保肥力の高い土壌から, 比較的, 酸性土壌を好む. 2~3 ヶ月寝かせて, 花蓮に色づかせ, 辛味を増したものが根生姜. 露地栽培の新生姜の旬は, 9月~10月頃. ハウス栽培の新生姜の旬は, 5月~8月頃がピーク. 生育時間が係る大生姜は, 露地栽培では台風などの天災や気象災害, 病害虫の被害を受けやすい傾向. 世界中知られる, 東京谷中生姜は, 荒川区西日暮里1~2丁目付近の谷中本村で, 栽培されていた葉生姜

ハウス新生姜

【種類】

Zingiber officinale (Willd.) Roscoe

【生産地】

高知県高知市（高知地区）, 南国市（土長地区）, 高岡郡四万十町（高西地区）（JA高知県）

【名前の由来】

It is said that the shape of the rhizome used for food resembles the shape when a person holds a hand. In China, it is written as “薑”, raw ones are “生薑”, and dried ones are “乾薑”. New ginger in a non-heating greenhouse that does not use heating equipment (boiler, etc.).

【主な特徴】

JA Kochi Prefecture aims to be a “cooperative rooted in the region based on food and agriculture” and will be needed in the region in the future, along with increasing incomes of farmers and expanding agricultural production. Seems to be working on the activation of. In food and agriculture education activities, we are building a system that can stably produce and supply safe and secure agricultural products, and are promoting efforts to support consumers’ dining tables. In addition, as a production and consumption of local food, it seems that they are delivering safe, secure and fresh agricultural products through efforts for direct sales offices and school lunches. In addition, in order for children to understand the importance of food and agriculture, it seems that they are holding an “Agri School” as a year-round agricultural experience learning activity for elementary school students. Within the jurisdiction, next-generation measures such as agricultural experiences for elementary school students, exchange projects with consumers under the theme of production and consumption of local food, efforts to supply local ingredients to school lunches from agricultural product direct sales offices, etc. I do. As food education support, it seems that they are dispatching instructors to agricultural experience classes, holding cooking classes using local ingredients, and accepting tours of JA facilities. The Kubokawa area of Shimanto Town, where the JA headquarters is located, is located in the western part of Kochi Prefecture, and has a coastal area with a Konandai plateau at an altitude of about 230 m and beautiful coastal beauty. It belongs to, and is the center of economy, industry, transportation, and culture in the Koban area, which points to the southwestern part of Kochi prefecture. This area has a large temperature difference between day and night, and is a plateau in a cool and dense fog-prone area, so it is considered to be a suitable place for rice cultivation. Since the area around Shimantocho (formerly Kubogawa Town) was called “Niida Township”, the rice cultivated in this area is collectively called, and it seems that it has been popular in Kochi prefecture for a long time as a local brand rice. Since Niida rice is a general term for rice cultivated in this area, all varieties can bear the brand name, and the current main varieties are “Hinohikari rice” and “Nikomaru rice”. Also, in this area, the culture of eating rice called “fragrant rice” has been around for a long time, and it is one of the leading rice-growing areas in the prefecture that produces high-quality rice called “a major feature of this excellent rice.” In addition, open-air ginger, facility gardening such as chinese chive, green peppers, and japanese ginger, and livestock such as pig farming, dairy farming, and beef cattle are also popular. Kochi Prefecture has the largest production of open-air ginger in Japan. Among them, the Kubogawa area is the largest production area in the prefecture because it is suitable for cultivating high-quality ginger due to fertile cultivated land, heavy fog, and heavy rain in summer, and has a well-established production base. Cultivation efforts have been introduced as crops for conversion due to the decrease in rice cultivation, and it seems that they peaked in the 1970s. However, due to the aging of the population and the slump in prices due to the rapid increase in imported ginger, mainly in China, the status quo is currently maintained or is on a slight decline. The varieties cultivated here are ginger of the line such as Tosa Ichi ginger and Cambodian ginger. Before planting, ginger harvested the previous year is taken out of the storage and divided by hand, and about 2 bumps (about 200 g) are planted in April as one plant. From June to July, when the plants grow, gather the soil and spread the straw. And irrigation from July to September. Ginger has a very good bactericidal effect, but it is a very delicate plant in itself, and if you use river water directly, you will get sick. For this reason, it seems that groundwater is pumped up and irrigated with sprinklers. It seems that the tuber gets bigger when you give plenty of water. Harvest is from late October to early November due to frost. Harvesting pulls the stem and digs up ginger. Nowadays, the number of mechanical harvests is higher, and it seems that ginger is digging by rolling up the stems with a special harvester. It seems that about 200 g of ginger can produce 2 kg of ginger from one strain. Ginger harvested in the fall seems to be temporarily stored in the storage. Sales at JA will be terminated on the 31st of 2019 by the Kochi Prefectural Horticultural Federation (Kochi Prefectural Horticultural Agricultural Cooperative Association, which has been engaged in the sale of prefectural horticultural products, with the integration into “JA Kochi Prefecture”. The curtain is closed on the history of 1997. It was carried out through (supporting “Kochi, the gardening kingdom” by building a unique sales system such as centralized shipping in the prefecture area and joint calculation method), but from January of the following year 12 It will be shipped and sold to markets nationwide according to the sales plan, as “enclosed ginger”, which is stored in a low temperature warehouse, over a year until the month. It seems that fully matured ginger can be stored for over a year at a temperature of around 14 ° C and appropriate humidity. Shipped in small packages of 100 g and 130 g trays and bags called 4 kg cardboard and shrink. Previously, cardboard shipments were the mainstream, but in recent years, it seems that shrink shipments, which are strongly inquired by mass retailers such as supermarkets, account for about 80%. At JA’s shipping site, it seems that workers carefully put kitchen knives one by one after washing them with water and finish them from raw materials to products. Ginger producers are obliged to fill in the production ledger (production history) and submit it to JA, and it seems that they have a system that can respond instantly to inquiries from consumers. In addition, the Kochi Prefectural Agricultural Products Safety Inspection Center conducts a pesticide residue inspection of ginger every month, and in addition to ensuring proper use of pesticides on a daily basis, we respond to consumer’s demands for safety and security by undergoing strict inspections by third parties. It seems. According to the JA, shipments of “Greenhouse New Ginger” peaked in mid-May 2022 in the Kochi area (Haruno Town, Kochi City). Haruno is famous as one of the leading producers of new ginger in Japan. According to the JA Kochi Prefecture Spring Wild Ginger Subcommittee, 33 producers seem to grow in 13.2 hectares of greenhouse. Unlike the brownish “enclosed ginger” that is harvested in the fall and then stored in storage and shipped all year round, “Greenhouse New Ginger” is cultivated by heating the inside of the house during the cold season and is shipped immediately after harvesting. The color contrast between the red color at the base of the stem and the white part of the rhizome is characteristic. I heard that by raising the soil about 5 times from planting to harvesting and cultivating it so that it spreads upwards, it will have a mild spiciness with less fiber. It has a fresh and crispy texture and a rich aroma, and is recommended as a raw food for salads. In the prefecture, the production areas are relayed and harvested mainly from March to September, and the peak harvest season is reached from late May to early July, and shipments are made mainly in urban areas such as Kanto and Kansai as well as in the prefecture. The quality is good this year, and we expect to ship 940 tons, which is higher than usual due to the temperature rise in March. The new ginger cultivated on the sandy beaches of the east and west (Misato (Niida) and Nagahama (former Agawa District)) centering on Katsurahama, a famous place for the moon, is characterized by its white skin color, juiciness and fragrance. It is shipped immediately after harvesting, and the ginger itself can be cooked and eaten, and it is soft. The cooking method is generally sweet and sour sauce, but shredded and exposed to cold water can also be used as an ingredient for “Salad” and “Seasoned rice with vegetables,” and is familiar to many fans. Producers proceed through the greenhouse, squeezing through the lush ginger leaves as the morning dew falls. It is manually pulled out of the soil, the leaves are cut off, and the new ginger is harvested. White ginger harvested from summer to October. It seems that it is avoided to cultivate ginger again in the soil where ginger was once cultivated because continuous cropping disorder is likely to occur. Generally, it is said that it is often 4 to 5 years apart. On the producer side, ginger seems to prefer a hot and humid environment, as it is said that the origin of ginger is the tropical Asian region from India to the Malay Peninsula. The germination of tubers is 18 ℃ or higher, and the optimum temperature for growth is 25 to 30 ℃, so it seems that a reasonably high temperature is required. In addition, it is a difficult crop to cultivate because it dies or the strain weakens in an environment of 12 ° C or lower. Therefore, it is rarely produced in the cool climate area north of Tohoku, and it is a crop that tends to be cultivated in a limited area south of Kanto. New ginger cultivated in greenhouses is produced by heating the inside of the greenhouse during the cold season, and is mainly harvested from March to September while relaying the production area. Unlike the ginger that is on the market all year round, it is pure white and beautiful. It features a soft texture, mild spiciness, and a rich aroma. Unlike ginger, it has less spiciness, so it is recommended for those who are not good at spiciness.