佐藤昌宏ギャラリー◆水彩画で描く「あいちの伝統野菜」③
キミ子方式で描く「あいちの伝統野菜」第３弾です。作家の佐藤昌宏（さとうまさひろ）氏と作品を撮影された亀谷泰朋（かめがいやすとも）氏のご厚意により、作品の写真データを使用しております。全７回にわけて水彩画で描いた「あいちの伝統野菜」35品目すべてを５品目ずつ掲載していきます。(Web掲載により実物より大きさや透明度などが異なる点をご了承ください）
越津ねぎ
原産地は津島市越津町。青菜と白根深部が半分でとても柔らかく美味しいので、すき焼きに最適。
Koshidu-Negi
“Kosidu” is a place name. “Negi” is welsh onion. A place of origin of this welsh onion is Koshidu-cho, Tushima -city. The blue part and white roots part of it are very soft and tasty. It is tasty to put in “Sukiyaki”.“Sukiyaki” is thinly sliced beef cooked in an iron pot, with various vegetables, bean curd, tofu etc.
碧南鮮紅五寸人参
碧南市は冬季の気温が温暖で古くから冬越し人参の産地。果肉の色が濃く春先まで収穫できる。
Hekinan Senkou Gosun Ninjin
“Hekinan Senkou Gosun Ninjin” is a kind of Carrot. “Hekinan” is a place name. “Senkou” is the meaning of vivid red. “Gosun” is about 5.9 inches in length.Hekinan-city has been a wintering carrot production area since long ago because of its temperate climate in That can be harvested until early spring.
姫ささげ
十六ささげの仲間で、さやの先が小豆色になるのが特徴の希少種。シャキシャキした食感で、和食にも洋食にも合う。
Hime Sasage
“Hime-Sasage”is a kind of cowpea. “Hime” is the meaning of the princess, but I do not know the origin of the detailed name. Rare species. The characteristic is that the tip of the pod is the color of reddish purple. Because it is crispy texture, it fits Japanese and Western food.
愛知大晩生キャベツ
種蒔時から収穫まで9ヶ月。葉肉厚く甘味あり、焼きそばやお好み焼、ロールキャベツに最適。
Aichi Dai Bansei Kyabetu
It is a kind of cabbage. The kind of this cabbage is Late variety. It even takes 9 months for profit from seedtime. Regular cabbage is from 110 to 140 days from seeding to harvesting, but this cabbage takes about 270 days. Leaves are thick and sweet. It is suitable for yakisoba, okonomiyaki, roll cabbage.
落瓜
肉質は緻密で香りが強くほのかな甘みが特徴。名称は成熟するとヘタが取れやすくなることから。
Ochiuri
This name is the meaning as the oriental melon that fruit falls. When “Ochiri” is ripe, the calyx becomes easier to take off. The characteristic of it is fine dense quality, strong scent and faint sweetness.
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佐藤昌宏ギャラリー◆水彩画で描く「あいちの伝統野菜」③
【参考資料】
愛知県HP「あいちの伝統野菜」
