A high school student who makes canned sardines, which is a specialty of Himi City, Toyama Prefecture, will cultivate perilla with fertilizer made from the head and internal organs produced during the manufacturing process, and planted seedlings on July 13, 2022. There is. At Himi High School, students in the Department of Marine Science seem to be making canned “Himi sardines,” a specialty of the class, as part of their lessons. It seems that the talented students have developed fertilizers using sardine heads and internal organs that had been thrown away in order to achieve sustainable production with less environmental impact. In order to confirm the effect of this fertilizer, we decided to work on the cultivation of perilla in cooperation with the sesame oil maker in Toyama City, and six third-year students of the Department of Marine Science planted seedlings in the fields of Toyama City. It seems that the hard-working students first received an explanation from the manufacturer’s employees about the characteristics of perilla, then dug a hole in the soil with their fingers, put a teaspoon of fertilizer on it, and planted perilla seedlings on top of it.
It is said that it has been cultivated in Japan since the Jomon period. Seed oil has been used for lighting since ancient times, but in recent years it has become more popular as cooking oil. The grass is very similar to the beef steak plant. The leaves are larger than the beef steak plant and are often used in Korean cuisine for rolling meat and as an ingredient for kimchi. The leaves have a bactericidal effect. A humid and cool environment is suitable for cultivation. Be careful when growing near the beefsteak plant because it is easy to cross. Perilla leaves have a unique flavor and are different from perilla. In Korean food, it seems to be used as a kind of lettuce that is eaten by wrapping grilled meat, or it is eaten by wrapping rice in soy sauce or kimchi while keeping the shape of the leaves. As for scent components, leaves contain scent components such as Perilla ketone (C10H14O2) and Egoma ketone (C10H12O2), and it is said that eating too much will cause toxicity to ruminants, but to humans. There seems to be no problem. This scent component has a function of eliminating the odor of meat and fish and has an antiseptic effect similar to that of perilla, and is said to be effective in preventing food poisoning.
It seems that perilla oil was used for various things in the Kamakura / Muromachi period more than 800 years ago. It is said that oil paper was used for lighting umbrellas and paper for waterproofing. It seems that production has decreased as rapeseed oil has become widespread since the end of the Muromachi period. However, it was found that the essential fatty acid α-linolenic acid was contained in an incomparably large amount compared to other cooking oils, and it attracted attention with the health boom and has been widely distributed again since the latter half of the 1990s.