Hokugen no PEAR: The difference in temperature between day and night increases the sugar content, resulting in sweet, juicy pears. Direct payment subsidy implementation guidelines for hilly and mountainous areas (12 Restructuring B No. 38 dated April 1, 2000 Notice of appointment by Vice Minister of Agriculture, Forestry and Fisheries) No. 12 and .. Operation No. 16. Five villages or individual agreements: Shigenai Yashiki, Junisho, Bessho, Itsutsu, Hanaoka, and Magata

中山梨

【種類】

Pyrus pyrifolia var.culta

【生産地】

秋田県大館市中山（JAあきた北 中山果樹組合）

【名前の由来】

The Nakayama district of Odate City is located in the northern part of Akita Prefecture. The pears harvested there are collectively called ‘Nakayama pears’, and the locals call them ‘northern limit pears’. Because of the large temperature difference in this area, it seems that pears with high moisture content and concentrated sweetness can be cultivated. Cultivation of this excellent agricultural product began in the Meiji period and has a history of more than 100 years. The pears are highly rated at competitions and are recognized as high-quality pears.

【主な特徴】

In the Nakayama area of Odate City, every year when the leaves begin to fall, a wall of dried white radishes（Katadaikon）that can be said to be a feature of late autumn appears in the gardens of farmers in the Nakayama area of Odate City. It is a ground white radish that has been grown in this area for a long time, and it seems that you can see how it is dried in three stages every year. It shrinks when dried, but swells again when used. Akita Prefecture itself is one of the top producers of Fagopyrum vulgare in Japan, and buckwheat fields can be seen here and there from Kitaakita City to Odate City. In particular, the Nakayama district of Odate City has long been known for its soba and pears. It seems that buckwheat originally took root in the Nakayama area because the soil did not allow other crops to grow. Since there were only buckwheat seeds, kneading the buckwheat noodles became a matter of course, both for sale and for people to eat. It seems that there is still a custom to make and eat soba at home. On May 3, 2022, the headquarters exhibition of the Akita Inu Preservation Society was held in Odate City, which is known as the birthplace of Akita Inu. It seems that it was the 145th time this year. This year, Akita dogs came from not only Japan but also Europe, and it seems that a total of 185 dogs gathered. It seems that the examination is divided into 12 categories such as “puppy section” and “adult dog section” according to age and gender. It seems that many items are checked, such as the rounded tail, the sharp ears, and the fur and dentition, which are typical of Akita dogs. On the sunny stage of Akita Inu, it seems that each of them showed off their appearance and personality that they had refined with their owners. It is an attractive breed with a cute and dignified appearance and a deep loyalty to its owner. The ancestor of the Akita dog is the Matagi dog, which has been active in bear hunting for a long time in the Akita region of Japan. After 1868, crossbreeding with Tosa dogs and Mastiff dogs progressed and the dogs became larger, but it seems that they were improved and preserved as large Japanese dogs in response to the enactment of the Natural Monument Preservation Law in 1919. Akita Inu, which Japan is proud of, is one of the seven Japanese dog breeds that are native to Japan. Since it was designated as a natural monument in July 1931, it has been improved by enthusiasts and fixed to the current appearance of the Akita dog. Odate City, Hinai Town, and Tashiro Town merged on June 20, 2005, and a new “Odate City” was established. The city is surrounded by mountains at an altitude of 500-1000 m, and the ratio of forest area is 70-84%, making it a lush green area. Therefore, the main habitable land is limited to the flat land in the basin, which accounts for only 10-26% of the total habitable land area. The main rivers are the Kosaka River, Nagaki River, Shimouchi River, Sai River, Iwase River, and Hayaguchi River, which join the Yoneshiro River, which flows into the Sea of Japan. Agricultural land (mainly paddy fields) spreads in these basins, many settlements are formed, and towns are developing. According to the Köppen climate classification, it is located in the transition zone between the temperate zone and the subarctic zone, and is classified into a humid climate with high rainfall throughout the year. In addition, because it is an inland basin, it is characterized by a large daily and annual temperature range. During the cold season, it is easy to snow due to the cold monsoon from the continent that blows over the warm currents of the Sea of Japan, and the snow condition continues from December to March, and the depth of snow exceeds 50 cm even in urban areas. However, compared to the coastal areas of the Sea of Japan and the Tsugaru region, the sunshine hours in winter are longer, the amount of precipitation is less, and the wind is weaker, so there are not many obstacles or damages due to heavy snowfall or blizzards, and it can be said that it is generally mild. However, the morning and evening chills are severe, and diamond dust is seen several times a year. During the warm season, the hours of sunshine are shorter and the amount of precipitation increases compared to the coastal areas of the Sea of Japan and the Tsugaru Plain. In particular, precipitation is about twice that of the Tsugaru Plain. In addition, depending on the year, from the rainy season to the midsummer, the influence of the cold wind（The wind that blows over the mountains. In addition, it is a cool northeasterly wind that blows on the Pacific coast of the Tohoku region in summer. The large water temperature difference between the Kuroshio Current coming from the south and the Oyashio Current from the north twists the cold wind blowing from the north toward the Japanese archipelago.） that sucks up the cold currents of the Pacific Ocean extends to this region, which may cause serious damage to crops. Hinai Town is an agricultural town located in the southeastern part of the Odate Basin, in the middle of the Yoneshiro River that flows from the northern part of Akita Prefecture to the Sea of Japan. In addition to rice cultivation, hops, which are the raw material for beer, tonburi (broom grass nuts; Harvest time-September-November, Cultivation method: Sown after April 20th, and planted after raising seedlings. Harvesting will begin in September after work such as soil gathering and centering. The fruit of Chenopodiaceae is the edible part. It is a unique vegetable called “field caviar” that Odate City boasts the largest production in Japan. It becomes edible for the first time due to the unique processing technology that is handed down to the region, such as drying, simmering, and moistening after harvesting. Processed products are distributed throughout the year. Registered in “Geographical Indication Protection System (GI)” on May 26, 2017.), shiitake mushrooms, and flowers, which are called caviar in the fields, are actively cultivated in the fertile land where the Yoneshiro and Sai rivers grew. It is also known as the production center of Japan’s three most delicious chickens, “Hinai Jidori; Homebred chicken,” which has been in the limelight recently. Due to the enforcement of the town and village system in 1889, it became independent of Ogita Village (later Ogita Town), Higashidate Village, Nishidate Village, and Okuzo Village, and then merged in March 1955. The new town has been named “Hinai Town” and continues to this day. The etymology of “Hinai” is said to be the Ainu word “Pilnai” (good swamp), and the historical name of the Odate Basin area is adopted as the town name. Odate City is located in the northern part of Akita Prefecture.It is adjacent to Aomori Prefecture on the northern border of the city. It is a basin surrounded by mountains on all sides, and the Yoneshiro River, which is one of the three major rivers of Akita, runs through the center. Odate local radish: Harvest time October-November, Cultivation area: Odate City, Kitaakita City. Cultivation and sowing is around the end of August. The harvest season is approaching around mid-October. Cultivation management is the same as normal Japanese white radish. It is a Japanese radish that is handed down in Odate and Kitaakita areas, and is locally called “Katadego”. Takuan; Pickled radish is hard and has a good texture and is highly preserved. Also used as a spicy radish. The shape and color are different depending on the system such as red neck and white. Akitakomachi Rice, Named after the legend of Onono Komachi’s birth, with the hope that it will be loved for a long time as delicious rice. Everyone knows that it is a suitable variety for brand rice in Akita prefecture. In an area that has a good reputation as a production center where the delicious rice is also produced. The scenery of the countryside makes me want to go back to the countryside. “Kiritanpo; Pounded rice skewer”, which has become famous as Akita’s local cuisine nationwide, is originally from northern Akita prefecture, including Odate, if you trace its roots. A long time ago, a farmer who was mountainous for charcoal grilling and hunting: Knead the rice and wrap it around a wooden skewer to make an offering to “Yamagami-sama”, and then apply miso or put it in a pot and eat it. After finishing the autumn farming work, the ancestors bring rice, miso, chicken, etc. to a lumberjack or charcoal grill, and knead the leftover food of the day. I hear that the long-night waste food that was eaten by kneading the leftover food of the day or wrapping it on a skewer and putting it in a chicken pot started. When new rice comes out in the fall and the Hinai chicken gets fat, “Tanpo-kai” is held everywhere in the city（To provide a seasoned kiritanpo by sealing Hinai native chicken meat and tonburi (seeds of a plant, Kochia scoparia Schrad) called as caviar from a field in the kiritanpo, while holding their shapes and eat feelings to solicit the delicacy of local foodstuffs.）. Locals say that you can eat deliciously from October to February in winter. I understand that many people like it as one of the home-cooked dishes that cannot be separated from their daily lives. “Hinai chicken”, an indispensable ingredient, is the birthplace of the city. It is said that it was created by crossing a fighting cock with a local chicken from the hinai region for a long time. The meat tastes good, the fat is relatively low, and it’s pale and delicious, similar to copper pheasant, and I like it too. During the feudal era, it was paid as an annual tribute to the deliciousness and was presented to the lord（There were some extreme cases such as an example that domains who were in fear of termination of loaning collected rice from farmers forcibly and sent the rice to their han-warehouse to arrange finance loans from several merchants by putting the rice as security, or another example that domains who were giving priority on repaying sent a large amount of rice to their han-warehouse even though people were dying from starvation in their territories, which created a bad circulation of more need of arranging daimyogashi because of worsened financial inflow caused by less farmers on farmland after starvation.）. Designated as a national natural monument in 1945. A F1 hybrid of a male Hinai chicken and a female Rhode Island Red. It is said that males can grow for more than 150 days and males for more than 100 days. Most of the meat is produced by females, and the meat is in good condition for a long time, so it is delicious enough to chew, and the moderate texture and deliciousness of the soup stock are exceptional. Compared to broilers, it contains more inosinic acid（（C10H13N4O8P））, which is an “umami ingredient”. It is also known that it contains a large amount of arachidonic acid（C20H32O2）, which is one of the fatty acids that make up fat. An episode of “Hachiko, the faithful dog” who continued to wait for his return in front of Shibuya station（Tokyo）even after his owner died.（The site of the statue of the loyal dog Hachi-ko is one of the most famous meeting places at JR Shibuya Station.）A statue of “Hachiko” is also built in front of Odate station, looking at the station. On March 8（2015）, a bronze statue of the loyal dog Hachi-ko and his master, Ueno Hidesaburo, was unveiled on the campus of the University of Tokyo’s Faculty of Agriculture. Hachiko and Dr. Eizaburo UENO are certified on TripAdvisor for 2017 Excellence. Silhouette is a registered trademark of the incorporated association “Dr. Ueno and Hachiko”. The anniversary of his death was March 8, 1935, 85 years ago. Over time, facts and stories never fade. Let’s continue talking. In the jurisdiction, Odate City, Hinai Town, and Tashiro Town merged on June 20, 2005（June 2017. The area is 913.70km2）. Surrounded by the mountains of the Ou Mountains and the Dewa Hills, the Odate Basin, which is full of scenery, is based on agriculture. It belongs to a warm and humid climate, and the difference between the annual maximum temperature and the annual minimum temperature is large. Summer is hot and humid, but in a land where the thoughts of our predecessors have accumulated. Nationally designated cultural property, 建造物: 八幡神社, 2棟, 平成2年3月19日, 大館市天然記念物, 長走風穴高山植物群落, 第1次指定, 大正15年2月24日, 大館市, 長走, 第2次指定, 昭和6年10月23日, 芝谷地湿原植物群落, 昭和11年9月3日, 大館市, 釈迦内秋田犬, 昭和6年7月31日, 秋田県県北地方, ザリガニ生息地, 昭和9年1月22日, 大館市, 声良鶏（Gallus gallus var.domesticus, Praise the bark: 東天紅（Long crower: Kouchi, 昭和11年9月）, 唐丸（Gallus gallus domesticus: Niigata, 昭和14年））, 昭和12年12月21日, 秋田県県北地方, 比内鶏, etc. 指定文化財: 建造物 武家門1棟, 昭和51年1月20日, 大館市比内町, 絵画絵馬額2枚, 昭和48年10月11日, 比内町, 観経曼荼羅1幅, 昭和54年7月20日, 比内町, 釈迦涅槃絵1幅, 昭和54年7月20日, 比内町花鳥, 佐竹義文1幅, 昭和54年7月20日, 比内町花鳥, 戸村後草園双幅, 昭和54年7月20日, 比内町, 十一面千手観音菩薩像木造1体, 昭和48年10月11日, 比内町, 四天王像木造4体, 昭和48年10月11日, 比内町, 不動尊像木造1体, 昭和48年10月11日, 比内町, 毘沙門十王像木造10体, 昭和48年10月11日, 比内町, 延命地蔵菩薩, 木造1体, 工芸: 琵琶1基, 昭和54年7月20日, 比内町鰐口1口, 昭和54年7月20日, 比内町, 民俗芸能: 独鈷囃子, 平成12年12月6日, 史跡: 道標石 達子森下1基, 昭和53年6月15日, 比内町, 道標石 川久保1基, 昭和53年6月15日, 比内町, 道標石 味噌内1基. JA Akita Kita is an area with many characteristic products such as Hinai chicken, tonburi, and northern limit pears, including yam. Generally, it is called Tsukuneimo, but in the jurisdiction it is called “Yama no Imo”. The main production areas are the Kansai and Kinki regions, including the Tamba region, but this region is also one of the top-class production areas in Japan, and yam has little work competition with rice and is suitable for cropping. In addition, because it is suitable for local land and suitable for mechanical harvesting, cultivation in this jurisdiction has increased. Since raising farm income is a top priority, we are promoting the expansion of Yamanoimono planting along with asparagus and cucumber as target items for expanding vegetable production, aiming to become the number one producer of Yamanoi in Japan. Yamanoimono cultivation began to be carried out in the jurisdiction 43 years ago, when seed potatoes were introduced from Sannohe, Aomori Prefecture in 1978. Initially it was planted by 6 people, but in 1980 a subcommittee of 88 people was formed. Since it was originally a warm region, there are many issues and various efforts have been made to increase production. In order to acquire the skills, we have energetically conducted inspections, market training, seminars, eye-catching meetings, and demonstration tests. Thanks to the efforts of all the related organizations including the club members, the shipment volume peaked in 1988, and 396 units of the club members and 486 tons were shipped. However, on the other hand, this year was also the year when the price plummeted, and the unit price of 10 kg was less than half of the previous year, and the producers were greatly shocked. Prices recovered in the next fiscal year, but the expansion trend stopped after this year, and for a while both the area and the number of growers tended to gradually decrease while repeatedly increasing and decreasing, and recently, the number of planters has also increased due to aging. Is decreasing. However, the cultivated area is expanding due to the expansion of the cultivated area due to the merger of JA and the enthusiastic efforts of young people and core farmers to cultivate. In addition, recently, the number of farmers with a planted area of more than 1 to 2 ha per household has been increasing. In 2002, the cultivated area was 49 ha, 132 members of the club, and the average planted area was 37 a（International system of unit; 100 m2 = 1 dam2）. It is increased by 10 a compared to. Recently, since the number of new growers is increasing due to the change of crops, high-quality ones are stably shipped to these growers by the expert giving detailed guidance on cultivation techniques. In addition, the cultivation techniques are being reviewed, and active studies and activities are being carried out by the subcommittees in search of more stable cropping patterns. Yam; Yamanoimo in the jurisdiction will be sprouting and planting from seed potatoes from April to early June. From the seed potatoes that you want to harvest the previous year, use 350-400 g of relatively good quality potatoes, cut them into 8 equal parts, bury them in a tunneled nursery, and germinate them. It germinates in about 20 days, so when the buds grow to about 7 cm, they are planted in the mulched field. After that, stand up the pillars, stretch the net, and when the vine reaches the net, entangle it with the net as soon as possible. During the hot season from July to August, pay attention to the water management in the field. Until the flowering period in late July, it should be kept dry, and after flowering, water is needed during the hypertrophy period of potatoes in mid-September, so water should be irrigated at night to the extent that water does not stay. Harvested from late October to early November. After harvesting, we perform harvest preparation work such as processing of soil-dropping beard roots, weigh each potato one by one, and weigh it according to the standard divided into 5 stages of 3L, 12L, L, M, S. Select the fruits. Producers carry what they want to put in containers for each standard to the fruit sorting plant. There are five specialized inspectors at the fruit sorting plant, and they are divided into three grades, excellent, excellent, and good, and shipped with a unified eye. 90% of the shipments are to the Osaka Central Wholesale Market, and JR containers are used for transportation. The peak of shipping is about one month from the end of October to the end of November, and when there are many, 4 containers (500 cases per container) are shipped every day over 3 days. Especially in winter, the water is removed and the taste increases, so it is very useful in the Kansai area. In addition, at that time, in addition to shipping to direct sales offices and local processors, other than Kansai, mail-order sales were carried out using the homepage and fax. Compared to Chinese yam etc., it is characterized by very strong stickiness. Taking advantage of its stickiness, it is widely used mainly in Kansai as a processing raw material for various foods and as a raw material for high-class Japanese sweets and Japanese food. On the other hand, expanding consumption, including in the local area, has become an issue. We are also focusing on processing, and devised a “capital hot pot” that uses yam as a dumpling and registered it as a trademark. It is offered to customers at restaurants in the city, participates in various events such as “Amekkoichi（Market）” in Odate, and sells tastings. I am putting effort into it. Cultivation of yam is a lot of manual work, and labor saving is a big issue in promoting the expansion of planting. Planting is the most labor-intensive process, but this year a prototype planting machine was completed and a test run was conducted. There are still some areas to be improved, but we are making great strides toward commercialization. In addition, it is hard work to remove the soil from the support work and the preparation work at the time of harvesting, and to process and sort the beard roots. This is also a future issue because mechanization is desired. The weight-dividing fruit sorter is expected to be put into practical use in the near future. In addition to mechanization, it is necessary to establish a system that enables stable production and shipment of higher quality by grasping the growth characteristics of Yamanoimo, and to establish and level the technology so that new farmers will not fail. Seems to be. In the jurisdiction, the temperature difference between day and night is large due to the climate peculiar to the basin, so it is possible to produce high-quality agricultural products such as yam. The yam produced is a black-skinned yam that belongs to the Tsukune potato group, also known as Tsukune yam, and is more sticky than the long yam. Yamanoimo is rich in digestive enzymes diastase and amylase, and is expected to enhance the ability to synthesize proteins in the body and promote digestion. In addition, since it contains a large amount of dietary fiber, it prevents constipation and adult diseases, and has a nourishing and tonic effect, so it is a food that you definitely want to incorporate into your daily diet. The Nakayama district of Odate City is located in the eastern part of Odate City, on the river terrace on the north side of the Yoneshiro River. The Nakayama district has a smaller paddy field area than the surrounding districts, so it has long been popular with the neighboring Magata district for the cultivation of highly profitable fruit trees (apples and Japanese pears), and has many fans throughout the country. In particular, the Japanese pears grown in the Nakayama area are called “Nakayama pears” and are one of the most famous production areas in the prefecture. This excellent agricultural product overcame problems such as diseases and pests in the Meiji era, and is loved as a rare inland Japanese pear production area in Akita Prefecture. In addition, it seems that it is also a factor that the shipping time is the slowest in Japan. Currently, the main product, Kosui Pear, is harvested until mid-September. “Housui pears” are harvested from mid-September, “Choujuro pears” are harvested from late September, and “Akizuki pears” are harvested in October. In the Nakayama district and the neighboring Magata district, there are many direct sales outlets, including the “Joyful Mother’s Shop” (Magata district), where Japanese pears are sold. “Japanese pear” is famous as a fruit that has been eaten since ancient times, as the seeds were discovered in the Toro ruins of the Yayoi period. There is a record of cultivation of Japanese pears in the Nihon Shoki in 720 (Yoro 4) (the dynasty moved the capital to Heijokyo. Fujiwara no Fuhito (659-720: the Minister of the Right at this time)). It has been extensively cultivated, and more than 150 cultivars have been recorded. It is said that it became popular after the Meiji period. The Nakayama district of Odate City, Akita Prefecture, is located on the river terrace north of the Yoneshiro River in the eastern part of Odate City, and is famous for being known to everyone as the “hometown of Hachiko, the loyal dog”. Since the area of paddy fields in the Nakayama district is smaller than that of the surrounding districts, the cultivation of highly profitable fruit trees (apples and Japanese pears) has long flourished along with the adjacent Magata district. In particular, Japanese pears grown in the Nakayama area are called ‘Nakayama pears’ and are a famous production area in the prefecture. Special product: “Nakayama pear”, a special product, is described as the rare “northern limit pear” of the inland because it is the latest in Japan to be shipped. Cultivation began at the end of the Meiji era, and during World War II, fruit cultivation declined due to the planting of staple food grains has been increased for generations.