LOVE Sanuki's report
The 56th Kagawa Mototaka
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.
NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3
Rare pepper "Kagawa Mototaka" produced only in Kagawa.
It was introduced to the Shiatsu Islands about 400 years ago and is said to be one of the oldest specialty products in the area.
This time, production was interrupted for a time, and it was said that it was a phantom pepper
We approach secret of "Kagawa Mototaka"!
About the history of Kagawa Mototaka cultivation
80 minutes by boat from Marugame Port. On Teshima floating in the Seto Inland Sea, there was a person waiting for Mr. Kaji. Mr. Takada of Takada Farm is the only producer on the island that grows Kagawa Mototaka. It is said that Kagawa Mototaka was brought to Sanuki by Toyotomi Hideyoshi's dispatch to Korea, and it was said that it was cultivated actively around the Shonai Peninsula until the middle of Showa, but the production gradually decreased, finally Has been discontinued. In 8, Kagawa Prefecture and Marugame City, together with Takada and their producers, began working to revive Kagawa Mototaka, which was said to be an illusion.
About cultivation process of Kagawa Mototaka
Mr. Kaji received Mr. Takada's welcome at the port, and will soon visit the field. He told me that the fruit could be formed where the branch was split into two branches. Kaji-san, I'm surprised at its size. "The feature of Kagawa Mototaka is the size of this fruit. It is XNUMX to XNUMX cm," says Takada. He says the taste is "hot but calm and mellow". In fact, it is said that Kagawa Mototaka is said to be the best varieties of Japanese pepper due to the strength of spicy and aroma.
Characteristics and harvest time of Kagawa Mototaka
The secret is capsaicinoid, a spicy ingredient. It is said that Kagawa Mototaka is higher in this content and characterized by a strong pungent taste. Seeds are sown in late March and harvested from early August. Takada says, "It's harder not to drink too much water." "What kind of spiciness is it?" Kaji-san's expectations are growing. Mr. Takada prepares “boiled eggplant”, “chicken wing grilled” and “fried green pepper sesame oil”, which are often made at home, and finally experiences the illusionary spicyness.
Recommended ways to eat
First, from “Eggplant stew”. "A spicy accent. The taste gets tighter at the end." Next is "chicken chicken wings", seasoned with soy sauce and mirin, and sprinkled with powdered Kagawa Mototaka. Kaji-san praised, "It's spicy but it smells good! A taste that goes well with alcohol." The last is “fried green pepper with sesame oil”. It's so exciting and screaming ... "This is hot!" "Is this really the case of Kagawa Mototaka?", I realize that the taste of cooking changes depending on how it is used, and the ability of spiciness. At the moment, he knew that various processed products made with Kagawa Mototaka were also on sale, and Mr. Kaji renewed his emotions, saying, "I'm well revived."