1925, Toyohashi streetcar: The city train, which is a vehicle that is friendly to people and the environment, is a symbol of the city that has the side of Toyohashi’s FACE. The development of LRT, including the next-generation. LRV, was a new way of transportation in the city CENTER.

スティックサラダ

【種類】

Pisum sativum ‘Macrocarpon Group’

【管内】

愛知県豊橋市（JAとよはし, JAあいち）

【名前の由来】

In the 1970s, when snap peas were imported into Japan, the name was devised to be familiar to Japanese people. It seems that the reason why snacks, which means light meals, are used in the name is that they are more familiar words and that they are varieties that are easy to eat like snacks.

【主な特徴】

Lemur catta (Lemur catta: ENDANGERED) at the zoo “Nonhoi Park” (IUCN Red List Ver.3.1 (2001)): It is a representative species among the lemur family, and seems to be bred at many zoos in Japan. It features a long black-and-white striped tail, which is also the origin of the name. They live in groups of 5 to 20 in the forest area. Unlike the general monkey society, it is a society in which females are dominant as in this world. It seems that a baby (it seems that males are weaker than females at the bottom) was born. The mother has twin babies. It was just born on March 21, 2022, and it seems that the gender is not yet known. It is the first time in about 7 years that a baby has been born in the park, and it seems that it will be open to the public in the future after watching the growth for a while. The national tournament, which collected the products that won the local tournament, was held in Tokyo on February 11th and 12th, 2022, and 11 divisions were judged. Six groups participated in the meat processing department. In the project “Japan’s Treasure JAPAN Grand Prix” that raises local products to a level that is a hit in the world, “Higashi Mikawa’s blessing, the strongest gravy dumplings 3 types” won the semi-grand prix in the meat processing category. Japanese dumplings specialty store “Men-yuan” (Takashiishizuka Town, Toyohashi City: Famous for its ramen and the strongest gravy Japanese dumplings, located right next to Aichi University in Toyohashi), which developed three types of gyoza using “Genji Japanese beef cow” from Shinshiro, “Aichi wild duck（Since the temperature at which the fat melts is as low as 26 degrees, it melts in the mouth with a special flavor and umami and spreads mellowly. Aichi duck is nervous and slows down due to stress It depends on the meat quality and taste. It seems that it is bred freely in a stress-free environment by keeping it flat on a vast land. The bait is also a unique combination of barley and mylo, and the processing process seems to be characteristic）” from Toyohashi, and “Atsumi-chan TOMATOES” from Tahara. Atsumi Peninsula Tomato Land ”(Nakayama Town, Tahara City): Atsumi-chan tomatoes contain 1.4 times more glutamic acid, which is a delicious ingredient, than general tomatoes. Furthermore, it seems that the taste is condensed by cooking. Atsumi Peninsula’s agriculture boasts top class in Japan. “Toyohashi City, Aichi Prefecture”, Born on August 1, 1906 as the 62nd city in Japan（Futagawa-juku Station (Toyohashi City, Aichi Prefecture)）. Although it is a region, the east borders Shizuoka Prefecture with the Yumihari Mountains as the border. Facing the Pacific Ocean to the south and Mikawa Bay to the west, it is blessed with abundant nature and a warm climate. The center is dotted with facilities such as the city hall, yoshida（Fumonji Temple (Toyohashi City) (Toyohashi City, Aichi Prefecture): Yoshida Shichifukujin）castle, and art museum. It seems that the shopping district is developing around Toyohashi Station. A tram (city tram) runs from the station front to the eastern part of the city, and is popular as a means for citizens. In the eastern part, Imou Bog, known as small Oze in the Tokai region, is located in the eastern hills. In the south, the farmland cultivated during postwar days bears abundant vegetables and boasts the highest agricultural output (gross agricultural production) in Japan. The Omotehama coast, which faces the Pacific Ocean, is known as the spawning ground for loggerheads（Caretta caretta (Linnaeus, 1758): Widely distributed in the world ocean. The coastlines of Japan’s Honshu, Shikoku, Kyushu, and Okinawa are attracting attention as the only spawning grounds in the North Pacific Ocean. The body color is brown on the back, pale yellow on the abdomen, and the head is large.）. Mt. Ishimaki rises in the north, and many are hilly areas. A region where fruit trees such as jiro persimmon, which is famous for “Ishimaki”, strawberries, peaches, and grapes are cultivated. Beautiful flower irises（Acorus calamus var. angustatus : sweet flag）bloom in early summer at the northernmost tip. January 4: Toyohashi Flower Festival (Toyohashi City). Aichi Prefecture’s cabbage production in 2016 was the second highest in Japan. Above all, the area from Toyohashi City to Atsumi Peninsula is positioned as a major production area. Efforts of Mr. Koshiro Sugiura, who was the head of the vegetable shipping union in Takashi Village, Atsumi District (currently Toyohashi City) in 1930. Thanks to his efforts, the excellent variety “Koshi Kanran（Cabbage）” was born. After that, it will gradually be cultivated in neighboring Okubo, Tahara Town and Akabane Town. It is said that this area has become a production area that supplies large consumption areas in the east and west. In 1966, winter cabbage became a designated production area of the country, and actively worked on improving cultivation techniques. In 1968, Toyogawa irrigation water was introduced, and the production volume increased dramatically. It grows well in warm and abundant sunshine, and is characterized by good taste and freshness. The cultivated area at that time was about 1100 ha in the fall and winter, and about 500 ha in the spring and summer. Expansion of scale and anniversary of cultivation progress, acreage is on the rise. It is roughly divided into four types according to the time of year, and the main products are winter (cold ball) and gold sour (spring type), which are shipped in the fall and winter. In winter, the leaves are flat with few wrinkles, and the leaves are hard and chewy. It is used for cooking because it does not easily crumble even when cooked. Gold sour (named in Toyohashi: spring) is often used for raw food such as julienne because the leaves are wrinkled and round in shape and the leaves are soft. In recent years, sorghum（green manure: High production is expected and germination is good. Moreover, the seed price is cheaper than Crotalaria（Juncea）. It tends to be relatively easy to use because it is relatively responsive to the acidity of the soil.）has been used to improve drainage and fertility. It’s said that there is a border in Toyohashi City, Aichi Prefecture, that divides the two different ways of cooking sukiyaki between the Kanto and Kansai regions. 国指定 : 重要文化財 -東観音寺多宝塔（Myoshin-ji School of the Rinzai Sect – 行基） – 小松原 – 1907年5月27, 豊橋ハリストス正教会 聖使徒福音記者マトフェイ聖堂 – 八町通 – 2008年6月9日, 豊橋公会堂 – 1998年9月2日, etc. A long time ago, Ushikawa people（Pleistocene）lived 50,000 to 80,000 years ago. May 1957 at the limestone quarry in Ushikawa town -Discovered some of the human humerus. It is considered to be the oldest fossil hominid found in Japan.In the 600s, the “穂” country changed to Mikawa. “Perilla”, It is an annual plant of Lamiaceae and resembles Green shiso; Japanese basil. Perfect for health, the Jomon people were processed into cookies. “Kuruma shrine tumulus（植田町）” : Prefectural designation (registration) 1959, Kofun period : CAR shrine, A 42 m-long front-rear burial mound located on the river terrace along the left bank of the Umeda River in the southern part of the city. In September 1885, when the rear circle was flattened for the renovation of the main shrine, three copper bell apricot leaves, one glass magatama, 33 jasper tube balls, one iron sword, and one Sue pottery bottle were found. It is estimated that the main body of the mound where the relics were excavated is a horizontal hole type stone chamber, but the details are unknown because the main shrine is built on the flattened surface. Of the excavated items, two of the harness decorations, Suzu Kyouha, are complete products, one is crushed but the bell part remains, and all three are three bells with bells on the tip and both sides. It seems that you can see that it was an apricot leaf. This Suzu Kyouha is rarely excavated and is the only obvious example of an excavated tumulus in the prefecture. It is a relatively old harness and is chronologically edited from the latter half of the 5th century to the first half of the 6th century even in the latter part of the Kofun period. In addition, glass magatama is also rare and has a red color. Since these have been stored at the car shrine without being dissipated from the time they were excavated, they are designated collectively. The front part of the mound remains well, the front part is 14 m wide, 24 m long, 2.8 m high, and the diameter of the rear circle is 18 m. “Ueda Town” : Our association consists of a total of 28 members and 10 designated suppliers, centered on Higashi Mikawa, in the Toyohashi area (15 people), the Toyokawa area (1 person), the Atsumi area (9 people), and outside the area (3 people). In addition, all of us members who handle agricultural products in the production area will provide information on consumers’ understanding of food and the safety and security of food. And we are making efforts to ensure a stable supply of fresh local vegetables and fruits that we love. Peace Tower : In memory of the war dead and the victims of air raids who believed in the victory and prosperity of their homeland and dedicated their precious lives, praying for permanent peace in the world, and praying for peace so as not to repeat the tragedy of the war again, 1965 As a project to commemorate the 20th anniversary of the end of the war in September, the Toyohashi City Peace Tower Construction Support Group was organized and built with the cooperation of the general public. “Jiro persimmon” is the largest production area in Japan. In 2014, we celebrated the 100th anniversary of the first fruiting in the production area, and now it is the 107th anniversary. I hear that Jiro-kaki farmers in Toyohashi changed from full-time farmers who cultivated silkworms to persimmon farmers in the 1955’s due to the deterioration of the domestic economy. Originally, it originated from the fact that the Wase Jiro persimmons that can be harvested from mid-October spread around Toyohashi as a sport of ordinary Jiro persimmons that can be harvested around November in Mori Town, Shuchi District, Shizuoka Prefecture. It seems. At the time of the 1955’s, persimmons from Gifu prefecture were shipped to the Nagoya market, and persimmons from Nara and Wakayama prefectures were shipped to the Kansai market. Therefore, the persimmon farmers in Toyohashi aimed at the Kanto market, and the farmers in Toyohashi, Toyokawa, and Shinshiro jointly formed the Higashi Mikawa Fruit Tree Association, and created a joint fruit and vegetable field in Toyohashi and Shinshiro for shipping. In this way, it seems that individual farmers shipped persimmons from Toyohashi Station by JR freight even before the Higashi Mikawa Fruit Tree Association’s fruit and vegetable fields were established. I heard that the Kanto market was trusted by the market because there were few fruits. Furthermore, after the establishment of the Higashi Mikawa Fruit Tree Association, it seems that Jiro-gaki of Toyohashi became a brand due to the success of having a certain amount of production as a production area. Challenges for continuing persimmon production: First, capital investment. In the past, even on a small scale, the unit price was high and management was successful, but now that the unit price has dropped, the scale is being expanded to increase the yield. Capital investment is indispensable for scale expansion. Especially in house cultivation, the unit price is not high for the cost. And the change in the persimmon production environment. Jiro persimmons have the characteristic that coloring does not proceed easily unless there is a temperature difference, but it seems that the persimmon production environment is deteriorating due to recent climate change. I also hear that open-field cultivation has a large problem of damage to birds and animals such as crows, wild boars, and palm civets. The surrounding environment of the farm up to recent years. New houses have been built around the farm, making it impossible to disinfect. Streetlights attract pests. It would be nice if the surrounding area was full of fruit trees, but in Toyohashi, which has become more urbanized, it seems difficult to think of starting a new farm as a persimmon farmer. And the successor problem. There are countless young persimmon farmers in their 50s or younger. Since the unit price of persimmon does not rise, many farmers have low profits, and the number of producers seems to be decreasing. Producers who have inherited and preserved the tradition are currently holding the “Toyohashi gaki Coaching School” for new farmers and retired farmers (retirement returnees) who are expected to be new leaders. It is crispy and chewy, and you can enjoy the juicy and rich sweetness as you chew. Very high in vitamin C and dietary fiber. The motto of making delicious persimmons is to make soil, and the fertilizer design is based on the high organic content of the original fertilizer, and it is said that it is particular about the taste. The use of pesticides complies with safe use standards and keeps a cultivation diary. It seems that he is careful to observe the trees closely and to reduce the number of sprays as much as possible. Approximately 350 producers are cultivating with all their heart to deliver delicious Jiro persimmons. The standard shipping time is from mid-October to mid-November, mainly in the northeastern part of Toyohashi City. It is the most difficult to make among the varieties, and there are times when it bears fruit and times when it does not. I hear that it is better to pick buds and fruits as soon as possible so that they will grow as much as possible. In open-field cultivation, buds are picked in early May, and fruits are picked from mid-June to the end of August. Greenhouse cultivation is bud picking from mid-February to the end of March, and fruit picking from April to July. Especially in open-field cultivation, it is important to pick a lot of buds and fruits, and to harvest more delicious persimmons by hand. Today’s brand of Jiro Persimmon in Toyohashi was created as a result of the long-standing public relations of the predecessor persimmon farmers in the Kanto market and the accumulation of tastings at the sales floor. “Snow pea (Pisum sativum)” is a peas that has been cultivated since ancient Greek times. I heard that it was transmitted to Japan through the envoy to Tang during the Nara period. Originally, they ate only beans, but it seems that the cultivation of pea, which eats pods, began in the Edo period. Originally, it was a weed among wheat, and it seems that it was cultivated by the root nodule bacteria of the legume family. It seems that silk pods are the ones that eat immature peas with pods. Green peas take out the immature beans in the pods and eat them. Pea sprouts are young shoots of peas. Snow pea is 5 to 8 cm long, has a thin pod, and has a yellow-green skin. Impression that it is sweet and crispy and has a good texture. The specialty peas have been cultivated outdoors since the Taisho era in the area facing Enshu-nada in the southern part of Higashi-Mikawa. Since the Toyogawa irrigation water flow in 1968, greenhouse cultivation has increased and it seems to be a major item. I heard that the main types currently cultivated are Kinusaya peas and snap peas. In Toyohashi City, it seems that about 30 ha is cultivated in winter, taking advantage of the warm climate. It is sown from early September, harvested from late November to early May, and about 700 tons are shipped annually. By the way, “Mange tout” blooms pretty white and pink flowers depending on the variety. As you all know, podded pea is rich in nutrients, including more than twice as much carotene as peppers, three times as much vitamin C as tomatoes, and glutamic acid, which is said to be effective in preventing brain aging. There is. For the main effects and effects, refer to my past blog. Snap peas produced at JA Toyohashi are branded products that meet the conditions that the pod length is 7 cm or more, the thickness is 1 cm or more, and the number of seeds is 6 or more. Each one is thick, and when you actually bring it, you will get a habit of sticking it in your hand. Pea is home to the region from Ethiopia to Central Asia, and prefers a cool climate with a suitable growing temperature of 15 to 20 ° C. It is resistant to the cold and can be easily protected against the cold during the winter. Snap peas are a type that eats pods and immature beans, and the pods are thick and actually sweet. It is a green-yellow vegetable rich in protein, carotene, vitamin C, B1 and so on. Green peas, which eat immature beans, are a family of real peas and are grown in the same way.