庄内の特産品おすすめベスト10（英語対訳）９ Top 10 Recommendations・Special Products of Shonai (Japanese-English Translation)９
９ 温海かぶ
根部外皮は暗紫色、内部は白色。 皮は薄く、肉質は緻密でやや堅く、甘みがある。温海かぶは、白かぶに比べ、旨み成分であるグルタミン酸を２～４倍多く含み、その旨みとほどよい辛味、歯ざわりの良さが特徴です。
原産は中央アジア、シルクロードを経て日本に伝わったと言われ、330年の歴史があります。水はけのよい、山林の斜面昔ながらの焼畑農法で栽培。焼畑は山林伐採あとの斜面の下草を7月に刈り取り、8月の旧盆あたりに斜面全体に火を入れます。まだ熱が残るうちに種をまき、収穫期は9月下旬から2月にかけてというのが一連の作業。なお、収穫後には、木の植栽が行われ、資源の循環が図られています。
9. Atsumi Turnips
The outer skin of the root is dark purple, and the inside is white. The skin is thin, the flesh is dense, somewhat hard, and sweet. Atsumi turnips contain 2 to 4 times more glutamic acid, which is a savory component, than white turnips, and are characterized by their savory flavor, moderate spiciness, and good texture.
It is said to have originated in Central Asia and it was brought to Japan via the Silk Road and has a history of 330 years. It is cultivated using the traditional slash-and-burn farming method on well-drained slopes of forests. For slash-and-burn farming, the undergrowth on the slopes after forest clearing is cut in July, and the entire slope is set on fire around the Obon festival in August. Seeds are sown while the heat is still lingering, and the harvest season is from late September to February. After the harvest, trees are planted to promote resource circulation. （To be continued）