山形県庄内地方における在来カブの種類とその利用方法

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Since the 1960’s, when Japan had experienced high economic growth, the local varieties of various crops have decreased every year. This is because of the replacement of the local varieties by commercial ones for more profit, change in dietary habits, and aging of cultivators. The local turnip of Yamagata prefecture is an example of such a crop. We investigated the variation, morphological characteristics, cultivation methods, cooking and processing rnethods, etc., of the extinct and existing local turnip varieties in the Shonai area of Yamagata prefecture by referring to literature and consulting the elderly localites. We gathered information about 13 turnip varieties: 5 existing and 8 extinct. The former comprised 2 long white-type varieties (‘Hoya’ and ’Masuda’), 2 round red-type ones (‘Atsumi’ and ‘Tagawa’ ), and I long red-type variety ‘Fujisawa’ ). The extinct varieties comprised 3 long white-type varieties (cv. ’Makinodai, ’‘Toug- enoyarna, ’ and ‘Kurasawa’ ), 2 round white-type ones (‘Aosawa’ and ‘Shirnokawa’ ), and 3 round red- type ones (‘Touge, ‘Tachiyazawa, ’ and ‘Kurasawa’ ) resembling ‘Atsumi.’ The existing red-type varieties are now mostly used for preparing the “amazu-zuke”pickle, while the white-type varieties are used for preparing “sio-zuke”or boiled and consumed. However, the latter are gradually disappearing. Four existing varieties, except ’Masuda, ’ are cultivated in the southem area of Shonai by slash-and-burn agriculture in order to preserve the good traditional taste. The local turnip seems to be an important crop as some cases of turnips appearing in annual events have been observed, e.g., in “koshogatsu” (15th Jan. of the lunar calendar) and the harvest season. Key words:　morphological characteristics, cultivation, cooking and processing, annual event
2009-02-16

山形県庄内地方における在来カブの種類とその利用方法

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