So this is what a Yamaimo root feels like.
前日は農家と加工屋さんとの長野県主催の商談会。
次の日は千曲市の主催の旅館・農家・加工屋の交流会でした。以前は皆がどこかの公民館で集まったけど、今回は実際に農家さんと一緒に畑に入って、どういう農産物を育っているか現地での見学だった。
お蔭で、大根はどれだけ多くの種類があるかとか、
同じ千曲沢沿いの砂土なのに、戸倉の山芋と代表的で有名な松代の山芋の違い（松代産は水っぽい、戸倉産は粘りが多い）、
等などの農家のうんちくを頂きました。
この情報こそ、亀清の板長の持ち帰って、これからはどういう取引が出来るか、検討します。
五加地区の農家さんの皆様、色々と有難うございました。
One day we have a Prefecture-sponsored trade show with local farmers and producers. The next day we have a Farm-Inspection sponsored by Chikuma City. The farmers in the Goka district showed us ryokan owners and the chefs what type of produce they are growing. We learned so much great info, like just how many varieties of daikon radish there are, and the difference between yama-imo roots grown here vs. their more famous brethren grown in Nagano City's Matsushiro area. (Both are grown in the sandy soil along the Chikuma River, but ours have more stickiness, and Matsushiro's are more watery.)
Again, I took back lots of great info to our chef, so hopefully we'll be able to feature even more local produce here at Kamesei Ryokan.
Several varieties of daikon radish
Nozawana (rapeseed), ready for preserving
Black beans used in our local specialty, "shoyu mame" 醤油豆の黒豆
