishing the Yamagata City Western Vegetable Production Association, which will be the predecessor of the current JA Yamagata City Vegetable Horticulture Expert Committee Celery Department in 1972. Yamagata’s celery cultivation is a combined management with paddy rice, and is carried out in two seasons, the spring crop from May to June and the autumn crop from October to November. The cultivars cultivated are popular large-scale varieties cultivated in other production areas (trademark registered name “Tono Celery” based on Cornell 619) and Yamagata is the only production area that has been cultivated since 1986. It is a small cultivar (trademark registered name “Hime celery” derived from Wakatake). In 1997, it seems to be the only production area in Tohoku with 26 celery members and a shipment value of over 100 million yen. With the assistance of Yamagata City, Yamagata Prefecture, the national government, etc., we are proceeding with the development of a base for the house complex with the aim of fostering new leaders such as new farmers and large-scale accumulation of horticultural complex, and 18 cultivation houses in FY2015. (5258 m2), 17 cultivation houses (5157 m2) in 2016, 1 seedling raising house (1914 m2), 32 cultivation houses (10,193 m2) in 2017, totaling 68 buildings (including seedling raising greenhouse) . The JA will rent 4.79 hectares (47,900 m2) of agricultural land by 2019, develop 74 buildings in the entire cultivation house, and increase the celery shipment value to 150 million yen, which is about 1.5 times the peak value. It seems that he had a plan. After the construction of the greenhouse complex started, the shipment value seems to have increased steadily to 48.43 million yen in 2015, 66.12 million yen in 2016, and 78.31 million yen in 2017. The JA seems to have created a situation where new farmers can easily start farming by renting agricultural land and developing a cultivation house for Yamagata celery. Those who want to start farming for celery cultivation receive two years of training under the celery staff. It seems that two skilled members in their 60s were in charge of the training. After two years of training, it seems that you can start farming immediately by renting a cultivation greenhouse in the house complex. Although it is said that celery is difficult to cultivate, it seems that new farmers first cultivate a small variety of celery, “Hime celery”, which is relatively easy to cultivate. Here, a system for receiving cultivation guidance has been put in place, and it seems that there is no need to worry about finding land, which is difficult when starting farming. The cultivation greenhouse in the house complex is also equipped with irrigation equipment, and it seems that tractors, management machines, transport vehicles, work houses, etc. can be used only by paying an annual fee of 1000 yen per tsubo as a greenhousing complex usage fee for the cultivation greenhouse. For example, if one cultivation house is 100 unit of land measurement, it seems that it can be used for 108,000 yen including tax. This housing complex usage fee is also exempted for the first year of farming. In the same JA, the sales amount of “Hime Apium graveolens var. dulce” for spring and autumn crops is 738,390 yen, and the expenditure is 229,123 yen for seedlings, fertilizers, pesticides and corrugated cardboard materials, and freight and market fees of 109,364 yen. With a total of 338,487 yen, it seems that it was possible to secure an income of 444,903 yen after deduction. After cultivating “Hime Apium graveolens var. dulce” in the house in spring and autumn, the house will be open for 3 months from December to February, so it seems that some producers grow leaves such as spinach during that time. Celery is a vegetable that people like and dislike, so it is expected that not many households usually use it for cooking. Proposals for various ways of eating through such efforts seem to be considered to be an effective way to increase overall consumption. In addition, from the spring of 2016, under the total coordination from Mr. Daisuke NAKAYAMA, a professor at Tohoku University of Art and Design at that time, large varieties will be sold under the brand “Tono Celery” and small varieties under the brand “Hime Celery”. It seems that it became. It seems to be a brand strategy that seeks to differentiate itself from other celery producing areas. Furthermore, it should be noted that it is based on the “Act on the Protection of Names of Specified Agriculture, Forestry and Fisheries, etc. (GI Act)” which started about 7 years ago as Japan’s Geographical Indication Protection System (GI) and came into effect in June 2015. , It seems that it was an effort aimed at GI registration of Yamagata Cellully. Okahijiki was originally born in Nanyo City, Yamagata Prefecture. In the early Edo period, the seeds of Okahijiki harvested at Shonai Beach climbed the Mogami River, which was the main transportation route at that time, and the landing site was Sunazuka Village (currently Ringo, Nanyo City: former Ringo Village is Yamagata Prefecture). It was in Higashi-Okitama district. It is said that the cultivation started when it was planted in the area around Ringo Station on the Yamagata Railway Flower Nagai Line at the southwestern end of present-day Nanyo City. A very nutritious vegetable that was hard to find outside of Yamagata prefecture. Nowadays, it is cultivated in various areas such as Chiba and Fukuoka. It’s in season, but I heard that it’s around April and May, but it seems that many farmers are currently cultivating in the greenhouse and harvesting until winter. Especially in the Okitama area, greenhouse cultivation and tunnel cultivation seem to be the mainstream. I heard that you can harvest about 5 times a year by harvesting and sowing seeds each time. Since it has been a wild species for a long time, it has a strong vitality, and it seems that a lot of yield is expected if the soil is suitable. Even if it is picked once, the leaves will sprout immediately, so it seems that it could be harvested many times depending on the care. However, high-quality cultivation seems to be difficult because there is no successor to the producer. It seems that local volunteers have established the “Okahijiki Subcommittee” and are working on conservation activities. In addition, it seems that they have set up an “Okitama food cheering party” and are working with local restaurants and farmers to leave the vegetables of the gift. JA Yamagata’s Okahijiki is relay-cultivated between production areas so that the harvest will not run out throughout the year, so it seems that it can be eaten at any time. The peak shipment volume is from spring to Golden Week, but some farmers grow it mainly in winter. However, it seems that early spring is sweeter. The leaves of the spring salsola komarovii seem to be thick and firm. Also, regarding cultivation, it seems that it may cause dieback. It seems that even if it germinates, it may die before it is small. In addition, since the amount of pesticides that can be used is originally small, it takes time to manage, but most of them are cultivated without pesticides, and it seems that consumers can eat with confidence. As long as it can clear the difficult problem of withering, it is resistant to heat and cold, and if it can not be burned by frost, it seems to be suitable even at a considerably low temperature. The harvest time will be delayed, but on the contrary, it seems that the shipping time can be adjusted. Also, all of them have been shipped to the same JA, but it seems that a considerable amount has been shipped to the Kanto region. However, there seems to be a feeling that it is difficult to get out of minor vegetables. The fact that the leaves are fluffy is evidence of a good crop. In addition, some farmers seem to have their own scissors shipped together. I heard that it is cut with a kitchen knife in the Okitama region, but it seems that there are many cuts with scissors in the jurisdiction. It seems to be harvested at about 15 cm according to the size of the pack. Furthermore, the unique texture is good. The succulent fresh leaves have a crispy texture and have no habit of taste, so it seems that they can be used in various dishes. The typical way to eat locally is vegetable side dish with mustard soy sauce. Also, it seems to be fun to beat miso and salsola komarovii with a kitchen knife and make them a friend of rice with an appropriate amount of sesame and ginseng. Other than that, it seems to be an excellent dish that can be added to Yamagata no Broth, or simply dressed to make a salad, and add a refreshing touch to the dish. It is also highly nutritious as one of the green and yellow vegetables, and seems to be rich in minerals such as calcium, magnesium, and iron, as well as carotene and potassium that excretes salt from the body.
Colorful green produce is simple in appearance. The name itself is “land hijikia fusiformis”, but it has excellent nutritional value and is a useful vegetable. Comparing the ingredients with ordinary cabbage, it seems that surprising findings are given that carotene is about 172.2 times and vitamin A is about 170 times. In addition, it is rich in minerals such as calcium, potassium, iron and magnesium, and is also rich in vitamin C. It has low calories, is full of elements that make women happy, and is often used for school lunches, so it has been eaten at school and at home for local children since they were small.
Again, the difficulty of cultivation seems to be linked to the lack of a successor. It is vulnerable to humidity, and temperature and humidity control is very difficult. During the rainy season, most of the cultivation is done in the green house. When it rains, the green house is closed immediately. It seems that you have to do it. Failure to do so will result in downy mildew (initially pale yellowish small spots with unclear borders; symptoms develop primarily from the lower leaves and gradually spread to the upper leaves). It seems that it may be wiped out overnight. If there is not enough water, it will become hard and the crispy feeling, which is the biggest feature, will be lost.
The origin is Perorin, which was devised as a symbol mark for the promotion of agricultural products in Yamagata Prefecture. It was born with a bright and humorous nickname that is familiar to many people and is suitable for a character image. The “Delicious Yamagata” symbol mark (unified symbol mark for Yamagata agricultural products, etc.) that promotes the deliciousness, safety, and security of mountain-shaped agricultural products that remind us of Yamagata prefecture. The location is delicious Yamagata Promotion Organization Secretariat (inside the 6th Industry Promotion Division, Agriculture, Forestry and Fisheries Department, Yamagata Prefecture) Looks like the triangular shape of the unified symbol mark “Perorin” for agricultural products in Yamagata Prefecture is the image of Yamagata Prefecture, and the mouth spreads to the left and right. Seems to represent the Mogami River that runs through Yamagata Prefecture. The green color expresses the rich nature and the green land, and with a cute expression, it appeals to everyone the “deliciousness” of the agricultural products that Yamagata Prefecture is proud of.