Perilla frutescens var. crispa
Native to China, from the origin of the Chinese name, “resurrection grass”. It seems to have been named from the ears of the beefsteak plant.
Since ancient times, “Perilla Seed” has been discovered in ruins of the Jomon period, and it has been speculated that it has been used for more than 5,000 years. Around 1929, it started activities as a group of producers, and in 1949, it was established as an agricultural cooperative specializing in the sale of unique greenhouse horticulture. Perilla, chrysanthemum flower, flower spike, perilla shiso, chrysanthemum leaf, edible flower, bell rose (miniature rose), herb, and potted plant. Spike and inflorescence of shiso (used as a sashimi garnish) are “Japanese herbs” that not only have delicate beauty such as color and shape, but also enhance the flavor and taste of food. Include nutrients in the “great deal of”. In addition to Japanese cuisine, as a “Japanese herb”, you can fully enjoy the collaboration with world cuisine such as French and Italian cuisine, and it will be colorful and fun to think about. After harvesting the flower heads twice, the flower heads of ‘Hanaho, Ho-shiso’ can be removed and replanted. The harvest period after flowering begins is about one week in winter and only three to four days in summer. It refers to spike (Kasui, Hanaho), which is harvested when the ears of shiso are about 60% to 70% open. “Inflorescence of Perilla (used as a sashimi garnish)” is harvested after the shiso leaves have grown, flowers have finished (matured) and become fruit. “Spike” is a different variety, with different varieties for winter and summer so that they can be produced and shipped all year round. Used with leaves (perilla), together with garnishings served with sliced raw fish and ornaments. Aichi Prefecture is still the number one producer of Perilla, a versatile shiso that has antiseptic properties and is also used in traditional Chinese medicine. “Luteolin (C15H10O6: A plant flavonoid (a type of polyphenol, a component of bitterness and pigment) that is found in vegetables and fruits. It works to reduce uric acid levels in the body, so it is effective in preventing gout. In addition, similar to polyphenols, antioxidant and anti-inflammatory effects are also expected.)” has been reported to improve diet-induced obesity and insulin resistance. Gas been confirmed to be a variant of Perilla frutescens. Excerpt from Toyohashi quail farming agricultural cooperative: Quails have been inhabited all over the world since ancient times, and it seems that they are also left in Egyptian mural paintings around 3000 BC. Also, in Japan, there is a description of Wenshu in the Kojiki and Manyoshu, and after that, it was written in a picture and sung in poetry, and it seems that it was bred in the Edo period to enjoy a lively cry. The quail of wild birds was domesticated in the Edo period, but it seems that it was bred for egg collection in the middle of the Meiji era. It was first kept in the Toyohashi region around 1921, and it seems that the chicks that were naturally mated here spread throughout the country after the war. It also seems to have been exported to Brazil and Southeast Asia. The quail breeding became popular in this area because of the warm climate and suitable for breeding. Originally, poultry farming is popular and there are many feed and equipment companies as related industries. It is located between the two major markets of Tokyo and Osaka, and has good transportation. Some of the quail farmers in Aichi are large-scale corporate organizations, but the majority are privately owned and the percentage of full-time professionals seems to be high. Previously, it was said that the egg price of quail fluctuates greatly with the seasons, but in recent years it seems that the average egg price has been maintained throughout the year. The feature is that the price fluctuation is relatively small because the ratio for processors is large. The market price of raw eggs peaks from around April as the temperature rises, and seems to be calm at other times. It grows very fast and seems to weigh twice as much as when feeding in 4-5 days. (It takes 8 to 9 days for chickens) Furthermore, the average age of first birth is around 40 days earlier than that of chickens. In addition, it is a small-sized large egg, and the chicken weighs about 3% of its body weight, but it seems to be about 8%. On the other hand, the composition of eggs is very similar to that of chicken eggs, but in addition to high-quality protein, vitamins, minerals and amino acids are about twice as much as chicken eggs (per unit), and it is famous as a food with excellent nutritional value. Aichi Prefecture occupies about 70% of the national market share in quail egg production, and Toyohashi area occupies about 85% of the whole prefecture, forming the largest production area in Japan. Currently, the Toyohashi area raises 2.68 million birds on 13 farms, and it seems that it will lay more than 2.2 million eggs per day. About 40% of the eggs shipped from each farmer are boiled eggs as processed foods, peeled, and boiled in water and boiled or canned. The remaining 60% is washed, packed and shipped as hygienic raw eggs. Toyohashi has the only agricultural cooperative specializing in quail in Japan, the Toyohashi Agricultural Cooperative (equipped with an integrated comprehensive facility of GP, boiled factory, hatching facility, fertilizer factory), and actively expands sales through TVCM etc. It seems that they are focusing on PR of the production area. It is also being branded as Toyohashi Quail®. “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, Aichi Prefecture): Yoshida Seven Deities of Good Luck）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 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. “Toyohashi greenhouse gardening”, The union established in 1929 will celebrate its 92nd anniversary this year. The ancestors began growing Melon in a glass greenhouse in 1910. It is known that a large flood hit Tokyo “government office” and 15 prefectures in eastern Japan in August. Among them, we established a specialized association for promoting fruit vegetables, which is unique in Japan. Especially in the early Showa period, the distribution of high-quality agricultural products of melons to the metropolitan area. Since then, the spirit of these predecessors has been passed down. Renamed in 1949 ≒ Toyohashi Greenhouse Gardening Agricultural Cooperative : An important foundation of Continue farming income for union members-Specializing in the production and sale of agricultural products. 国指定 : 重要文化財-名称員数所有者等時代指定（登録）年所在地分類: 東観音寺多宝塔, 1基, 東観音寺, 室町, 明治40年, 豊橋市, 国, 豊橋ハリストス正教会聖使徒福音者馬太（マトフェイ）聖堂1棟, 正教会, 大正, 平成20年, 豊橋市, 国, 賀茂神社本殿1棟, 賀茂神社, 江戸, 昭和36年, 豊橋市県, 愛知大学旧本館（旧陸軍第15師団司令部庁舎）1棟, 学校法人愛知大学, 明治41年, 平成10年, 豊橋市, 登録: 豊橋市公会堂1棟, 豊橋市, 昭和6年, 平成10年, 豊橋市, 登録: 羽田八幡宮社務所離れ（旧羽田野家住宅主屋）1棟, 羽田八幡宮, 江戸中期, 平成12年, 豊橋市, 登録: 羽田八幡宮蔵（旧羽田八幡宮文庫）1棟, 羽田八幡宮, 嘉永元年, 平成12年, 豊橋市, 登録: 羽田八幡宮門（旧羽田八幡宮文庫正門）1棟, 羽田八幡宮, 嘉永元年, 平成12年, 豊橋市, 登録: 湊築島弁天社1棟, 神明社, 寛政7年, 平成20年, 豊橋市, 登録: 安久美神戸神明社本殿1棟, 安久美神戸神明社, 昭和5年/昭和45年改修, 平成22年, 豊橋市, 登録: 安久美神戸神明社幣殿及び拝殿1棟安久美神戸神明社, 昭和5年/昭和45年改修, 平成22年, 豊橋市, 登録: 安久美神戸神明社神楽殿1棟, 安久美神戸神明社, 明治18年/昭和5年改修, 平成22年, 豊橋市, 登録: 安久美神戸神明社神庫1棟, 安久美神戸神明社, 昭和5年, 平成22年, 豊橋市, 登録, 安久美神戸神明社手水舎1棟, 安久美神戸神明社, 昭和5年, 平成22年, 豊橋市, 登録: 小野田家住宅主屋1棟, 個人, 明治, 平成25年, 豊橋市, 登録: 小野田家住宅長屋門1棟, 個人, 江戸, 平成25年, 豊橋市, 登録: 西駒屋田村家住宅主屋1棟, 個人, 明治後, 平成26年, 豊橋市, 登録: 西駒屋田村家住宅土蔵1棟, 個人, 明治後, 平成26年, 豊橋市, 登録: 紙本著色四州真景図〈渡辺崋山筆〉/紙本墨画四州真景図〈渡辺崋山筆〉1巻, 個人, 江戸, 昭和28年, 豊橋市, 国, 紙本著色山海奇賞図〈椿椿山筆〉3巻, 個人, 江戸, 昭和43年, 豊橋市, 国, 紙本墨画及淡彩渡辺崋山像画槁〈椿椿山筆〉附 紙本墨画同画稿6枚, 個人, 江戸, 昭和49年, 豊橋市, 国, 木造阿弥陀如来坐像1躯, 普門寺, 平安, 大正11年, 豊橋市, 国, 木造釈迦如来坐像1躯, 普門寺, 平安, 大正11年, 豊橋市, 国, 木造四天王立像4躯, 普門寺, 平安, 大正11年, 豊橋市, 国, 木造愛染明王坐像1躯, 赤岩寺, 鎌倉, 昭和3年, 豊橋市, 国, 木造阿弥陀如来坐像1躯, 東観音寺, 平安, 昭和6年, 豊橋市, 国, 猿田彦古面1面, 賀茂神社, 室町, 昭和33年, 豊橋市, 県, 木造阿弥陀如来坐像1躯, 万福寺, 鎌倉, 昭和48年, 豊橋市, 県, 木造不動明王・二童子各立像3躯, 普門寺, 平安, 平成5年, 豊橋市, 県, 金銅馬頭観音御正体1躯, 東観音寺, 鎌倉, 昭和34年, 豊橋市, 国, 魚町能狂言の面と装束249点, 魚町能楽保存会, 鎌倉～室町, 平成8年, 豊橋市, 県, 正法眼蔵, 1帖, 全久院, 鎌倉, 昭和24年, 豊橋市, 国, 宝慶記1巻, 全久院, 鎌倉, 昭和24年, 豊橋市, 国, 羅漢供養式稿本残巻1巻, 全久院, 鎌倉, 昭和24年, 豊橋市, 国, 範永宅歌合・越中守頼家歌合1巻, 個人, 平安, 昭和34年, 豊橋市, 国, 和歌真字序1巻, 個人, 鎌倉, 昭和37年, 豊橋市, 国, 銅経筒（瓦壺入）1口, 普門寺, 平安, 大正12年, 豊橋市, 国, 車神社古墳出土品1括, 車神社古墳, 昭和34年, 豊橋市, 県, 二川宿本陣宿帳33冊, 豊橋市, 昭和41年, 豊橋市, 県, 豊橋神明社の鬼祭, 豊橋鬼祭保存会, 昭和55年, 豊橋市, 国, 瓜郷遺跡, 13,688m2, 豊橋市, 弥生中後期, 昭和28年, 豊橋市, 国, 嵩山蛇穴, 2,115m2, 縄文, 昭和32年, 豊橋市, 国, 前芝の燈明台, 19.8m2, 江戸～明治, 昭和40年, 豊橋市, 県, 権現山古墳 (第一号墳/第二号墳) 2基, 古墳, 昭和48年, 豊橋市, 県, 石巻山石灰岩地植物群落, 石巻神社, 昭和27年, 豊橋市, 国, お葉付イチョウ, 龍源院, 昭和30年, 豊橋市, 県, 高師小僧, 豊橋市, 昭和32年, 豊橋市, 県, 葦毛湿原, 豊橋市, 平成4年, 豊橋市, 県, 馬越長火塚古墳, 出土品311点, 豊橋市古墳, 平成24年, 豊橋市, 国, 豊橋市民俗資料収蔵室本棟（旧多米小学校本校舎）1棟, 豊橋市, 昭和前, 平成28年, 豊橋市, 登録: 豊橋市民俗資料収蔵室西棟（旧多米小学校西校舎）1棟, 豊橋市昭和中, 平成28年, 豊橋市, 登録: 馬越長火塚古墳群, 15,683.66m2, 豊橋市古墳平成28年豊橋市国. 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 “ears” 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. Approximately 50% or more is contained per leaf ≒ Alpha-linolenic acid（C18H30O2：CH3CH2 (CH=CHCH2) 3 (CH2)6COOH）, Must be ingested from food as humans cannot produce it in the body ≒ essential fatty acids. It is a kind, and it is classified into the type called Omega three series. Omega-3 fatty acids: Metabolism in the body replaces DHA and Eicosapentaenoic acid. And it exerts various body-friendly effects. It is a little-known fact that makes human cell membranes. Ingesting the right amount of fine oil promotes the renewal of cell membranes. It is very necessary to have a youthful and healthy body forever. Japanese Wild Perilla (Labiatae). Plant wild species are morphologically classified into three species. Perilla citriodora, Perilla hirtella, Perilla setoyensis. All of these are said to grow in the valleys of the mountains, which are a little deeper. 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. 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. The Toyohashi Greenhouse Horticulture Agricultural Cooperative, Perilla Subcommittee, and the Big O Center have introduced cutting-edge robots to deliver safer perilla throughout the country. In order to deliver safer and more reliable shiso leaves nationwide, we have collaborated with machine manufacturers to develop state-of-the-art parallel robots (often used in the picking process, etc., when there are individual differences in the size of workpieces or when there is a mix of different types of workpieces. , It seems to be effective even when the workpiece itself is easily damaged by picking with a normal industrial robot. The appearance and characteristics are slightly different from other industrial robots. Conventional industrial robots are used to pick heavy objects at manufacturing sites. It has played an active role in replacing work that burdens workers, such as transportation and assembly. However, with conventional technology, it is possible to automate work that requires skill, such as packing products into boxes, and high-speed precision work. It seems that it has been considered difficult. It is useful as an industrial robot that realizes such automation. By introducing it, we can solve labor shortages and skill variations at the production site, and contribute to the stabilization of product quality. Also seems to be useful.) was developed. It is commercialized with a system that centrally manages everything from perilla selection to packaging. The origin of the name “Big O Center” is that it is a state-of-the-art factory that has introduced development-type parallel robots on a large scale. In addition, it seems that it also contains the hope that Toyohashi’s perilla, which boasts the largest production volume in Japan, will show more and more expansion in the future. “Big O Center” was born in March 2019 with the desire to “deliver Toyohashi perilla, which boasts the largest production volume in Japan, more safely and securely.” The packaging center, which took five years to complete from planning to completion, is a countermeasure against the shortage and aging of the side workers who have been bundling and packing perillas, as well as product management, inspection systems, and traceability (food producers, A system that allows consumers to check production information such as production dates and production methods, as well as distribution information such as how the food was transported, etc. Each business operator creates a record of when food is handled. In the event of an accident affecting health such as food poisoning, it will be possible to investigate where the problematic food came from and where it went. Due to reasons such as the fact that it takes time to organize and store records, and because they do not know the necessity of efforts and the specific details of efforts, it seems that the current situation is that the rate of efforts is low, especially in small and medium-sized enterprises.) I have heard that it is a facility that allows. For construction, a joint development team was formed by machine manufacturers selected from eight competitions and members of the Package Center Operation Committee of the Toyohashi Greenhouse Horticulture Agricultural Cooperative Association. After repeated improvements with the purchased test machine, he completed the only developed parallel robot in Japan while struggling with the accuracy of cutting thin and soft shiso leaves one by one. Toyohashi perilla is in full operation on 6 lines equipped with this robot, and is delivered to consumers all over the country safely and securely. “OVAL” is a combination of “O” from Oba and “value”. Only perillas distributed through the Big-O-Center are called “OVAL”, meaning that they are high-value products that are shipped under thorough safety management using cutting-edge systems. As a brand, it is shipped for us.
Aichi Prefecture ranks first in Japan in terms of shipment volume, accounting for more than 60% of the market. All of them are greenhouse grown and shipped all year round. The cultivar “Aikei No. 1” jointly developed by Aichi Prefecture and JA Aichi Economic Federation is characterized by its strong scent. Cultivation: summer disease (Corynespora cassiicola (Berk. and Curt.) Wei: Mainly attacks leaves and stems. On leaves, blackish-brown minute spots that look like needles are produced at first. Although the lesions do not grow very large, they may become lesions several millimeters in diameter if humid conditions continue. Old lesions appear to turn pale brown from the center. On stems, the disease is most common near the ground and is black. When the symptoms progress, the entire plant wilts and dies. On the lesions, black velvet-like mold often grows densely. Black lesions also form on stems other than the ground. The base of shiso (large leaves) often turns black physiologically, but it seems to be characteristic that the blackened part becomes constricted when infected with a disease. Also, it occurs on leaves after harvesting. In this case, the lesions are likely to expand.In a packed pack, etc., it may expand to a diameter of 1 cm or more, and black mold may occur.). It seems that they are working to reduce the number of times they use pesticides as much as possible, and to cultivate high-quality shiso leaves that are safe and secure.
Cultivation began around 1955, and sales began in 1962. In 1968, the Perilla Subcommittee was established, establishing the nation’s first co-selection and co-sales system. We carry out various activities such as developing new containers (freshness-preserving film), working on “safety and security” through agricultural pest control, and PR for general consumers. As an award history of the Perilla Division, 1994 Aichi Prefecture Asahi Agriculture Award, 1995 Japan Agriculture Grand Prize.
Perilla cultivation began around 1955 when Rokuzo Ikawa of Toyohashi City, who had grown shellfish, ordered the seeds from Ishikawa Prefecture. After 10 years of trial and error, we established our position as a major production area. Since the world economy has improved, everyone has started to go to restaurants to eat. It seems that he started making something with this as a boundary, and that seems to be the basis. During its heyday, it held a national share of nearly 70%, but as of 2019, Aichi Prefecture produces about 55% of the national share. Toyohashi accounts for about 27% to 8% of the total production, covering almost the entire country from Sendai to Fukuoka.