What is the rare onion "Sapporoki"?
Sapporoki
● The roots of Japanese onion cultivation are Sapporo
Did you know that Sapporo was the first place in Japan to start growing onions?
It began in the 4th year of the Meiji Era when Hokkaidō Development Commission cultivated seeds brought from the United States on a trial basis at Sapporo Government Garden.
After that, Dr. William P. Brooks, who arrived at Sapporo Agricultural College in 1890 as a successor to Dr. Clark, who is famous for "Youth, have ambitions", will give cultivation guidance to farmers around the school.
Among them, many farmers in Sapporo Village (currently Higashi-ku, Sapporo City), which was particularly suitable for onion cultivation, started to grow onions, and Sapporo Village became the birthplace of onion cultivation.
At that time, Dr. Brooks is said to have brought in a variety called "Yellow Grove Danvers" from his hometown of Massachusetts, USA.
It was bred and "Sapporoki" was born.
● Why is "Sapporoki" a phantom onion?
In the latter half of the Meiji era, the cultivation of "Sapporo Huang" spread throughout Hokkaido, and before World War II, it was produced enough to be exported to Russia and the Philippines.
However, from around 1975, the number of farmers who grow hybrids (F1 species) that are resistant to diseases and have stable quality has increased in place of Sapporoki, which is difficult to cultivate, and the cropping of "Sapporo" has dropped sharply.
A few years ago, only a few farmers and people involved were making a few onions, and even their existence was about to be forgotten.
Therefore, it was difficult to obtain and was said to be a phantom.
● Characteristics of "Sapporoki"
Sapporoki is vulnerable to illness and has weaknesses such as not having a long shelf life, but it has many fans because it is thicker and softer than the onions (F1 type) that are generally distributed, and has a strong sweetness after heating.
The sugar content of ordinary onions is about 9 degrees, while that of Sapporoki is 13 degrees, which is as sweet as fruits.
The taste is strong, especially when used in stewed dishes, the deep taste and spiciness disappear and the sweetness stands out, so there are many deep-rooted fans among chefs and food-related people who are particular about the ingredients.
Nowadays, the production volume is increasing little by little due to the passion of cultivators, people concerned, and Sapporoki fans who have a sense of mission to "do not extinguish" Sapporoki's traditional vegetable, Sapporoki, but it is still rare. is.
Its rarity has been recognized as the "Ark of Taste" by the International Headquarters of the Slow Food Association (Italy), which is said to be a "World Heritage Site of Food".
("Aji no Ark" certifies rare ingredients that may disappear from the traditional and unique native varieties of the region under global standards, and promotes the diversity of food in the region. A project to protect. "Sapporo Huang" was certified in 2007).
Although rare, "Sapporo Huang" has supported the cultivation of onions in Hokkaido for over 100 years.
The reason why "Sapporo Huang" is kneaded into noodles
In the olden days, Sapporo ramen had a standard soy sauce flavor in a clear soup made from chicken bones, pork bones, and vegetables, and it was a delicious flavor that you wouldn't get tired of eating every day.
After that, a ramen shop famous for miso taste was picked up by the media, so people tend to think that "Sapporo ramen is miso", but at ramen shops in Sapporo city, there are almost always three flavors, "miso, salt, soy sauce". there is.
