波治加麻神社: 波浮の波布比咩命神社, 野増の阿治古神社 (後に, 大宮神社)-波治ヶ間, 八ヶ間: Japanese cedar stands on the approach road to block the sunlight, and green cedar moss continues to the main shrine like a carpet-On the way from Tsubaki Tunnel to the park on the way from Sentsu village to the road that turns to the mountain side-三宅記: The original was completed at the end of the Kamakura period. One of the origins and origins of temples and shrines, it describes the gods of the former Izu Province, the present-day Izu Peninsula of Shizuoka Prefecture and the Izu Islands of Tokyo-Creation of islands by volcanic eruptions, the activities of spirits. The mythical origins of the Izu Islands, the epic tale of the creation of the magnificent islands - the origins of Mishima Daimyojin Shrine - Mibu Family

It doesn't cost money to exchange cheerful and heartfelt greetings. We should exchange heartfelt greetings and words with each other and everyone we meet, and live our limited lives cheerfully and happily. What needs to be done now, what we can do now, should be done immediately. If we are a little late, it will be very difficult to catch up. As long as our parents and grandparents are healthy, we don't realize how grateful we are for them until we cry, thinking that they will stay healthy forever. In this respect, Yoshida Shoin, who sang the line, "No parent's love is greater than a parent's love," was a great man. Each person has abilities and talents that others cannot imitate. We must accept these and cooperate with each other to live our lives. Don't talk about people's bad habits, talk about people's bad habits. You should talk about people's bad habits, not about people's bad habits. Don't talk about people's bad points. A needle may be small, but it's not something you can swallow. Similarly, people may be small, but they have guts and often grow into great people. If you're hungry, everything tastes good. People who work hard, get hungry, and can eat anything without being picky are healthy in mind and body.

【Product name】

Ashitaba

【Type】

Angelica keiskei (Miq.) Koidz. (1930)

【Wholesale area】

Oshima Town, Tokyo (Island area: Tokyo vegetables)

【Origin of name】

It is said that the name comes from the fact that even if the leaves are picked, new shoots will come out Tomorrow; Ashita.

【Main features】

After the Meiji Restoration, the administration of the island passed through Nirayama, Ashigara and Shizuoka Prefectures, and in 1878 it was transferred to the jurisdiction of Tokyo Prefecture. After the war, in January 1946, Oshima was separated from the administration of the Japanese government and placed under the military administration of the Allied Forces in Japan, but returned in March of the same year. In 1955, six villages that had developed along the coastline merged to form Oshima Town. The natural landscape, which was incorporated into Fuji-Hakone-Izu National Park in 1964, has a warm climate and is popular as an island of healthy relaxation. It seems that it is also in the spotlight as an island of. I have heard that the project to support the nationwide expansion of new businesses that utilize regional power of small businesses is a project that aims to revitalize the region by working together with the chamber of commerce and industry while utilizing regional resources. Since 2006, about 1,400 projects have been adopted nationwide. We will develop regional products using local agricultural and fishery products, make regional "food" local gourmet, and inbound (in Japanese, "coming in from the outside") accompanying the increase in foreign tourists visiting Japan. In the travel industry, it is used to mean that foreigners come to Japan for sightseeing). I have heard that it is. Eruptions, typhoons, fires, earthquakes, etc. have been occurring since about 8,000 years ago when people began to live on Oshima. Life and environment have changed over the course of various histories, but the progress of transportation in particular has brought the mainland closer to the mainland by boat in 60 minutes. In addition, about 80 years after the first plane landed in the Mt. Mihara（It is a central crater hill that sits in the caldera on the mountaintop. It was born in the Anei eruption that started in 1777, and has a steep vertical crater with a diameter of 300 m and a depth of 200 m or more at the top. It is known for its active basaltic magma among the active volcanoes in Japan, and it erupted once within about 35 years and gradually changed its appearance. The pillars of fire and fireworks, including the small eruptions that occur during that time, have been praised as Goze; Gojin Fire since ancient times. It has been quiet since the 1986 eruption, and you can directly see the magnificent view around the crater. If you turn around, you can see the wonderful scenery of the four seasons inside and outside the caldera, and you can also see the islands of Izu, the Izu Peninsula, and Mt. Fujiyama beyond the ocean.）Desert, two flights a day took 30 minutes to reach Tokyo, and regular helicopter and small aircraft flights to each island of Izu were realized. After the Meiji Restoration, the island was ruled by Nirayama, Ashigara, and Shizuoka prefectures, and then moved to the jurisdiction of Tokyo prefecture in 1878. In January 1946, Oshima was separated from the administration of the Japanese government and placed under the military administration of the Allied Forces in Japan, but returned in March of the same year. In 1955, six villages that had developed along the coastline merged to form Oshima Town. The natural landscape, which was incorporated into Fuji Hakone Izu National Park in 1964, is popular as a healthy resting island with a warm climate. It is also in the limelight as an “Island”. In addition to Mt. Mihara, Tsubaki, and Anko (originally a title for superior women), Izu Oshima, which is now the closest resort island to the Tokyo metropolitan area and is known for the evacuation of all islanders due to the 1986 evacuation, is 120 km from Tokyo. It is the largest of the Izu Islands in the Pacific Ocean. As for the terrain, 70% of the total island area is forest wilderness, but the flat land ratio in the Izu Islands is high and development is progressing, but 97% of the island is regulated by the Natural Parks Act, so the natural landscape and ecosystem are sufficient. Protected by. One of the historical materials to know about Izu Oshima is “Izu no Kuni Oshima“ submitted to Egawa Tarozaemon (then Edo-period prefectural governor (magistrate, bailiff) of Izu Nirayama) who was in charge of controlling it from Izu Oshima in 1789. ”Send book“ comes to my mind. The “Izu no Kuni Oshima Sending Book" and “Oshima Town History” provide an overview of Izu Oshima from the perspective of domination in the middle of the Edo period. From there, we can see what kind of environment Izu Oshima is in, what was harvested and exploited, and how the residents of Izu Oshima responded to it. Initially, it was said that both the salt annual tribute and the Miguchi; 口添 salt annual tribute (added to the annual tribute) were made into grilled salt. And instead, rice was put down (given) as a holding rice. However, the annual tribute became a gold tribute from 1690 because the salt slab was damaged and its production became impossible. In addition, in 1723, stipend in rice was also suspended. As a result, the annual tribute delivered from Izu Oshima seems to have been changed to a form in which 10% of the selling price of special products sold outside Izu Oshima in Edo is paid as a transportation fee. Another historical source for learning about the Edo period is the “past book.” “History of Oshima Town” introduces this historical material mainly to the drifters, but I would like to talk about the shipwreck. First, looking at the “past book” left at Kaichu Temple, on the 25th day of the new year of 1867, the end of the Edo period, a ship owned by a fisherman in Mera Village, Chiba Prefecture (currently Tateyama City, Chiba Prefecture) was found at Namiuki Port. There was an incident in which four of the six mariner, “Mr. Denpachi, Mr. Tadajiro, Mr. Kurakichi, and Mr. Otokichi,” were drowned when they were overthrown. Only one corpse was landed, but all four were buried, and each of them used “Great blue sea; ocean”, which means the sea or the ocean. It seems that the name “溟観信士 / 溟現信士 / 溟退信士 / 溟瞬信士” was given. Considering that it is a Chinese character that is not found in the dharma names given to people on the island, it can be said that the dharma names are associated with visitors and drowned people from outside the island. In the “Past Book” of Chonenji, a ship owned by a person living in Ishinomaki, Sendai, Oshu broke down in Senzu Village on September 5, 1897, and the final four were “Mr. Tadayoshi, Mr. Heikichi, Mr. Kinpachi, and Mr. Bungoro.” It is written that he died in. These people were also given a Dharma name and were buried in an unrelated Buddha on the island. From the example of Kaichu Temple, it seems that there was a glimpse of how to name the dharma name, and from the example of Chonenji Temple, there was a burial system, and a system to mourn those who had been wrecked from other places was in place throughout the Edo period. It can be said that such a wreck was likely to occur because Izu Oshima was an island surrounded by the sea and because it was an island close to the mainland from the traffic route of ships. Izu Geopark is a place where you can get acquainted with the origins and characteristics of the land in which you live, and learn about the scenery, flora and fauna, and people's lives (history, traditional culture, customs, festivals, local industries, local products, etc.) that were nurtured in that area. It refers to an area that is being protected as an important treasure of ourselves and is being effectively utilized in initiatives such as education, disaster prevention, and industrial promotion. Izu Oshima was certified as a Japanese Geopark in 2010. Izu Oshima, a volcanic island where eruptions create an island. The island here is full of black lava flows, large craters, black deserts with lava, and other views of living volcanoes. The creatures living on the island have lived in a harsh environment by changing their physical structures and lifestyles. And it seems that the lives of the inhabitants have also been carried out in connection with the volcano. Special products of Oshima Town: Luffa cylindrica（L.）Roem. products, Luffa deep water, camellia oil, camellia flowers, salt, dyeing, Kusaya, tomorrow's leaves, local dishes: Bekko sushi, Namero sushi, Aokara misomaki B-1 Grand Prix exhibition dishes, Local gourmet: Lava rice ball, Sightseeing spots: Mt. Mihara, Fudeshima, Namiuki Port, Oshima Park, Event: Tsubaki Festival (late January), Izu Oshima Summer Festival Fireworks Festival (mid August), Izu Oshima Autumn Fair, Night Festival Marathon tournament held in Oshima Town Izu Oshima Marathon Oshima Town's hot spring area Kuroshio Onsen Benitsubaki no Yu, Oshima Onsen, etc. Izu Oshima, a volcanic island, is warm and rainy all year round, so the land can get a lot of water, which is the best environment for Ashitaba. Another thing to remember is the existence of a reassuring partner, Alnus firma (commonly known as alder). Deciduous trees that grow from hills to mountainous wetlands and rivers. In the summer, the shade of the leafy Alnus firma protects the leaves from the strong sunlight tomorrow, and from autumn to winter, the fallen leaves of the Alnus firma serve as fertilizer for the leaves tomorrow. A large amount of rhizobia coexist in the roots, and these rhizobia dissolve in the soil to create a fertile land. Protected by the earth and Alnus firma, Ashitaba is growing every day. The alder tree is a deciduous tree that is the raw material for firewood, and if you compare the ones cultivated under it with the ones that are not, the tomorrow's leaves around the alder tree are by far superior. This is because a large amount of rhizobia is attached to the roots of the tree, and the rhizobia constantly melt into the soil and store abundant nutrients. An element that absorbs this nutrient sufficiently and grows excellent tomorrow's leaves. The deciduous alder tree grows its leaves in the summer to protect tomorrow's leaves from the direct sunlight, and falls from autumn to winter, using this as fertilizer and allowing the leaves to shine enough sunlight tomorrow. There is a cycle called. There are two types, Izu Oshima and Hachijojima, and it is said that the shape of each island is slightly different even in the Izu Islands. The color of the stem is generally called “Red stem” from Izu Oshima and “Green stem” from Hachijojima. In addition, the stems of Mikurajima are thicker than those of other islands, and the leaves and stems are edible. Nowadays, agricultural water is connected by pipeline, and it has become much easier to secure water, but the cohesion of producers is strong probably because they have overcome the hardships together. After the agricultural cooperative withdrew, the direct sales facility “Buratto House（It is named after the image of “a place where you can easily drop in”, and the photo of the member farmer's face is posted in the store, and the farmer's name is written on the product, so you can rest assured that you can enjoy freshly picked vegetables. You can buy it.）” was built under the initiative of the producer. It is said that tomorrow's leaves are the only plants on the ground that contain “Hematopoietic Vitamins” and vitamin B12. When the leaves and stems are broken, a unique sticky yellow juice oozes. People on the island have used this juice as an anti-suppuration agent since ancient times, and this is bioflaponoid (rutin, isoquerciton). It has a strong antibacterial effect and is a rare ingredient. It contains 3 times more celery, 2 times more spinach, and 1.6 times more green beans and garland chrysanthemum, which improves metabolism and improves communication. It is also expected to be effective against obesity caused by constipation. In addition, it is a well-known fact that it contains more than 20 kinds of vitamins and minerals such as vitamin C, vitamin E, carotene, calcium and iron, including vitamin B2, which has a strong effect on anemia and is called “Hematopoietic Vitamin”. I hear that the yellow juice that comes out when cutting leaves and stems contains many components with strong antioxidant activity, such as the polyphenol chalcone; C15H12O（One of the organic compounds belonging to aromatic ketones. In a narrow sense, it is called benzalacetophenone, which does not exist in nature and is synthesized from benzaldehyde; C7H6O and acetone; C3H6O.）and coumarin; C9H6O2. In particular, chalcone is a component peculiar to Angelica keiskei, and is attracting attention from the medical society and food nutrition as it is effective in preventing blood clots, arteriosclerosis, and cancer.

A perennial plant of the Apiaceae family native to the Izu Islands of Japan. It is said that even if you pick it today, it will sprout tomorrow. According to the farmer, angelica grows slowly in winter when the temperature is low, but in spring it grows faster, and the next day after picking, new shoots start to appear and it seems to be rushed to harvest. It seems that if the harvest is not well planned, the leaves will grow too hard and become hard. Also, it seems that you have to be careful not to pick the buds. When it doesn't rain, it needs watering every day. As early as in the Edo period, Ekiken Kaibara (1630-1714) wrote Yamato Honzo, 1709, which states that Hachijojima is located on the sea 287 km south of central Tokyo, and is administratively divided 14 km northwest-southeast where two volcanoes, Higashiyama and Nishiyama, converge. , an island 7.5 km northeast to southwest. Both Nishiyama (also known as Mt. Hachijo Fuji) and Higashiyama (also known as Miharayama) are stratovolcanoes mainly composed of basalt. Higashiyama volcano was active from 100,000 years ago to about 3,700 years ago, and more than once. Formed a caldera, mainly basalt, containing andesite and a small amount of dacite. There is no eruption record and erosion has progressed.) It is introduced as a medicinal herb that is expected to have a nourishing and tonic effect.

When the stems and roots of angelica are cut, yellow juice overflows from inside. It seems that it is not seen in plants of the Apiaceae family other than this agricultural product. This yellow juice is the biggest feature, and it contains C15H12O (a valuable polyphenolic ingredient, and chalcones are said to have antibacterial, antioxidant, and anti-inflammatory effects, as well as prevent blood clots from forming. It is also speculated that it has the effect of suppressing visceral fat and eliminating visceral fat. In addition, animal experiments have shown that it is effective in suppressing the rise of blood sugar and suppressing the onset of diabetes. Therefore, in humans, it is expected to suppress the rise in blood sugar level and promote the uptake of glucose into cells, which is expected to act like insulin). seems to be absent in most plants.

賤妾浅短にあって是れ学ばざれば勤たらんと欲す: I'm flirty and illiterate, but at least I want to serve diligently: 外から葱売りの声. みそ汁の具を探していた娘はそれを中から呼び止め「これこれ, 門前に市をなす商人, 一文字草を朝餉のため買い求めるゆえ, 門の敷居に控えておれ」これには葱屋も思わず平伏す. そんなこんなでやっと朝餐の支度が整う.「あら, 我が君. 日も東天に出御ましまさば, 嗽, 手水に身を清め, 神前仏前へ燈灯明を備え, 御飯も冷飯に相なり候へば, 早く召し上がって然るびょう存じはべる. 飯を食うのが恐惶謹言（Kyoko-Kingen）なら, 酒なら酔って件の如し. 恐れ畏まり謹んで申し上げ候. 父は, もと京都の産にして姓は安藤, 名は慶三, 字を五光と申せしが, 我が母三十三歳の折, 一夜丹頂鶴を夢見わらわを孕めるがゆえに, 垂乳根の胎内を出でしときには鶴女と申せしが, それは幼名. 成長の後, これを改め清女と申しはべるなり. 今朝は土風激しゅうして小砂眼入し歩行為り難し. 彼は人柄が良いが, 貧乏な為になかなか嫁の来手がなかったらしい-縁談の相手は厳格な漢学者の父に育てられた女性で, 言葉使いが丁寧過ぎて何を話してるのかさえ分からず終い

幽谷 遷于喬木（Yukoku (secluded valley): A deep valley, a low place, a low position, etc. Kyoboku (tall tree): A tall tree, a high position, etc. Utsuru (moving): To move, to change, to be promoted, etc.）: It is used to express or describe the state of wishing to move from a low to a high position, or from a difficult situation to a favorable one. Specifically, it expresses the desire to reach a high position through learning, just as an aspiring scholar leaps from a deep valley to a tall tree. It also represents the image of people seeking companions and growing together through friendly competition. It expresses the desire to be promoted from a low position to a high one. Iwatsuki domain Senkyokan was a private school opened in 1799 by Nanka KODAMA（His grandfather's sister was the perpetrator of the Ejima Ikushima Incident, a famous disciplinary case that occurred in the mid-Edo period when Ejima, a member of the high-ranking female servant in the O-oku (courtesy lady of the inner palace) of Edo Castle, entertained the kabuki actor Shingoro lkushima and others, resulting in the punishment of 1,400 people involved.）, a Confucian scholar who served the Iwatsuki domain. It later became a domain school, where the children of Iwatsuki domain samurai studied and practiced martial arts. After the domain school was abolished in 1871, the building was mostly used as a private residence, but in 1939 it was designated a historic site by Saitama Prefecture. It was dismantled, repaired, and restored between 2003 and 2006, and is now open to the public. It is the only surviving domain school building in Saitama Prefecture.

【Product name】

Iwatsuki green onions

【Type 】

Allium fistulosum

【Production area】

Iwatsuki Ward, Saitama City, Saitama Prefecture

【Origin of the name】

Green Onion with a lot of white parts at the base. Make a groove around it and pull the soil from there to fill the groove. At the end, the green onions are high and buried in the soil, and the opposite of the beginning. It became "Nebuka green onion" because it grows deep roots.

【Main features】

The Saitama High-speed Railway Line, which opened in 2001, is a 14.6 km line connecting Akabane Iwabuchi Station in Kita Ward, Tokyo to Urawa Misono Station in Midori Ward, Saitama City, Saitama Prefecture. From Akabane Iwabuchi Station on the south side, board the Tokyo Metro Nanboku Line, and some trains run to the Tokyu Meguro Line, which connects to the Tokyo Metro Nanboku Line. At the time of 2021, it seems that the Saitama High-speed Railway Line had an extension plan to connect Urawa Misono Station to Hasuda Station in Hasuda City, Saitama Prefecture, via Iwatsuki Station in Iwatsuki Ward, Saitama City in the north. Of these, the section from Urawa Misono Station to Iwatsuki Station has a concrete concept. Subway Line 7 Intermediate Station Town Development Policy The first meeting of the Expert's Meeting was held on July 8, 2022 in Iwatsuki Ward, Saitama City, Saitama Prefecture, and it seems that the committee members exchanged opinions. The city seems to be planning to extend from Urawa Misono Station on the Saitama High-speed Railway to Tobu Iwatsuki Station and to establish an intermediate station near Mejiro University Saitama Iwatsuki Campus (Ukiya, Iwatsuki Ward). By November of this year, a total of four meetings will be held to gather opinions, public comments will be made, and a town development policy will be formulated by the end of this year. Cultivation of Iwatsuki green onions began before the Edo period, and it seems that they were popular in a wide area in the Kanto region. classic rakugo stories Tarachine (垂乳根: a story that was ported to Tokyo as Tarachine from the story that was played as "Enyohaku" in Kamigata Rakugo. In the Edo period, the idea that girls did not need education was deep-rooted, but a good wife. It seems that there were many parents who learned reading and writing, polite manners, and dance to become wise mothers. After learning a lot of culture, it seems that it was ideal to go out to the samurai and merchants for practical learning. It was a narrow gate to get a job as a mansion servant, and his career seems to have become one of the conditions for a ball. He said that he brought all the cooking, washing, sewing work, and even a wedding tool. He was dexterous and couldn't find any bad points. It is said that the other woman has a wound. She is nineteen years old and is the niece of a doctor in the neighborhood. She has more than ten people and has summer and winter kimonos.) Also appeared. In the past, the production area was located in the fertile and well-drained alluvial soil area along the Motoarakawa River. It was cultivated even after the war, but many of the improved varieties of green onions that look good and last for a long time are distributed and gradually disappear. In 2001, in order to inherit the culture of Iwatsuki, we started an initiative aimed at reviving the illusory Iwatsuki Nagao. Currently, it seems that they are aiming to brand and establish Iwatsuki green onions as part of the town revitalization. Iwatsuki green onion is one of the local vegetables in Saitama prefecture. It is a split green onion with several stems extending from one plant, and its leaves are soft and easy to break and very delicate. It is not very resistant to the cold, but it seems that it is possible to put it to sleep during the winter and use it as a year-end green onion. The texture is very soft and the impression is that it has a strong sweetness. It is easy to eat as a condiment and can be used for a wide range of dishes. A character called "Nema-kun", which is based on the image of Iwatsuki green onions, has also been designed and appears in Iwatsuki tourism pamphlets. The green onion introduced this time is a general deep-rooted green onion, but Iwatsuki green onion, which is famous as an original brand, is a kind of leaf onion with many green leaves, and it is slightly shorter than general green onions and the white part is shorter. It has become. The white part is medium-thick, the green leaves are thin and the meat is soft. Although it overlaps, it is said that the fertility is stronger than other green onions because it has the property that multiple stems grow from one strain and the number of stems may increase by 10 or more from one strain. The feature is that it is softer than general green onions. It is soft from the white part to the blue leaf part, and you can enjoy it even if you eat it raw as a condiment by taking advantage of this texture. Like ordinary green onions, it has a spicy taste when raw, but it tends to become sweeter when cooked. Although the meat is tender, it does not easily crumble, making it suitable for hot pot dishes. “Iwatsuki Ward, Saitama City, Saitama Prefecture” : Adjacent to the eastern part of Saitama City. Iwatsuki Plateau in the central and northeastern parts of the city: Besides the Jionji plateau-Formed from the flat land along the Ayase River, the Motoarakawa River that flows from north to south. On relatively flat terrain with little elevation difference. About 5 km east-west and about 15 km north-south, almost oblong. The area is 49.16 km2. It is an area blessed with a natural environment such as rivers, green areas on the plateau edge, and homestead woodland. Iwatsuki place name: 1382 in the early Muromachi period (Eitoku 2): It first appeared as 岩付 in the ancient document Hasegawa-Chikasuke-Chakutojo; 長谷河親資着到状. The current character "Iwatsuki" began to be used in the middle of the Edo period. 槻 is the ancient name of Japanese zelkova（Zelkova serrata (Thunb.) Makino）. This handwriting was applied because it was planted everywhere in earthwork（castle）and town. Large rivers such as the Old-Tone River and Motoarakawa River flowed around the area. Until around the Edo period. It was also an important point for land and water transportation, as the main roads leading to the Tohoku region passed through. It was emphasized as a military base, and iwatsuki castle was built in the latter half of the Muromachi period. When Nikko Toshogu shrine was built and shogun visited nikko started, nikko onari road was maintained. It prospered as a post town, a castle town, and the center of the eastern part of Musashi Province. Around this time, toshogu shrine was built and repaired: The beginning of iwatsuki doll was when the mechanics stopped and worked on the doll maker.1871: Haihan-chiken (the feudal domain system was abolished and the prefectural system was introduced.) The clan was abolished and became Iwatsuki prefecture, and along with Urawa prefecture, became Saitama prefecture. Saitama Prefectural office-The prefectural office will be located in Urawa. It was decided to put it in Iwatsuki, but there is no suitable facility. In 1954, Seven Town merged into Iwatsuki City, which continues to this day. Land use: An urban area（Tobu-Noda-Line）with Iwatsuki Station and Higashi-Iwatsuki Station as the core is formed in a belt shape. In urbanization control area（about 80%）, mainly use of agricultural land such as fields. In addition, a countryside centered on rice cultivation has been formed. In 1924, the Bushu Railway between Iwatsuki and Hasuda opened. Afterwards, It was extended to Kamine (Kawaguchi City), but due to poor management, it was repeal in 1938. In 1929, the Sobu Railway Omiya-Kasukabe section was opened. Later merged with Tobu Railway and developed as Tobu-Noda Railway. It is connected to central Tokyo via Omiya and Kasukabe. The road is National Route 16 that crosses east and west: The Tohoku Expressway and National Route 122, which run from north to south, run. An area with high transportation convenience such as the Iwatsuki IC at the intersection. There are many agglomerations of factories and distribution-related business establishments. Around the station, we make use of historical resources and the accumulation of doll shops. Creating a unique and attractive commercial environment: Promoted by the Land readjustment project, which aims to create a comfortable living environment. Opening of the west exit of the station and completed in conjunction with urban development integrated maintenance is planned. Southern area adjacent to the eastern Urawa district: As a new urban area, town development based on Saitama Prefecture's international amenity town concept is being developed. Realization of a new north-south traffic axis by extending Subway line 7: Centering on planned land use guidance and Iwatsuki station in areas along the railway line: Expected to create liveliness utilizing sightseeing resources（History and dolls）. Shantung cabbage: Selected and trained from Santona greens who came to Japan in the first year of the Meiji era. Cultivation conditions are strict, such as dislike of dusty land, and the yield is low-I hear that it is a phantom vegetable. Although it has been cultivated mainly in Koshigaya and Iwatsuki, its output is decreasing. However, in Saitama, cultivation conditions are in place. “The same vegetables as Kashin-Santosai” used as a raw material for pickles. This product is shipped in the size of Komatsuna（Japanese mustard spinach）because the cultivation period is short. The root part is white and has no habit. It is popular as a vegetable that can be used in various ways such as Miso soup ingredients, a side dish of boiled Shantung cabbage seasoned with soy sauce（and fish stock）, and pickles. Cultivated throughout the year in Iwatsuki Ward, Saitama City. If you find one at a retail store, please give it a try. Even in the Meiji era, the Minamisaitama District Office was set up, and it continued to be the political and economic center of eastern Saitama Prefecture, and town development was actively carried out. In 1954, Iwatsuki Town, Kawadori Village, Kashiwazaki Village, Wado Village, Niiwa Village, Jionji Village, and Kawai Village merged to form Iwatsuki City. Then, on April 1, 2005, the merger of Saitama City and Iwatsuki City created "Iwatsuki Ward" as the tenth ward of Saitama City.

The original Iwatsuki long onion is a green spring onion species native to the southern part of Saitama Prefecture. The leaf sheath is medium thick, and the leaf blade is rather thin. In particular, the marketability of the sprout shipment is high, and the trust of consumers is strong and has a good reputation. Originally, it is not very cold tolerant, so it is mainly used as sprouts and summer green onions, but it is dormant in winter, so it is also possible to use year-round green onions. Sowing is mainly done in March and September, and direct sowing is also possible from late May to early June. It is recommended to plant the plants in 70 cm wide ridges with slightly wider spacing between plants. Fertilizer is compost and phosphate fertilizer as base fertilizer, and additional fertilizer is applied about four times. Also, it seems that it is necessary to pay particular attention to dryness when cultivating summer crops.

Iwatsuki green onion is a sweet and soft green onion that grows from one to over a dozen. Appearing in the classic Rakugo stories "Tarachine and Enyohaku", it is a traditional ingredient that has been loved and eaten by the common people since ancient times. However, due to its characteristic softness, the leaves tend to break easily, making it unsuitable for mass display. In the Iwatsuki area, this excellent agricultural product has been produced since the Edo period, mainly along the banks of the Moto-Arakawa River. Green spring onion, which has about 10 stems growing from one stock, is lovely.

Saitama Prefecture's long onion cultivation seems to have become popular since the early Meiji period. Currently, in 2013, the amount of agricultural output is the number one production area in Japan, and it is one of the representative vegetables of Saitama Prefecture. At that time, the national average production per 100 agricultural workers was 18.32 tons, but Saitama Prefecture produced about 89 tons, more than four times the average. In addition, it seems that since before the Edo period, deep-rooted green onions were cultivated in the Kanto region for eating the white part (leaf sheath), while in the Kansai region, soft green spring onions were cultivated that were edible to the tip of the green leaves. It seems that a food culture was established in which people in the Kanto region ate white and people in the Kansai region ate green. In recent years, due to the movement of people and the development of transportation methods, it seems that Japan's unique long onion, which is proud of the east and west, has come to be used according to the cooking purpose.