【製品名（商品名）】
みやこ南瓜
【種類】
Cucurbita maxima
【生産地】
山梨県笛吹市境川町（JAふえふき, JA全農やまなし）
【名前の由来】
Although the origin could not be identified, it is a labor-saving variety with few side branches. The fruit weighs around 1.5 kg, is dark green and has a strong sweetness, and has a chewy texture.
【主な特徴】
Fuefuki City’s famous peaches have been stolen. The Fuefuki Police Station reports that as of July 1, 2022, approximately 9,000 peaches have been reported stolen. Meanwhile, the Fuefuki City Fire Brigade seems to be patrolling every day. In addition to the fire brigade, the city hall, police, JA Fuefuki, and private organizations are working together to prevent the theft of precious fruit trees from farmers.
Approximately 1,400 peaches before harvest were stolen in Kasugai Town, Fuefuki City, Yamanashi Prefecture. About 1,400 pre-harvest Hikawa Hakuho peaches were stolen, which were cultivated in four Kuwado peach fields. The amount of damage seems to be about 420,000 yen. According to police, the damaged peach field is an important agricultural product that is cultivated by four people, including a man in his 60s, who is adjacent to the area. Police are believed to have been stolen between 11:00 am on June 14 and 7:00 am on June 15, and are investigating it as a theft case. It is nothing more than hoping for an early solution, but it is an act that cannot be tolerated to steal the treasure that the farmer has made with great care and without permission for a limited time. NOBUTORA, who was exiled at the age of 48, lived in Suruga, where his son-in-law was, while being given a retreat fee (equivalent to 100 million yen every year from the Takeda family), and occasionally went up to KYOTO to interact with important people in various fields. While deepening, he died in 1574, the era of Suwa Shiro Katsuyori, at Takato Castle, the residence of his third son, Nobukado. The JA jurisdiction is located in the central part of Yamanashi prefecture, in the southeastern part of the Kofu basin. It forms a major fruit tree producing area centered on peaches, grapes, and peaches, taking advantage of the large differences in weather conditions. In particular, peach cultivation has been produced locally for a long time and produces delicious high-quality fruits, so it seems to be highly evaluated both inside and outside the prefecture. Recently, a fruit sorter using an optical sensor has been introduced, and sugar content measurement technology using an optical sensor has been established, making it a brand production area where consumers can purchase with confidence. On the other hand, with the establishment of seedless technology for large varieties of grapes, a production system that meets consumer needs has been established. Among them, Shine Muscat grapes have been well received and are popular among fans all over the country. As for vegetables, eggplant, cucumber, sweet corn, and tomato are the main products, and in Ashigawa Town, which is the only cold region in the region, taking advantage of the cool weather conditions in summer, the prefecture’s largest specialty of spinach is small. As the main production areas of roses and cucumbers in the prefecture, it seems that they are working on high-quality agricultural products that are unique to each region. Fertilizer is soaring, but beef cattle and dairy farming in the northern part of the gorge, dairy farming in the western foot of Fuji, and pig farming in the gochu and eastern regions are typical. The scale of management and specialization of each breed is progressing, but I would like to keep an eye on the future situation. In addition, “Fujizakura Pork (Koshu Fujisakura Pork is Yamanashi Prefectural Livestock Experiment Station (currently Yamanashi Prefectural Livestock Dairy Technology Center)” using improved breeding of livestock by utilizing biotechnology, Koshu beef, Koshu wine beef, and line pig “Fujisakura”. It is produced by crossing a female that inherits the blood of the land race breed pig “Fujizakura pig” developed by the same test site with a male of the synthetic strain pig “Fujizakura DB” completed in 2012 by the same test site over 7 years. A member of the Koshu Fujisakura Pork Production Association feeds and raises a unified feed based on the breeding manual, and the pork is bred at the Yamanashi Meat Distribution Center Co., Ltd. and has passed the certification criteria set by the Yamanashi Prefectural Brand Pig Promotion Council. It seems that you can call yourself “Koshu Fuji Sakura Pork”) “, and it seems that the development, popularization and consumption expansion measures of high-quality livestock food such as handmade ham, including the branding of Koshu Jidori, are being promoted comprehensively. On the other hand, by utilizing livestock manure as a valuable resource for soil preparation measures, environmentally friendly agriculture (using the material circulation function of agriculture, while paying attention to harmony with productivity, etc., chemical fertilizers through soil preparation, etc. It seems to play a central role in (sustainable agriculture) that takes into consideration the reduction of environmental burden due to the use of pesticides. In addition, by establishing an exchange base with urban residents such as “Makiba Park”, a public ranch in the prefecture, it functions as a place for emotional education through contact with livestock and ranch experience in the idyllic ranch landscape spreading in the dairy area. Seems to be attracting attention. In addition, we are working on a traceability system for prefectural meat, mainly beef. The climate of Yamanashi prefecture is an inland climate where the temperature difference between day and night is large, the annual sunshine hours are the longest in Japan, and the annual rainfall is low. Seems to be suitable for. A lot of sunlight makes a sweetening element (starch: decomp) for agricultural products. On the other hand, when the night temperature is low, the starch is not wasted and is stored inside such as “fruit” and turns into sweetness (sugar). Therefore, the agricultural products grown in Yamanashi prefecture are delicious. Another feature is that when the amount of precipitation is low, it is difficult to get sick and healthy agricultural products grow. In April 2018, the city, the Agricultural Committee, and JA Fuefuki signed a tripartite agreement and established the “Fuefuki City Agricultural School”. It seems that the office was set up in JA Fuefuki with the investment of the city and JA and started operation. It seems that the agricultural school offers comprehensive consultation services on agriculture, such as technical training for new farming, placement of agricultural land, and management improvement. It seems that the OB of the JA handles the consultation work. Utilizing the connections with related parties such as the prefecture’s agricultural guidance organization and JA group that we have cultivated over many years, and based on the abundant information obtained from many farmers, we provide not only fruit tree cultivation techniques but also practical information. It seems that they are going. In addition, it seems that the consultants are trying to secure new farmers by providing support for making a feasible farming plan and giving careful advice with an eye on reality. It seems that JA, the Prefectural Gorge East Agricultural Office, and the City Guidance Agricultural Association will serve as instructors at the fruit tree cultivation technique class. The text is created by the prefecture and related organizations. Participants seem to have received favorable reviews that the content of the course is easy to understand. In addition, I heard that we have secured multiple training venues with the understanding and cooperation of farm owners in various parts of the city in order to make the training in line with the actual conditions of the region. The origin of pumpkin is said to be the Americas. Species have been found in geological formations thousands of years ago in Mexican caves. It seems that it was brought back to Europe by Christopher Columbus and spread all over the world. It was introduced to Japan by the Portuguese in the middle of the 16th century and was cultivated in Kyushu in the early 17th century. The name “pumpkin” seems to come from the fact that it came from Cambodia. The variety at this time seems to be what we now call Japanese pumpkin. Pumpkins cultivated in Japan can be broadly divided into three types: “Japanese pumpkins”, “Western pumpkins”, and “Pepo pumpkins”. Japanese pumpkin is used in Japanese dishes such as simmered dishes because it is sticky, has a lot of water, and has little sweetness. Western Squash is powdery, chewy and sweet, and tends to be used in various Western dishes. Many of the pumpkins have a strange shape and have a light taste, so they are often used in combination with other ingredients or for ornamental purposes. Zucchini, which is used in Italian cuisine, is a typical example. Also, I like dry places, so it seems to be a drawback that it is easy to get powdered mildew in a humid climate like Japan. Normally, the tip of the seedling is left about 5 true leaves and the core is pinched, and about 4 cotyledons that emerge from the side of the true leaf are extended. It is a heterogeneous flower, and many male flowers are attached, but the female flowers that become fruits seem to be scattered. Generally, it takes about 45 days from fruit set to maturity, and it takes a long time from the completion of the outer shape to the deliciousness. Wase’s “Miyako SQUASH” matures in about 30 days after fruit set, so if you want to get it out early, you can cultivate it using these varieties. The season is early August. Although it is customary to eat at the end of winter, pumpkin is useful as a summer vegetable. According to Sakata Seed Corporation, it is cultivated in a fertile field with good sunlight, ventilation, drainage, and water retention. Since it is vulnerable to excessive humidity, make it a high ridge in a field with poor drainage. Ripe compost and bio-ace (although it is registered as a trademark, it is a safe and secure bacterium that does not affect the human body, such as Bacillus natto, and has a high adaptability that can grow even at high temperatures of 80 ° C or higher. It seems that the growth and decomposition speed are fast when the conditions of temperature, food (organic fertilizer), oxygen and water are met. Also, it suppresses the growth of mold and the clay-like hard soil becomes fluffy.) In addition, we will actively apply organic matter to create soil with good roots. About 2 weeks before planting, about 100 g of magnesium lime per 1 m2 is applied, and about 1 week before about 1 week, 3 kg of fully-ripened compost and about 150 g of organic compound fertilizer are applied. The width of the ridges is 2 to 3 m, and the standard spacing between stocks is 50 cm. Germination temperature is 26-28 ° C. After germination, lower the temperature to about 23 ° C during the day and about 15 ° C at night, and manage it so that it does not grow up. After the cotyledons have expanded for about 7 to 8 minutes, they are transplanted to a No. 3 to 3.5 (9 to 10.5 cm) plastic pot. Alternatively, sprinkle 3 to 5 grains directly and make one plant by the time the true leaves reach 2 to 3 leaves. Raise seedlings with the goal of having about 3 true leaves after about 25 days. It seems good to keep the field warm by tunnels, mulches, etc. and keep the ground temperature at 15 ℃ or higher by the time of planting. Suitable for early high yield of dense planting in tunnels or open field cultivation. In addition, it seems that it is suitable for harvesting from August to October in cool regions and storing autumn fruits for shipment within the year. It seems that one tailoring is good because it is a labor-saving variety with few side branches. It is near-maturing and wase, and it seems that it can be harvested about 35 to 40 days after flowering in open field cultivation. The fruit is similar to “Ebisu Squash（From the local place name. It was probably named after the wishes of the breeders and the feelings of their hometown. The feeling of connecting producers and consumers comes to my mind. A best-selling and long-selling product sold by TAKII & CO., LTD. In 1964. It has excellent fruit set and hypertrophy, and is a high-yielding species with a fruit weight of 1.7 to 1.9 kg. The fruit shape is oblate, and the pericarp is dark green and tends to have ornamentation. The flesh is dark yellow and thick, the flesh is slightly sticky, the taste is good, and the range of environmental adaptation is wide. Those who can produce stably will reach the harvest season 45 to 50 days after mating. It is famous as a representative of Cucurbita maxima. The flesh is dark yellow and thick, and the flesh is a slightly sticky powder with a good taste and I like it. A squash producing area that boasts one of the largest acreages in Hokkaido, centered on the Wassamu area（It is located slightly north of the center of Hokkaido. At the southernmost tip of the Nayoro basin, at the foot of the Shiokari Pass, the blessed place is 36 km north of Asahikawa City.Now is due to the ancestors who migrated from various parts of Honshu with the opening of the railway in November 1902. Since the hoe was pioneered in the primeval forest, efforts and wisdom have overcome many hardships and laid the foundation for today. Since then, the town has continued to develop in abundant and harsh nature, and this year marks the 120st year. The climate peculiar to the basin has an amazing temperature difference of over 60 degrees between summer and winter（Total area 224.83 square kilometers. The cherry blossoms are in full bloom, the scenery that is dull in summer is surrounded by greenery, the autumn leaves are in autumn, and the whole silver world is in winter. I also want to visit once in my lifetime. Because it is a town full of humanity that reflects the colors of each of the four seasons. In agriculture, pumpkin（We are working on research to use the seeds of pumpkin (edible squash seeds) as food, aiming to make it a regional specialty food）, which boasts the largest acreage in Japan with paddy rice as its main crop, is well known. The overwintering cabbage（Utilizing abundant snow resources, snow accumulates on the cabbage pile and becomes a natural refrigerator for storage in a fresh state.）” and has spots on the black skin. Slightly small and round. The taste is very good and the quality is excellent.
Approximately 1,400 peaches before harvest were stolen in Kasugai Town, Fuefuki City, Yamanashi Prefecture. About 1,400 pre-harvest Hikawa Hakuho peaches were stolen, which were cultivated in four Kuwado peach fields. The amount of damage seems to be about 420,000 yen. According to police, the damaged peach field is an important agricultural product that is cultivated by four people, including a man in his 60s, who is adjacent to the area. Police are believed to have been stolen between 11:00 am on June 14 and 7:00 am on June 15, and are investigating it as a theft case. It is nothing more than hoping for an early solution, but it is an act that cannot be tolerated to steal the treasure that the farmer has made with great care and without permission for a limited time. NOBUTORA, who was exiled at the age of 48, lived in Suruga, where his son-in-law was, while being given a retreat fee (equivalent to 100 million yen every year from the Takeda family), and occasionally went up to KYOTO to interact with important people in various fields. While deepening, he died in 1574, the era of Suwa Shiro Katsuyori, at Takato Castle, the residence of his third son, Nobukado. The JA jurisdiction is located in the central part of Yamanashi prefecture, in the southeastern part of the Kofu basin. It forms a major fruit tree producing area centered on peaches, grapes, and peaches, taking advantage of the large differences in weather conditions. In particular, peach cultivation has been produced locally for a long time and produces delicious high-quality fruits, so it seems to be highly evaluated both inside and outside the prefecture. Recently, a fruit sorter using an optical sensor has been introduced, and sugar content measurement technology using an optical sensor has been established, making it a brand production area where consumers can purchase with confidence. On the other hand, with the establishment of seedless technology for large varieties of grapes, a production system that meets consumer needs has been established. Among them, Shine Muscat grapes have been well received and are popular among fans all over the country. As for vegetables, eggplant, cucumber, sweet corn, and tomato are the main products, and in Ashigawa Town, which is the only cold region in the region, taking advantage of the cool weather conditions in summer, the prefecture’s largest specialty of spinach is small. As the main production areas of roses and cucumbers in the prefecture, it seems that they are working on high-quality agricultural products that are unique to each region. Fertilizer is soaring, but beef cattle and dairy farming in the northern part of the gorge, dairy farming in the western foot of Fuji, and pig farming in the gochu and eastern regions are typical. The scale of management and specialization of each breed is progressing, but I would like to keep an eye on the future situation. In addition, “Fujizakura Pork (Koshu Fujisakura Pork is Yamanashi Prefectural Livestock Experiment Station (currently Yamanashi Prefectural Livestock Dairy Technology Center)” using improved breeding of livestock by utilizing biotechnology, Koshu beef, Koshu wine beef, and line pig “Fujisakura”. It is produced by crossing a female that inherits the blood of the land race breed pig “Fujizakura pig” developed by the same test site with a male of the synthetic strain pig “Fujizakura DB” completed in 2012 by the same test site over 7 years. A member of the Koshu Fujisakura Pork Production Association feeds and raises a unified feed based on the breeding manual, and the pork is bred at the Yamanashi Meat Distribution Center Co., Ltd. and has passed the certification criteria set by the Yamanashi Prefectural Brand Pig Promotion Council. It seems that you can call yourself “Koshu Fuji Sakura Pork”) “, and it seems that the development, popularization and consumption expansion measures of high-quality livestock food such as handmade ham, including the branding of Koshu Jidori, are being promoted comprehensively. On the other hand, by utilizing livestock manure as a valuable resource for soil preparation measures, environmentally friendly agriculture (using the material circulation function of agriculture, while paying attention to harmony with productivity, etc., chemical fertilizers through soil preparation, etc. It seems to play a central role in (sustainable agriculture) that takes into consideration the reduction of environmental burden due to the use of pesticides. In addition, by establishing an exchange base with urban residents such as “Makiba Park”, a public ranch in the prefecture, it functions as a place for emotional education through contact with livestock and ranch experience in the idyllic ranch landscape spreading in the dairy area. Seems to be attracting attention. In addition, we are working on a traceability system for prefectural meat, mainly beef. The climate of Yamanashi prefecture is an inland climate where the temperature difference between day and night is large, the annual sunshine hours are the longest in Japan, and the annual rainfall is low. Seems to be suitable for. A lot of sunlight makes a sweetening element (starch: decomp) for agricultural products. On the other hand, when the night temperature is low, the starch is not wasted and is stored inside such as “fruit” and turns into sweetness (sugar). Therefore, the agricultural products grown in Yamanashi prefecture are delicious. Another feature is that when the amount of precipitation is low, it is difficult to get sick and healthy agricultural products grow. In April 2018, the city, the Agricultural Committee, and JA Fuefuki signed a tripartite agreement and established the “Fuefuki City Agricultural School”. It seems that the office was set up in JA Fuefuki with the investment of the city and JA and started operation. It seems that the agricultural school offers comprehensive consultation services on agriculture, such as technical training for new farming, placement of agricultural land, and management improvement. It seems that the OB of the JA handles the consultation work. Utilizing the connections with related parties such as the prefecture’s agricultural guidance organization and JA group that we have cultivated over many years, and based on the abundant information obtained from many farmers, we provide not only fruit tree cultivation techniques but also practical information. It seems that they are going. In addition, it seems that the consultants are trying to secure new farmers by providing support for making a feasible farming plan and giving careful advice with an eye on reality. It seems that JA, the Prefectural Gorge East Agricultural Office, and the City Guidance Agricultural Association will serve as instructors at the fruit tree cultivation technique class. The text is created by the prefecture and related organizations. Participants seem to have received favorable reviews that the content of the course is easy to understand. In addition, I heard that we have secured multiple training venues with the understanding and cooperation of farm owners in various parts of the city in order to make the training in line with the actual conditions of the region. The origin of pumpkin is said to be the Americas. Species have been found in geological formations thousands of years ago in Mexican caves. It seems that it was brought back to Europe by Christopher Columbus and spread all over the world. It was introduced to Japan by the Portuguese in the middle of the 16th century and was cultivated in Kyushu in the early 17th century. The name “pumpkin” seems to come from the fact that it came from Cambodia. The variety at this time seems to be what we now call Japanese pumpkin. Pumpkins cultivated in Japan can be broadly divided into three types: “Japanese pumpkins”, “Western pumpkins”, and “Pepo pumpkins”. Japanese pumpkin is used in Japanese dishes such as simmered dishes because it is sticky, has a lot of water, and has little sweetness. Western Squash is powdery, chewy and sweet, and tends to be used in various Western dishes. Many of the pumpkins have a strange shape and have a light taste, so they are often used in combination with other ingredients or for ornamental purposes. Zucchini, which is used in Italian cuisine, is a typical example. Also, I like dry places, so it seems to be a drawback that it is easy to get powdered mildew in a humid climate like Japan. Normally, the tip of the seedling is left about 5 true leaves and the core is pinched, and about 4 cotyledons that emerge from the side of the true leaf are extended. It is a heterogeneous flower, and many male flowers are attached, but the female flowers that become fruits seem to be scattered. Generally, it takes about 45 days from fruit set to maturity, and it takes a long time from the completion of the outer shape to the deliciousness. Wase’s “Miyako SQUASH” matures in about 30 days after fruit set, so if you want to get it out early, you can cultivate it using these varieties. The season is early August. Although it is customary to eat at the end of winter, pumpkin is useful as a summer vegetable. According to Sakata Seed Corporation, it is cultivated in a fertile field with good sunlight, ventilation, drainage, and water retention. Since it is vulnerable to excessive humidity, make it a high ridge in a field with poor drainage. Ripe compost and bio-ace (although it is registered as a trademark, it is a safe and secure bacterium that does not affect the human body, such as Bacillus natto, and has a high adaptability that can grow even at high temperatures of 80 ° C or higher. It seems that the growth and decomposition speed are fast when the conditions of temperature, food (organic fertilizer), oxygen and water are met. Also, it suppresses the growth of mold and the clay-like hard soil becomes fluffy.) In addition, we will actively apply organic matter to create soil with good roots. About 2 weeks before planting, about 100 g of magnesium lime per 1 m2 is applied, and about 1 week before about 1 week, 3 kg of fully-ripened compost and about 150 g of organic compound fertilizer are applied. The width of the ridges is 2 to 3 m, and the standard spacing between stocks is 50 cm. Germination temperature is 26-28 ° C. After germination, lower the temperature to about 23 ° C during the day and about 15 ° C at night, and manage it so that it does not grow up. After the cotyledons have expanded for about 7 to 8 minutes, they are transplanted to a No. 3 to 3.5 (9 to 10.5 cm) plastic pot. Alternatively, sprinkle 3 to 5 grains directly and make one plant by the time the true leaves reach 2 to 3 leaves. Raise seedlings with the goal of having about 3 true leaves after about 25 days. It seems good to keep the field warm by tunnels, mulches, etc. and keep the ground temperature at 15 ℃ or higher by the time of planting. Suitable for early high yield of dense planting in tunnels or open field cultivation. In addition, it seems that it is suitable for harvesting from August to October in cool regions and storing autumn fruits for shipment within the year. It seems that one tailoring is good because it is a labor-saving variety with few side branches. It is near-maturing and wase, and it seems that it can be harvested about 35 to 40 days after flowering in open field cultivation. The fruit is similar to “Ebisu Squash（From the local place name. It was probably named after the wishes of the breeders and the feelings of their hometown. The feeling of connecting producers and consumers comes to my mind. A best-selling and long-selling product sold by TAKII & CO., LTD. In 1964. It has excellent fruit set and hypertrophy, and is a high-yielding species with a fruit weight of 1.7 to 1.9 kg. The fruit shape is oblate, and the pericarp is dark green and tends to have ornamentation. The flesh is dark yellow and thick, the flesh is slightly sticky, the taste is good, and the range of environmental adaptation is wide. Those who can produce stably will reach the harvest season 45 to 50 days after mating. It is famous as a representative of Cucurbita maxima. The flesh is dark yellow and thick, and the flesh is a slightly sticky powder with a good taste and I like it. A squash producing area that boasts one of the largest acreages in Hokkaido, centered on the Wassamu area（It is located slightly north of the center of Hokkaido. At the southernmost tip of the Nayoro basin, at the foot of the Shiokari Pass, the blessed place is 36 km north of Asahikawa City.Now is due to the ancestors who migrated from various parts of Honshu with the opening of the railway in November 1902. Since the hoe was pioneered in the primeval forest, efforts and wisdom have overcome many hardships and laid the foundation for today. Since then, the town has continued to develop in abundant and harsh nature, and this year marks the 120st year. The climate peculiar to the basin has an amazing temperature difference of over 60 degrees between summer and winter（Total area 224.83 square kilometers. The cherry blossoms are in full bloom, the scenery that is dull in summer is surrounded by greenery, the autumn leaves are in autumn, and the whole silver world is in winter. I also want to visit once in my lifetime. Because it is a town full of humanity that reflects the colors of each of the four seasons. In agriculture, pumpkin（We are working on research to use the seeds of pumpkin (edible squash seeds) as food, aiming to make it a regional specialty food）, which boasts the largest acreage in Japan with paddy rice as its main crop, is well known. The overwintering cabbage（Utilizing abundant snow resources, snow accumulates on the cabbage pile and becomes a natural refrigerator for storage in a fresh state.）” and has spots on the black skin. Slightly small and round. The taste is very good and the quality is excellent.
Miyako Pumpkin, a black-skinned chestnut pumpkin, is a widely distributed variety synonymous with pumpkins. Labor-saving type with few side branches. The fruit weighs around 1.5 kg, is dark green, has a strong sweetness, and is fluffy and has a wide range of culinary uses. In addition, it has high storability, and the flesh is powdery and has a fine impression.
It seems that if you create good soil that nurtures excellent agricultural products, you will naturally grow high-quality crops, but many farmers have conducted their own research on soil improvement for many years, and have used the heat of fermentation to make compost from chicken manure and mature leaf mulch. It seems mature humus that has been used for many years has excellent breathability, water retention, and fertility retention. At the seedling stage, female flower formation is accelerated in early spring with low temperatures and short days, and female flower formation is delayed as summer approaches with high temperatures and long days, making it easier for viral diseases to occur, so caution is required. In addition, when manure is cut off, the growth is extremely delayed, and it seems to cause the occurrence of aphids, poor fruit setting, and small fruit. I have heard that seedlings with large leaves, thick stems, and dense internodes are good from germination.
Sakaigawa is a small town, but it is a town of rich natural beauty, with an overwhelming amount of land for agriculture, with a thriving cultivation of vegetables and fruit trees. Fujinuta no Taki is located in front of the temple of Serizawa Fudoson, which is said to be the founder of Minamoto no Yoshimitsu, and it is said that the spring that gushes out of the Fudo forest in the area forms a waterfall with eight streaks and a height of about 1m. The surrounding area of about 25,000 square meters, including the Fudoson and the waterfall, has been maintained as a natural park.
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