2016년 12월 24일 토요일

Tokyo うど

Tokyo うど

Tokyo うど

Tokyo うど (とうきょううど) is a vegetable produced in Tokyo (うど). Originally is said to have come to be cultivated in wild していたうどが Owari country in the fields and mountains, and is informed by (from 1804 through 1818) it afterwards in the culture year when is in the latter half in the Edo era when spread out in Edo [1]; [2]. The cultivation method in the cellar was tried during World War II, and the soft white cultivation method by the cellar softening method was established after the end of the war [3]; [4]. Kamiigusa-mura (the neighborhood of current Nishiogikita, Suginami-ku and Zenpukuji) and the western part of lucky sign Teramura (a part of current Musashino-shi) and current Nerima-ku were big production centers at first [5]; [4] [6] [7]. Move a main production center to the north Tama area afterwards, and is authorized as "Tokyo うど" made specially in Tokyo by "Edo Tokyo vegetables" [2]; [4] [8].

Table of contents

History

Is originally from the うどは Orient, and is perennial plant belonging to the prickly shrub of the family Araliaceae department Japanese angelica tree genus [1]; [9] [10]. I am considered to be a few vegetables from Nihonbara with うどは, a butterbur or wasabi [11]. I grow wild in the various parts of Japan to Kyushu from Hokkaido and am distributed over China and Korea widely [1].

A wild thing was eaten as an edible wild plant in Japan from the ancient times, but the process that came to be cultivated is not clear [1]; [2] [11]. I am told that cultivation has already begun in the about tenth century for another view [12]. The record of the oldest cultivation wants to be put into Edo with the thing of the Owari country afterwards late in the Edo era [1]; [5] [13]. うどは foxtail millet got cold and, with soba, wheat, a sweet potato, a pickled shallot, was cultivated a lot in a poor dry dry field crop place of the water of the Musashino plateau [14].

It was "Tokyo prefecture agriculture bulletin" of (1924) for 1,924 years, and "I learned this method (a note: in 1824) from Iogi village larger section of a village Kamiigusa, the neighborhood of Mr. Furuya rock gate-guard office Owari 100 years ago from cultivation せられしも, 確然 たるは now from the time in the culture year in the cultivation origin of soil Ligusticum acutilobum (うど) in the rich Tama county and got the result that was excellent after it and spread in 爾来各町村, and a person called Hishiyama Manzaburo described it with れり in a solstice if it became best of the special product in the county now" [5]. In "Musashi natural beauty spot collection of pictures which 植田孟縉 wrote than "Tokyo prefecture agriculture bulletin" for (civil administration three years) in 1820 more than 100 years ago," there was a description, "I provided it at villages of the agricultural affairs territory and made it in Musashino Nitta" [5]. The western part of Kamiigusa-mura, lucky sign Teramura and current Nerima-ku was a big production center at first, and took the name of the production center, and "Iogi うど" was called "Kichijoji うど" [5]; [4] [6] [7].

Tokorozawa (current Tokorozawa-shi Kitahara district) からうどの seedling approximately 10 kilometers away in one lucky sign Teramura of the early stage of production center in the west every year buying, a carrying pole carried it on a horse, and took it to go to the village [5]; [4]. I planted the seedling in a field in April and I waited until the time when all the leaf and the stems became refined in November and dug a root-stump. Width and depth displayed the root-stumps which dug each without a gap all over the slot approximately 60 centimeters, and covered with soil from the top [5]; [8]. 伸 ばしたうどを cultivated a stem white without guessing light right by this method, and created "もやしうど" (softening うど) [5]; [8] [15]. Was pleased by people of Edo who thought cultivation されたうどは, a firstling to be smart by this method, and it was in the subject of a haiku and the senryu [4]; [9]. The このうどの kind was called "Tokorozawa うど", and the middle of Meiji era was the golden age from the late Tokugawa period [1]; [5].

It is a kind called "cold うど" to have become Tokorozawa うどに followed by the main kind [1]; [5]. Was cultivated until cold うどは, the middle of the 1960s [1]; [5]. As I entered into World War II, and the food situation turned worse, ugh, which cultivation was cut off for 1:00 period [5]. But Takahashi U.S. Taro who dealt with Musashino-shi でうど cultivation wants to continue cultivating it secretly [3]; [4]. If Takahashi won against war, thought that demand でうどは to a celebration was high, and must be popular, and left a seed strain [3]; [4]. Using the cellar for the storage of the leaf of the hoe which was in the mansion because Takahashi tried 避 けてうどの softening by the public eye in (1943) in 1943 [3] [4]. As a result, want to succeed in 良 いできばえのうどを thing harvesting [3]; [4].

Takahashi dug the cave from (1948) in 1948 after the World War II end of the war and worked on the study of the cellar でのうど softening method in earnest [3]. It was January of (1951) in 1951 and shipped softening うど 560 kilograms to the market early than before in January [3]. Was brought straight up, and suppliers of the wholesale gave the good point that was a high evaluation without soil being on really softening うどは where Takahashi shipped it to [3]; [4]. The device したうど softening law of Takahashi spread out in the north Tama area and applied for a utility model in (1955) in 1955 and received the authorization as "soft Hakuno greens forcing cellar" in (1960) in 1960 [3]. This softening method was accepted as high quality ingredients for softening うどは Japanese food with the unique thing which other production centers did not have [explanatory note 1]; [12].

Suggested a method to ship at the time when could trade (1951), Takahashi Liao good luck (equal to the relative line of Takahashi U.S. Taro) at a high price at the うどを end of the year in spring in 1951 when urbanization had begun to move when 進 んでうどの production center was to the west [3]; [4] [16]. If cold time cultivated a seed strain as for it early in the forthcoming cool altitudes, being over was that the shipment became early because dormancy time became early [3]; [4] [16]. This suggestion was put into practice in the next year and the seed strain of the kind called "Aichi Buddhist priest" entrusted you in Tsumagoi-mura of Gunma and was cultivated, and took it to go in growth したうどを Tokyo, and did softening cultivation of vegetables in a cellar [3]; [4] [16]. The suggestion of the Takahashi Liao good luck succeeded, and was able to hasten shipment time approximately one month [3]; [4] [16]. A farming family of this suggestion はうど production association and north Tama area troubled with a decrease in farmland gained the favor promptly, and "relay cultivation" (relay production) to transplant it in a cellar in the level ground after cultivating a seed strain in the cool altitudes such as Tsumagoimura, and to soften established it [3]; [4] [16]. As for this relay cultivation, in the farmhouse of the north Tama area, there was the big advantage that there was the farming that was advantageous in the farmhouse of the cool altitudes of Nagano or Gunma from the start [16].

The contribution of the member of agriculture improvement spread in charge of north Tama area was big about the spread of relay cultivation, and there was an achievement in a report of the seed strain trust cultivation in the cool altitudes of Nagano, Gunma, Yamanashi, Tochigi, Fukushima [3]; [4] [16]. Made full use of improvement and the spread of introduction and cellar softening methods of the cold うどに excellent kind (Aichi purple system native to Aichi) to be replaced, the information that was wide for the market expansion to the うどの Osaka market in the summer other than the relay cultivation, and acted [3]; [4] [16]. In addition, a technique of shortening it was developed dormancy by the gibberellin (plant hormone drug) processing (1961) from the time 1961, and shipment from December to January was enabled [3]; [4].

(1958), Masanao Takahashi and Kazuo Yamamoto of Tachikawa-shi Sunagawa dug field でのうど root-stump in 1958, and took it, and invented the plane [3]; [4]. Because a repeated cultivation disorder is easy to be caused, on the plant which greatly widens a leaf stem in the うどは summertime, a very large area is necessary for a field [10]. It was hard labor that dug up the very large field with a hoe in fall and winter, and dug a root-stump, and took, and couldn't but limit which planted area therefore to crawl on the farmhouse [3]; [4]. Dug it, and took it, and the plane improved a farm tractor the invention したうど root-stump of two people, and the problem of the planted area in this way saw solution [explanatory note 2]; [3] [4].

After the World War II end of the war, のうど producer association in Tokyo was established according to each city area from (1950) to approximately five years in 1950 [17]. Including Musashino-shi Tokyo うど association, each producer association worked on business such as a study, a competitive show about the joint purchase and cultivation shipment of the seed and sapling, relay cultivation trust or the holding a joint sale [17]. Each association formed "association of Tokyo うど production association society" for the system reinforcement on the standardization and sale side in (1954) in 1954 [17].

As for the beginning まったうど cultivation, quality, amount of production did north Tama area by an effort to spend on selective breeding and cultivation technology improvement of many people concerned Japan's most together with のうど production center late in the Edo era [2]; [4] [18]. It was made a deal at a high price as high-quality ingredients for the period of the high growth of economy and was told, "うどで storehouse is built" [8].

However, ugh, which estate became residential land of the farmland, and the decrease in cultivation area advanced by progress of the urbanization [7]; [17] [8]. Besides, a thing, the ceiling which became small a difference of the heat and cold under the influence of a thing and the global warming that the production capacity of the field decreased by longtime repeated cultivation were low, and plural factors including the aging progress of the farmhouse which was a leading figure of hard labor and the production in the cellar which was accompanied by the going up and down of stairs were piled up, and continuation of the cultivation became difficult [17]; [8] [18] [19]. There was the change (shift of the demand from Japanese food to a Western-style dish) of the taste of consumers, too, and the price of うど in itself fell, too [17]; [8]. Cultivation was not seen (1975) near by Kamiigusa, Suginami-ku that was a production center from the early period of cultivation after the time 1975, and approximately 100 connections have decreased by the cultivation farmhouse which there was to approximately five around Musashino and Nerima as of (2014) in 2014 [6]; [8].

The JA Tokyo center society registered a trademark of "Edo Tokyo vegetables" in (2011) in 2011 [20]. Came to be called by the name of "Tokyo うど" for one kind of production されるうどは Edo Tokyo vegetables in Tokyo, and raised the popularity as special product vegetables [2]; [12]. A standard is standardized by association of Tokyo うどは Tokyo うど production association society, and the aim of the shipment to put in a prescribed box is approximately 80 centimeters [2]. Is correct in Western style dish or Chinese food unless a figure and texture and the good that grew up white fragrance are evaluated by the cellar softening method and are used as high quality ingredients for Japanese food [2]; [12]. Is authorized as Edo Tokyo vegetables by a Tokyo うどは Edo Tokyo vegetables spread promotion communication meeting and is used by an event to eat seasonal vegetables, and is taken up as a subject of the seminars by NPO corporation aiming at the activation of the urban agriculture [2]; [4] [21]. "Plow the town", and, in one Tachikawa-shi of the Tokyo うどの production center, "うど pie" develops "うどせんべい" をめざして "うど ramen" うどによる [7]; [22] [23] [24].

A bridge hung over Tamagawajosui that drifted to (1965), the Sakai, Musashino-shi district in 1965 [7]; [17] [19]. The name is called "うどばし"; in "the うどばし child amusement park" beside the bridge with "うど monument" [7] [17] [19]. The one of six landowners who built this bridge was Takahashi United States Taro who devised the cellar softening method [17]. Thought of Takahashi to want to leave the thing which became the Musashino のうどの memory realized the このうど monument [7]; [17] [19]. Other than this "うど monument," "Iogi うど" installs an outdoor explanation board of "Kichijoji うど" in the Musashino Hachiman shrine of Kichijoujihigashicho, Musashino-shi in Igusa Hachiman shrine of Zenpukuji, Suginami-ku JA Tokyo group [explanatory note 3]; [6] [7].

Change of the cultivar

Growth was uneven because of Tokorozawa うどは which was immediate early cultivar, the breeding in the plant raised from a seed, but was a kind of the premature delivery that shipment was available for for New Year holidays [5]. But the quality was called "beggar うど" to show only a hand (leafstalk) badly [1]; [5].

It is a kind called "cold うど" to have become Tokorozawa うどに followed by the main kind [1]. The place of origin was said to be Hokkaido and, "a new bud class," was classified roughly to three kinds called "a candle" "a white bud class" [5]. This new bud seed introduced in three kinds by the cheap line village was cultivated for a long time [5]. A new bud class was a pole premature delivery class, and the quality might be soft, but there were few yields [5]. This that you should have been informed by Shimousa the white bud class had good quality [5]. It was estimated that the candle exited from the white bud class, and the quality was estimated as the highest grade in cold うどの [5]. 寒うどの他には、晩生種で品質は中の上だが収量の多い「愛知坊主」（愛知県原産、大正末期から武蔵野、保谷、小平、練馬で栽培が始まり第2次世界大戦前に普及が進んだ）や、中晩生種で品質が極上の「伊勢白」（三重県原産、昭和初期に武蔵野、保谷、田無、練馬に入って普及が進んだ）、「愛知紫」（愛知県原産、昭和10年代の初めに武蔵野や国分寺で栽培が始まったが導入が遅かったためにあまり普及が進まなかった）などが第2次世界大戦前の主な栽培品種であった[1][5]。

第2次世界大戦終戦後に導入されたのは、「紫芽白（紫白芽）」と呼ばれる品種である[1][5]。紫芽白は晩生種で草勢は強く、品質こそ中の上であるが収量は多かった[5]。紫芽白は生産者や農業試験場によって優良品種の選抜がなされ、「都」、「多摩」、「都香」などの系統が生まれた[1][5]。「東京うど」として栽培され続ける品種は、みな紫芽白の系統に連なっている[5]。

栽培方法

東京うどの栽培は、春、晩秋及びその後の3つの段階に大別される[10]。春は、群馬などの高冷地にある畑でまず種株の植え付けを行う[3][4][16]。芽のついたうどの種株を3つから4つに分割して畑に植え付けて成長させる[25][26]。うどは成長旺盛な植物のため、夏には高さ約2メートルにも育つ[26]。

東京うどの栽培では、高冷地の寒暖差を利用して早く地上部を枯らすことが重要となる[25][26]。地上部が枯れると根株が休眠状態に入るため、晩秋の11月から12月頃に根株を掘り取って東京に運搬する[25][26]。

根株を植えこむ穴蔵は、クワの葉の貯蔵用の穴蔵を転用したものの他に、他の野菜貯蔵用の穴蔵を利用したものや、関東ローム層の土壌に横穴を新しく掘ったものも存在する[3][4][8][10]。これらの穴蔵は、年間を通して16度前後の室温が保たれている[8]。根株を穴蔵に入れて成長させる「伏せこみ」という作業には、約30日から40日を要する[25]。

東京うどは、毎年12月から翌年の10月初めにかけてが出荷時期である[25]。冬場に出荷する分は、休眠を打破して成長を促すためにジベレリンを利用する[25]。立春の頃に、掘り取った根株のうち畑に埋めておいた分を掘り出して保冷庫に移しておく[25]。保冷庫に移した根株は、休眠期を調節した上で春季から秋季にかけての出荷分として穴蔵に植え込む[25]。育ったうどは70センチメートルから80センチメートルのところで刈り取り、規定の箱に入れて出荷される[2][25][18]。

調理法や利用

うどは約95パーセントが水分であるが、ビタミンB群（チアミン、リボフラビン）やビタミンCを含み、アミノ酸（アスパラギン酸など）が比較的に多い低カロリーの野菜である[1][9]。その芳香と淡白な味わいで、消化器を刺激して食欲を増進させるといわれる[1]。

江戸時代の1805年（文化2年）に刊行された『素人庖丁二編』という料理書には「うどの葛だまりがけ」（だし汁で煮込んだうどに葛粉を使ったあんをかけたもの）、「うどの焚き出し」（適度な長さに切ったうどの皮を剥いて酒と醤油で煮たもの）が紹介されていた[27]。酢水にさらしたうどを酢味噌和えや天ぷらなどとして食すほかに、サラダや炒め物など、洋風や中華風の料理の食材にもよく合う[1][12]。

2014年（平成26年）3月には、東京うどをテーマとしたイベントが中野区内で開催された[8]。このとき提供された料理は、和え物などの定番料理ではなくハムとうどを一緒に挟んだサンドイッチや羊羹などであり、「意外だけど、歯ごたえや風味が楽しめた」と参加者に好評を持って迎えられた[8]。

脚注

注釈

  1. ^ 『野菜園芸大百科』269頁では東京の溝軟化から穴蔵軟化への進歩について説明する他に、愛知の宅地利用による浅溝軟化、大阪の小屋掛け軟化、三重の盛り土軟化を紹介している。
  2. ^ 1915年（大正4年）の統計では56ヘクタールであった。最大だったのは1975年（昭和50年）の301ヘクタールで、その後漸減して1998年（平成10年）の時点では59ヘクタールとなっている。
  3. ^ JA東京グループは農業協同組合法施行50周年記念事業として、1997年（平成9年）から東京都神社庁などの協力のもとに「江戸・東京の農業屋外説明板」を各農産物にゆかりのある神社などに合計50枚設置した。2002年（平成14年）発行の『江戸・東京農業名所めぐり』は、これらの屋外説明板と既存の農業関連記念碑などを通して江戸から東京にかけての農業の歴史を解説する教材となっている。

出典

  1. ^ a b c d e f g h i j k l m n o p 『野菜園芸大百科』、269-270頁。
  2. ^ a b c d e f g h i よみがえれ!江戸東京・伝統野菜 第8回東京うど NEWS TOKYO 都政新聞株式会社ウェブサイト、2014年5月18日閲覧。
  3. ^ a b c d e f g h i j k l m n o p q r s t u v 仲宇佐、137-139頁。
  4. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z 『江戸・東京ゆかりの野菜と花』、125-126頁。
  5. ^ a b c d e f g h i j k l m n o p q r s t u v w x 仲宇佐、135-137頁。
  6. ^ a b c d 『江戸・東京農業名所めぐり』126-127頁。
  7. ^ a b c d e f g h 『江戸・東京農業名所めぐり』200-201頁。
  8. ^ a b c d e f g h i j k l 『読売新聞』 2014年4月8日付朝刊、第14版、第33面。
  9. ^ a b c うどってなに？ 東京うど.com 2014年5月17日閲覧。
  10. ^ a b c d 『江戸東京野菜 図鑑篇』、138頁。
  11. ^ a b 青葉、15-16頁。
  12. ^ a b c d e 東京の特産物「うど」をご存じですか？ 東京農業webサイト、2014年5月18日閲覧。
  13. ^ 青葉、214-215頁。
  14. ^ 野村、61-63頁。
  15. ^ 野村、67頁。
  16. ^ a b c d e f g h i 『江戸・東京ゆかりの野菜と花』、58-59頁。
  17. ^ a b c d e f g h i j 仲宇佐、139-141頁。
  18. ^ a b c 東京達人列伝 2010年3月29日 東京新聞ウェブサイト、2014年8月2日閲覧。
  19. ^ a b c d 江戸の食文化を今に伝える武蔵野の特産野菜「うど」 (PDF) 武蔵野市役所ウェブサイト、2014年8月2日閲覧。
  20. ^ 江戸東京野菜とは コトバンク、2014年5月31日閲覧。
  21. ^ 酒井文子の江戸東京野菜deクッキング 東京うどとせりのザボンサラダ 都政新聞株式会社ウェブサイト、2014年5月18日閲覧。
  22. ^ 立川観光 推奨品・認定品 立川観光協会ウェブサイト、2014年5月30日閲覧。
  23. ^ 立川うどを活用した特産品と立川観光協会推奨認定品 立川市役所ウェブサイト、2014年5月30日閲覧。
  24. ^ 事業名：～日の当たらないうど根に光を～立川のうど根を活用した菓子製造販売 (PDF) 経済産業省関東経済局ウェブサイト、2014年8月2日閲覧。
  25. ^ a b c d e f g h i 『江戸東京野菜 図鑑篇』、138-142頁。
  26. ^ a b c d 『江戸東京野菜 物語篇』、56-58頁。
  27. ^ 川口、74-78頁。

参考文献

  • 青葉高 『野菜の博物誌 青葉 高著作選III』 八坂書房、2000年。ISBN 4-89694-458-5　
  • 大竹道茂 『江戸東京野菜 図鑑篇』 農山漁村文化協会、2009年。ISBN 978-4-540-09109-4
  • 大竹道茂 『江戸東京野菜 物語篇』 農山漁村文化協会、2009年。ISBN 978-4-540-09108-7
  • 川口はるみ編 『再現江戸惣菜事典』 東京堂出版、1995年。ISBN 4-490-10407-3
  • JA東京中央会 『江戸・東京ゆかりの野菜と花』 農山漁村文化協会、1992年。ISBN 4-540-92065-0 　
  • JA東京中央会 『江戸・東京農業名所めぐり』 農山漁村文化協会、2002年。ISBN 4-540-02060-9
  • 社団法人農山漁村文化協会『野菜園芸大百科 第2版 13 サトイモ|ナガイモ|レンコン|ウド｜フキ|ミョウガ』 農山漁村文化協会、2004年。ISBN 4-540-04116-9
  • 仲宇佐達也 『東京農業史』 けやき出版、2003年。ISBN 4877511814
  • 野村圭佑 『江戸の野菜 消えた三河島菜を求めて』 八坂書房、2005年。ISBN 4-89694-861-0
  • 「東京菜時記1 穴蔵で育つ色白美人 東京ウド」 『読売新聞』 2014年4月8日付朝刊、第14版、第33面。

外部リンク

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