Unryuyama Shogenji (Rinzai sect Myoshinji school) is a temple whose immediate parents were targeted by Mr. Imagawa and hidden under the patronage of Mr. Matsuoka: Matsuoka Castle Twelfth Castle Owner Uemon high steward Sadamasa, brother: Bunshuku Mizuka reverend founding a temple: Ryotanji Temple (Ii Bodaiji) and Matsuoka temple with one’s family grave: Naotora, Naochika

【Product name】

Ichida soybean

【Type】

Glycine max (L.) Merrill

【Wholesale area】

Shimoichida, Takamori Town, Shimoina District, Nagano Prefecture (Agricultural production corporation Tenryu Sangyo Co., Ltd.)

【Origin of name】

It is believed that it was eaten during the Nara and Heian periods. “Green soybeans” are sold as they are attached to the branches, and are called “EDAMAME” when they are peeled off from the branches.

【Major features】

行基菩薩-龍潭寺-静岡県浜松市北区引佐町井伊谷: Rinzai sect Myoshinji school, one’s family temple of the Ii family who became the japanese feudal lord of the Hikone domain during the Edo period. 井伊家御影堂は, 1742年の建立. 境内に井伊氏歴代の墓, 井伊谷三人衆の一人である近藤康用の墓などが現存. 小堀遠州翁作と伝える龍潭寺方丈裏庭園は, 池泉観賞式庭園で, 1936年に, 国指定名勝. 寺宝の金沢文庫本宋版錦繍万花谷三冊は, 国指定重要文化財, 紙本金地著色遊楽図六曲屏風は, 県指定文化財. The South Shinshu area is located at the southern gateway to the prefecture. This area, consisting of Iida City and Shimoina District, is blessed with a mild climate and magnificent nature overlooking the Southern Alps. Iida City is a beautiful castle town called Little Kyoto. The row of apple trees is popular with citizens and tourists. The Tenryu Gorge created by the flow of the Tenryu River is one of the most scenic spots in the beauty of the valley woven by strange rocks. In addition, there are abundant natural resources such as hot springs and valleys. It is also famous as a treasure trove of folk performing arts, such as Shinno’s Snow Festival, Oshika Kabuki, Toyama’s Shimotsuki Festival, and Imada Dolls（Imada Ningyo Theater: Iida City Intangible Cultural Property (designated November 14, 1990) : “Imada Doll” : Nagano Prefecture Selected Intangible Folk Cultural Property (Selected on February 11, 1963) : Location: Tatsue, Iida City）. In terms of industry, in addition to traditional local industries such as Mizuhiki, industries that make use of new cutting-edge technologies such as electrical machinery and precision are growing. It is also blessed with distinctive agricultural products that take advantage of the mild climate, such as pears, oysters, tea, and Japanese beef. In 1889, the six villages of Shimoichida, Ueichida, Yoshida, Izuhara, Oshimayama, and Ushiki at that time merged to form Ichida Village. On the other hand, in 1875, the five villages in Yamabuki and the three villages that were the predecessors of Oshima village merged to form Satomi Village, but in 1881 it was split into Yamabuki Village. It is said that Ichida Village and Yamabuki Village merged on July 1, 1957, and the town name was changed to Takamori Town from Mt. Hontakamori, which connects the two villages at the summit. Surrounded by the Central Alps and the Southern Alps, the Tenryu River runs between Shinshu and Ina Valley. Takamori Town is a terraced town on the west bank of the Tenryu River in the southern part of Ina Valley. Mt. Hontakamori (1,889.8 m), which leads to the Central Alps, rises to the west. Takamori Town gently creates an alluvial fan from this highest point to the east. The rise of the Alps creates a fault, and the excavation of the river eventually creates an alluvial fan. The alluvial fan is also cut by a new fault, becoming like a staircase. In addition, the unique terrain has been created over hundreds of thousands of years, with the river digging into it. The terrain of this terrace has nurtured beautiful and varied nature, and has also provided various benefits to people’s lives. To the east of the town, you can see the 3000 m peaks of the Southern Alps, such as Mt. Senjogatake, Mt. Shiomidake, and Mt. Akaishidake. This mountain range changes color in each season and not only delights the eyes, but also acts as a wall that blocks the space and creates a cohesive landscape (distant view). The terraced town surrounded by two mountain ranges is, so to speak, a large natural garden. The terrain of the town is 9.1 km east-west, 7.6 km north-south, 413-1,889 m above sea level, and 45.36 km2 in area. The town is the birthplace of the regional brand “Ichida Persimmon” that represents Nagano Prefecture. The astringent persimmons harvested in the fall are hung, and the original sweetness (sugar content) in the persimmons is restored by repeating the temperature difference between the morning mist coming from the Tenryu River and the warm winter climate brought about by the long sunshine hours that are one of the longest in Japan. It appears as crystals and is said to be white powdered. The history of its cultivation is said to be over 500 years. Dried persimmon is bite-sized and easy to eat, and its bright candy-colored flesh is covered with fine white powder, which is characterized by its chewy texture and elegant sweetness. At the same time as being a dried fruit with natural sweetness, it is also positioned as a high-class Japanese sweet. “Ichida Persimmon” will be harvested when the autumn leaves are in full bloom and the mountains and trees in the garden turn scarlet and persimmon. “Kaki noren; reputation”, which has been beautifully peeled by a farmer, adds even more beauty to the landscape of autumn leaves. In the latter half of the Edo period, there was a log called “Yakikaki” in Shimoichida Village (currently Takamori Town, Shimoina District) at that time, and as the name suggests, it was baked and sweetened. It is widely known that the “baked persimmon” is delicious even if it is dried and eaten, and in the Taisho era, the village’s attentive farmers started shipping it under the name of “Ichida persimmon”. After that, it gradually spread by grafting to the astringent persimmon, mainly along the Tenryu River coast. In 1952, Nagano Prefecture picked it up as a recommended item, and repeatedly selected excellent strains, designated excellent mother trees, and tested and researched dried persimmon processing technology, and became a nationally famous special product as part of fruit tree cultivation. A specialty product representing South Shinshu, which was registered under the Geographical Indications (GI) Protection System in 2016. Ichida persimmon is unique in its light-colored flesh, small and elegant appearance, chewy texture and elegant sweetness that spreads in the mouth. Ichida persimmon is registered in Nagano Prefecture’s first. GI is a system that registers the names of agricultural, forestry and fishery products that have characteristics linked to the production area together with quality standards, and protects them as a common property of the region. Registered name “Ichida persimmon” “ICHIDA GAKI” “ICHIDA KAKI” Range of production area Iijima-cho and Nakagawa Village registered producers’ group Minami Shinshu Agricultural Cooperative in Iida City, Shimoina District, Nagano Prefecture and Kamiina District, Nagano Prefecture Registration date: July 12, 2016. Acquisition of regional collective trademark: “Regional brand” (regional collective trademark) that refines local resources as a brand and strongly appeals the attractiveness and ability of the region to the outside of the region. In October 2006, “Ichida Kaki”, which was jointly applied by JA Minami Shinshu and Shimoina Garden Association, was certified as the first regional brand in the prefecture. It is well known that it is gaining popularity all over the country and is now being exported to overseas and Taiwan and attracting attention. Making Ichida persimmons from cultivation: Ichida persimmons have been used as a preserved food in winter since ancient times and have been eaten as a “tooth firming” for the New Year. Its cultivation and processing continues in the traditional way, but as its value and brand have been recognized in recent years, it has become necessary to supply consumers with better quality dried persimmons. In order to make high quality dried persimmons, it seems that it is most important to use good raw material persimmons as well as processing technology. And, in order to make good raw persimmons, cultivation management is indispensable from the end of the persimmon harvest to the next year’s harvest. In a garden where fertilization, pruning, fruit thinning, etc. are well managed, the sugar content increases and excellent fruits can be produced. On the other hand, tree persimmons that have been poorly managed and whose leaves and fruits have been damaged by pests do not seem to be delicious dried persimmons with low sugar content. In addition, when young persimmons with a green color remain and are processed, quality deterioration such as astringency remains is likely to occur. Management of appropriate fertilization, pruning, fruit thinning, etc. according to the tree vigor. Chemical control to prevent the outbreak of diseases and insects and to grow fruits in a healthy manner. And the harvest is not urgent, and the persimmons that have matured on the tree are processed. The efforts of these farmers are fortunate. Raw persimmons are harvested from early to mid-November. At this time, the persimmon farmer is in a busy season because the harvesting in the field and the peeling work at home are performed in parallel. The whole becomes dark orange and it seems to harvest well-ripened persimmons. Peel the persimmon and hang it on the goodwill, and use sulfur to finish the dried persimmon with a good color. It seems that a peeling machine will peel about 800 kg of persimmons a day. It takes 10 days or more for a farmer with a large amount of peeling, and the finish time of each goodwill is different, so check the weight of each persimmon goodwill in advance and use it as a guide for grated (remove the persimmon from the goodwill). Dry in the Greenhouse or on the second floor of the house for about a month. During the drying period, if there is a lot of humidity, mold is likely to occur, and if it is too dry, it will be difficult to remove the astringency. It is said that they will devise ways to maintain appropriate temperature and humidity by opening and closing windows and adjusting the interval of goodwill while watching the weather. The Iida and Shimoina districts are said to be “Ina Valley” between the Central Alps and the Southern Alps in the east and west, and the Tenryu River runs between them. From the Tenryu River, river fog occurs almost every morning from late autumn to winter. Winters in this area tend to be dry, but the fog that springs up from the Tenryu River and climbs the terraces becomes a natural “humidifier” that keeps the dried persimmons from drying out at once. It is said that it produces a sticky texture. The blessings of nature unique to this region bring us a blessing that we are grateful for. After drying until it weighs about 35% of the weight of the peeled persimmons, remove it from the goodwill and knead the persimmons while observing the degree of drying of each one. If there is a lot of water, dry it in the sun to adjust. Persimmon fir is an important work to push out the water in the center of the persimmon to make a soft dried persimmon without wrinkles and to produce fine powder. Currently, it is done with a drum type machine. Repeatedly laying down the persimmon fir three to four times, a dried persimmon covered with white powder (glucose) is completed. It is a work that requires delicate adjustments and demonstrates the experience of dried persimmon farmers. This is the special dried persimmon “Ichida persimmon”. Recently, due to food hygiene, the scenery of “Kakisudare”, which hangs persimmons on the eaves as in the past, can hardly be seen, but it is still one of the representative traditions of Takamori Town. There are many old cherry trees in Takamori Town. In the spring, you can see wonderful cherry blossoms all over the town, such as the cherry blossoms that are said to have been donated by Minamoto no Yoritomo in Oshimayama Ruriji Temple（Tendai sect）, the cherry blossoms of Takamori Minami Elementary School, and the cherry blossoms of Takamori Junior High School. Seinosuke IMAMURA (1849-1902) Founded Imamura Bank. He is a childhood name, Shukichi. Born in Izuhara Village, Ina District, Shinshu. His father, Kichiemon (second son). The house was a wealthy farmer for generations, but he fell into a difficult life due to his father’s generation, left the house at the age of 16 and went to Yokohama, but was taken back, and in 1867 he went to Yokohama again via Nagoya, a stall, a tobacco shop, Although he failed to do business many times, such as Sazae’s pot-yaki, Western-style liquor store, and tobacco shop, he made a fortune in the market world in Yokohama. He is also the founder of Kakumaru Securities. In 1870, he opened a money changer in Yokohama, later sold heavy cotton in Sakai-cho, and also served as a money changer and stock broker. In 1878 he helped establish the Tokyo Stock Exchange. From April 1883 to January 1886, he accompanied Munemitsu MUTSU to visit Europe and the United States. In 1887, he was a director of the Ryomo Railway, which was founded by Ukichi TAGUCHI and others. Since then, he has participated in railway projects nationwide such as Kyushu Railway, Kansai Railway, Sangu Railway, and Sanyo Railway, and was called the Railway King. 1888 Founded Imamura Bank (later Daiichi Bank). A person who is said to be a stranger in the business world. During the Industrial Revolution, which took place from the Sino-Japanese War to the Russo-Japanese War, he made a huge fortune in the railway business. He also serves as a consultant on the Tokyo Stock Exchange, a director of Sanyo Railway, and a director of the Imperial Hotel. He passed away at the age of 54. His friends included business people such as Eiichi Shibusawa, Genichiro Fukuchi, Kihachiro Okura, Zenjiro Yasuda, Takashi Masuda, Kaichiro Nezu, Yanosuke Iwasaki, Hikoichi Motoyama, Kyohei Magoshi, and Hikotaro Abe. Eiichi Shibusawa has established a stock exchange. His son, Shigezo Imamura, married Mrs. Toshiko, Tadazumi Nitta’s second daughter. He worked hard from a young age without losing poverty, was involved in the founding of the Tokyo Stock Exchange, the predecessor of the current Tokyo Stock Exchange, and established the Imamura Bank, which was regarded as a model bank in Japan. He is also involved in railway projects all over Japan and is known as the “King of Japanese Railways” and has contributed significantly to the development of Japanese transportation. He was involved with many politicians and business people in Japan at the dawn of the Meiji era, and can be said to be the person who created the structure of the business world at that time. In addition, Seinosuke cherished the village of Izuhara (now Takamori Town Izuhara) where he was born and raised, and his birthplace. One manifestation of this is the dedication of the banner flag that Munemitsu MUTSU voluntarily struck to Izuhayao Shrine. Izuhara Lion Dance Preservation Society: In April 1918, when the lion dance of Koyasu Shrine was invited and dedicated to the Izuhaya Shrine relocation festival, a ceremony to establish a new lion dance took place. It originated from the dedication to. Okame Odori A graceful lion dance with a fox dance. Although it has been suspended and revived several times in order to change the postwar society, it seems that it is difficult to pass it down due to the aging of skilled workers and the difficulty of successors. From ancient times, the persimmon blinds that were seen here and there in the fall have been regarded as one of the traditions of Ina Valley, but recently, with the modernization of agriculture, it seems that this tradition is becoming less common. At Tenryu Sangyo Co., Ltd., the harvest begins around October 20th, when autumn is deepening and the red-colored Ichida persimmons grow on the branches. Persimmons cultivated in a field of about 3 ha are taken from low altitudes, and the high ones are the last. If they are grown at the same altitude and in the same environment, the harvest and processing will be at the same time, and it will be very difficult to handle. Harvested persimmons are stripped from the right ones according to their maturity. 18 persimmons that have been peeled are hung by hand and dried in a room that is not exposed to direct sunlight. At the beginning of peeling, dry it to a high altitude, and then gradually dry it to the middle, lower and lower tiers. The drying period is about one month, and during this time, pay attention to the weather, open and close the windows while watching the state of the persimmon, and if it is raining or humid, use a dehumidifier or a fan to prevent mold from growing and it will be too dry. At times, cover it with cold sand so that it will not be exposed to the sun or wind, and finish it with the utmost care. According to the producers, it depends on the weather. If it rains a lot and the temperature is high, mold will start and it seems to be very careful. After being dried for a month, Ichida persimmons are carefully cut and then turned around with a machine to perform “persimmon fir” work. Turn it with a machine, wait 2-3 days, turn it again, and repeat this 3 times. When the surface dries, fructose comes out and a dried persimmon covered with white powder is completed. The flesh is a beautiful candy color and has a chewy texture like yokan. It has a sugar content of 65 to 70%, and the elegant sweetness of natural sugar is wonderful. HARA, the representative, has been working on product development for more than 20 years as a “mottainai project”, thinking that “persimmon skin”, ripe persimmons, and non-standard products produced in the manufacturing process of “Ichida persimmon” can be reused. More than 20 years ago, I focused my wisdom on the persimmon skin that appears a lot in the process of making “Ichida persimmon”, thinking that it was “mottainai”. We then propose to dry it into powder and use it as a raw material for confectionery such as red bean paste and karinto. We also noted that the nutritional value of persimmons is more abundant in the skin than in the fruit. In addition to sweets, the representative seems to be always thinking about what they can be used for, such as “Ichida noodles”, which is made by kneading powder into udon dough, and pasta, which is currently under development. The new product “Cider made from persimmon skin syrup” has a refreshing carbonic acid and a slight sweetness of persimmon. The persimmon skin is boiled down and squeezed, and although it takes time, it seems that he is satisfied with the finish. As the name suggests, “Noshi persimmon” is processed into Noshi Kaki while keeping the deliciousness of “Ichida persimmon”. If you put it in, you will notice that it goes well with unexpected ingredients. At Tenryu Sangyo Co., Ltd., we are particular about additive-free and coloring-free products, and value the original taste of the ingredients. “Dried fruits” using fruits from Nagano prefecture such as Ichida persimmon, pear, peach, apple, carrot, burdock, corn, tomato, sweet potato, , etc. We are confident in the taste and safety of “Vegetable senbei; Japanese cracker”. It contains only starch, a little sugar and salt, so if you dissolve it in hot water, you can use it for your child’s baby food. Ichida persimmons and processed vegetable products are sold directly by Tenryu Sangyo. Closed on Sundays and public holidays. It is open every day from November to the end of December.

Green soybeans are also known as “soybean grown on balk” (planted to reinforce rice field ridges. Strong roots make narrow paths strongly), and have been planted in rice field ridges for a long time. It seems that it has been eaten for private use. “Green soybeans” refers to immature soybeans. Its history is surprisingly old, and it was already eaten in the Nara and Heian periods about 1500 years ago, and in the Edo period, it seems that people bought boiled branches and ate them while walking. Also, it seems that the name “edamame” was given from the sale with branches at that time.

Agricultural corporation system: Tax system Income distribution reduces taxation on business owners. In addition, there is a high possibility that income earners will be able to receive a salary income deduction by converting the remuneration into salary income. In addition, there are advantages such as application of corporate tax with fixed rate taxation, deduction of bonuses for employees and officers, deduction of retirement salary, and 7-year carry-forward deduction of loss (only for corporations with blue-form return). Agricultural land-owning qualified corporations, which are corporations established in accordance with the Agricultural Cooperatives Law (agricultural cooperative corporations), are not subject to business tax as a special case. In addition, in the case of a corporation eligible for agricultural land ownership, a special deduction for capital gains of 8 million yen is applied when the reserve for strengthening the agricultural management base is applied or when the agricultural land in the agricultural land area is acquired by the arrangement of the agricultural committee. I can receive it. Only certified farmers seem to have a higher lending limit for institutional funds than individuals. In addition, you can receive unsecured and unguaranteed loans by facilitating Super L funds, and there is a high possibility that you can use some other subsidies and subsidy systems. In addition, by applying social insurance and labor insurance, it is possible to improve the welfare of agricultural workers. Then, by establishing work rules and clarifying work conditions, employment stability will improve. Agricultural land ownership rationalization corporation invests farmland in kind to reduce the burden of acquiring agricultural land (agricultural production corporation investment training business). Last but not least, the incorporation will require double-entry bookkeeping, and the preparation of financial statements such as the balance sheet (B / S) and income statement (P / L) will be essential. It will show externally that it is performing steady financial management, and it seems that it will be possible to raise interest in the creditworthiness of financial institutions and business partners.

Minto: There is a square stem shape peculiar to Labiatae and a unique refreshing feeling that can be felt just by rubbing the leaves. Mentha Canadensis L. var. Piperascens H. Hara-Hokushin, Akamaru, Manyo, Wasenamihime Hakka: C10H20O (peppermint camphor) ) -l (or (-))-Main components such as menthol and l-carvone, and more than 100 other types: Analgesia, anti-inflammatory, sprain, bruise, myalgia, arthralgia, fracture pain

【Product name】

Small onion (ca 4 cm in diameter)

【Type】

Allium cepa “pekorosu”

【Producing area】

Tanno Town, Kitami City, Hokkaido (JA Kitamirai)

【Origin of name】

It seems that a small onion, which was called “Pecolas” in the colonies of Western European countries, entered Japan and was called by the sword.

【Major features】

JA Kitamirai was born in 2003 by the merger of eight JAs. At that time, the “Kitamirai Onion Promotion Association” was established by gathering the onion promotion associations that existed in each agricultural cooperative. Due to thorough production control, it has become the largest onion producing area in Japan, but on December 16, 2021, the JA was evaluated for its stable production and management. The “Kitamirai onion Promotion Association” consisting of producers from Pal System（It is a coined word that combines pal and system, and seems to have the meaning of “individual participation creates great cooperation.” “Better things at a reasonable price” seems to be the idea of Pal system. It seems that union members, producers, distributors, sellers, etc. are aiming to provide safe and secure products and services by paying appropriate costs without falling into unreasonable low price competition.）is direct production areas (Kitami City, Kunneppu Town, Oketo Town) will be the highest award at the 60th Agriculture, Forestry and Fisheries Festival held by the Ministry of Agriculture, Forestry and Fisheries. Was selected. The Agriculture, Forestry and Fisheries Festival is sponsored by the Ministry of Agriculture, Forestry and Fisheries and has reached its 60th anniversary last year. It seems that the aim is to increase public awareness, improve the technology of agriculture, forestry and fisheries, and increase the motivation for management development. The highest award, the Emperor’s Cup, is determined from the 345 points that received the Minister of Agriculture, Forestry and Fisheries Award at commendation events over the past year, and is highly innovative as an award given to each group (or individual) from 7 categories such as agriculture and livestock. The Kitamirai Onion Promotion Association seems to have won the award in the gardening category. The Kitamirai Agricultural Cooperative is the former 8JA in the Okhotsk jurisdiction of Hokkaido (Onneyu, Rubeshibe Tomebe, Oketo, Kunneppu, Ainonai, Kamitokoro, Kitami, Tanno). Is an agricultural cooperative that was created by merging on February 1, 2003. In prayer for the bright future of the Kitami Basin, which is the foundation of the former 8JA union members, it is said that “Kitami” and “Mirai” were combined and named “Kitamirai”. In the Kitami Basin, which faces Daisetsuzan National Park Asahidake to the west and Akan National Park Oakandake to the south, the Tokoro River, which originates from the Daisetsu Mountains, and its tributary, Mukagawa, cross. The production base is the fertile and fertile land. Therefore, most of the agricultural and livestock products in Hokkaido are produced, and in particular, “Onions” have established themselves as the number one producer in Japan. Dairy is the main industry in the jurisdiction, and some farmers are engaged in breeding Japanese beef, fattening hybrid cattle, and raising dairy cattle. The number of dairy farmers is decreasing year by year, and the number of dairy farmers in the first year of Reiwa was 137, a decrease of about 40% compared to the beginning of the merger, but there was no significant change in raw milk production and it decreased slightly. On the other hand, the amount of raw milk produced per household is on the rise. In addition to the Kitamirai (Oketo Town, Tokoro District) nursing and training center (48 members, 860 heads: In those days), there are seven TMR centers, each of which is organized with 6 to 7 units, for a total of 45 units. I have subscribed. It is said that the TMR center is not a large center but is composed and operated by people who are familiar with each other. Since the temperature and rainfall were stable throughout the year in 2019, the quality and yield of grass and dent corn（Zea mays var. Indentata: A type of field corn with a high content of soft starch. Reid’s Yellow Dent was developed by Mr. James L. Reid, a farmer in central Illinois. The sides of the grain consist of a hard starch layer and the crown consists of a soft starch layer. As the grain matures, the soft part contracts to form a dent in the crown, which looks like a horse tooth. It is mainly used for starch (cornstarch) production, feed, and in recent years as a raw material for “bioethanol; vegetable ethyl alcohol（C2H6O）” production.）were both high, so he said he had high expectations for future milk production. In addition, the business environment has been favorable because it was supported by stable high individual prices and milk prices throughout the year. Seems to be supporting the company. In recent years, the transportation industry has requested revisions to livestock transportation charges from outsourced private companies in a situation where it is difficult to carry out smooth operations due to chronic shortages of drivers such as improving long working hours and aging drivers. It is said that the situation continued to be extremely difficult for stable livestock transportation operations, such as the previous day’s delivery to the livestock market and livestock transportation on Saturdays, Sundays, and holidays. With the merger of JA in February 2003, all four existing livestock trucks (hereinafter referred to as “cars”) were sold, and all livestock transport operations were outsourced to three private companies to set a unified JA fee. However, it seems that the cost has been reduced. However, in consideration of the profitability of the carrier, although the price was raised by the price revision in 2008, one private company withdrew in 2009, and one company seems to have withdrawn in 2013. Since then, only one company has been engaged in transportation operations, and in 2014, the price of crude oil soared, and in February 2019, the price was revised due to soaring labor costs. Under these circumstances, we visited nearby private transportation companies and requested cooperation for outsourcing, but it was difficult for all transportation companies to secure personnel, and due to their unfamiliarity with handling creatures such as cows, they were always carriers. Seems to have come to the conclusion that it is difficult to prepare. After the merger of JA, the transportation area is wide and it takes about 70 km from the dairy farmer at the eastern end to the dairy farmer at the western end, and it may take a considerable amount of time just to collect the cows, which is one of the reasons why the contractor cannot be found. It seems there was. In addition, it has become increasingly difficult to meet the urgent demands of union members, such as moving abandoned cows. Therefore, when looking at future livestock transportation, as a result of discussions on whether to enter the Hokuren truck business or procure a carrier in the jurisdiction and hire a driver to transport livestock, from April 2nd year of the Reiwa. It is said that the former “Hokuren Truck Kunneppu Office” will be established and a new livestock transportation business will be carried out. Hokuren has little knowledge about transportation when actually starting business, and since it is necessary to meet various requirements up to business establishment registration, Hokuren regarding settings such as office, parking lot, procedure, vehicle management, operation management, etc. With the cooperation of the Federation of Agricultural Cooperatives and related companies, preparations were made and the kunneppu office was opened. At the same office, monthly transportation to specialized markets for dairy cows and beef cattle, and transportation for calves, breeding cows, multiparous cows, abandoned cows and various types of cows to be auctioned every Tuesday. It seems that it will be necessary. It is also responsible for the movement of abandoned cattle and cattle between farmers, which occur two to three times a week. In addition, there are five public ranches in Kitami City, Kunneppu City, and Oketo Town, and each producer can deposit them at the ranch of the relevant municipality from May to October, so 1000 in late May 2020. Cattle over the head were ranched. Regarding these transportation operations, it seems that it has become possible to carry out transportation operations more efficiently than before, because transportation plans can be made by adjusting drivers within the office. The driver is an associate employee of JA Kitamirai, and the working hours are 7 hours (1 hour break time) from 5 am to 9 pm. On the day of the livestock market, we will head to the market after collecting cattle, so we have to work early in the morning. However, it seems that the start of business will not be extremely early because it is mainly moved to the garden except on the market day. At the beginning of the business, we needed a driver with abundant driving experience, so we asked two people to be seconded from the transportation company of the fruit and vegetable business partner, and at that time, four drivers including two JA associate staff carried out the transportation business. It was done. In addition, since seven staff members in this JA have obtained a large driver’s license, it seems that they have taken a system to respond in the event of an unforeseen situation. According to the business plan of 2020, the transportation business started in April 2020, and now it is engaged in each specialized market, handling of abandoned cows, collection of first-born cows, entry and exit to public ranches, movement between dairy farmers, etc. It seems that he was going. Depending on the number of applicants, we may request a subcontractor, but although we are unfamiliar with it, we have been working to meet the needs of union members. Among them, as a merit after introduction, until now, dispatching vehicles (securing transport vehicles) has always been an issue, but since it has become possible to transport livestock by coordination within the JA Livestock Department, it is also possible to respond to the requests of union members. It is possible to respond quickly. On the other hand, it seems that he is always worried about whether he can always secure a certain number of drivers because the nationwide shortage of drivers is not solved, and considering the risk of traffic accidents while driving. In March, just before the opening of the Kunneppu office, the introduction of four 7-ton transport vehicles, each of which can carry about 10 first-pregnant cows, and the replacement of official vehicles (used vans) from JA led to the standard number of offices. It was decided to own at least 5 units. However, the income and expenditure as a business establishment is expected to remain severe for several years from the operating year, judging from the number of years of amortization. In the future, we will continue to hold discussions with private transportation companies while proceeding with the current system, and if possible, we will be able to respond to the requests of union members as much as possible while considering the direction of complete entrustment to private companies. It is said that it will be prepared. In addition, he said that he would like to keep in mind “safe driving” so that livestock transportation business can be carried out smoothly, work on livestock transportation business, and eventually establish a sustainable livestock industry. From 2018 to 2019, the jurisdiction newly established a refrigerated storage facility for onions and a collection and shipping facility. This is part of a plan to consolidate seven facilities in the jurisdiction into five. I heard that it is a huge facility with an area of 14,700 m2 and a daily processing capacity of 400 tons. The onions processed here are placed on trucks and JR containers and shipped to markets nationwide. In response to recent changes in consumer demand, it is said that it has become possible to ship 10 kg cardboard in addition to the main 20 kg cardboard. By collecting a large amount of onions in one place, it is possible to prepare onions of various standards, and it is also flexible to respond appropriately to market needs. Agricultural cooperatives have invested themselves to build a stable supply chain, although subsidies from the national government are also used for huge facility investment. The scale of each farmer is small, but they are exerting their strength by gathering them. Introducing Tanno Town, Kitami City, the production center of Pekoros. The area around No. 2 Station Tanno, which was established in 1892, was called “Nukkesi”, which means the end of the field in the Ainu language, so the name of the station was changed to “Tanno”. A town that existed in Tokoro District under the jurisdiction of the Abashiri branch office in Hokkaido, it was newly established and merged with Kitami City, Tokoro Town, and Rubeshibe Town on March 5, 2006 to become Kitami City. This seems to be the origin of the town name. Located almost in the center of the Abashiri branch office, it is famous as the easternmost town of the Kitami Basin, which is about 40 km inland from the Okhotsk coast. In terms of latitude, it will be about the same latitude as Marseille in France, Perugia in Italy, and Milwaukee in the United States. 143 degrees 50 minutes to 144 degrees 4 minutes east longitude 43 degrees 47 minutes to 43 degrees 57 minutes north latitude. The town flag is centered on the rich earth and peace with the green ground color, the snowflake of the northern country and the development of the 10-character district in the town with the white 10 corners surrounding the town emblem, and the vitality of the townspeople with the red town emblem. Each symbol of the “Agricultural Soldiers（1904 Opened Hiushinai-Bihoro Road. The Russo-Japanese War begins (more than 200 people were mobilized from Tanno). The Tondenhei system is over.）” who laid the foundation for pioneering with a golden pentagon is used. It seems that people lived in Hatano 10,000 years ago (pre-earthenware era). In 1856, Mr. Takeshiro Matsuura recorded that “there was an Ainu Kotan (village) in Nutsukeshi (now Tanno Town, character Chushi).” The history of the town began on June 7, 1897, when the agricultural soldiers arrived. It refers to indigenous soldiers who send soldiers to remote areas, usually carry out military training while farming, and fight as an army organization when the war begins. In China, it is known as a system that was actively practiced from the Han dynasty to the Ming dynasty. There is a fact that their activities have created a vast and orderly American-style plot suitable for current land use in Hokkaido, especially for livestock farming and large-scale farming. Above all, parcel allocation is still applied not only to rural areas but also to cities. There is no doubt that it is a treasure of Japan that Hokkaido holds its position as a food base. It must be remembered that there is a large-scale agricultural management based on such parcels as the basis. The Tanno Town area of Kitami City in eastern Hokkaido is known as the town of the sun, which is cool and has very long daylight hours. It is characterized by fertile soil and boasts the highest onion production in Japan. Pekoros is a general term for small onions with a diameter of about 3 to 4 cm, and is also known as small onions. There are originally small varieties and those made smaller by cultivating yellow onions（Kanna’s onions, which have the longest hours of sunshine and less rainfall in Japan, grow in the sun. When the brass-colored thin skin is peeled off, the inside is white. The balls are tight and spicy raw, but when heated, they become very sweet. ）in an overcrowded state, and there is no particular distinction. From the beginning of July, the root cutting work of the very early varieties of onion “Yellow onion” started. Root cutting is the process of cutting the roots of onions that grow underground to stop the growth of onions with a mechanical blade. It is said that it will be done for the purpose of improving quality, such as preventing deformation due to enlargement of onion balls, preventing cracking and peeling, and promoting coloring of demon skin. It is also a work done before putting onions into a steel container with a harvesting machine such as an onion picker or harvester. After the root cutting work, the dead onions will be harvested from around the end of July, sorted at the fruit sorting plant, and shipped to various parts of the country at any time. The onions produced by JA Kitamirai include Kitamirai No. 3, Okhotsk No. 1, Kita maple2000, and Super Kita maple. The characteristics of Yellow Onion are divided into Goku Wase, Wase, and Naka Okute according to the difference in growth period, and it seems that there are differences in storability and taste. Goku Wase is fresh and has little pungency. Naka Okute seems to have the characteristic of increasing spiciness and storability. Now, back to the story of Pekoros. The shipping time is scheduled to be from the end of August to the end of February of the following year. It is difficult to harvest mechanically, and many are carefully hand-harvested one by one. Therefore, it is difficult to plant in a large area, and the production of precious mini onions is limited (15 to 30 g per onion, about 250 g for normal onions). Why don’t you make the best use of its size and use it for cooking as a whole? Boiled stew, pot-au-feu（It has the meaning of “fired pot” in French and is one of the typical home-cooked dishes in France. Beef in chunks in a pot or kettle, spices in vegetables and simmered for a long time.）, pickles, and oven-baked as a side dish of steak, browsed from the homepage that the specifications are good for various cooking purposes.

It seems that pekoros is generally grown by a special cultivation method in which yellow onions are overcrowded so that they are as small as 3 cm in diameter. It seems that 160,000 to 180,000 or more seedlings are manually planted per roll (about 990 m2, if this value is divided by √2, 37.464 m) in the cold winter season. After growing to a certain extent, it seems that some of the leaves will be cut off so that they can be exposed to light. Although it is small in size, it has a higher sugar content than ordinary onions and has a strong sweetness.

In Kitami City, which has the highest onion production in Japan in the midwinter with a maximum temperature of -5 ℃, it seems that onion sowing and laying down on the nursery greenhouse will start from the middle of February 2022. There are hundreds of holes in the nursery box for growing seedlings, and it seems that the soil for seedling cultivation and the spherically processed seeds for sowing are sown in each hole using a sowing machine. When the seedling raising boxes are lined up in a nursery house, they germinate in about two weeks, and then in the spring, they can be grown until they are transplanted to a field where the snow has disappeared.

Unlike ordinary onions, it is difficult to harvest by machine, and many of them are harvested by hand, so it is difficult to cultivate them in a large area, and the limited production of Pekoros in Tanno Town is valuable. Also, the impression is that it is softer and less spicy than ordinary onions. The size of one piece is a little over 20g, and it seems that there are about 210 to 220 pieces in a 5kg box. About 8 to 9 onions weigh the same for a typical onion.

1687: Basho MATSUO passes through Kogane Maki on the way to “Kashima Journey, harvest moon (trad. 15th day of the 8th lunar month)”. 1776: Bunemon Daikokuya (Fukuda) erected the Great Buddha of Kamagaya. 1825: Kazan WATANABE takes an inn. There is a picture of Kamahara along with GYOTOKU in Volume 2 of Shihon-Chakushoku Shishu-Shinkeizu（Classification Country / Important Cultural Property Type Painting Location, Hanazono Town, Toyohashi City, Owner, etc., Personally Designated Registration, 1953, Edo Period）

【Product name】

Niitaka

【Type】

Pyrus pyrifolia var. culta

【Producing area】

Kamagaya City, Chiba Prefecture (Kamagaya City Plum Industry Association, 㐧二⭕道共撰）

【Origin of name】

Derived from Mt. Niitaka of Taiwan, which was the highest mountain in Japan in 1927 before the war. On December 2, 1941, Japan time, the Japanese Navy Combined Fleet Command sent a coded call “Mt. Niitaka Climb Hitofutamaruhachi” to the MTF sailing over the North Pacific Ocean. The code was ordered to attack US warships, facilities, and bases in Hawaii on December 8th, and MTFs, including six aircraft carriers, began preparing for the attack.

【Major features】

Chiba Lotte Marines (Shin-Keisei Electric Railway Co., Ltd., founded on October 23, 1946, head office, Kunugiyama, Kamagaya City, Chiba Prefecture) will be delighted by all Japanese professional baseball fans. 2022 Marines. It seems that this excellent train will start operating from March 28, 2022 to the end of October 2022. It is an unbearable vehicle for Lotte fans, and it should be used once as a prayer for victory. Currently, Kamagaya City has an area of more than 21 km2, but it seems that the original place name “Kamagaya” was a place name that refers to a smaller area. In the records of the Muromachi period, it is said that what was written as “蒲萱” might be “Kamagaya”. Since we do not know which area the original “Kamagaya” refers to, we do not know the exact origin. The etymology is thought to be a kettle-shaped valley sandwiched between plateaus, a valley with a large amount of water springing kama (holes), a valley with a cluster of cattails (kama-gama), a valley with a scooped cliff, etc. Has been done. Since the birth of Kamagaya Village by the merger of the seven villages of Satsuma, Awano, Hatsutomi, Kamagaya, Michinobe, Nakazawa, and Karuizawa Shinden in 1889, and Kushizaki Shinden Hiji, it has not merged with any municipality until now. For this reason, the old village name merged at this time is still used as a large character. Kamagaya is a city with a total area of 21.08 km2 spread over the gentle green land of the Hokuso Plateau in the northwestern part of Chiba Prefecture. The city has a well-developed road network with four railway lines, the Tobu Noda Line (Tobu Urban Park Line), the Shin-Keisei Line, the Hokuso Line, and the Narita Sky Access Line, and is within 25 km of the city center. It has developed as a residential city near the capital. According to the leveling survey conducted in Chiba Prefecture, the altitude of Kamagaya City is about 13 to 28 m, which is higher than the neighboring cities. There is a record that it was not submerged even in the “Holocene glacial retreat” where seawater entered deep into Tokyo Bay about 10,000 to 5,500 years ago, and it has the characteristic that it is hard to be submerged even if the sea level rises due to an earthquake or the like. Enriched child-rearing / education environment: The city is continuing to have zero waiting-list children at the “nursery school” and “after-school children’s club,” and is said to provide detailed support from pregnancy to childbirth and child-rearing. In addition, elementary and junior high schools have a full range of specialized staff and support teachers, all school buildings have been made earthquake-resistant, air conditioners have been installed in all classrooms, and the ICT education environment (tablets) seems to be substantial. “Pear production” has a long history as a production area, and cultivation has been started since the end of the Edo period. As for the sales channels, in addition to shipping to the market from early on, direct sales and courier services are popular, and it is said that the orchards are especially popular as tourist farms from inside and outside the prefecture. Chiba Prefecture’s pears are the number one in Japan in terms of both cultivated area and yield, and city always occupies the top position in the prefecture. In recent years, it seems that it is proceeding with replanting to a new variety “Akizuki Pears”, which is proud of its taste. It was bred by crossing at the Fruit Tree Experiment Station of the Ministry of Agriculture, Forestry and Fisheries, and registered as a new variety (No. 19 of Agriculture and Forestry) in 1998. A red pear with a yellow-reddish-brown skin that can be harvested from mid-September to late September by multiplying “Niitaka Pears” and Hosui Pears with Kosui Pears. It is a large fruit of about 500 g, sweet with a sugar content of about 13 to 14 degrees, has a fruity taste with little acidity and a soft meat, and is characterized by a long shelf life of about 2 weeks, and is expected to spread as a new variety. The city has put a logo mark and catchphrase on agricultural products produced in Kamagaya to promote the branding of fresh, safe and secure agricultural products. Kamagaya Agricultural Products Branding Logo Mark / Catchphrase: This logo mark expresses freshness, safety, and security with lively agricultural products with the motif of pears and vegetables that represent Kamagaya City. When permitting the use of logo marks and catchphrases, it is said that they meet strict usage standards for pesticides and fertilizers. There are about 150 pear farmers in Kamagaya city, and there are many farmers who sell directly. It is said that the pears at the direct sales office, which are ready to eat and are lined up immediately, are a bit different from those purchased at supermarkets. Also, I heard that varieties that are not suitable for distribution (those that do not last for a long time and are few in number) can only be found at direct sales offices. “Akemizu Pears（Asian pear selected and bred from hybrids obtained by crossing “42-6” (Kumoi Pears x Kosui Pears) to “Shinsui Pears” at the Kanagawa Prefectural Horticultural Experiment Station in 1970）” is a sweet and delicious red pear that can be taken from late July to late August before lantern festival. Slightly small, slightly sour, and freshly sweet. Kosui Pears Early August to mid-August No sourness, soft, juicy and sweet. It is a perennial favorite as the first pear of the pear season. Eat early as it does not last for about 5 days at room temperature. “Natsuhikari Pears” Harvested at the border between Kosui Pears and Hosui Pears from mid-August to late August. It is fresh and has a high sugar content, and its unique sweetness is popular. “Akiakari Pears” Harvested at the border between Kosui Pears and Hosui Pears in late August. The flesh is a little soft and sweet, the acidity is mild and the juice is plentiful. A delicious pear with a mellow sweetness. Shurei Pears; Harbin pear (Pyrus ussuriensis var. hondoensis) is harvested between Kosui Pears and Hosui Pears in late August. It has a strong sweetness and a crisp texture. A variety for enthusiasts with a short season. The taste is so fascinating that some people buy it for this variety. Hosui Pears Late August to mid-September A good balance of sweetness and acidity, with a lot of juice and a rich taste. Ripe Hosui Pear is truly the supreme taste. It lasts about 10 days at room temperature, which is better than Kosui Pears. Kaori Early September to late September As the name suggests, it has a good scent and a strong sweetness. The larger the green pear, the sweeter it tends to be. The flesh is slightly thick, but it is rich in juice and delicious. Since the harvest time is short and it does not last long, it is mainly sold at direct sales offices. “Akizuki Pears” from early September to late September. The flesh is dense, soft and juicy. It has little acidity and strong sweetness. It has a good color and shape, and has a good taste, so it is ideal as a gift. “Akinohohoemi Pears” A new variety born in Kamagaya from early September to late September (registered in 2015). Very sweet, juicy impact with no acidity. From the Japanese Ministry of Agriculture, Forestry and Fisheries variety registration website, application number 27452, application date 2012/10/05, application publication date 2013/02/01, registration number 24370, registration date 2015/06/19, Breeder’s right duration 30 years, breeder’s right extinction date Name and address of breed registrant, Shigeru Tanaka (Keyakidai, Shiroi City, Chiba Prefecture) Name of the person who raised the registered varieties Shigeru Tanaka, Outline of the characteristics of the plants of the regional registered varieties The tree shape is open, the branch length is medium, the branch thickness is medium, the internode length is medium, and the skin is grainy. Medium size, many short fruit branches, medium flower bud size, flower bud shape oval, leaf blade shape round, leaf blade tip shape sharp, leaf blade base shape Round, leaf blade sawtooth shape is serrated, leaf blade length is short, leaf stalk length is short, petal color is white, petal size is medium, petal shape is round, The number of petal cuts is medium, the shape of the fruit is circular, the depth of the stalk is slightly shallow, the width of the stalk is slightly wide, the depth of the stalk is medium, the width of the stalk is medium, the size of the fruit is large, and the peel. The color is yellow-reddish brown, the size of the fruit points is medium, the coarseness of the fruit points is medium, the rough slip of the fruit surface (limited to varieties without red) is medium, the length of the fruit stalk is slightly short, and the fruit stalk is thick. The leaf is thick, with or without stalk, the shape of the fruit core is heart-shaped, the size of the fruit core is small, the color of the fruit is white, the hardness of the fruit is medium, the coarseness of the fruit is medium, and the sweetness of the fruit is Slightly high, low acidity of fruits, a little more fruit juice, medium size of seeds, oval shape of seeds, medium at the beginning of flowering, medium at maturity, no self-compatibility, presence / absence of fruit cracking Is nothing. Compared to the control cultivar “Hosui Pears”, the application cultivar “Aki no Hohoemi Pears” has extremely strong and weak calyx retention, thicker stalks, and occurrence of pear symptoms. Distinguishing is recognized by the fact that there is no such thing. Compared with the control variety “Akizuki Pears”, it is said that distinction is recognized by the fact that there are more short fruit branches, the width of the leaf blade is medium, and the number of ventricles is medium. Niitaka Pears Mid-September to early October. The flesh is a little coarse, but it has no acidity and an elegant sweetness. If stored well, it will last for a month. “Akimitsuki Pears” Debuted in the 3rd year of Reiwa with a new variety (registered in 2017) developed by Chiba prefecture over 12 years from mid-September to early October. The fruits are larger than Niitaka Pears, the flesh is soft and smooth, and there is plenty of juice. Strong sweetness and low acidity. Can be stored at room temperature for about 1 month. “Kanta Pears” A new variety developed by NARO (registered in 2015) from late September to early October. Harbin pear (Pyrus ussuriensis var. hondoensis) with soft flesh and moderate acidity and excellent taste. Emerging early October to late October The flesh is soft and moderately sour. It is very storable and can be enjoyed for the New Year if stored well. Smile From mid-October to mid-November It has high storability and is also available for New Year holidays. The larger the ball, the sweeter it becomes and the less sour it is, so the sweetness stands out. “Oshu Pears” Late October to mid-November There is acidity immediately after harvesting, but it is stored and shipped when the acidity disappears. It is very storable and can be enjoyed during the New Year. It has little acidity and a refreshing sweetness, making it a popular last pear. “Shinsetsu Pears” Late November to mid-December large ball’s winter pear, which was born from the crossing of “Oku Sankichi Pears” and “Imamura Aki Pears” from the beginning of December, is on the market. The flesh is a little rough, but it has a fresh, crispy texture and a light sweetness. Immediately after harvesting, it has a sour taste, but when it is stored and the sour taste disappears, it is sold. It is extremely storable, can be stored at home for a month, and can be eaten deliciously until the spring of the following year. National / prefectural designated cultural properties and nationally registered cultural properties: 国指定記念物（史跡）: 下総小金中野牧跡, 東中沢, 鎌ケ谷市他, （鎌ケ谷市）平成19年2月6日, 県指定記念物（史跡）: 小金中野牧の込跡, 東中沢, 個人, 昭和42年3月7日, 国登録有形文化財（建造物）: 澁谷家住宅主屋ほか3件, 中佐津間, 個人, 令和2年8月17日, 国登録有形文化財（建造物）: 丸屋ほか2件, 鎌ケ谷, 個人, 令和2年8月17日. The remains of Higashibayashi (Hatsutomi 803, etc.), the remains of the old stone tools (Jidai) surveyed during the construction of Hatsutomi’s fifth junior high school, and one of the oldest ruins found in the city. At that time, at the end of the ice age, the average temperature was 5 to 6 degrees lower than it is now, and it seems that grasslands and coniferous forests were spreading around Kamagaya City. The use of earthenware has not begun, and only stone tools are found. In the investigation of Paleolithic ruins, it is often seen that flakes and chips generated during the production of stone tools and stone tools are concentrated and excavated. The landing point where the relics are concentrated is called a “block”. The main “blocks” have been found in 17 places. It is believed that the Paleolithic era was a mobile life centered on hunting, and the dwelling was like a simple tent, and these “blocks” are one of the few clues that can be used to infer the behavior of people at that time. In addition, these “blocks” erupted the Aira caldera near Kagoshima Bay in Kyushu, which is estimated to have erupted between 25,000 and 29,000 years ago.Since it has been confirmed in the stratum below the Aira-Tn volcanic ash, which is the source, it is presumed that this site was formed before that time. Knife-shaped stone tools that are thought to have been used to cut spear tips and objects. National Historic Site-Shimousa Kogane Nakano Maki Site (Shimousa Kogane Nakano Maki Trace (Tokkome)) Higashinakazawa 2-1: For the Edo Shogunate to meet the demand for war horses , The remains of Nakano Maki, one of Koganemaki, which was set up under direct control. Capture is a facility that drives, captures, and sorts wild horses. Of the captured wild horses, three-year-old horses are trained for riding or sold to the labor force of the local residents rice field. The other horses were released into the field again, but for the year-old horses born this year, a branding iron was stamped on their hips to distinguish them from other pastoral horses rice field. The branding iron was decided for each pasture, and Nakano Maki was a staggered seal. Although the sales and payments of Noma were small, the Shogunate’s income was stable. It was the work of Seiko gathered from the surrounding villages to drive the wild horses here in the annual wild horse catching. The appearance of catching wild horses seemed to be heroic, and it was an important annual event that many spectators visited from Edo. The capture of Nakano Maki is the only existing one in Kogane Maki, and one of the three former sections remains as it is. It was designated as a national historic site on February 6, 2007 because it is important to know the production of war horses that supported the military power of the Edo Edo Shogunate. Nakazawa Shell mound 2-10 Higashinakazawa, etc. Kaigarayama Park A horseshoe-shaped shell mound with a diameter of about 130 m on the west plateau. It is the largest shell mound in the city and one of the largest in the prefecture in terms of scale and content. As a result of conducting nearly 30th survey from the latter half of the 1960s, a large number of dwelling traces have been found. In addition to a large amount of earthenware and stone tools as excavated items, special relics such as earthen figures are also found. Many have been excavated. It is believed that clay figurines were used for rituals, and it can be seen that the spiritual life was rich and diverse. Since many animal bones have been found in the shell layer, it can be seen that hunting was actively carried out along with the utilization of marine resources. In stone tools, in addition to the stone tool attached to the tip of the bow and arrow, the stone ax (fu), the stone ax (fu), and the stone (fu) Many stone plates, ground stones, etc. have also been excavated, such as digging up soil, cutting trees (lithic stone ax, ground stone ax), and collecting nuts (stone plate, ground stone). It can be seen that the nuts were peeled and ground with stones). The ruins were formed from the found relics, mainly in the latter half of the Jomon period (about 4,000 to 3,000 years ago), and from the middle to the late period (about 5,000 to 2,300 years ago). It is presumed to reach. It is a clay figurine excavated from the Nakazawa shell mound. The clay figurines are thought to have been used to pray for fertility and recovery from illness, and most of them are excavated in a broken state. The human face pottery on the lower right side is a rare one in which a human face is expressed inside the pottery. City-designated cultural property Kamagaya Great Buddha (Kamagaya Daibutsu) Kamagaya 1-5 (inside the Great Buddha Cemetery): In the 5th year of 1776, Daikokuya (Fukuda) Bunemon of Kamagaya inn was a founder of Edo Kanda for the memorial service of his ancestors. It is a 1.8-m-high statue of Shaka Nyorai. There are about 50 monks in the memorial service for opening the eyes. At the Yao Zen, a high-class restaurant in Edo, prepared dishes for 300 people, and at that time, “Shirogane in the pot, Hiragane, Kogane,” It is said that the singer was sung and stabbed with a plate, and the state of the ancestors of the Kamagaya inn can be seen. It is a cultural property. Designated in March 1972. Niitaka Pear is called “King of Pears” because of its size, shape, and deliciousness. Akio KIKUCHI, a horticultural scholar from Aomori Prefecture and the first professor of the Kyoto University horticultural science department, who was involved in the mating of many pears, was selected and trained at the Tamagawa Orchard of Tokyo Prefectural Horticultural High School. Among the pears produced in Japan, it is the third most produced variety after Hosui and Kosui. It is one of the largest pears and is characterized by its sweetness with little acidity and its mellow aroma. It is also popular as a gift because of its attractive size. It was said that it was born in the Taisho era by crossing the “Amanokawa Pears” native to Niigata Prefecture and the “Chojuro Pears” from Kanagawa Prefecture. In fact, for a long time since its birth, it seems that it was thought to be a variety that was a combination of “Amanokawa” native to Niigata prefecture and “Imamura Aki Pears” native to Kochi prefecture. In recent years, it is a famous story that attracted attention because of the survey results that it is highly likely that “Chojuro” in Kanagawa Prefecture is the parent instead of “Imamura Aki Pears”. The main feature is that the surface is rugged, but the flesh is white and juicy. The impression is that it is sweet and has a light acidity, and the texture is in good harmony. The taste itself is elegant and the shape is large. Also, because it has a long shelf life, it can be stored in the refrigerator for nearly a month. Please enjoy the pear “Niitaka Pears” in KAMAGAYA and let us know what you think.

In Kamagaya, Chiba Prefecture, which has been around since the Edo period, there seems to be many years of accumulated technology for making delicious pears. Even now, there is a fact that he is working hard to improve his technique in order to make more delicious pears. It seems that the soil created with great care has been laid the foundation for the healthy growth of pear trees by applying organic matter such as compost to the pear garden over many years. Healthy trees are not only resistant to disease, but also produce delicious fruits that please consumers and producers. Also, pruning work, fertilizer method, all seem to be done with an emphasis on taste. In addition, in each production area of Chiba prefecture, pesticides are used properly, and not only the history of pesticide application is recorded, but also the entire pear garden is covered with a fine mesh to prevent the invasion of pests, and female pests called pheromones are used. We are producing delicious pears by making various efforts such as filling the pear garden with the smell of pears and preventing the outbreak of pests by preventing mating.

There are about 150 pear farmers in Kamagaya city, and there are many farmers who sell directly, and you can see the spectacle of overflowing from the end of summer to the beginning of winter for consumers who enjoy shopping. Kamagaya City Agricultural Products Branding Logo mark “Kamatan” is a cute character created to improve the brand image of agricultural products and spread the charm of Kamagaya nationwide.

According to the documents reported to the county office by the Kamagaya village office in 1901, the area of cultivated land at that time was 5.9 hectares (59000 m2) and the number of cultivated houses was 27 houses. The varieties are Kanto pear, Seliruy Pears, Wase Aka Pears, Chusen Pears, Shirayuki Pears, Ohira Pears, Shinchu Pears, Iikoga Pears, Banroku Pears, etc. It seems that the market price was about 1 yen per (Japanese yen: the corporate price index in 1901 was 0.469, and in 2019, 698.8 can be confirmed. Is it about 1,490 times?). With the introduction of Chojuro Pears in the Taisho era 100 to 110 years ago, the yield gradually increased. After that, pear cultivation declined temporarily due to the Pacific War at great cost, but it seems that it became a major industry due to the spread of three Pears (Shinsui, Kosui, Hosui) and the expansion of cultivated land area.

It seems that SALMONs have a habit of returning to the river where they were born and spawning. In the case of salmon from the Tone River basin, juvenile fish descend the river to the Pacific Ocean and migrate to the Sea of Okhotsk and the Bering Sea in the North Sea. Will it be four years at the earliest to return to Japan? They can travel 4,000 to 7,000 kilometers, but only 3-4% can return, making them a living legend. The growth pattern and basic growth rate of salmon juvenile fish can be seen simply as the ratio of the first value to the difference between the two values over a period of time.

【製品名（商品名）】

味良来（みらくる）

【種類】

Citrullus lanatus

【生産地】

茨城県筑西市, 桜川市（青葉会ユース 2002）

【名前の由来】

It was named because there was little difference in sugar content between the center and the area near the skin. The surname of the producer seems to be a variant of 水垣’s surname. Based in Nekoshima, Chikusei City, Ibaraki Prefecture. It was in the Edo period in Uchiyodo, Chikusei City, Ibaraki Prefecture. It is reported that he was engaged in agriculture there.

【主な特徴】

In the precincts of Enmeiji Temple in Isayama, Chikusei City, Ibaraki Prefecture, about 350 years old weeping cherry tree (designated classification, city designated cultural property (natural monument) designated date, August 23, 2018, location, Isayama, Chikusei City, grounds Manager, religious corporation Enmeiji (Shingon sect Buzan-ha), age, time 350 years old, size trunk circumference 3 meters, height 9 meters, number of members 1 share. Prunus subhirtella’s weeping cherry tree, one of the best in the city Boasting a large size. The trees are vigorous and seem to bloom splendid flowers from late March to early April. The cherry blossoms that bloom like the water flowing down from the waterfall extend about 13 meters east-west and about 18 meters north-south. It seems that it has a presence that overwhelms what you see, but for some reason there is something that you can understand) seems to have reached full bloom. Many visitors are gathering in the precincts to see the flowing cherry blossoms that look like a huge waterfall with flowing flowers. According to the temple, it started to bloom around March 19th, and it seems that the flowering progressed at once due to the temperature rise from 26th to 27th. Flowering is later than last year, but it seems to be about the same as usual. According to history, it is said that Fujiwara no HIDESATO built Isa Castle in 938-947 due to the turbulence of Taira no MASAKADO. In the Middle Ages, the clan Isa dominated the area around Chikusei City. In the Northern and Southern Dynasties, Mr. Isa, who was on the Southern Court side, was attacked by the Northern Court side, and there is a legend that he escaped to Oshu when the main castles, Daiho Castle and Seki Castle, fell. From 1478, Katsuuji MIZUNOYA（（The year of birth is unknown, and it is said to be the son of Tokiuji Isenokami MIZUNOYA. During the Eikyo turbulence that occurred in 1437, he was given to the Kanto Koga Mochiuji ASHIKAGA together with his master, Mr. Yuki, and was defeated by the Shogunate army. Protected him until the end and killed him at Yuki Castle.）became the lord of the Shimodate and built the Shimodate Castle. Incorporating the idea of Feng Shui into the castle town, Dewasanzan (Tsuruoka City, Yamagata Prefecture) has five key points, including the demon gate, wind gate, sick gate, and Tenmon. Haguro Daigongen（It is watched as a god of Shinto and Buddhism based on the mountain worship and Shugendo of Mt. Haguro in Dewa Province. Based on the theory of Honji Suijaku, the Holy Kannon Bodhisattva was regarded as the Honji Suijaku god who appeared in the form of “Right” as the Honji Buddha.）was solicited and made a spiritual cornerstone. Mr. MIZUNOYA was working hard as a vassal of Mr. Yuki, but became independent, survived the Warring States period while being a small lord, and was relieved of 31,000 koku (later about 50,000 koku of rice) under the HIDEYOSHI administration and established the Shimodate domain. After that, Kiyokata UESUGI in the Kanto region searched for Tokiuji’s orphan in order to revive Mizunoya, and it is said that Katsuuji was found. He was given 12 Naganuma hometown and 33 Isa hometown for his efforts to revive the Yuki clan as a senior vassal. In 1478, he founded Yakushido, and in 1481, he invited Buddhist priest “良室榮欣” (priest of Yuki Jokokuji V). The temple name was changed to “Jorinji Temple（曹洞宗; 岡芹町）” after the opening of the mountain and Katsuuji（定林寺殿玉叟了圓大居士）-Ko. In 1481, it was protected as a successive Bodhisattva temple, and the Mizunoya family donated 150 koku of rice of the temple territory and built Dou. The bronze bell donated by KATSUTOSHI MIZUNOYA in 1567 (Muromachi period work, 4 cases of 4 steps of milk, total height 89 cm, diameter 49 cm) remains and was designated as an important cultural property designated by Ibaraki Prefecture in 1963. Many Dou, temple treasures, and records were destroyed by fire in 1880, but they were later rebuilt.）In the same year, the Haguro Daigongen of Dewasanzan (Tsuruoka City, Yamagata Prefecture) was solicited to establish the Kamihaguro Shrine and the Shimohaguro Shrine. When MIZUNOYA Family transferred to Bichu Nariwa in 1639, it seems that the feudal lord changed to Matsudaira, Masuyama, Inoue, and Kuroda in a relatively short period of time. When Fusashige ISHIKAWA-Ko became the feudal lord with 20,000 koku in 1732, the Ishikawa family celebrated the Meiji Restoration for nine consecutive generations. In addition, Shimodate, Chikusei City, which is a castle, has been economically developed as a post town on the Yuki Highway, where many supplies have been brought in and it has become a collection place for “cotton,” which is a special product. Shimodate City, Former Makabe District ; Sekijo Town, Akeno Town, and Kyowa Town merged to form March 28, 2005. It is located in the western part of the prefecture, about 70 km north of Tokyo, about 15 km east-west, about 20 km north-south, and has an area of 205.3 km2. Adjacent to Shimotsuma City and Tsukuba City, which includes Japan’s leading science and technology center city “Tsukuba”, to the east is Sakuragawa City, to the west is Yuki City, Yachiyo Town and Oyama City, Tochigi Prefecture, and to the north is Moka, Tochigi Prefecture. Adjacent to the city. The terrain is generally flat, and the Kinugawa and Kokaigawa rivers flow from north to south, forming a fertile countryside. The altitude is about 20 m to 60 m, and in the north there is a hilly area that connects to a part of the Abukuma mountain range, and the altitude is about 200 m. The climate is Pacific, mild and refreshing throughout the four seasons. As for the road system, National Road No. 50 is developed in the east-west direction and National Road No. 294 is developed in the north-south direction, and the intersection of these two lines becomes the center of the city. Furthermore, prefectural roads will be radiated from here to Ishioka City, Tsukuba City, and Koga City. The JR Mito Line runs from east to west, and the Moka Railway Moka Line runs from Shimodate Station to Toride in the south and Motegi（Not Motogi, Itako City, but different reading）in the north. Shimodate Gion Festival : One of the best summer festivals in Ibaraki prefecture, which is held over four days around Haguro Shrine and Shimodate Station. In addition to the 120-year-old Meiji portable shrine, the female portable shrine of the Aiden god, Tamayorihime, the Heisei portable shrine, which boasts the heaviest weight in Japan as a portable shrine carried every year, more than 30 children’s portable shrines will be handed over. In the early morning of the final day, the magnificent sight of “Kawatogyo; When the movement of the divine spirit itself is especially valued as a manifestation form of the divine power; Festival celebrating the (temporary) transfer of a shintai away from its main shrine（Of the shrine rituals, the festival that the spirit of the gods transfers to other places from the headquarters）” carrying the Meiji portable shrine into the river is brilliant. Hakojima manmade pond used to prevent flooding : Many photo enthusiasts and fans gather at “Diamond Tsukuba,” where the sun rises from the summit of Tsukuba, which is seen twice a year. It has become a hot topic as a popular spot that has been selected as the “Mt. Tsukuba Best Viewpoint”. あけのひまわりフェスティバル : It is famous as an event held in the Akeno area from late August to early September. Mainly on the “Tohoku Yae Sunflower”, which is covered with petals up to the seeds, a field of 1 million sunflowers over 4 ha spreads out.県指定文化財 : 建造物 : 羽黒神社本殿（附棟札1枚）, 甲地内, 平成14年1月25日, 建造物 : 上羽黒神社本殿及び拝殿, 岡芹地内, 平成14年1月25日, 絵画 : 絹本著色八景の図, 中舘地内, 昭和37年10月24日, 絵画 : 絵馬（羽黒神社）, 甲地内, 昭和38年8月23日, 絵画 : 絵馬（上羽黒神社）, 岡芹地内, 昭和39年7月31日, 絵画 : 来迎の弥陀, 森添島地内, 昭和45年9月28日, 絵画 : 絹本著色両界曼荼羅図, 桑山地内, 昭和57年3月4日, 絵画 : 絹本著色毘沙門天像, 黒子地内, 平成28年1月21日, 絵画 : 絹本著色日吉山王本地仏曼荼羅図, 黒子地内, 平成29年1月26日, 彫刻 : 木造愛宕明神立像, 甲地内, 昭和38年8月23日, 彫刻 : 木造阿弥陀如来坐像 : 下星谷地内, 昭和57年3月4日, 彫刻 : 木造狛犬, 甲地内, 平成16年11月25日, 彫刻 : 銅造誕生釈迦仏立像, 小栗地内, 平成19年11月16日, 工芸品 : 螺鈿硯箱, 中舘地内, 昭和37年10月24日, 工芸品 : 銅鐘, 岡芹地内, 昭和38年8月23日, 工芸品 : 板碑, 岡芹地内, 昭和39年7月31日, 工芸品 : 大袖鎧, 丙地内, 昭和39年7月31日, 工芸品 : 石造五輪塔, 村田地内 : 昭和41年3月7日, 考古資料 : 板碑, 辻地内, 昭和50年6月25日, 無形民俗 : 小栗内外大神宮太々神楽, 小栗地内, 昭和41年3月7日, 史跡 : 船玉古墳, 船玉地内, 昭和8年7月4日, 史跡 : 伊佐城跡, 中舘地内, 昭和10年11月26日, 史跡 :久下田城跡, 樋口地内, 昭和15年9月4日, 史跡 : 板谷波山生家, 甲地内, 昭和40年5月21日.市指定文化財 : 建造物 : 観音寺本堂, 中舘地内, 昭和51年6月28日, 建造物 : 薬師堂本堂, 甲地内, 昭和51年6月28日, 建造物 : 雷神社（本殿/ 幣殿/ 拝殿）樋口地内, 昭和51年6月28日, 建造物 : 五所神社本殿, 五所宮地内, 昭和52年3月24日, 建造物 : 観音院本堂, 森添島地内, 昭和52年3月24日, 建造物 : 春日神社本殿, 嘉家佐和地内, 昭和52年3月24日, 建造物 : 田中稲荷神社本殿, 甲地内, 昭和52年3月24日, 建造物 : 不動堂, 岡芹地内, 昭和52年3月24日, 建造物 : 八幡神社本殿, 甲地内, 昭和52年3月24日, 建造物 : 小栗孫次郎平満重公と家臣の供養塔, 井出蛯沢地内, 昭和54年3月1日, 建造物 : 宝篋印塔, 蓬田地内, 昭和54年3月1日, 建造物 : 桑山神社本殿, 桑山地内, 昭和55年3月28日, 建造物 : 八幡神社本殿, 八幡地内 : 昭和55年3月28日, 建造物 : 東睿山千妙寺総本堂, 黒子地内, 昭和55年10月20日, 建造物 : 虚空蔵堂, 大谷地内, 昭和56年1月1日, 建造物 : 二所神社本殿, 成田地内, 昭和56年1月1日, 建造物 : 徳聖寺山門, 小栗地内, 昭和60年5月17日, 建造物 : 羽黒神社旧拝殿, 甲地内, 昭和61年6月26日, 建造物 : 最勝寺薬師堂（附棟札1枚）, 下平塚地内, 平成14年3月20日, 建造物 : 宮山観音堂, 宮山地内, 平成14年11月15日, 建造物 : 五所神社石造鳥居, 五所宮地内, 平成29年11月17日, 絵画 : 漁夫図, 昭和51年6月28日, 絵画 : 寿三幅図, 昭和51年6月28日, 絵画 : 追羽子図, 昭和51年6月28日, 絵画 : 陶淵明山水図, 昭和51年6月28日, 絵画 : 東坡乗驢之図, 昭和51年6月28日, 絵画 : 文徴明八勝図模写, 昭和51年6月28日, 絵画, 大機院殿筆画, 中舘地内, 昭和51年6月28日, 絵画 : 水谷夫人妙西大姉画像, 乙地内, 昭和52年3月24日, 絵画 : 孝養太子四臣連座図, 宮後地内, 昭和57年2月25日, 絵画 : 絹本著色刀八毘沙門天星宿像, 黒子地内, 昭和59年3月19日, 絵画 : 絹本著色馬形護法童子像, 黒子地内, 昭和59年3月19日, 絵画 : 絹本著色護法童子像, 黒子地内, 昭和59年3月19日, 絵画 : 顕如上人御影, 宮後地内, 平成2年6月27日, 絵画 : 紙本著色仏涅槃図, 平成13年3月16日, 絵画 : 絹本著色釈迦三尊十六善神図, 平成15年2月26日, 彫刻 : 宮山観音堂本尊十一面観世音菩薩, 宮山地内, 昭和51年4月1日, 彫刻 : 月海山観喜院（廃寺）石仏, 岡芹地内, 昭和51年6月28日, 彫刻 : 木造阿弥陀如来坐像, 中舘地内, 昭和51年6月28日, 彫刻 : 青銅聖観世音菩薩立像, 甲地内, 昭和52年3月24日, 彫刻 : 木造薬師如来立像, 横塚地内, 昭和54年3月1日, 彫刻 : 聖観世音菩薩立像, 小栗地内, 昭和54年3月1日, 彫刻 : 木戸幸福寺仏像, 木戸地内, 昭和54年4月1日, 彫刻 : 銅造観世音菩薩立像, 昭和55年3月28日, 彫刻 : 木造阿弥陀如来坐像, 黒子地内, 昭和59年3月19日, 彫刻 : 木造薬師如来坐像, 小栗地内, 昭和60年5月17日, 彫刻 : 木造鬼子母神立像, 知行地内, 平成元年11月1日, 彫刻 : 木造十一面観音立像, 五所宮地内, 平成3年3月28日, 彫刻 : 木造天部形立像, 五所宮地内, 平成3年3月28日, 彫刻 : 木造薬師如来坐像, 下平塚地内, 平成14年3月20日, 彫刻 : 木造不動明王及び二童子立像, 岡芹地内, 平成15年8月21日, 彫刻 : 木造阿弥陀如来坐像, 関本上地内, 平成17年3月15日, 彫刻 : 木造不動明王立像, 関本下地内, 平成17年3月15日, 彫刻 : 木造聖観音立像, 小栗地内, 平成23年8月18日, 彫刻 : 木造十一面観音立像, 小栗地内, 平成23年8月18日, 工芸品 : 二峯庵額, 昭和51年6月28日, 工芸品 : 本小札紺糸縅胴丸, 昭和51年6月28日, 工芸品 : 陣羽織, 昭和51年6月28日, 工芸品 : 陣笠, 昭和51年6月28日, 工芸品 : 下館藩主石川家拝領打刀拵, 昭和52年3月24日, 工芸品 : 銀製定紋入手鏡, 甲地内, 昭和52年3月24日, 工芸品 : 銅五鈷杵, 黒子地内, 昭和58年4月15日, 工芸品 : 銅五鈷鈴, 黒子地内, 昭和58年4月15日, 工芸品 : 茅屋山水蒔絵硯箱, 黒子地内, 昭和59年3月19日, 工芸品 : 月海山観喜院医王寺（廃寺）不動堂厨子, 岡芹地内, 平成15年8月21日, 書跡 : 宇都宮歳旦帖, 昭和51年6月28日, 書跡 : 伊達左近中将吉村公筆軸一対, 中舘地内, 昭和51年6月28日, 書跡 : 吉村公筆和歌, 中舘地内, 昭和51年6月28日, 考古資料 : 鯨の化石, 明野公民館, 昭和51年4月1日, 考古資料 : 板碑, 小栗地内, 昭和58年4月22日, 考古資料 : 板碑, 関本中地内, 平成元年5月25日, 考古資料 : 五輪塔, 関本中地内, 平成元年5月25日, 考古資料 : 注口土器, 平成7年2月23日, 考古資料 : 高坏型土器, 野殿地内, 平成7年2月23日, 歴史資料 : 安倍晴明伝記版木/ 八幡稲荷権化帳伝記版木, 平成12年3月24日, 歴史資料 : “高札台, 関本分中地内, 平成14年2月25日”, 有形民俗 : 結縁交名帳（附阿弥陀如来1躯）, 樋口地内, 昭和51年6月28日, 有形民俗 : 千人仏, 関舘地内, 昭和53年4月1日, 有形民俗 : 具足一揃, 昭和53年1月25日, 有形民俗 : 関流算額絵馬, 八幡地内, 昭和54年3月1日, 有形民俗 : 関流算額絵馬, 桑山地内, 昭和54年3月1日, 有形民俗 : 二宮尊徳仕法の水車と枡, 花田地内, 昭和54年10月1日, 無形民俗 : “太太神楽, 関本上地内”, 昭和50年4月24日, 無形民俗 : 常盤連（ひょっとこ）, 松原地内, 昭和51年4月1日, 無形民俗 : 雷神社の湯立祭, 樋口地内, 昭和51年6月28日, 無形民俗 : 辻集落火渉, 辻地内, 昭和59年3月19日, 史跡 : 伊達行朝廟, 中舘地内, 昭和51年6月28日, 史跡 : 葦間山古墳, 徳持地内, 昭和51年6月28日, 史跡 : 加波山事件志士の墓, 乙地内, 昭和51年6月28日, 史跡 : 女方遺跡, 女方地内, 昭和51年6月28日, 史跡 : 女方古墳群（神明塚）, 女方地内, 昭和51年6月28日, 史跡 : 下江連十二天遺跡, 下江連地内, 昭和51年6月28日, 史跡 : “水谷家歴代の墓”, 岡芹地内, 昭和51年6月28日, 史跡 : 下館城跡, 甲地内, 昭和51年6月28日, 史跡 : 野殿古墳, 野殿地内, 昭和51年6月28日, 史跡 : 藤原高房供養塔（等覚院供養塔）, 泉地内, 昭和52年3月24日, 史跡 : 西方古墳, 西方地内, 昭和52年3月24日, 史跡 : 西方新畑古墳, 西方地内, 昭和52年3月24日, 史跡 : 薬師古墳, 甲地内, 昭和52年3月24日, 史跡 : 下館藩主石川総管の墓, 中舘地内, 昭和52年3月24日, 史跡 : 富士東古墳（浅間山）, 中舘地内, 昭和52年3月24日, 史跡 : 富士東古墳（寺うしろ山）, 中舘地内, 昭和52年3月24日, 史跡 : 佐藤英信の墓, 岡芹地内, 昭和52年3月24日, 史跡 : 台畑古墳, 村田地内, 昭和60年12月24日, 史跡 : 飯田軍蔵の墓所, 木戸地内, 平成12年7月25日, 天然記念物 : 観音寺 大欅, 中舘地内, 昭和52年3月24日, 天然記念物 : 薬師堂 大欅, 甲地内, 昭和52年3月24日, 天然記念物 : 関本神社の欅, 関本上地内, 昭和54年10月1日, 天然記念物 : 月海山観喜院医王寺（廃寺）, 藪椿, 岡芹地内, 平成5年10月21日, 天然記念物 : 二所神社大榊, 成田地内, 平成5年10月21日, 天然記念物 : 八幡台大榎, 一本松地内, 平成11年3月24日, 天然記念物 : 市野辺大柳, 市野辺地内, 平成11年3月24日. Tsukubano, which is blessed with vast plains and water, is a treasure trove of fresh taste, where the blessings of the earth and the warmth of human hands come to fruition.As one of the best rice fields in the Kanto region, the vast plains at the foot of Mt. Tsukuba and several first-class rivers flow through the city. In addition, it is blessed with abundant land and water, and is famous as one of the leading rice fields in the prefecture. Its production and shipment are among the highest in the prefecture, and it is cultivated mainly in Koshihikari Rice. In addition, rice crackers using rice, brewed products, miso, soy sauce, etc. have been handed down to the present day, following the old-fashioned manufacturing method. Due to the recent natural orientation, it has become popular and has taken root in the streets. In addition, there are many long-established confectioneries loved by literati in the Shimodate district, which prospered as the center of commerce and culture in the area. The city is also widely known as a large production area for red pears, which boasts one of the largest acreages in Japan. Due to pesticide-reduced cultivation, strict fruit selection, and traditional cultivation techniques, its beauty is outstandingly designated as a brand production area in the prefecture. The main varieties are the popular varieties of “Kosui Pear” and “Hosui Pear” and the large “Nitaka Pear”, which are in season from summer to autumn. Recently, it is also focusing on the production of “Akizuki Pear” and “Keisui Pear: Ibaraki’s first original variety produced by the prefecture over 17 years. It is a hybrid of Shinsetsu and Chikusui pear, and has a sugar content of about 13 degrees, a strong sweetness, and a moderately refreshing acidity”. Ibaraki Prefecture has a history of pear cultivation since the Edo period and is one of the oldest pear producing areas in Japan. July 4th is “Nashi Pear Day”, pears in Ibaraki Prefecture start in July. Pear production is the second largest in Japan. The climate with a large temperature difference between day and night, abundant water, and blessed soil are suitable for pear cultivation. In the prefecture, it is produced mainly in Chikusei City, Shimotsuma City, Kasumigaura City, Ishioka City, and Yachiyo Town. The climate with a large temperature difference between day and night, abundant water, and blessed soil are suitable for pear cultivation. In the prefecture, it is produced mainly in Chikusei City, Shimotsuma City, Kasumigaura City, Ishioka City, and Yachiyo Town. From the beginning of July, starting with house pear (Kosui), which grows pears in a house that is rare in Japan, we will start with delicious pears while changing varieties such as “Shimotsuma Kanjuku pear”, Keisui, Hosui, Akizuki, Niitaka, and smile. You can enjoy it until around the time. Greenhouse-grown pears (Kosui) will be distributed from July, and the open field will be from early August to late August. A variety that marks the start of the pear season, with a light texture and plenty of juice. Since it has less acidity, it has a stronger sweetness. The crispy and refreshing texture seems to heal your mind. Shimotsuma Kanjuku Pear is from mid-August to late August. It is a rare ripe PEAR that is matured for 10 days or more than a normal pear and is harvested after determining when it is ready to eat. Keisui is from early September to late September. It is an original brand of Ibaraki, and because it is large, has a high sugar content, and has low acidity, you can feel a deep sweetness when you eat it. Hosui pear is from late August to late September. The flesh is soft, the juice is plentiful, the acidity is moderate, and the refreshing flavor that is not only sweet is felt, which is exciting. Akizuki pear is from early September to late September. A variety of three pears, Hosui pear, Niitaka pear, and Kosui pear, whose flesh is dense and sweet, with a refreshing and juicy texture. Niitaka pear is from late September to mid-October. Also known as the King of Pears, the larger ones weigh more than 1 kg. It has low acidity, is fresh, has a rich flavor, lasts a long time, and can be enjoyed for a long time. Smiles are from mid-October to late October. It is a variety that is a combination of Niitaka and Hosui. It is large and has plenty of juice, has a high sugar content, lasts for a long time, and is full of smiles. Chikusei City forms the largest pear producing area in the prefecture. The history of pear cultivation in the area is old, and cultivation began in 1857 in the former Sekijo Town and in 1860 in the former Shimodate City. Former Shimodate City was designated as a fruit and vegetable brand production area in the prefecture in 1985, and Sekijo Town was designated in 1991. As for the varieties, “Kosui” and “Hosui pear” account for almost 80-90%, and late-maturing “Akizuki pear” and “Niitaka pear” seem to account for the rest. The introduction of “Nikkori pear” as a new variety is progressing, and some new varieties such as “Keisui pear” are being cultivated. In addition to open-field cultivation, simple cover cultivation to protect from rain (1983-), unheated cover cultivation (1993-), and warm cultivation (1991-) have been introduced in some of the production areas to disperse labor. It is an effective means of expanding the cropping season. Since 2016, the city has been supporting Japanese agriculture by working on an agricultural product branding promotion project for the purpose of promoting agricultural products to the outside of the city, revitalizing the production area by increasing added value, and fostering attachment to local agricultural products. City and Aoba party Youth brand name “Mirakuru WATERMELON”, It’s blessed with climatic conditions, and the sunshine hours in January, which’s the planting season, are very long. In addition, the area where there’s little damage from typhoons. in sugar content about 4 degrees between the center and the skin. Himekansen No. 5 (Marutane Co., Ltd .: Headquarters, Shimokyo-ku, Kyoto City, Kyoto Prefecture, the flesh is as crisp as it is. It has a glossy skin. The flesh is thin, about 3 mm, and it has sufficient hardness and cannot be broken by a small amount. It is gaining popularity as a variety with significantly less watermelon cracking during transportation and physiological fruit cracking during growth. The small ball is in season in summer, but the seedling company responded to the voice of small ball watermelon in the summer when watermelon is the most delicious. The first fruit is harvested from April to mid-May, and then the second until June. It seems that there is a tendency to harvest fruits. It is surprising that the quality of the second fruit is the same as that of the first fruit. It has a strong crispness with a sugar content of 13 degrees or more and the taste is the best. It seems that there is almost no softening. Also, it is a variety mainly grown in greenhouse and large tunnels, and it seems to be suitable for August harvesting in open field cultivation and October-December harvesting in controlled cultivation. There are only two differences when measured during trial climate, and it’s a variety that can be eaten deliciously even near the skin. Kansen WATERMELON (large ball) From the beginning, the grass is strong, the leaves are rather large, the vines are thick, and it seems that the outbreak of watermelons often occurs all at once. The expression of female flowers in the low temperature period is good, the pollen power is strong, the fruit set in the forward cultivation is easy, stable harvest can be expected, and it seems to be a cultivar with strong disease resistance. The fruits show a clear and thick 1-row group on a dark green area, and the high-waisted view gives a strong and voluminous impression. It has strong transportability, and although it is a fast-growing type, it is a large ball with an average of 6 kg, and it seems that the deformed fruit is extremely small and the excellent product rate is high. The flesh is bright red, the fiber is very fine, the flesh is dense and crispy, the sugar content is 12 degrees or more, the stable period of the flesh is long as an early-maturing species, the store is good, and the taste is good. In addition, it is a variety that has little deterioration in meat quality and taste even when cultivated on a squash stand. Suitable for advanced cultivation of green house and large tunnel cultivation, it is said that it is about 48 to 52 days after flowering in May harvest, 42 to 45 days after flowering in June harvest, and 35 to 40 days after flowering in July harvest.

In Ibaraki prefecture, it is produced in large quantities around Chikusei City and Sakuragawa City, and it seems that it has a history of about 60 years as a production area. It is an area where the night temperature is low in winter and it is easy to spend long hours of sunshine during the day, and it is suitable for squid cultivation, and the production of small ball squid is the highest in the country. Every year, shipments begin around March, and the peak of shipments is reached from May to June. The skin is thin, the texture is crunchy, the taste is rich and the sugar content is high at 12 to 14 degrees, and the sweetness to the edge of the skin is the reason why it is called repeaters.

The Small ball watermelon is not a small one of the Large ball watermelon, but a new variety of watermelon that was born through the accumulation of breeding and the introduction of biotechnology. One of the reasons for its popularity is that it can be eaten deliciously up to the skin and that it is reasonably sized to fit in the refrigerator. An excellent living environment for watermelon is a germination temperature of 25 to 30 ° C. The practical minimum germination temperature is about 15 ℃, and the maximum germination temperature seems to be 40 ℃. It seems that the optimum temperature for growth is around 25 ℃. Since it is a high-temperature crop among melons, it is resistant to high temperatures, and although it depends on the variety and soil conditions, it seems that it can withstand a maximum temperature of 40 ° C. However, it is vulnerable to low temperatures, and when the minimum temperature drops below 13 ° C, it grows extremely poorly and the fruits may crack.

At the Gogyo River, which is near the excellent watermelon producing area, it seems that you can see the shadow of the fish running up and the state of spawning up close from the riverbank. The Kinugawa River is sponsored by the Kinu Kokai Fishery Cooperative (Ozakata, Chikusei City) and holds salmon catching, egg collection tours, and salmon fry release events. The season and time when salmon run up to the river flowing through Chikusei City for spawning is from late October to early December, and the peak seems to be mid-November every year. There are many species of salmonids in the world at present, and it seems that there are 68 species. Oncorhynchus keta, Chum salmon, Oncorhynchus nerkaSockeye salmon, Oncorhynchus kawamurae Black kokanee, Oncorhynchus kisutch, Coho salmon, Oncorhynchus gorbuscha Pink salmon, Oncorhynchus masou, Masu salmon, Oncors tshawytscha, Chinook salmon, King salmon, Oncorhynchus mykiss Rainbow trout, Steelhead trout, Salmo salar Atlantic. Salmon are pink but white. The pink color is carotenoid C40H52O4 (discovered by Richard Kuhn et al. He is a biochemist in Austria and Germany and a winner of the 1938 Nobel Prize in Chemistry), which has many antioxidant pigments. It seems that it is because it feeds on the krill that it contains.