[Yonezawa City, Yamagata Prefecture] Vegetables growing under the snow What is "Fusubezuke", a vegetable that has been handed down only in Yonezawa?

  • ikoke
  • Last updated: 2023.09.28

In Yonezawa City, there are traditional vegetables and their pickles that have been registered as trademarks.

The name of the vegetable, which is said to have been handed down directly by Takayama Uesugi, is ``Yukina.'' It is one of the representative vegetables of snowy Yonezawa, and the pickles made with Yukina are called ``Fusubezuke'' and are loved by the citizens.

It is also popular as a winter souvenir from Yonezawa City.

We will introduce the charm and roots of ``Yukina'' and ``Fusubezuke'', which are limited to the winter season.

Please read to the end.

For reference, the recipe is also included at the end!

Is Yukina, a vegetable only available in winter, a special vegetable?

``Yukina'' refers to the tall flower stems of ``Toyama Turnip,'' one of Yonezawa City's native vegetables.

It is said that Lord Takayama Uesugi recommended the production of locally native turnips (Toyama turnips) in order to promote local industry in Yonezawa, and the production of turnips became popular.

At that time, people ate turnips (flower stems), but now they are grown by a limited number of farmers in the Toyama area of ​​Yonezawa City, who have grown seeds that are naturally hybridized with Nagaokana, which was introduced from Niigata. Masu.

As a valuable native species, it has been certified as an ``Ark of Taste'' by the All Japan Slow Food Association and a Yamagata Okitama Traditional Vegetable.

The cultivation method of Yukina was special!

As the name suggests, Yukina is a vegetable that can only be grown in a snowy country, and it has also been specified that it can be grown in the Kaminagai area of ​​Yonezawa City.

Thanks to our ancestors who thought of using the nuisance of snow to grow vegetables, we have inherited valuable and delicious vegetables that can only be found in Yonezawa.

Is Yukina under the snow? It will take almost half a year to complete!

It takes about half a year until Yukina can be harvested.

First, we sow the seeds in mid-August, grow to 60 to 80 cm in early November, and harvest them. We gather them into groups of 10 and surround them with straw and soil to create a snow room.

When the snow falls and the tree is completely buried in snow, the temperature and humidity become constant, and in this environment, the Yukina continues to grow while turning soft white.

INFORMATION

  • Yonezawa City Kaminagai Yukina Production Association
  • Secretariat/129-1 Fujiizumi, Kubota-cho, Yonezawa City
  • Phone: 0238-37-2708

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Pickled Fusube? Yukina's pickles are a little spicy and I love it!

The word ``Fusube'' in ``Fusubezuke'' comes from the Yonezawa dialect word ``fusuberu,'' which means dipping in hot water

Instead of boiling, it is soaked in boiling water, which may seem simple, but is actually an important part of the making process.

How to eat Yukina: Pickled Yukina as shown in the image above, along with dried shiitake mushrooms, koya tofu, carrots, and uchimame (dried mashed edamame) cooked in light soy sauce. `` hiyashiru '', which is somewhere between a simmered dish and a dipping sauce, and is decorated on the table as one of the New Year's dishes

There are other vegetables that are grown during the winter!

In Yonezawa City, there are other vegetables that are only produced in winter.

Bean sprouts are grown in Onogawa Onsen, also known as Okuzashiki, making effective use of the abundant hot spring water. Unlike regular bean sprouts, these bean sprouts have stems that are over 20cm long, and they have a crunchy texture and bean flavor that you will get addicted to.

Bean sprouts only be cultivated during the winter from November to March .

In the winter, a workshop is built in the hot spring town of Onogawa Onsen, where bean sprouts are grown by running hot spring water under a raised bed and keeping the temperature inside at 30 degrees. Harvest the plants that have grown to nearly 30cm in about a week.

The roots are cut off and the beans are thoroughly boiled until the beans are cooked through, then served as a dipping sauce, stir-fried, as a topping for ramen, or even served in sukiyaki with Yonezawa beef!

recipe

*How to pickle fusube pickles

1.
Cut the well-washed Yukina into 3cm pieces. 2.
Boil water in a pot, and once it boils, place the cut Yukina in a colander and submerge it in the water for 3 to 5 seconds, then lift it out.Turn the Yukina upside down, then soak it again for 3 to 5 seconds and then pull it out. 3. Steam for about 1 minute.
4.
Cool thoroughly with plenty of cold water. 5.
Add the cooled Yukina and shredded carrots to a color and mix with salt. 6.
Remove air and seal using a ziplock bag. 7. Leave it in the refrigerator for 2 to 3 days and it's ready.

It will take at least 48 hours for the spiciness to develop, so be patient. The spiciness of the finished fusubezuke can easily evaporate, so we recommend serving it a little at a time just before eating.

summary

We have quickly introduced traditional vegetables such as ``Yukina'', ``Toyama Turnips'', and ``Mame Bean Sprouts'', which have been carefully handed down from generation to generation in this area.

The vegetables that a limited number of farmers continue to grow to maintain their traditional taste will increase their flavor as they are exposed to the harsh cold of winter, bringing happiness to your table.

If you come across a valuable taste that can only be found in winter, be sure to give it a try! It's really disgusting.

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