A plant of the mint family, native to eastern Asia, used as a mint family in Japanese cooking. From the product name when shipping the “Siso” leaf. It was named as a vegetable by a union in Shizuoka around 1961.
In this area where processing work is thriving, JA Aichi Minami, JA Himawari, JA Aichi Chita, and JA Toyohashi 4JA have set up the “Cabbage Headquarters” with the Aichi Prefecture Economic and Agricultural Cooperative Association as the secretariat since 2003. It seems that it is sold as “JA Group Aichi Cabbage”. By realizing a stable supply under the cabbage headquarters, it seems that the satisfaction rate for requests from business partners has been increased and the reliability of JA Group Aichi has been improved. In addition, it seems that the cabbage headquarters is in control of production area information and sales information so that it can quickly respond to changes in shipment volume, changes in sales conditions, and requests from business partners. In the subcommittee, 19 producers grow green shiso. As the first attempt, the wife (garnish used for sliced raw fish and soup) subcommittee and the Tosan Greenhouse Horticultural Agricultural Cooperative printed the “Toyokawa brand” logo and “Aichi prefecture” on the green shiso packaging, which is a common brand. It seems to be PR as. The sales amount of this excellent agricultural product has dropped significantly compared to last year, mainly for commercial use, due to the influence of the restaurant refraining from operating due to the corona disaster, but it seems that the number of retail sachets shipped is increasing due to the demand for nesting. Therefore, both groups seem to want to use it as a sales promotion detonator by promoting it as “Toyokawa green shiso”. In addition, the green shiso produced by both groups boasts a nationwide top class with a cultivation area of about 30 ha and sales of about 5 billion yen in Japanese yen. In February 2020, the brand was certified by the Toyokawa City Tourism Association under the name “Toyokawa green shiso（Ooba produced by JA Himawari Tsumamono Subcommittee and Tosan Greenhouse Gardening and Agricultural Cooperative will be branded as “Toyokawa Ooba” by the Toyokawa Brand Certification Committee (Toyokawa City Tourism Association Secretariat) on March 27, 2020. Certification）”. The Toyokawa brand seems to aim to certify the excellent local resources of Toyokawa City as the Toyokawa brand, spread the value of Toyokawa City, promote industry, promote tourism, and revitalize the region. It seems that green shiso in Toyokawa City has been certified because it has the highest production volume in Japan when both groups and Toyohashi City are combined, and it is evaluated for its good quality and high commercial value. The Toyokawa brand certification business will be in its fourth year in 2020, and this time it seems to be the 20th certification. In 2021, “Ohashiya”, a city cultural property, has been added to hatago in Akasaka-juku, the former Tokaido. A sixth grader at the time of the local municipal Akasaka Elementary School applied for it after investigating the history etc. in two years, saying “I want you to know it all over the country”, and it was certified at the examination committee at the end of March. It is a two-story wooden structure, estimated to have been built after the Great Fire of Akasaka-juku in 1809, and its name in the Edo period was “Koiya”. It is depicted in Hiroshige Utagawa’s “Old-time fifty-three stages on the Tokaido highway”, and it seems that Basho Matsuo also stayed and wrote a phrase. It seems that Emperor Meiji used it for breaks and meals in 1878. It has been used as an inn since then, but the owner closed the business in 2015. In April 2022, “Otowa rice” by farmers in the former Otowa Town (former Hoi District) area was added. It seems that the attempt to reduce pesticides, which started about 34 years ago, has taken root and has grown into a special product that produces about 4,000 bales a year. In the 1980s, when the outflow of pesticides from golf courses became a social problem, a group of housewives who visited Otowa Town at that time requested that rice be produced in this area with abundant clear streams. It seems to be from the fact. It seems that three skilled farmers started to grow rice with a focus on reducing pesticides in 1988 and named it Otowa rice. Although it is a standard, it is cultivated in the same area, pesticides are reduced to one-third of the practice, and it seems that only organic fertilizer is used. In addition, it seems that the agricultural products of JA that I agree with are the Toyokawa Rose, which boasts the largest shipment volume in Japan, and the Toyokawa Spray Mum, which started cultivation ahead of the rest of the country. The history of green shiso production is old, and cultivation began in Toyohashi City around 1955, and it seems that the production area has expanded steadily as consumption has increased since then. At present, the entire Higashi Mikawa area has a cultivated area of about 80 ha, and it seems that it has developed into a large production area with a nationwide share of 50% or more. It seems that they are selecting varieties to produce high quality green shiso. Also, in order to provide a stable supply throughout the year, it seems that they are cultivated by lighting and heating from autumn to spring. It seems that it is high temperature and the optimum temperature for germination is as high as around 25 to 30 ° C. Direct sowing in the open field seems to be after the temperature rises. It seems that it takes 10 to 15 days to germinate even at an appropriate temperature. It is a photophilic germination, and it seems that light is required for germination. There seems to be a way to make the soil cover very thin. Since the initial growth is slow, I hear that we are trying to weed diligently so as not to lose to weeds. Aichi Prefecture still has the largest shipment volume in Japan, with a share of more than 60% and is making a great contribution to Japanese agriculture. All are cultivated in greenhouse and seem to be shipped year-round. The variety “Aikei No. 1” jointly developed by Aichi Prefecture and JA Aichi Keizai Ren seems to be characterized by its strong scent. In terms of cultivation, since it is resistant to spot disease in the summer, we strive to cultivate safe, secure and high-quality green shiso by combining the use of insect repellent nets, adhesive plates, and multi-cultivation to reduce the number of times pesticides are used as much as possible. Seems to be. From among the commercially available varieties, “Ao-Crepe Shiso” (140 years of connecting seeds. We will make use of the knowledge and technology we have cultivated so far to create a seed shape that will lead to a smile in the future. Asahi Farm Seed Co., Ltd. (Sobue Takakuma, Sobue Town, Inazawa City, Aichi Prefecture) was selected and crossed with high-quality cultivated strains in the production area to select and grow large leaves that are resistant to spot disease and have quality comparable to that of the production area. The cultivation line of the production area has a very good leaf shape and aroma after many years of selection. In order to efficiently incorporate these excellent traits into new varieties, it seems that selection was carried out in the fields of major production areas, and producers participated to select strains with excellent appearance quality and sensual fragrance. Furthermore, it seems that the best strains were narrowed down by analyzing and testing the resistance to spot disease and his C10H14O content, which is the main component of the scent of green shiso, at the Aichi Prefectural Agricultural Experiment Station (Nagakute City, Aichi Prefecture). Selected by NARO as a spot disease resistant material from 63 strains such as commercially available varieties in 1998. Mating with a local strain was carried out in October 1999, and in 2001, three strains with excellent grass shape and leaf shape, strong resistance to spot disease, and high perillaldehyde content were selected from 450 F2 individuals. From 2002 to 2004, we proceeded with the selection and fixation of excellent strains in the producer field, and obtained the promising F4 strain (99-146-220-439). As a result of conducting a field adaptability test for F5 (Aikei No. 1) of this strain from March 2005, it was judged that the breeding target was achieved, and an application for breed registration was filed in 2006. Green shiso is another name for green perilla, which is sold as a flavored vegetable, and refers to the leaves. However, Japanese basil leaves are called green shiso only when they are sold as vegetables for food, and japanese basil leaves treated as plants are not called green shiso, but mean food names. “Toyokawa City”, The surrounding Area’s adjacent to Gamagori City, Okazaki City, Shinshiro City and Toyohashi City. “Otowa District / Mito District. On January 15, 2008, Toyokawa City merged with Otowa Town, Hoi District and Mito Town, Hoi ; 宝飯 District.” City area, On April 1, 2010 (39691,673 / 1000acre(Ímperial units,1824: Úniteds States customary units, 1875): 160,630,000 m2: 16,063 ha: 1,606,300 a: 16196,3239 / 10000 町: 1,619,680,479 / 10000 反). Part of the southern part of the city faces “Mikawa Bay”. The plain extends from the central part to the southern part, and the mountainous area extends in the northern part. The relief’s relatively gentle to the west of the center. The clear stream “Toyokawa” originating from the “Oku Mikawa” spreads the fertile arable land that has been accumulated. It is warm all year round, and oba such as large leaves, chrysanthemums, and roses is popular. We can see a bright future by developing various agriculture such as paddy rice and livestock. Make efforts to grow landscape crops in abandoned cultivated land. Many valuable flora and fauna are distributed(Endangered species: IA or IB, 宮路山 – コアブラツツジ (Enkianthus nudipes), 富士神社 – コバノミツバツツジ ; Rhododendron farrerae, 財賀寺 Niomon (National Important Cultural Property) ;ヒメハルゼミ ; Euterpnosia chibensis etc. We are proud of the production volume of one of the leading MUSKMELONS (High-class Earls Melon) in the country. 豊川市教育委員会 2012 “東赤土遺跡”, 豊川西部土地区画整理事業に伴う埋蔵文化財調査報告書, 集落, 旧石器時代, 埋没谷1, 石器, Detected medieval tombs, settlements from the late 8th century to the early 10th century. 縄文時代, 炉穴6, 土器, 古代 (細分不明) 時代, 竪穴建物23, 土坑4, 掘立柱建物5, 土師器, 須恵器, 灰釉陶器, 瓦, 金属器, 中世 (細分不明) 時代, 溝3, 墓2, 土師器, 陶器, 陶磁器, 中世以降. 豊川市教育委員会 2011 “国分寺北遺跡1”（赤坂町松本）, 集落, 弥生時代, 方形周溝墓14, 土器棺墓2, 土器, 弥生後期から古墳初頭の方形周溝墓群, 7世紀後半から8世紀前半の集落, 三河国分寺跡の附属地, 古代末期から中世の集落を検出. 集落, 社寺, 古代 (細分不明) 時代, 竪穴建物, 掘立柱建物, 土坑, 溝, 土師器, 灰釉陶器, 集落, 中世(細分不明) 時代, 掘立柱建物, 土坑, 溝, 陶器. 豊川市教育委員会 2010 “三河国分寺跡2”（八幡町竹下 / 本郷）, 史跡三河国分寺跡整備基本構想策定に伴う確認発掘調査報告書, 保存目的調査, 社寺, 古代 (細分不明) 時代, 基壇, 雨落溝, 須恵器, 灰釉陶器, 土師器, 瓦. 豊川市教育委員会 2009 “豊川市内遺跡発掘調査概報XI”, 史跡三河国分寺跡整備基本構想策定に伴う発掘調査概報II, 社寺, 古代 (細分不明) 時代, 溝, 土坑, 版築, 須恵器, 灰釉陶器, 土師器, 中世陶器, 近世陶器, 瓦, 鐘楼（経蔵）及び“伽藍（saṁghārāma）地南面築地”の可能性がある遺構を検出. 豊川市教育委員会 2009 “天井平遺跡”（東上町柿木平）, 分譲宅地の造成, 集落, 縄文時代, 竪穴建物5, 落とし穴5, 風倒木跡27, 縄文土器, 石器類, 斜行する垂木穴が壁下に環状に配置される竪穴住居跡. 天井平1号 : かなてんじょうびらいちごう, 古墳時代, 横穴式石室1. 大谷家住宅母屋（足山田町下平）: It faces west on the site at the foot of Mt. Hongu in the northern part of the city. There are two rooms in two rows, such as a tatami room and a Buddhist altar room, in the north from the central entrance to the ceremony, and a living room and kitchen in the south. Each room is connected by a central corridor. From the living room to the concrete basement and the second floor. The shaft is thick, and the material that is said to have been cut out from the mountain it owns is of good quality and wonderful. 1916, 2 stories of wooden structure, 1st floor of basement, tiled roof, building area 249 m2 (1 building) Registered Tangible Cultural Property (Building) Registered on October 27, 2017. “Nishio City”, It is located at the southern end of the Yahagi River basin, which flows from north to south in the center of the prefecture, with mountains such as Sanganesan in the east, the Yahagi River in the west, and Mikawa Bay in the south. It is said that people’s lives have been practiced since the Jomon period due to the combination of the fruitful land and the warm climate. “Saijo Castle”, which is said to have been built by Yoshiuji ASHIKAGA in the Kamakura period, continued to develop as a base for this area, and a castle town was created in the Edo period when it was renamed “Nishio Castle; Tsuruga Castle.” In 1764, when it became the residence of the Ogyu Matsudaira family, commerce became even more lively as a castle town of 60,000 koku of rice, and its glory is tangible and intangible as a Gion festival and is still cherished. The city system was enforced in 1953, and it has continued to grow with the development of the automobile-related industry as a core city in the southern part of Nishi-Mikawa. On the other hand, it is also developing as a production base for agricultural and marine products such as matcha; green tea for ceremonies (tencha; 碾茶), which boasts one of the largest production volumes in Japan, carnations, farmed eels, and clams. In addition, historical sites and famous places are scattered, and many traditional festivals and performing arts are reported. The area including Mt. Sanganesan and Sakushima Island in Mikawa Bay is designated as Mikawa Bay National Monument and is scenic. It is well known that it is a great victory. In a rich natural environment surrounded by the sea, mountains and rivers, we are fostering a well-balanced industry of diverse cultures rooted in the region and agriculture, industry and commerce. “A town where nature, culture and people can live in harmony and affluent life” is the castle town of Rokumangoku. The total area of the city is 161.22 km2. In 1869, the great government was repatriated, and in 1872, the former Nishio domain became Nishio prefecture due to the abolition of the domain, and in November of the same year, it became “Nukata prefecture”, which is a combination of Mikawa and Chita. It is said that the post office was established in Nishio from this year. Shortly after that, Nukata Prefecture entered Aichi Prefecture, and Hazu County belonged to the 11th district out of the 15 major districts, but at that time Hazu District had 27 towns and 188 villages, and the meeting place was Nishio (Kinjo). I was struck. After that, in 1878, the large ward disappeared and became a township, and in 1889, a large-scale merger of towns and villages was carried out at the same time as the city system and town / village system were implemented, and Hazu District became 18 villages in addition to Nishio Town. The center of the county administration was located in Nishio, and two years later, a telegraph facility was built in Nishio, and when the Tokaido Main Line opened in 1891, the development of City, which is far from the center of transportation, will retreat significantly. It became. And the transition of the rapid Meiji Restoration local autonomy is over. The progress of civilization during this period was even more remarkable. In 1910, the telephone was opened, and in 1911, a light railway ran between Nishio and Okazaki, connecting to the trains on the Tokaido Main Line. The Meitetsu Main Line was laid 12 years later in 1923, and in 1926 a train ran between Yonezu and Imamura, making transportation very convenient. The Mikawa Line opened in 1926 in the first year of Showa. Then, in 1947, when it was released from the long war of Showa, a new constitution was enforced, the basics of democratic politics were clearly decided, and local autonomy was established. For this reason, small towns and villages like before have various inconveniences, and a large-scale merger of towns and villages is required again. The town also merged a part of Fukuchi Village in 1952 and a part of Heisaka Town the following year, and the long-awaited city system was enforced on December 15. It became the 14th city in the prefecture, and the following year it merged Heisaka Town, Terazu Town, Fukuchi Village Muroba Village, and in 1955, part of Sanwa Village and Meiji-mura, and it was the 6th largest city in the prefecture with a population of 70,000. Make a leap into the city. On April 1, 2011, it merged with Isshiki Town, Hazu District, Kira Town and Hazu Town. Tencha; Nishio Matcha : Due to the warm climate and the rich soil provided by the Yahagi River, tea production has been active since ancient times. A vast tea plantation spreads around the small hills in the northwestern part of the city, boasting the highest production of tea in Japan. In February 2009, “Nishio Matcha” was the first in Japan to be limited to matcha in the field of tea, and was certified as a regional brand (regional collective trademark registration system; 5204296; Nishio Green Tea Cooperative) by the Japan Patent Office. Characterized by its beautiful bright color, it has a mellow taste that makes it easy for men and women of all ages to enjoy matcha. The city, which is one of the leading flower producing areas in Japan, has eight typical types of foliage plants, roses, western orchids, carnations, chrysanthemums, western flowers, potted flowers, and Japanese products. In addition, it is excellent in variety and quality, has a large production volume, and is highly popular because it is shipped nationwide. The city’s strawberries are widely made mainly in the Kira and Hazu districts, and boast top-class production in the prefecture. In order to make delicious strawberries that emphasize quality such as appearance and sugar content, we are working to improve our technical capabilities by introducing seedlings that are highly resistant to diseases. In recent years, new varieties such as “Red cheeks; Benihoppe Strawberry” have been introduced to make strawberries that meet consumer needs and gain popularity. Cucumbers cultivated in and around the city are popular under the brand “Mikawa Midori”. In the city, it is actively cultivated as a facility vegetable in the Isshiki district and Fukuchi district. Producers have acquired eco-farmers (a system that creates plans for environmentally friendly agriculture and is certified by the prefectural governor) and works on GAP (a guide that shows the implementation status and appropriate management methods of each process of agricultural production). Produces eco-friendly, safe and delicious cucumbers. I also ate some, but it was excellent. In addition, eggplant is cultivated as a facility vegetable in the city. Eggplant produced at the facility is soft and can be eaten deliciously by various cooking methods. In addition, it is produced in environmentally friendly agriculture that takes pesticides and fertilizers into consideration, and grows into safe and secure delicious eggplants. In this area, a new variety “No thorns Venus” is cultivated, which is popular and loved by consumers. Tomatoes in the city are made mainly in the Kira area. They are shipped under a planned joint fruit selection system, and unified, high-quality tomatoes are shipped. The efforts and compassion of the producers produce fresh and sweet tomatoes. The pears produced are known as the “Nishio Pear” brand, and are mainly produced in “Hosui Pear” and “Kosui Pear”. In the city, it is actively produced in Yatsuomote Town, Ehara Town, Fukuchi District, and Kira District along the Yahago Furukawa, which is fertile and has good drainage. It is said that they are trying to make pears safely and securely, such as by introducing an environmentally friendly pest control pheromone material “Confuser R（Oriflua totrilua peachflua agent; No. 22947 (Shin-Etsu Chemical Registration)）, V（Aluminger A Uwabarua Diamora Beat Armir A Little A; No. 23084 (Shin-Etsu Chemical Registration)）”. In addition, in order to secure a successor to pear producers, we are working to improve production technology by holding a workshop “Pear Fathers’ Association” for retired farmers. Aichi Prefecture boasts the highest production of figs in Japan, and Nishio City is actively cultivated mainly in the Kira and Hazu districts. Some are cultivated in the original open field cultivated in the house, and many producers have adopted a unique cultivation method called the “one-letter pruning method; 一文字整枝法” that crawls the trunk along the ground. Every year, a co-promotion event (competition) is held at the “JA Nishimikawa Fig Subcommittee” in the city, and it is said that they are working hard to produce higher quality figs. Last but not least, spring cabbage from Aichi Prefecture will be in stock from winter to spring. The oldest cabbage in Japan, it started as an urban gardening in the suburbs of Nagoya in the Meiji era, and has shipped many excellent varieties including “Nozaki Nakate cabbage（NOZAKI SAISHUJO LTD. Address : Daitoro, Nakagawa Ward, Nagoya, Japan. A long-established store that has been striving to improve and breed Chinese cabbage, cabbage, cauliflower, broccoli, etc. for more than 135 years since the founder “Tokushiro Nozaki” started breeding Chinese cabbage from 1885.）” selected as a traditional vegetable in Aichi. It seems to be new. At present, it seems that it is produced mainly in the Higashi Mikawa area, taking advantage of the warm climate and the location conditions where irrigation water is maintained. The cabbage produced in Aichi prefecture is divided into spring cabbage and winter cabbage. Spring cabbage is soft and has a good taste, so it is suitable for raw consumption. I heard that it is suitable. The Faculty of Business Administration of Private Aichi Gakuin University (Location: Nisshin City, Aichi Prefecture), which also attends from Toyohashi City and Tahara City, is Tsuyoshi ABURAI (Star Invention Co., Ltd. (Headquarters: Kitabatake, Abeno Ward, Osaka City, Osaka Prefecture), a product using a user-driven method. Activities with various members such as partner companies and students based on the management philosophy of “I want to surprise people” centered on service development) Representative Director, Degree: Doctor (Technology / Innovative Management) (Doshisha University), Master (Business Administration) (Osaka Prefectural University)) As part of the lecturer’s specialized exercise I seminar, J-Tect Co., Ltd. and Panasonic Co., Ltd. will provide themes that will change society and propose solutions through design thinking and creative thinking. The final presentation is being held from February 7th to 8th, 2022. On January 13, 2022, a debriefing session was held on the Nisshin Campus of the University of Tokyo for the “Development of Supporting Leaders for Children with Developmental Disabilities through Psychological Rehabilitation” (JICA Grassroots Technical Cooperation Project). Yoshimi YOSHIKAWA (Pedagogy (master), clinical psychologist, hypnosis technician qualification, hypnosis guidance technician qualification, clinical movement technician qualification, clinical movement method instructor qualification, psychological rehabilitation supervisor Qualification) It seems that the professor has been holding a training session on psychological rehabilitation (motion method) every year in Danang City, which has a large proportion of children and persons with disabilities in Vietnam, for about 11 years. As a result, a study group on motion methods has been established in Vietnam, and activities as a JICA grassroots technical cooperation project have started in 2018.
Green shiso is a picked young leaf of green perilla. The flowers and fruits of shiso are used as garnishes for sliced raw fish as spikes and inflorescence of shiso (used as a sashimi garnish), but they are named because of their different sizes to distinguish between buds and leaves, and are sold as vegetables. It seems to be derived from things such as things. Often used as a supporting role in condiment and cooking. It is used as a staple food and a point of main dishes, and it is also useful as an ingredient that makes the table gorgeous as a decisive factor for the taste of dishes. In May 2021, JA Himawari of Toyokawa City, which produces green shiso, and the Toyokawa Agricultural Cooperative Association renewed the product package utilizing the Toyokawa brand certification “Toyokawa green shiso”.
On March 27, 2020, the perilla produced by the JA Himawari Tsumamono Subcommittee and the Tosan Greenhouse Gardening and Agricultural Cooperative was certified as Toyokawa Perilla by the Toyokawa Brand Certification Committee (Toyokawa City Tourism Association Secretariat). ing. The Toyokawa brand seems to aim to certify the excellent local resources of Toyokawa City as the Toyokawa Brand, spread the value of Toyokawa City, promote industry, promote tourism, and revitalize the region. Toyokawa City’s green shiso seems to be certified because it has the highest production volume in Japan when both groups and Toyohashi City are combined, and is evaluated for its good quality and high commercial value.
As the first attempt, the JA Himawari Garnishes Subcommittee and the Tosan Greenhouse Gardening Agricultural Cooperative have printed the “Toyokawa Brand” logo and “Aichi Prefecture” on the green shiso packaging, and are making a strong PR as a common brand. Sales of Green shiso have dropped significantly compared to last year, mainly for commercial use, due to the refraining from operating restaurants in the covid-19 pandemic, while shipments of retail sachets seem to be increasing due to demand for nesting. Therefore, both groups seem to want to use it as a sales promotion detonator by promoting it as “Toyokawa green shiso”.