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The 41st Kinki Carrot

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

A carrot that is indispensable for New Year dishes.
Kagawa Prefecture has the highest production volume in Japan, and most of it is made in Sakaide and Kanonji.
This time, we will visit Sakaide City and see the original crop. In addition, we had zoni a little earlier.

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  Kagawa Prefecture has about 8% of the national production share.

  It's completely cold and the year is approaching. One of the specialties of Kagawa Prefecture in winter is Kintoki carrot. Kagawa Prefecture accounts for about 8% of Japan's production. This time, I visited Sakaide City, one of the prefecture's leading production areas. I went to Kinoshita Farm to make carrots at Kinki. When we arrive, we are just in the middle of harvesting. Kinoshita Farm's Kinoshita told me, "The harvest will begin in early November. The demand for osechi dishes is high, so it will peak in late November." Harvesting is done by hand, not by machine. Mr. Kaji also went to the field and helped with the work, with advice saying, "Please bring all of the husks and pull them up."

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  Strong sweetness and soft meat quality are attractive.

  Kaji asks, "Why did Sakaide become a famous carrot production area at Kinki?" "To grow carrots at Kinki, a well-drained field is suitable. Sakaide, which faces the Seto Inland Sea, was once a salt-producing area, and the field is made of sea sand mixed with shells. The water drains so well that the crop doesn't become watery and the carrots are delicious. " "What is the difference from Western carrots?" "The difference in color is obvious at a glance, but it is characterized by its sweet and tender meat quality, and rich in lycopene, which is said to be effective in preventing cancer and whitening in nutrition. "Said Kinoshita. The carrots are harvested and the carrots are thoroughly washed and brightly colored. It is packed neatly and shipped.

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  Add flowers to New Year's Day when vermilion is happy.

  Next, you will have dinner at the Royal Park Hotel Takamatsu's Zashiki Kappo Nishiki in Takamatsu City. First of all, the carrot and shrimp fried at Kinki. Kaji-san, cheeks on your mouth. "There is no sweetness and no habit." Mr. Ebisu, the chef, told us about the appeal of sweetness, aroma, color and triplet. The two items are anmochi zoni. The miscellaneous simmering of sweet bean paste in spicy miso is unique to Kagawa Prefecture. In the past, sweets were precious, and are said to have been eaten as a luxury during the New Year. The shape of the carrot at Kinki is sliced ​​in the image of the sunrise. The vermilion that is associated with red and white, and the form is also used to create congratulations.

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  Kinjin is a universal player in cooking.

  The last is dessert. Mr. Kaji rounds his eyes, saying, "Do you like sweets at Kinki?" "It's sweet, so it's great for desserts. It's a coconut milk made of coconut milk, made with coconut milk." When I ate it, she said, "It's delicious! I think this sweetness will delight women and children." "I want you to use it not only for New Year's dishes, but also for other dishes. Because of its strong sweetness, people who are not good at the unique bitterness of vegetables will definitely enjoy it. It may be surprising, but carrots are all-purpose at Kinki, "said Ebisu. Kaji-san discovered a new charm of carrots during Kinki, and it was a very satisfying day.

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Past reports

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  The 13th Sanuki Gold

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  The 63rd Fuyu persimmon

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  The 54th Olive Chicken

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  The 78th Sanuki Mochi Wheat Daishimochi