Saturday, August 31, 2013

Rise and Fall of the Nijisseiki nashi


みなさん、こんにちは。
voonの調子が悪く、新しいブログを始めて、音声は以下に貼り付けました。
http://www.voiceblog.jp/nashiroyukini/

使い勝手がまだよくわかりませんが、よろしくお願いしますm(_ _)m

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鳥取は、梨の産地で有名ですが、生産高は全国1位ではありません。なんででしょうか。

Last night, I ate a Japanese pear.  It reminded me of Tottori prefecture, where a lot of Japanese pears are harvested.

For me, Tottori was almost a synonym with Japanese pears.  So it was reasonable enough to think that Tottori was the number one producer of Japanese pears.

But I was wrong.  Tottori isn’t the number one but Chiba prefecture is.  And, to my surprise, she isn’t even the second, either; Ibaraki prefecture is the second largest producer of the pear in Japan.

I wondered what happened among the growers of the Japanese pear in Tottori, so I started to study about it.

By the way, do you know what the name of the pear mainly harvested in Tottori?  It is nijisseiki, which means the twentieth century.  They look yellowish green.

The nijisseiki was first found at a dump in Matsudo city, Chiba, in the late 19th century, and in 1898, Torajiro Watase(渡瀬寅次郎) named it nijisseiki, wishing it would be the most popular pear in the twentieth century, which would begin three years later. 

In 1904, nijisseiki was introduced in Tottori, and it became the best selling pear before long.

But nijisseiki fell down from the top when the 21st century came.  Why?  What happened?

During the 20th century, breeders kept developing new kinds of pears.  And the growers in Chiba and Ibaraki started producing two kinds of new ones; ko-sui(幸水) and hou-sui(豊水).

They are yellow-red, and I think they are juicier and sweeter than nijisseiki.  And the farmers can grow the two new kinds more easily than nijisseiki.

Now ko-sui and hou-sui sell better than nijisseiki, but many of the growers in Tottori still make nijisseiki.  That’s why Tottori dropped from the top to the third largest producer of Japanese pear.

I think it is very interesting that nijisseiki actually captured the market in the 20th century, and declined as the century ended.

Now, in Tottori, the farmers make a lot of watermelons.  How about naming them niju-ichi seiki?  No.  I’m afraid nobody will do so.

Friday, August 30, 2013

カレーマルシェ中辛:うまかった。



Hello, everyone.

We have sizzling hot days in this August, but it will end in two days.   

And we are going to have September, which reminds us of fall coming, although we are supposed to have other hot days in September, too.

Now, what will come up with your mind when you hear the word of fall?  

Fall reminds me of the season of delicious food, and particularly, I will recall the appetizing aroma of matsutake, a Japanese mushroom.

So today, I will introduce to you, the Curry Marché (House, ¥275), which is a European curry, and is full of mushrooms.

I ate a medium spicy as usual because I like it.  So the curry was not so hot, but slightly spicy. 

But you don’t worry about it.  Because mushrooms made its taste mild and a little bit sweet, probably, I could finish eating it without a glass of water.

The curry sauce was thick just as other European curries are so.

Compared with the Bon Curry Neo, I like the Bon Curry Neo better than this because the former has bigger dices of potato, carrot and meat.

However it is wonderfully tasty and I want to eat it repeatedly.

★★★★ 

Anyway, I began to think that ready-to-eat curries may be better than homemade curry.  Because they are cooked in a giant saucepan with lots of ingredients and water in the factory, the taste will be much deeper and better than that of cooked at home.

Now I'm free from the old idea that ready-to-eat curries are bad.  That's what I've got from this experience of eating many kinds of ready-to-eat curries.

Have a nice day.

Friday, August 16, 2013

カレー曜日!美味かった



Hello, everyone.

Oh, My God!  

I’m hungry but I don’t have rice.  

I didn’t cook it this morning.  What should I do?

Fortunately, I found a pack of ready-to-eat rice, which I’d bought the day before.

And I also had a ready-to-eat curry, which I’d kept for this blog.

The curry was S&B Curry Yobi (¥278. How should I translate it into English? "It’s the curry day in a week today!?")

Anyway, I started cooking them. 
  
I boiled water with two saucepans, one for the curry and the other for the sausages I’d bought a couple days ago, and cooked them separately.

I also heated the rice in the microwave.

Eight minutes later, lunch was ready.

It was only eight minutes before I started to eat it.

How easy!

And the curry was almost what I was looking for.

Look at the pictures.  You can see the big potato, carrot and beef.

The taste of curry was a little hotter and spicier than Bon Curry Neo because I ate a hot one. 
 
To be honest, I like medium spicy better than spicy.  But I took a wrong one when I bought it.

Anyway, it was delicious. 

And the curry sauce was thicker or a little stickier than Bon Curry Neo.

After I ate it, I thought the curry was very good for serving sudden visitors, and their children would be very happy about it.

To be honest, I thought it was delicious enough to serve it for my girlfriend.

★★★★( I gave it 4 stars but I preferred Bon Curry Neo because it was milder than this one.)

Monday, August 12, 2013

ボンカレーネオ(中辛)を食べた:うまい!



Hello, everyone.

It’s sizzling hot again today in Tokyo.
I don’t want to cook because it’s hot.  I don’t want to bake fish or fry vegetables.
But I’m hungry.  What should I do?

"So why don’t you use the microwave?"

"O.K. but what should I cook with it?"

And here is the answer; you can cook with the microwave “Bon Curry Neo.”

So, today, I tried Bon Curry Neo (¥198).

To be honest, I hadn’t eaten it for about thirty years because I thought Bon Curry was bad.

Bon Curry is the oldest ready-to-eat curry in Japan, and also the most popular one.  Of course, I ate it several times when I was a child. But I didn’t like it because it wasn’t delicious, and it looked cheap compared with mom’s curry.

These days, I often eat ready-to-eat curry, particularly, I like S&B’s Nattoku no curry(なっとくのカレー), but I didn’t have chances to have Bon Curry until today.

So I was very impressed by its improvement both in taste and ingredients, and its convenience of cooking. 


I think this is the Japanese curry.  As soon as I ate it, I understood the innovation and technological improvement in the curry.

Speaking of technological improvement, you can heat Bon Curry Neo in the microwave. You don’t need to boil water any more.  Just open the box and put it into the microwave, waiting for only two minutes.  Then the curry is ready.  How easy!

Look at the picture.

The carrot and potato are so big!  The carrot used to be very small and thin like paper.  The potato was a quarter or smaller the size of it.  Now they are big enough.

And both the potate and carrot are grown in Japan, not imported vegetables.

The curry was a mild taste, not so hot, not so spicy, and not so sweet.  It was very delicious.

I added three sausages to it.  I would pay for it ¥700, if I were served it at a curry restaurant.  It’s a really good taste.
★★★★(I want to eat it regularly.)