“Tenshion Muskmelon” that focuses on taste, not size.

Shizuoka Prefecture began growing greenhouse melons at the end of the Taisho period (1912-1926) and is now the largest producer in Japan. The muskmelon, a representative luxury fruit, is sold at a high price of over 10,000 yen per piece, and has been highly popular as a standard dessert in high-end restaurants. One such melon that has been gaining popularity in Shizuoka in recent years is the “Amane muskmelon” produced by Hinon Agriculture Corporation of Hamamatsu City.
In fact, recent melon cultivation techniques have focused more on producing large fruit than on taste and quality. To achieve this, they use growth stimulants and other methods, but they have not become more popular, and the number of growers is decreasing rapidly. Thinking about the future of agriculture, I wanted to go back to basics and focus on safety and taste, even if it is small, and developed the ‘Tenshion Muskmelon.

The basis for the development was the existence of the muskmelon, which was called the “cream melon. The “Hero of Lockinge” was a white-fleshed melon of English origin whose mother was the “Hero of Lockinge,” and its taste and aroma were outstanding, but it was difficult to cultivate and the fruit was small, so it was forgotten. According to a document, the “Hero of Lockinge” was a seed that Her Imperial Highness Princess Chichibu, who was visiting England to attend the coronation of Queen Elizabeth II, ordered her attendants to bring it back. Using this information, we were able to locate the preserved “Hero of Rockingji” seed and develop it. This seed was combined with a green-fleshed seed (ars fabolit) and improved repeatedly, and the result was the modern cream melon “Tenshion Muskmelon.

Muskmelon ordered by fine restaurants

Seeing is believing. President Kageyama inserts a knife into a Tenshion melon. Despite being outdoors, the melon’s sweet aroma spreads, stimulating one’s appetite. It is true that the melon is a bit small, but when you try it, the gentle sweetness fills your mouth and brings a smile to your face. It is easy to understand why many of the nation’s finest restaurants order them.

The melon has a rich flavor that is different from the melons we usually eat,” said Nakata.
That’s because Hinon Agricultural Co., Ltd. uses a “double ripening” method in its greenhouses, in which the melons are ripened on the tree, as is usually done in Japan. The company has obtained a patent for its “Double Ripening Harvest Technology. This technique stresses the fruit with moisture and condenses the rich flavor and aroma into the pulp. This technique increases the sugar content by more than 1 degree higher than the normal harvesting method, and the aroma content is dozens of times higher than that of greenhouse melons. As we toured the greenhouse and listened to explanations of the different stages of growth, we understood the amount of time, effort, and technology that goes into these melons, from watering to temperature control, and even how to determine ripeness. The ultimate melon, which not only has sweetness, but also “flavor,” “richness,” and “aroma,” is a gem created by Japanese craftsmanship.

NIHONMONO – 「にほん」の「ほんも…

果実の王様クラウンメロン「生産者 井口克彦」／静岡県袋井市 – NIHONMONO ガラスの温室から生まれる果実の王様 静岡県の中西部にある袋井市は、クラウンメロンの一大産地。ここでのメロン栽培

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Tochigi Prefecture has reigned as the nation’s top strawberry producer for 55 consecutive years since 1968. It now calls itself the “Strawberry Kingdom of Tochigi,” and has become a nationally renowned strawberry production area. Why has strawberry production continued to develop so well in Tochigi Prefecture? We visited the Strawberry Research Institute of the Tochigi Prefectural Agricultural Research Center to find out.

Translated with DeepL.com (free version)

A research institute specializing in strawberries that produced “Tochiotome” and “Skyberry

It is a 45-minute drive south of Utsunomiya City in the central part of the prefecture, the prefectural capital. The Strawberry Research Institute is marked by a red roof visible in the rich countryside. This facility became a research institute specializing in strawberries in 2008. Until then, it was a branch of the Agricultural Experiment Station in Utsunomiya City that conducted research on several crops, including strawberries, but when an organizational review was conducted, it was reborn as the only research institute specializing in strawberries in Japan, operated by the prefecture.

The institute has two major functions: one is to conduct marketing research and analysis of strawberry-related distribution and consumer trends, and the other is to research and develop new varieties and cultivation methods and techniques.

Including the Institute’s predecessor organization, the history of the Institute is more than 50 years, starting with the development of the “Nyoho” variety in 1985, and continuing to the present, with the prefecture having developed 10 varieties. The Tochiotome, which is famous throughout Japan, and the Skyberry, which is suitable for gift-giving, are just a few of the varieties that can only be enjoyed at tourist strawberry farms. Tochigi’s strawberry lineup is diverse, including “Tochihime,” which can only be enjoyed at tourist strawberry farms, “Natsuotome,” which can be harvested in summer and fall, and “Milky Berry,” which is a white fruit. And now, “Tochiaika,” born in 2018, has grown to become the future of the “Strawberry Kingdom of Tochigi.

How did Tochigi Prefecture become the best strawberry producing area in Japan?

Why did strawberry cultivation become so popular in Tochigi Prefecture in the first place? Looking at the ranking of strawberry yields in order from second place down, we find Fukuoka Prefecture, famous for “Amaou,” Kumamoto Prefecture with “Yubeni” and “Koi Minori,” Aichi Prefecture with many varieties developed in other prefectures, such as “Tochiotome” and “Shohime,” and Nagasaki Prefecture with the majority of “Yumenoka” cultivated in the prefecture. Many areas have relatively mild climates, and the climatic conditions appear to be different from those of Tochigi Prefecture, which is cold and harsh even in the Kanto region.

It is said that strawberries were first introduced to Nagasaki from the Netherlands at the end of the Edo period. However, they did not spread quickly, and it was not until the Meiji period (1868-1912) that full-scale cultivation began. However, strawberries were a luxury item at the time, and it was not until the Showa period (1926-1989) that they became accessible to the general public. At that time, strawberries were mainly grown outdoors in open fields, and the harvest season was limited to early summer from May to June.

It was only after the war that Tochigi Prefecture expanded strawberry production. In order to increase farmers’ profits, someone paid attention to strawberries as a crop that could be used as a back crop for rice. That person was Ichiro Niida, a member of the town council of Mikuriya Town (present-day Ashikaga City). At the time, the northern limit of strawberry cultivation was in Kanagawa Prefecture, and it was thought to be difficult to grow strawberries in Tochigi Prefecture. He made numerous trips to Shizuoka and Kanagawa prefectures, which were advanced strawberry cultivation areas, to study the cultivation methods suitable for the environment of Tochigi Prefecture, despite repeated failures. Over a period of nearly 10 years, he succeeded in expanding the cultivation in the 1960s. He expanded shipments to Tokyo, Hokkaido, Niigata, and other areas.

When greenhouse cultivation was not yet widespread, strawberries were in season from spring to early summer. Mr. Nieda also took on the challenge of accelerating the harvest season. In autumn, when the days are short and the temperature drops, the strawberry puts forth flower buds, which are the source of flowers, and when it gets colder, they go dormant. Then, after a certain period of low temperatures of 5°C or less, they wake up from dormancy and bloom and bear fruit in the spring when the temperature rises. The cold season was also important for strawberry cultivation. At the time, however, this was before the widespread use of greenhouse cultivation, in which the temperature could be mechanically controlled. In such a situation, Mr. Nieda and his colleagues tried “Koureichi Ikubyo,” a method of bringing seedlings to high altitude and cold regions such as Senjogahara in Nikko during summer and fall. By bringing the seedlings to colder temperatures earlier than before, they were able to put on flower buds earlier, thereby accelerating the harvest period. This would also boost the farmers’ profits. The challenge bore fruit, and strawberries, which were previously harvested in May and June, were successfully shipped earlier in the year. In addition, in the mid-1960s, it became possible to grow strawberries in plastic greenhouses, which also helped to expand production.

Originally, strawberries were a fruit of early summer. Later, through research into cultivation techniques and the continuous improvement of strawberry varieties, the shipping season has moved even earlier, and strawberries now have the image of a winter fruit. It is believed that the earlier shipping season is due in large part to the Christmas season, when demand for cakes is at its peak. Our predecessors continued to respond to the needs of the market in order to contribute to farmers’ profits. The result of their efforts may be the bright red strawberries shining on Christmas cakes.

The climate suitable for growing strawberries and their creators

Thanks to the efforts of Mr. Nieda and others, the foundation for strawberry cultivation in Tochigi was laid. The institute says that the natural environment of Tochigi Prefecture is suitable for strawberry cultivation.

Tochigi Prefecture has long hours of sunlight in winter, and the abundant light is essential for strawberry cultivation. In addition, the fertile land nurtured by high-quality groundwater from the Nikko mountain range and other mountains is also suitable for strawberry cultivation. The large temperature differences between summer and winter, and between morning and night, are also believed to enhance the sweetness of strawberries.

In addition to these climatic conditions, the institute also attributes the growth of strawberry cultivation to the “honest and serious” nature of the farmers in the prefecture. Each strawberry is harvested by hand to determine the degree of ripeness and shape, and to avoid damaging the berries. The beautiful strawberries on store shelves are the result of the diligent work of the growers. The patience and care of the growers are essential to continue growing and shipping a large number of strawberries.

The long road to developing new Tochigi strawberries

Strawberry breeding is a major role of the institute. In the greenhouses on the premises, research is conducted to create new varieties by crossbreeding varieties with various characteristics. In breeding, the center focuses on the following points: sweetness and taste, abundant harvest, and resistance to disease. On top of that, it is also important to have “sweet and tasty” taste, “firm fruit that is not easily damaged during the distribution process until it reaches the store shelves,” and “long shelf life in the store shelves. The new variety “Tochiaika” was completed in 2018 after meeting these requirements. The ease of cultivation for farmers, combined with its low acidity and pronounced sweetness, has resulted in the new Tochiaika variety now accounting for more than 60% of the prefecture’s total acreage, surpassing Tochiotome, which had held the top spot for many years.

Tochiaika” is also an elite company that has passed through a rigorous selection process.

If a so-called “good variety” could be developed, it would greatly contribute to the development of strawberries in Tochigi Prefecture. However, it takes at least seven years to bring a new variety to the market. For example, a sweet variety may be crossed with a disease-resistant variety, or with a variety that produces a high yield, and the crossbreeding patterns vary. The staff members repeatedly select the strawberries they grow, and only those varieties that have passed the selection process are allowed to be released to the public. For example, in the first or second year of cultivation, the staff members in charge of strawberry production actually look at and taste each variety to select the best ones. Moreover, since the taste of strawberries changes depending on the season in which they are grown, they must also pass an overall evaluation that takes into account seasonal changes in taste. The development of strawberry varieties, like the cultivation of strawberries by farmers, is a continuous and steady process.

Soil Cultivation and Upland Cultivation. The Need for Technology in Strawberry Cultivation

The institute is also developing strawberry cultivation technology. Most of the strawberry cultivation in greenhouses is divided into “soil cultivation,” in which strawberries are grown on the ground, and “elevated cultivation,” in which strawberries are grown on benches about one meter high. Although “upland cultivation” has the advantage of freeing farmers from the physical burden of bending at the waist while harvesting, many farmers in Tochigi Prefecture choose “soil cultivation” due to concerns about the cost of introducing this method. There is also a persistent view that “soil cultivation” has a better effect on flavor, based on the belief that soil absorption of soil components and soil temperature are more stable. However, the institute believes that by controlling the environment, strawberries of the same quality as those grown in soil cultivation can be grown in upland cultivation, and that there are also advantages to manualizing cultivation methods that tend to become impersonal.

In the greenhouses of the elevated cultivation system, a CO2 generator to promote photosynthesis and an automatic ventilation system that monitors air temperature, humidity, and soil temperature are installed. The company is also conducting research on the best way to use each type of equipment for each variety, and is using this research to provide advice to farmers who are planning to install such equipment. The laboratory, which believes that “the latest technology is necessary for the future of strawberry cultivation,” is playing a key role in laying the groundwork for such technology.

The Future of Tochigi, the Strawberry Kingdom

All of us at the institute are committed to producing a better strawberry variety every year that surpasses all previous varieties,” says Mr. Mitsui, a special researcher at the institute. Even so, it is very difficult to produce a variety that surpasses the “Tochiaika” variety, he says. It is absolutely necessary to produce a variety with a good balance of sweetness and acidity for consumers, and also to be able to produce large quantities in order to increase the profitability of producers. Combining this with other factors such as disease resistance and resistance to bruising, it will be a more difficult road to achieve a level beyond the current “Tochiaika” level. Nevertheless, the staff members never give up and continue their research diligently every year. Their goal, now and in the future, is to “produce more attractive strawberries, increase the profitability of farmers, and encourage young people to participate in strawberry cultivation. They also have a goal of focusing on exporting their products overseas in the future.

It is not always possible to produce new varieties during their tenure. Even so, they will continue their research for decades, keeping their technology and thoughts connected. There will be challenges to overcome in the future, such as the aging of the population, the decrease in the number of producers due to population decline, climate change, and changes in consumer trends. Nevertheless, there are many people here who have inherited and developed the foundation of strawberry cultivation that Ichiro Nieda once painstakingly built. They are committed to the farmers and to producing strawberries that will please consumers. As long as these people exist, the future of the “Strawberry Kingdom of Tochigi” is bright.

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High-quality Japanese fruits are attracting worldwide attention. Domestic fruits with excellent taste, high productivity and transportability are in increasing demand overseas, and the Japanese fruit export market is expected to continue to grow. Yamanashi Prefecture is known as a major producer of such Japanese fruits. What kind of research is being conducted at the Yamanashi Fruit Tree Experiment Station, which has supported the development of fruit tree cultivation? What are their efforts and promising new varieties?

Fruit cultivation in Yamanashi Prefecture since the Edo period

Japanese fruits are highly valued overseas. The export value of Japanese fruits is on the rise, with apples, grapes, strawberries, peaches, melons, and citrus fruits exported last year up about 15-30% over the previous year, pears up 40.1%, and oysters up 50%. Fruit tree experiment stations located throughout the country have supported Japan’s fruit tree cultivation. Eleven institutes, operated by prefectures where fruit tree cultivation is flourishing, such as Aomori, Fukushima, Nagano, Ehime, and Kumamoto prefectures, are working to develop varieties suited to the natural environment and climate of the region and to research and disseminate cultivation techniques.

　In 1938, the Yamanashi Fruit Tree Experiment Station was established to promote and develop fruit tree cultivation in Yamanashi Prefecture, a practice that has continued since the Edo period. Located on a hill in Yamanashi City overlooking the Kofu Basin, the area is covered with pink peach blossoms in the spring, and the scenery is truly worthy of being called “Peach Garden.

　The Kai Souki, a book written in the Edo period (1603-1867), mentions that eight fruits called “Koshu Hatchinka” (eight delicacies of Koshu), including peaches, grapes, pears, chestnuts, oysters, apples, pomegranates, ginnan, and walnuts were presented to Edo via the Koshu Highway, indicating that Yamanashi Prefecture had been producing high quality fruits since that time. It seems that the history of fruit cultivation had already begun in Kofu. There was already a kind of tourist vineyard in Kofu, which became famous as a “sightseeing vineyard” in the Meiji era. After the Meiji period, with the decline of sericulture due to the prosperity of the silk industry, mulberry fields were switched one after another to fruit orchards, and full-scale fruit tree cultivation began in Yamanashi.

Engaged in research and breeding specializing in four tree species

Fruit trees are classified into two categories: evergreen fruit trees, including citrus trees such as tangerines, lemons, and yuzu, and deciduous fruit trees such as grapes, oysters, apples, kiwis, and pears. At the Yamanashi Fruit Tree Experiment Station, research and breeding is being conducted specifically on four deciduous fruit trees: peaches, grapes, plums, and cherries.

　Deciduous fruit trees, which do not flower unless exposed to low temperatures, can be stably cultivated when exposed to low temperatures in winter. For this reason, Yamanashi Prefecture, with its large seasonal temperature differences and annual precipitation of only about 1,000 ml, has been considered an ideal location for open-air cultivation of deciduous fruit trees. Today, Yamanashi is Japan’s largest producer of grapes, peaches, and plums, and the third largest producer of cherries. Minami-Alps City in Yamanashi Prefecture is considered the southern limit for the production of cherries, which do not grow under high temperatures.

Director Kazushi Kobayashi says, “Since the test center is located in a large production area, the largest in Japan in terms of both cultivation area and production, there are high expectations from the people around us, and we are required to provide high-level varieties and technologies. The staff not only conducts research in the laboratory, but also manages 17 hectares of fields, so they go out into the field and cultivate fruit trees to find areas for improvement and issues. We can’t find solutions to problems unless we actually cultivate at the same level as the farmers in Yamanashi,” he says. It is essential to conduct research after acquiring solid cultivation techniques when developing new cultivation techniques and new varieties,” he says. It is rare in Japan for an experimental station to have a dedicated breeding department and to focus on variety development.

　Gibberellin treatment, an important process in grape cultivation that is now widely used throughout Japan, was successfully applied to Delaware grapes in 1959 to make them seedless, and it was the Yamanashi Fruit Tree Experiment Station that established the gibberellin treatment technique in 1960. By dipping bunches of grapes in a chemical solution of the plant hormone gibberellin two to three weeks before full bloom, and again two weeks after bloom, they demonstrated seedlessness and accelerated fruit enlargement.

　In 1976, the company discovered that the “aji-nofruit” disease, which causes poor coloring and reduced sugar content in the grape “Koshu”, was caused by a virus, and later discovered the same cause in the symptoms of “Kyoho”, “Pione”, and “Kaiji”. By establishing virus-free technology for seedlings, the company has contributed to the improvement of grape quality.

Continuing to take on the challenge of breeding, which takes many years

The process of fruit tree breeding takes many years. It takes three years from crossbreeding to fruit bearing, grafting, and several rounds of selection until a superior variety is found, which takes 10 to 15 years. In the case of vinification grapes, the process of trial vinification is included after the breeding of selected varieties, so it takes even longer, and wine varieties are produced over a period of 20 years. There is no guarantee, however, that a promising variety will eventually be found, and the steady work must be repeated.

New wine grape variety born in Japan

The Yamanashi Prefectural Fruit Tree Experiment Station has been involved in the development of grape varieties for brewing since 1950, and is the only other experiment station in Japan that is engaged in full-scale development of grape varieties for brewing. Director Kobayashi has been with the institute since 1992 and has been involved in grape cultivation and breeding for many years.

　　After years of research in search of “vinification varieties that can be grown stably in Japan,” he has created original varieties such as “Monde Briere” (registered in 2016) and “Colline Vert” (registered in 2019) for white wine, and “Armonoire” (registered in 2009) and “Soin Noir” (application to be published in October, 2022) for red wine. Original varieties were created. Many wineries have commercialized “Bijou Noir” (registered in 2008).　There are traditional varieties such as Chardonnay, Cabernet, and Merlot, and it is very difficult to create a grape variety of the same level, if not surpassing them,” says Director Kobayashi. Named for its smooth and silky taste, this new variety ripens early, in late August, and has more than twice the anthocyanin content of Merlot, resulting in better coloring and a darker wine. Its mild, well-balanced wines with moderate astringency are highly acclaimed by experts.

Katsuhiro Shintani, who is also in charge of the test brewing, says, “With the promotion of organic and sustainable farming practices in recent years, varieties that are resistant to disease and climate change while maintaining high quality are required. We are aiming to develop varieties that are adapted to Japan’s soil and climate, that respect the climate, and that can further reduce the use of pesticides as much as possible.

　In Europe, there is a wide variety of varieties and a culture born from a long history. Many of the varieties we have developed so far are based on European varieties, but I hope that the varieties we are developing now will become native varieties in Japan 100 to 200 years from now. I hope that in the future, Japan will be a wine-producing region with a variety of varieties.” With this hope in mind, he devotes himself to daily research in order to develop high-quality varieties that are as good as European varieties and to increase the variety of varieties that are suited to the climate of Japan.。

Breeding the next generation of varieties that can withstand extreme weather conditions.

Kyoho grapes and Pione grapes, which are representative of black grapes, do not color well at high temperatures. The optimum temperature for the enzyme that synthesizes anthocyanin, a black pigment, is 25 degrees Celsius or lower, and if the temperature does not fall below 25 degrees Celsius on consecutive days with tropical nights, coloration will deteriorate. If the temperature does not fall below 25 degrees Celsius on a tropical night, the coloring will deteriorate. We have no choice but to solve this problem through varieties.” They are selecting next-generation varieties that can easily withstand the high temperatures of the Yamanashi summer, and are focusing on developing varieties that can cope with global warming and abnormal weather conditions.

　Although the development of genetic analysis technology has made it possible to develop varieties more efficiently, it still takes time and effort to breed fruit trees. Kobayashi says, “Needs change with the times, but breeding takes more than 10 years, so we have to respond to a wide range of needs while aiming for high quality and labor savings.

　Even so, the underlying principle of “developing varieties that combine improved eating quality and high productivity” remains constant. If the cultivability of fruit trees is poor, production will not increase and varieties will not spread. If it does not spread, the fruit will not become a brand. A variety like the “Shine Muscat” that combines excellent taste with high productivity can become a brand. Sunshine Red,” developed by the Yamanashi Prefectural Fruit Experiment Station and debuted this year, is a red variety with the aroma and taste characteristic of Muscat. Director Kobayashi agrees, saying, “It is a new variety that requires attention to coloration during cultivation, but its excellent taste and vivid colors are appealing.

　Kobayashi, who has been involved in grape research for many years, says, “I have just been doing my best to solve the problems in front of me one by one. I have gained experience by responding to requests from the field, rather than working on what I want to research. He has been able to quickly identify the causes of problems at production sites, solve them, and provide information. We want to be a fruit tree research center that can immediately respond to farmers’ expectations and requests,” he said, revealing the pride of a fruit tree research center that bears the responsibility of a major production area in Yamanashi, the fruit kingdom.

　In recent years, “under-blooming” has been a frequent symptom in the cultivation of “Cheinmuscat”. In the course of continued cultivation, diseases and disorders that did not appear during the development of the variety may appear, so we must take action to resolve them as soon as possible. Director Kobayashi says, “We will continue to keep a constant eye on the field, studying countermeasures against abnormal weather and developing technologies that will help farmers make a profit.”

　The “Fruit Kingdom of Yamanashi” is the result of the efforts and research of the staff at the Yamanashi Fruit Tree Experiment Station. In order to protect and support Japan’s leading fruit growing region, the staff members continue their research while standing in the field and facing the fruit every day. They hope that the grapes in front of their eyes now will become an indigenous variety that will be loved in Japan 100 or 200 years from now.

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Yamanashi Prefecture is blessed with an environment and topography suitable for fruit cultivation, and a wide variety of grapes are grown from summer to fall, including Shinnemuscat and Kyoho grapes. Shimura Grape Research Institute, located in Fuefuki-shi, Yamanashi, is not only a grower, but also a father and son who are always trying to develop new grapes and connect the “soil for the future”.

Cultivation of grapes in Yamanashi, the fruit kingdom

Fruit cultivation has flourished in Yamanashi Prefecture since ancient times. The history of grape cultivation goes back as far as the Edo period (1603-1867), when grapes were cultivated as one of the “eight delicacies of Koshu,” the representative fruits of Kai Province. Blessed with well-drained land with long hours of sunshine and a climate with a large temperature difference between day and night, Koshu ranks first in Japan in terms of grape production. Research on cultivation methods and grape variety improvement is also active, and new techniques and varieties are constantly being developed.

One of the leading grape growers in Yamanashi Prefecture is Akio Shimura, representative of Shimura Grape Research Institute, who has a farm in Fuefuki-shi, Yamanashi Prefecture, located in the eastern part of the Kofu Basin. While working to improve the grape cultivation he has developed, he has also established his own sales channels while providing technical guidance to growers throughout Japan. He is also engaged in a wide range of initiatives, including his own brand strategy.

Let’s make new grapes!

The name Shimura Grape Research Institute was made famous by its founder and Akio’s father, Tomio Shimura. He is a nationally known leader in viticulture and winemaking. Tomio has developed more than 100 varieties of grapes for both fresh eating and winemaking. He has been involved in the establishment of numerous wineries throughout Japan, and has been awarded honorary doctor of agriculture degrees from several universities in recognition of his achievements in teaching cultivation techniques in Japan and abroad.

After graduating from university, Tomio joined Mann’s Wine Katsunuma Winery in Katsunuma-cho, Koshu City, Yamanashi Prefecture, where he spent 34 years refining his winemaking and viticultural skills. 1986 saw the establishment of Shimura Grape Research Institute, dedicated to the development of new grape varieties suited to Japan’s climate and climate. He introduced many varieties such as “Yuho,” “Queen Seven,” “My Heart,” and “Violet King,” and popularized their cultivation techniques. His new varieties, with their excellent taste and ease of cultivation, quickly became the talk of the town, and he continues to sell seedlings and provide cultivation guidance throughout Japan and abroad, even today under the leadership of his son, Kosei.

The “Black Shock” Spreads to the Grape Industry

My father’s main activities were variety development and consulting, with little focus on commercial cultivation. As the name implies, this farm was a laboratory.”

After taking over from his father, Kosei started the incorporation of Shimura Grape Research Institute in March 2023, and started commercial cultivation of more than 30 varieties in a vast vineyard of about 3.5 hectares. Now, in August, the peak month for sales, they are inundated with inquiries and orders, and by early September, most of the varieties are out of stock.

While many farms are starting to cultivate the Shine Muscat, the farm is focusing on various crosses in order to develop new varieties for the next generation. The new variety “Fuji no Kikki” is the result of their efforts. This is Shimura Institute’s original Black Shine Muscat, a cross between the seedless Shine Muscat, which can be eaten down to the skin, and Wink, which has a beautiful purple-black color, high sugar content, and a refreshing acidity. It has a richer, richer sweetness than the Shine Muscat and a stronger aroma like the Kyoho grape, but with a delicious skin and chunky texture. In a survey conducted by the Japan International Volunteer Center (JVC), it was selected as “the grape I would most like to grow.

Other varieties with the same parentage of the Shine Muscat grape are also gaining popularity, including “Miwahime,” named after a family member and characterized by its red skin, refreshing acidity, and sweetness, and “Yuho,” in which a single grape can grow to the size of a hen’s egg.

Innovations brought by Cheyenne Muscat

The Shine Muscat, the parent of “Fuji no Kira” and other varieties developed by Shimura Grape Research Institute, was introduced about 30 years ago. 1988, the Agricultural Research Institute of Hiroshima Prefecture created a hybrid between “Akitsu 21” and “Hakunan,” and the variety was registered in 2006. The creation of a grape variety that is not only tasty, seedless, and edible down to the skin, but also easy to cultivate, “revolutionized the grape industry,” says Kosei.

Until then, the main grape varieties in Japan were Kyoho (1621 hectares), which had the largest grapes and was excellent in terms of eating quality and sugar content, and Delaware (1627 hectares), which gained popularity as a pioneer in seedlessness through the use of gibberellin treatment. According to statistics from the Japan Federation of Horticultural Cooperative Associations in 2022, the cultivated area has expanded to 1,797 hectares, the largest in Japan.

Do what you can, carefully.

The quality of the grapes differs depending on the grower,” says Akio, who carefully observes the bunches one by one. He says that the grape cultivation process is a continuous process of trial and error, with the emphasis on grape-like aroma and flavor, and harvesting the grapes in their best condition.

The most difficult task is “picking” the grapes, which involves thinning out the grapes in bunches. If left unchecked, the grapes would become too dense and crush each other, preventing the grapes from fully enlarging and adversely affecting the shape and taste of the grapes. Because many farms are growing the grapes, it is important to cultivate them carefully using the knowledge and techniques that have been cultivated over the years,” says Kosei emphatically.

Tinkering with Soil Creates the Future

What I am always focused on is developing varieties on the farm,” says Kosei, whose development is a process of trial and error. When a new variety is developed, it is grafted, and once it has been successfully and stably cultivated, he begins full-fledged seedling production. The process takes about five years.

The goal has remained the same since my father’s time: the development of grape cultivation. Although many varieties have been developed at national research institutes, only a few of them can be grown by farmers in a stable manner in reality. There is a big difference between the environment of a national institute in a laboratory in a test tube and the environment in the field. Therefore, we want to develop grapes that can be grown practically and sustainably through trial and error by our farmers on their farms,” he said.

We would like to share newly discovered techniques and knowledge without holding on to them.” The future of grapes is clear to Kosei and his team, who have been leading the industry for many years.

Sweet grape hospitality

Shimura-Portuguese Laboratory does not sell wholesale, but only through its own direct sales store and online store. During the season, cars with license plates from other prefectures start arriving early in the morning, and long lines form every day. One of the pleasures of the visitors is the Grape Shop Cocolo, a sweets store located inside the facility. In addition to parfaits using various seasonal grape varieties, the shop also offers a wide variety of other grape items such as gelato, juice, and wine.

A popular menu item is the “Parfait with 5 Grapes” (2,600 yen), which includes an abundance of 5 varieties of grapes: Shine Muscat, Fujimutsu, Queen Seven, My Way, and Queen Muscat. The combination of rich vanilla ice cream with balsamic vinegar, crispy fiantine, maple cookie, and mascarpone enhances the sweetness and aroma of the grapes in this luxurious dish.

Shimura Grape Laboratory’s hospitality of “giving visitors the chance to taste Yamanashi grapes on the spot” is one of the reasons why Shimura Grape Laboratory has attracted so many fans.

Spreading “Soil for the Future” throughout the World

Looking around his vast farm, Kosei says, “I would like to continue to promote Yamanashi grapes to the world while continuing development centered on crossbreeding with the Cheinmuscat grape. In recent years, some of his relatives have emerged as potential successors, and he is now focusing on mentoring them for the further development of Shimura Grape Research Institute and the industry. In Japan today, there are many hurdles to registering a trademark for a new variety developed in the private sector. While dealing with such a system, he is determined to “spread the quality and technology of Yamanashi grapes throughout the world, with a view to obtaining patents overseas in the future.

Shimura Grape Research Institute embodies grape production by farmers for farmers. Shimura Grape Research Institute will continue to develop “soil for the future” for the next generation of grapes and their bearers.

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Hiroshima Prefecture boasts the largest production of lemons and navel oranges in Japan.
Lemons grown in Setoda-cho, Onomichi, Hiroshima, which consists of two islands in the Seto Inland Sea, Ikuchijima and Takanejima, are one of the most iconic brands of domestically produced lemons.
The lemons are grown with inherited techniques and confidence.

Why Setouchi lemons are so delicious

Nowadays, the Setouchi area is associated with delicious lemons. So why are lemons so delicious in the Setouchi area?

First of all, it has to do with the characteristics of the land. About half of the land in the Setouchi area is steeply sloped and well drained, with an average temperature of 15.6 degrees Celsius and little precipitation. These conditions are favorable for citrus cultivation and produce delicious lemons.

Next is the extraordinary effort of the growers. Satoru Harada, a citrus farmer who has been growing lemons on the island for three generations and is also a certified agricultural advisor who trains new farmers in the region, says

We have grown star-shaped and heart-shaped lemons. As a result of these years of research and efforts, Setoda lemons alone now account for more than 30% of the national market share,” he said.

Safe lemons that can be eaten whole, even the peel

Imported lemons used to be distributed cheaply, but due to problems with chemical fertilizers and pesticides, safe, domestically grown lemons have also been attracting attention. The goal of Mr. Harada and other growers was to produce lemons that were safe and secure and could be eaten right down to the peel.

To achieve this goal, they made efforts to reduce the use of pesticides, and in 2003, they received an award for excellence in the 8th Environmentally Friendly Agriculture Promotion Contest. In 2008, the company also received the “No Worries, No Fears” special cultivation agricultural product award from Hiroshima Prefecture! Hiroshima Brand” special cultivation agricultural product certification from Hiroshima Prefecture in 2008. The certified lemons are shipped as “Setoda Eco Lemons.

Through these steady efforts, the lemon has become widely recognized as a safe and secure lemon that can be eaten down to the peel.

Expanding Processed Setoda Lemon Products

Recently, the Setouchi lemon boom has made a variety of processed products popular.

Lined up on the table in front of us were many processed lemon products. Setoda Town is also active in developing products using Setoda lemons.

Setoda Lemon” is made by marinating two Setoda Town eco lemons in eco lemon juice and honey, ‘Setoda Navel’ is made by marinating navel oranges, and ‘Muroto’ is made by marinating lemons and oranges produced in Setoda Town with domestic citrus juice from Kochi Prefecture, yuzu, kabosu and Konatsu, sea salt from Setouchi, and deep seawater from Muroto, Kochi. The company has developed a series of processed products using Setoda citrus fruits, such as mild and refreshing salted ponzu vinegar made with citrus juices from Kochi Prefecture, yuzu, kabosu, and konatsu. These products are said to be popular not only among tourists but also among locals and through mail order. Because Setoda lemons are delicious all the way down to the peel, they are able to bring out a different flavor from other products when processed. Setoda lemons still have great potential.

The art of growing citrus fruits has been passed down for many years. As a trusted production center, we proudly deliver delicious lemons and navel oranges.

The post Setoda lemons, which account for 30% of domestically produced lemons, can be eaten all the way down to the peel. first appeared on NIHONMONO.

An orchard that handles the entire process of producing, processing, and selling the Arita mikan brand of mandarin oranges.
The Arita region of Wakayama Prefecture is said to be a region with a natural environment suitable for the cultivation of mandarin oranges,
Its history is said to be as old as 1574.

When one hears the word “mikan”, Ehime and Wakayama come to mind. Wakayama Prefecture, where Sowa Kajuen is located, is the largest producer of mikan in Japan. The “Arita Mikan” brand oranges grown at this orchard, which handles everything from production to processing and sales, are different in taste from any other oranges I have ever tasted.

No. 1 in the nation’s oranges production ranking

In the first year of Reiwa, the total mikan production harvested in Japan was approximately 750,000 tons. Wakayama Prefecture produced 150,000 tons, the most of any prefecture in Japan. Of these, Arita City in Wakayama Prefecture produced 80,000 tons, accounting for about 10% of the nation’s total production. The mandarin juice produced here is from Sowa Kajuen, which Hidetoshi Nakata praises as “completely different” from other juices he has tasted.

A History of Revival for Declining Tangerine Consumption

It is said that mandarin oranges have been grown in this area for more than 400 years. From the late 1965’s to the beginning of the 1950’s, about 3.6 million tons were produced nationwide. There were 5,000 mikan farmers in Arita. But later, as prices dropped due to overproduction and various citrus fruits were imported from overseas, production dropped rapidly, and now it is 700,000 to 800,000 tons. Currently, production is 700,000 to 800,000 tons, about 20% of what it was in its heyday,” says Shingo Akitake, chairman of Sowa Kajuen.

In 1979, during such a “difficult time for oranges,” seven progressive farmers in the region got together and established the “Sowa Kyosen Kumiai,” the predecessor of Sowa Kajuen. In 1979, seven progressive farmers in the region gathered to form the “Hayawa Kyosen Kumiai,” the predecessor of Sowa Kajuen. The result of this process was the superb mikan juice “Ajiichi-shibori” (now called “Aji Koishibori”).

When we first made it, we had a sales representative from a department store try it, and he said, ‘I’ve never had a juice like this. The first time we made this juice, we asked a sales representative at a department store to try it, and he said, ‘I’ve never had a juice like this, so let’s go with a strong price. I was skeptical that a juice that cost more than sake would sell, but after tasting and selling it, people kept buying it. At first, it caught fire in Tokyo, but gradually it began to sell well in the local market as well.

Delicious mandarin oranges using the latest technology

Sowa Kajuen has been flexibly adopting new technologies, such as a light-sensor fruit-sorting machine to ensure consistent quality, the introduction of the “Mardori method” for quick moisture and fertilizer management, new cultivation using a cloud system, and garden management using a drone. In addition to growing delicious oranges, the company has also been actively engaged in developing products that utilize its oranges in their full flavor. The company uses the “chopper-pulper method,” in which mandarin oranges are softened by steam and then peeled one by one by hand before being put through a backing machine, preserving the flavor in the processed products when you put them in your mouth.

There’s a reason it tastes so good

Normally, we make juice from fruit that is not for sale, but in our case, we select and squeeze only the best oranges, and that’s why it tastes the way it does. That’s why it tastes the way it does.

The straight juice made from 100% pulp of Arita mandarins grown in Wakayama Prefecture is “Arita mikan” itself. The juice is made from the pulp of Arita mandarin oranges grown in Wakayama Prefecture, and the juice is made from the pulp of the mandarin oranges themselves. The juice contains the nutritious fibers that have been broken up into small pieces through a three-stage process of pressing while the skin is being removed. The thick jelly made with 91% of the juice, without adding a drop of water, tastes as if you were eating the Arita mandarin directly, which explains why it is so popular.

It’s worth eating now

As the consumption of mandarin oranges has declined due to the diversification of food and changing tastes, Sowa Kajuen’s extensive lineup of oranges will be useful as souvenirs and gifts. Arita mandarins produced in this region are also expected to have various health benefits. For example, Arita mandarins, which fall under the category of Onshu mandarins, contain a component called β-cryptoxanthin, which has been reported to be effective in inhibiting cancer. Other benefits include the prevention of colds, anti-allergic effects, and improvement of skin quality due to the abundant vitamin C and other nutrients, all of which are worth picking up in these stressful times.

Front left and center: Ajiichi Jule (now renamed “Smooth Mikan Jule from Sowa Kajuen”)

Front row, right: Golden Jam (now renamed “Sowa Kajuen’s Smooth Mikan Jam”)

Middle row, left: Aji Koishibori 180ml

Middle row center: Aji Mellow Shibori 180ml　　　　　　　

Middle row right: Drinking Mikan 180ml　　　　　　　　　

Back row left: Mikapon 360ml　　　　　　　　　　

Back row right: Ofukuro Smoothie 170g

Good tasting oranges alone do not necessarily guarantee sales, but it is also true that if they do not taste good, people will not pick them up. We always make every effort to deliver the best taste of mikan. With this as our basic philosophy, we continue to take on the daily challenge of producing delicious mikans.

The post Mr. Shingo Akitake of “Sawa Kajuen”, the finest mandarin orange juice, just like drinking mandarin oranges first appeared on NIHONMONO.

Strawberries with amazing size and sweetness

It is named ”Momo Ichigo” because it is a peach-like strawberry. (In Japanese, ”momo” means peach and ”ichigo” means strawberry.)
The name is simple, but it definitely captures the features of this large, juicy and sweet strawberry. The strawberries are more than three times larger than the average strawberry. This is possible because they limit the number grown on each plant. Usually a plant bears 20 to 30 berries, but the ”Momo Ichigo” plant only has four to five berries, and the rest are nipped when the plant begins to flower.
This allows the nutrients to be concentrated in the remaining berries, making them large and very sweet.

Working together as a village to establish branding for their produce

”Momo Ichigo” is produced only in Sanagochi Village in Tokushima Prefecture. It is also restricted to the 28 farms which have cleared the strict conditions set for cultivation. Because it has a very short harvesting season, the strawberries are very difficult to get, making them a rare gem.
Sanagochi Village has an abundance of nature and is active in farming ”sudachi” (citrus sudachi) and ”mikan” (mandarin orange) as well. The entire village is actively engaged in agriculture, and have developed many local specialties such as ”Daifuku Mikan” and ”Daruma Kiwi” in addition to ”Momo Ichigo”. Each variety is produced in a very limited area, restricting the number that is available, and have become popular as ”brand fruit”. ”Daifuku Mikan” is a mandarin orange which is extremely sweet like a Japanese confectionary called ”daifuku”. ”Daruma Kiwi” on the other hand is popular for its large size. The naming of these items is also quite catchy.

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Representing Tokushima since ancient times

Squeezing sudachi on a freshly grilled fatty saury, or adding grated sudachi rind mixed with ”wasabi” for ”sashimi”… It is interesting how much a squeeze of ”sudachi” can enhance the taste of a meal that we enjoy on a daily basis. In particular, it has great chemistry with foods available in the fall. It has become an important staple for luxury Japanese style restaurants.
Tokushima is the birthplace of ”sudachi”. The old document ”Kojiki” includes a story about a person called Tajimamori who was sent by the Emperor across the ocean to ”Tokoyo no kuni” or utopia, to find and bring back a fruit called ”Tokijiku no kagu no konomi” which emitted a lasting fragrance throughout the year.
It is currently thought that his fruit is ”tachibana” (Citrus tachibana), but since ”tachibana” is the original species of ”sudachi”, some local historians have insisted that ”He found the original species of sudachi in Awa, Tokushima!”. This is representative of the important role of ”sudachi” in Tokushima. Needless to say, Tokushima is the top producer of ”sudachi” and accounts for 97% of the nation’s entire market.

Breeding to create a variety with less seeds

When you cut a sudachi horizontally in half, you find that it has some rather large seeds. Despite its small size, ”sudachi” usually has about ten seeds. The prefectural Kaju Kenkyusho has been involved in developing seedless varieties. In 2004, a variety named 3X1 also known as ”New Sudachi” was born. They are continuing to improve on the ”3X family” to popularize ”sudachi”.
In Tokushima, ”sudachi” plays an important supporting role for various dishes. It is not only used for grilled fish and sashimi, the juice is added to ”shochu”, as well as used to make juices and ice cream. Sliced ”sudachi” is used for ”sugatazushi” (whole fish sushi) of ”aji” (horse mackerel) and ”boze” (Japanese butterfish), and also used as a garnish for ”tarai udon” noodles, ”handa somen” noodles and Tokushima ”ramen”. It is an essential part of local cuisine.
Perhaps it would be a good idea to follow their lead, and enjoy the aroma with our meals.

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Plentiful and Delicious “Seto Giants”

Okayama Prefecture is home to the legend of “Momotaro” the Peach Boy born from a peach. Okayama lives up to that name by being producing fruits such as peaches and grapes for a long time. Nakata visited
who has been growing fruit since his grandfather’s generation.
The members of the Uematsu family have played soft-court tennis for 4 generations, and Uematsu who practices for 2 hours every morning, is surprisingly young for being 77 years old.
Uematsu takes utmost care in producing “Seto Giant”* which took over 20 years to develop. One bunch of the grapes is larger than a human face, and one fruit is as large as a Ping-Pong ball. This jade-colored grape can be eaten without peeling, and is seedless. Its characteristics are in the crisp texture and fruity flavor.

Farming that is part of the cycle of nature

Uematsu-nouen values farming as a part of the natural cycle, so no agrochemicals are used, and the use of pesticides are kept to a minimum.
Fertilizer is rice bran and organic compost. The content of the organic compost is changed each year from cow manure, pig manure and chicken manure so that the same compost is not used two years in a row.
Uematsu-nouen also uses a species of earthworms called Eisenia foetida.
As the saying “A field full of worms is a good field”, the worms consume fallen leaves and microorganisms in the soil and emit them as organic matter, creating soil that is soft and rich in nutrients.
These efforts were recognized, and Uematsu-nouen was awarded the Minister of Agriculture, Forestry and Fisheries Prize in the outstanding farmers competition held by Japan Broadcasting Corp. (NHK) in 1968.
Grapes grown by Uematsu can truly be said to be a the work of a craftsman. We look forward to this year’s crop with great anticipation.
* “Seto Giant” is the same variety as the “Momotaro Budo” brand.

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Highest production of Nijisseiki pears

Tottori is a big fruit country. Many fruits are produced in Tottori, such as juicy, large watermelons; sweet ”Kyoho” and ”Pione” grapes; and ”Hanagosho Gaki” the sweetest persimmon in Japan. But the number one gem in Tottori is definitely the ”Nijisseiki Pear”.
Nijisseiki pears have a history of more than 100 years of cultivation in Tottori. Approximately half of the pears produced in Japan are produced in Tottori, so Tottori is definitely the number one producer of pears. Fukuda Farm is the No. 1 producer of pears in Japan. Fukuda Farm was found to have the highest annual production of Nijisseiki Pears by the leading authority Kyoka (short for Kyoto Seika Godo Co., Ltd.) in one of their past surveys.

Large, fresh pears

Fukuda Farm is located by Mount Inabasan which overlooks the Tottori Plain. The rich soil produces many mountain vegetables in the spring. In addition to being blessed with rich soil, Fukuda Farm has practiced natural farming using minimal pesticides for more than 45 years, before it became popular. The fruit are all very large, and of course very sweet and refreshing, so much so that the wonderful taste is quite memorable.
The characteristics of the No. 1 pear in Japan are

1. They are very juicy. The fruit is very soft with a high sugar content, smells great and have a long shelf life.
2. Soft but without a crunchy texture and pleasant acidity.
   The pears grown at Fukuda Farm meet all of these outstanding qualities.

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