LOVE Sanuki's report

83rd Sweet Corn

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.

reporter

We aim to be entertainers loved as thick and long as udon! Expect to ask Kaji Tsuyoshi in the future!

KAJI Tsuyoshi

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

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Sweet corn, which boasts an overwhelming sweetness of 20 degrees Brix, is grown in Kagawa Prefecture. Kaji visited Kanade Farm in Zentsuji City, a sweet corn producer, and reported on their passion and ingenuity in growing the corn.

  • 3,000 sweet corn plants hand-picked every day

    In early July, the summer sun shines down on the cornfields, making them shine a deep green.
    "Wow, they've grown so big," says Kaji, looking out over the cornfield.
    "It's a little early for harvest in this field, so the cherries will normally grow a little taller, to 2.3 to 2.5 meters," explains Sugimoto Kentaro of Kanade Farm.

  • The time to harvest is when the hairs (silk threads) at the tip of the corn become a little darker than the brown fur of a Shiba Inu. Another indicator is when the stalk starts to tilt under the weight of the corn. Sugimoto harvests 5 to 7 corns by hand every morning from late May to mid-July.

  • Freshly picked raw corn has a crunchy texture

    Following Sugimoto's instruction, Kaji also tried harvesting. He supported the stem with one hand, held the fruit with the other, and snapped it off from the base downwards. When he peeled it, a firm, shiny kernel appeared. "You can try a taste if you like."
    When Sugimoto recommended it to Kaji, he was surprised and said, "You can eat it raw?" He took a bite. "It's sweet! You can even smell the sweetness. It's like a crunchy fruit."

  • Sugimoto also eats the cherries as he picks them to check the taste. Although the size is slightly smaller, Sugimoto insists on picking them young. Young cherries are harvested just a little earlier than when they are fully ripe. If the cherries are overripe, the skin of the fruit becomes thicker and can remain in the mouth when eaten, or the fruit becomes dehydrated and shrivelled. He says that he arrived at the "young harvest" method after carefully choosing the timing when he thinks the cherries taste the best.

  • Since the sugar content of the cherries drops rapidly after harvest, they are stored in a refrigerator immediately after selection and then delivered to supermarkets and other destinations. At the earliest, cherries picked in the morning will be on sale at the supermarket when it opens that day.

  • I want to release the first product before anyone else

    Sugimoto, who is particular about fresh "wakaharvested" sweet corn, has another obsession: to be the first farmer in Kagawa to produce the first crop. While other farmers plant seedlings in the fields in early March to avoid the risk of frost, Sugimoto starts planting in mid-February. He sees his crop as a rival to greenhouse-grown and Kyushu-grown sweet corn, and begins shipping it around May 3th.

  • Innovation in cultivation methods

    They also devise various cultivation methods. They believe that applying moderate stress to sweet corn will increase its sweetness, so they dilute seawater and spray it on the fields. Seawater contains minerals and microorganisms that are thought to aid in growth. They also use mushroom beds left over from harvesting mushrooms (waste mushroom beds) and fertilizer containing complex lactic acid bacteria and natto bacteria to revitalize the soil with the power of microorganisms.

  • Sugimoto says that this land's soil is naturally good at retaining water, making it ideal for growing sweet corn. However, when it rains and water accumulates, there is a risk that the roots will rot and the sweet corn's flavor will be diluted. Therefore, he adjusts the height of the ridges according to the field conditions, and grows the sweet corn with the minimum amount of water to make it taste the best.

  • Heating it enhances the flavor and aroma.

    Sugimoto-san prepared some freshly heated, piping hot sweet corn for us.
    "You can boil it in hot water, but I recommend leaving one or two layers of skin on and heating it in the microwave, as this will allow you to enjoy the flavor of the ingredients," he told us about a simple cooking method. Heating time is 1 to 2 minutes at 600W, then another 2 to 3 minutes after turning. Cooked sweet corn has a more vibrant color than raw. Kaji-san bites into the corn, admiring the beautiful yellow color.

  • "This is also delicious. The flavor and aroma are concentrated. It has a crunchy texture when raw, but when cooked it becomes just the right amount of soft and juicy."
    "I really love sweet corn too, so I grow it because I want to eat it," says Sugimoto, smiling at Kaji's eating habit. He says he eats about three corns every day, including tasting them.

  • "I learned that Sugimoto-san cherishes his roots and grows sweet corn with love," he said. Kaji-san could clearly see Sugimoto-san's love for sweet corn. In recognition of his dedication to cultivation, he was certified as a "Sanuki San Vegetable" producer in January 2024.
    "I want to continue spreading the word about delicious sweet corn to more people," says Sugimoto. Kaji also gives his stamp of approval, saying, "Once you try this sweet corn, you'll definitely become a fan."

    About Sanuki San Vegetables Open in new tab

  • Producer: Keitaro Sugimoto, Kanade Farm

    We grow agricultural products such as sweet corn, broccoli, garlic, eggplant, green onions, turnips, and rice in Zentsuji City, Kagawa Prefecture. Taking advantage of Kagawa's warm climate, we focus on creating soil fertilizer that allows vegetables to grow healthily, and deliver delicious vegetables to consumers.

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