Tag Archives: Fruit

Vegetables & Fruit on Japanese Stamps!

TEA-3

Arguably the first Japanese stamp on food, be it vegetables, fruit or else!
Green tea being hand-picked in Nihon Daira, Shizuoka City!

Japanese gastronomy having been just awarded World Heritage status after the French Gastronomy I checked what vegetables and fruits were celebrated on Japanese stamps!

There are quite a few!
Here we go!

TEA-6

Another tea picking stamp, probably modeled on Shizuoka green tea!

TEA-1

Green Tea picking in Shizuoka in front of Mount Fuji!

TEA-2

Another one exactly the same theme!

TEA-4

Green tea flowers on a regular stamp!

TEA-5

Green Tea and Green Tea Ceremony!

APPLE-AOMORI

Apples in Aomori Prefecture!

APPLE-IWATE-2005

Apples in Iwate Prefecture!

CHERRIES

Cherries!

PLUMS

Plums!

NASHI

Japanese Nashi Pears!

KINOKO

Shiitake Mushrooms!

SERIES1

Fruits and vegetables Series 1:
Apples, Taro Roots, Japanese Nashi Pears, Turnips and Grapes!

SERIES2

Fruits and vegetables Series 2:
Squat Persimmons, Green pak Choi, Chestnuts, Sweet Potatoes and Pears!

KYOSAI

“Kyosai” or Kyoto vegetables!

BENIHANA

Benihana/Saflower used as natural coloring in Wagashi Cakes!

FUKINOTO

Fukinoto/Giant Butterbur, a famed Japanese wild mountain vegetable!

FUKINOTO3

Fukinoto again!

FUKINOTO-2

And again Fukinoto!

JUNSAI

Junsai/Water Shield, an aquatic plant used as a vegetable!

JYAGAIMO

Jyagaimo/Potato Field!

KATAKURI

Katakuri, the main source of native starch in Japan!

KATAKURI-2

Katakuri again!

KONNYAKU

Konnyaku Field/ konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam!

NA-NO-HANA

Na No Hana/Rape Flowers!

I’m sure I missed some! Help!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Dekopon Oranges Producer in Shizuoka City: Nobuhiko Onuma

Nobuhiko Onuma/小沼宣彦 between his daughter/睦代, and wife, Yoshiko/良子!

Dekopon (デコポン?) is a seedless and very sweet citrus fruit, a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972 starting from Kyushu Island. Originally a brand name, Dekopon has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火). Dekopon is distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.
Shizuoka prefecture has become a major producer thanks to its ideal climate.

Okitsu Mountains under a glaring sun.

I recently had the chance to make a new friend, Ms. Chikayo Onuma working as a nurse at the Shizuoka Children’s Hospital, whose parents are producers of Dekopon and other oranges in Okitsu, Shimizu Ku, Shizuoka City!
Her parents were very kind to accept this foreign resident to visit and interview them!
Okitsu in Shizuoka Prefecture is nationally famous for its citrus fruits thanks to an ideal sun exposure and wide differeneces of temperature between day and night contributing to an extarordinary sweetness of the fruit.

Unfortunately the picking season was finished but we still had a lot to talk about before moving to the ozawa’s home to have a look at their crops.
Mr. Onuma produces an annual crop of 3,000 kg of Dekopon, 1,000 kg of Aoshima (Aoshima Shutarou) Oranges, as well as Kiyomi and Suruga Elegant varieties.

A typical farmhouse in Shizuoka Prefecture!

Mr. Onuma sells some of his crop through the JA but mostly deals with a network of private customers and accepts orders through the phone/fax as long as there are any fruit left. You had better hurry as they will disappear soon!

Mr. Onuma was kind enough to prepare an explanation of the cultivation for my perusal:
May: Flowering
July~August: Pruning and thinning the trees to keep only the best fruit. A neck braking work!
From August: regular watering
About the 20th of November: Each fruit is individually protected with a paper bag. More neck-breaking work!
From Januray 20th: Harvesting.

But the work is far from being finished as I will explain later!

Moreover, fungicide has to be spread 12 times a year.
Mr. Onuma told me that he keeps any such fungicide to a minimum and does not use any other agrichemicals.

More work is to come as the fruit will be stored in a dark cool shed to mature.
The fruit must attain a level of 13 on the official sweetness scale before they may be called Dekopon.
Mr. Onuma’s crop of Dekpon has been awarded the special appelation of shiranuhi (不知火) by the Prefecture, as a sure mark of its excellence!

Mr. Ozawa’ shiranuhi have even been prized in spite of the fierce competition!

Even Japanese nationals will be hard pressed to pronounce the Kanji for shiranuhi (不知火) properly!

Temperature inside the shed is strictly regulated!

And the place is also kept dark at all times!

Moreover, each fruit has to be individually wrapped in an open vinyl pouch!
I can’t start to imagine all the work and time spent!

Not to mention all the back-breaking work carrying 10 kg trays out and preparing orders!

Mr. Ozawa’s dekopon in my bento!

All this to make sure that all the fruit reach customers in the perfect state!
Thank you so much, Mr. Ozawa!

Nobuhiko Onuma/小沼宣彦, Dekopon and ornages producer
424-Shizuoka City, Shimizu Ku, Okitsu Inoue Machi, 177
424-0202静岡市清水区興津井上町177
Tel./Fax: 054-369-2670

RECOMMENDED RELATED WEBSITES

The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Egg Farm in Shizuoka City: Bi-Ou-Ran (Part 2)

Mr. Shigeru Shimizu/清水茂

As explained in my previous article I was back on the bicycle trail on Saturday with the difference was that I reached the place in record time in spite of the oppressive heat!

I wonder how many tonnes of feed are contained in these silos and accordingly, how many birds are inside the coops!
After all, the whole place covers no less than 1,500 tsubos (4,300 quare meters), big for a single producer in Japan!

The whole complex is surrounded by a tall hedge to protect it from the wind and help control the ambiant temperature.

Incidentally, I noticed that the silos were also protected against the variations of temperature.

I finally found the real entrance to the compound which opens at the very back, away from unknown eyes!

I quickly met Mr. Shimizu who asked me to wait for a while as he was busy with a small emergency. He offered me to stay inside in the cool, but I declined as snooping around is a bad habit of mine!LOL
It is located very much in the middle of the nature with a beautiful mountain background.

Hand egg-calibrating machine.

I was finally admitted inside, and knowing we were limited in time, I started firing questions.

-When was the egg farm founded?
-1996

-How long have you been actually working in the business?
-Let’s see. I’m 57. I started at 25. 32 years!

-When were you awarded a brand name for your eggs?
-In 1996 (that was quick!).

-How many hens (no cockerel needed whatsoever. I didn’t know!)?
-14,000 (geez!).

I had trouble keeping my hands off these beauties.

-Then how many eggs do you produce a day?
-About 1,200, but that’s little compared to industrial farms. We strive for quality, not quantity (even so, that’ s a lot to me!). We expect each to produce between 280 and 300 eggs.

-You need quite some staff, then?
-We are 10 in all. That’s enough, although we do have to work in shifts (that was said with a knowing smile, meaning Mr. Shimizu was working all day!).
-How long lasts a working day, then?
-7:00 to 7:00, 12 hours. The hens have to sleep. No forced laying here! (good to know!)

-How do you grade your eggs?
-By size first, into 7 different sizes. The largest are reserved for cake-shops and restaurants. The shell quality has to be the same, and the only way to check it is by touch, sight and experience.

-How many kinds of hens do you breed?
-Two only, Sakura and Momiji. It is enough since we strive for only one kind of yolk, whatever the color of the shell.

-That is a lot of hens, still. How long is their life span?
-As far as the egg-laying season is concerned, only one year. Which means an almost constant turn over. Even so, the hens have to be regulary vaccinated after we get the chicks from a designated hatchery. There are many keys to producing a good product (I didn’t have to ask the questions, as Mr. Shimizu warmed up to the subject. I had told him I was born in the country, and that the questions would not be too general, although I would be careful not to delve in trade secrets!):
The hens must naturally stay healthy. We personally check them everyday. This is not an industrial farm where productivity is placed above the animals’ comfort. They are actually penned in smaller numbers than usual.

Interestingly enough, the hens were not nervous at all. Their crests looked so healthy!

-How do you dispose of the droppings?
-Mixed with other ingredients, they will become fertilizer we sell to local farmers.
-Almost organic, then?
-Yes, almost.
-What about the hens which die on the way?
-We ask a specialized disposal company to take care of them.
-What do you do with the hens after the year has elapsed?
-We sell them to a specialized butcher.
-For how much?
-5 yen per head.
-That’s not much, isn’t it?
-You are telling me!

-What kind of feed do you nourish them with?
-A recipe of our own only.
Mr. Shimizu handed me then a pamphlet with all the ingredients clearly stated. I counted no less than 22, 12 of them not found in industrial egg farms. Enumerating them would be fastidious but I have kept the pamphlet for your questions. It is certainly impressive! At least I can affirm that the corn used is not GM and that some ingredients include garlic and paprika!

The egss! I came too late. They had already been collected!
One thing is for sure: a soft shell wouldn’t take that shock. No wonder Mr. Shimizu’s eggs are so popular!

The eggs are transported in a cute van!

Mr. Shimizu delivers his eggs to no less than 21 main distributing shops and to no less than 40 restaurants and cake shops. I counted them, but I’m pretty sure they do not include special customers!

The sign to the original shop!

Please remind me I have to buy some for the Missus’ tamagoyaki!

Bi-Ou-Ran
Shimizu Chicken Farm
421-2112, Shizuoka City, Aoi Ku, Endo Shinden, 41-3
Tel.: 054-296-0064

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery