Organic soybean "Mai sleeve"

It is very rare Hokkaido organic soybean. It is a soybean of natural cultivation farming which cultivated without giving chemical fertilizer without using pesticide. Big fruit is characteristic and it is suitable for cooking of confectionery and boiled beans, Soybeans originally have aroma and sweetness high and are used for tofu making and natto making · miso making. It is also loved by famous tofu and well-established miso store nationwide.  

What is Orikasa farm?

The most agricultural zone in Hokkaido, Makubetsu in Tokachi (Makubetsu) in town It is a plantation that puts emphasis on naturally cultivated farming methods of unique fertilizer-free pesticide using green manure. In the era when mechanization advanced and we began to increase productivity using chemical fertilizer and chemical pesticide Because of my desire to "regain the rich land of the Hokkaido pioneering era" We introduced green manure that does not use chemical fertilizer to the farm and turned it into a farm producing potatoes. Ten years since natural cultivation began to aim for "safe, secure, self-sustaining agriculture" Ken Orikasa passed down his thoughts and was able to realize the production of natural vegetables that can be pesticide free.

Making farm with green manure

Green manure is not harvested plant cultivated raised in the field, but by plowing along with plowed soil in the field as it is It is to utilize it as natural fertilizer. As a merit of using green manure · By improving the structure of the soil, drainage, water retention capacity etc. are enhanced. · Increase of organic matter promotes the propagation of microorganisms in the soil. · It improves the balance among microorganisms in the soil and prevents the occurrence of pests. We can keep the field healthy. It is a fertilizer that agrees with the feeling that Orikasa Ken's "want to regain rich land". 

Organic soybean "Mai sleeve dance" Producer Mr. Ken Orikasa's commitment

Soybeans raised in Orikasa farm have been carefully nurtured by sticking to non-pesticide-free chemical fertilizers. Natural cultivation is still a new field, cultivation with fertilizer-free pesticide is also very difficult, Orikasa also received advice from experts in soil science, microbiology and agricultural research at Obihiro University of Agriculture, Hokkaido, We are constantly conducting research and building the field. In addition to challenging difficult areas such as natural cultivation of agricultural crops, we are certainly stuck with the taste of crops. If consumers feel that taste is not delicious just by cultivating in nature, there is no real spread. Mr. Orikasa thought so, experimentally planted crops of 30 to 35 varieties only potatoes each year, I am studying which one of taste and quality is most suitable for natural cultivation. Mr. Orikasa who thinks "having yourself firmly with reason for deliciousness" is important, I am convinced that the reason will be clearly seen by further research.  

Encounter with Akinori Kimura

Succeeded in producing apple-free and natural cultivated apple that was said to be absolutely impossible 8 years ago I met Aomori Kimura, an Aomori apple farmer who gathered a big topic as a "miracle apple". "I can not spontaneously cultivate unless I can understand the cycle of nature" The challenge to natural cultivation without using chemical fertilizer has begun. I taught Kimura's clay making from the beginning, repeatedly met with the pioneers of natural cultivation Currently, 28ha of the total area of ​​75ha, about 30% of the total has become a field of natural cultivation. In the future aiming for natural cultivation that can continue on a larger scale, I am constantly striving to contribute to the development of agriculture in Hokkaido that is also a wish of Mr. Kimura.

Nutrition of soybeans

Soybeans containing abundant nutrients so-called meat in the field. Japan is one of the best longevity countries in the world As one of the factors, soybeans are attracting attention overseas. As a well-balanced Japanese food, I have been eating rice, fish, soybeans, etc. for a long time, It is thought that having taken soybean well into eating habits and ingesting nutrition leads to the current longevity.   

How to eat delicious "big sleeve dance"

How to make Gokoma beans ① How to return soybeans Soybeans are drawn back into plenty of water overnight (I will keep it in the refrigerator during the summer). Small grain soybeans were cooked after becoming plump oval beans. * If the temperature of the refrigerator is low, it may not be returned plumply even if it is put on overnight. In that case, return to room temperature, please wait until plump and then cook. ② How to cook the fifth beans Materials other than Soybean of Soybeans are OK and can be prepared. The base is made of soybean, carrots, burdock, dried shiitake mushrooms, konnyaku. Let them be about the same size as the soybean (about 1 cm cut). Just cut the konnyaku, cut about 1/2 teaspoon of salt (out of quantity), and leave it for about 10 minutes and then wash it. Also, since the dried shiitake mushroom return juice will be used together later, it is good to take out dried shiitake mushrooms and then filter them with fine eyes such as tea cereal. ③ Seasoning of Gokie beans Put the ingredients in the saucepan, add 600 ml of soup stock and shiitake mushroom return soup (Dashi is made using "bonito and kelp sushi"). Put all the seasoning (thick soy sauce, mirin, sugar) in the pot and put it on the fire. ④ How to cook five beans Heat the pot over medium heat and as soon as it gets boiled, a lot of accesses come out, so use a ball carefully to scoop. I will drop the fire down to the low heat, coat it with the lid after stopping it. The state of the broth in the inside is the degree of fire reduction (low fire) that the fine bubbles are firmly coming out from between the beans when opening the lid. I covered it in that state and cook for about 45 minutes, but when you cook for 30 minutes, it is good to see the hardness of beans and the amount of broth juice once. If the amount of broth is obviously small, I add water. If the hardness of the beans becomes somewhat soft, it should have become about. Cook it for a further 15 to 20 minutes with a low heat, cool it while it is attached to the broth, and keep it in the refrigerator when you get the coarse heat firmly. ※ It is delicious even if you eat immediately after cooking, but it will be more delicious if you eat it after you set it overnight and taste calms down. The sunshine is refrigerated for about 4 to 5 days.

 

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Organic soybean "Mai sleeve"

· Product name: Mai with organic soybean sleeve · Place of Origin: Tokachi Makubetsu-cho Hokkaido · Contents: 30 kg