Description
Tai Shing Food Ltd 大承食品
🚚 The Fastest Delivery Time : 2-3 day delivery.
🐝 Supplier / Place Of Origin：Tai Shing Food Ltd
🌱 About the Japanese peach：
7月と8月は一年で最も暑い時期であり、果物が旬を迎える時期でもあります。スーパーマーケットや市場の果物売り場を歩くと、様々な果物の香りが漂ってきます。ドリアンのエキゾチックな香り、マンゴーの酸味のある香り、ザクロの芳醇な香り…中でも特に魅力的なのは、人々を幸せな気分にさせる桃の繊細な香りです。
July and August are the hottest months of the year, and also the time when fruits are hot. Walking through the fruit stalls in supermarkets or markets, you can smell all kinds of fruit aromas: the exotic fragrance of durian, the sour fragrance of mango, the wonderful fragrance of pomegranate... The most charming one is the delicate fragrance of peach, which makes people feel happy.
The peach family is very large. The most familiar peach is the pink and white peach with a layer of fuzz on the body, which is as big as an orange. It originated in the upper reaches of the Yellow River in China. According to the ancient book "Book of Rites", it is one of the five fruits for offering sacrifices to gods. Later, peaches spread from China to other places. The most famous and well-known peaches are produced in Japan, but the price is not cheap, ranging from 40 to 50 yuan to over 100 yuan, and the price is several times that of Chinese or Korean peaches.
The taste is better, which is the reason why Japanese peaches are expensive. The sweetness of ordinary peaches is about 10 degrees, while the sweetness of Japanese peaches is higher, generally reaching more than 12 degrees, and some are as high as 20 degrees. A peach called "Xinxiao" was once produced in central Fukushima Prefecture, and its sweetness was as high as 32 degrees. In addition, it also has more water. The water ratio of peaches is generally about 88%, while that of Japanese peaches is generally more than 90%. In other words, Japanese peaches are sweeter and juicier than ordinary peaches.
🛍 Product Information：
山梨縣以出產優質水蜜桃聞名，其中「白鳳」是主要品種，而「日川白鳳」是早熟品種，6月下旬即可品嚐。 山梨縣產的水蜜桃以高糖度和多汁聞名，尤其是「大糖嶺」等級的水蜜桃，糖度可達13.5度以上，甚至更高。
以下是關於山梨水蜜桃的詳細介紹：
主要品種:
- 白鳳: 口感柔軟，多汁，甜味為主，入口有融化的感覺。
- 日川白鳳: 白鳳的早熟品種，6月下旬即可採收。
- 淺間白桃: 糖度高，果肉細緻，可達13度以上。
- 大糖嶺: 山梨縣御坂町頂級水蜜桃的等級，糖度13.5度以上，熟透可達17-18度。
- 春日居、信玄: 甜度可達13度以上，熟透可達16-17度。
山梨県は高品質な桃の産地として有名で、中でも「白鳳」は代表的な品種で、「曳川白鳳」は6月下旬から収穫できる早生品種です。山梨県産の桃は糖度が高く、ジューシーなことで有名で、特に「大唐鈴」級の桃は糖度が13.5度以上に達することもあります。
以下、山梨の桃について詳しくご紹介します。
主な品種：
白鳳：柔らかく、ジューシーで甘く、口の中でとろけるような食感。
曳川白鳳：白鳳の早生品種で、6月下旬から収穫できます。
浅間白桃：糖度が高く、果肉がきめ細かく、糖度が13度以上になることもあります。
大唐鈴：山梨県御坂町産の最高級桃。糖度は13.5度以上、完熟すると17～18度に達する。
春日井信玄：糖度は13度以上、完熟すると16～17度に達する。
Yamanashi Prefecture is famous for producing high-quality peaches, among which "Hakuho" is the main variety, and "Hikkawa Hakuho" is an early-maturing variety that can be tasted in late June. Peaches produced in Yamanashi Prefecture are famous for their high sugar content and juiciness, especially the "Datangling" grade peaches, which can reach a sugar content of more than 13.5 degrees or even higher.
The following is a detailed introduction to Yamanashi peaches:
Main varieties:
- Hakuho: soft, juicy, sweet, and melt-in-the-mouth.
- Hikkawa Hakuho: An early-maturing variety of Hakuho that can be harvested in late June.
- Asama Hakuto: high sugar content, delicate flesh, can reach more than 13 degrees.
- Datangling: The grade of the top peaches in Misaka Town, Yamanashi Prefecture, with a sugar content of more than 13.5 degrees and can reach 17-18 degrees when fully ripe.
- Kasugai, Shingen: The sweetness can reach more than 13 degrees and can reach 16-17 degrees when fully ripe.
Japanese people are most focused on planting
Why can peaches taste different after being introduced to Japan? The focus and persistence of the Japanese are the key to deliciousness. In Japan, growing peaches is a very professional profession, called "white peach craftsman". The Japanese have retained Chinese culture and also believe that peaches can prolong life. Every year, they present the best peaches to the royal family. In addition, the Japanese also attach great importance to the appearance of food. Food with eye-catching appearance or color, such as pink sea bream, will be regarded as a gift. The peaches with white and red are in line with the aesthetic philosophy of the Yamato people, so the Japanese are particularly particular about growing peaches.
They will first choose a good environment: most of them are well-drained hills suitable for the growth of peach trees, such as Okayama, Yamanashi, Wakayama and other places are popular planting bases. Plantations are usually located in places surrounded by mountains, with sufficient sunshine but not too hot. The annual sunshine exceeds 2,000 hours, the average temperature is about 15 degrees Celsius, and the four seasons are like spring. For example, Okayama is known as the "Sunny Kingdom" because sunny weather is conducive to peaches producing sugar.
日本人が最もこだわるのは栽培です
桃は日本に伝わってから、なぜ味が変わったのでしょうか？日本人の集中力と粘り強さが、美味しさの鍵です。日本では、桃の栽培は「白桃職人」と呼ばれるほどの専門職です。日本人は中国文化を継承し、桃には寿命を延ばす力があると信じています。毎年、最高の桃を皇室に献上しています。さらに、日本人は食べ物の見た目にも非常にこだわります。ピンク色の鯛のように、見た目や色が目立つ食べ物は贈り物として重宝されます。白や赤の桃は大和民族の美的哲学に合致するため、日本人は桃の栽培に特にこだわっています。
まず、良い環境を選びます。桃の生育に適した水はけの良い丘陵地帯がほとんどで、岡山、山梨、和歌山などが人気の栽培地です。農園は通常、山に囲まれ、十分な日照がありながらも暑すぎない場所に設けられます。年間日照時間は2,000時間を超え、平均気温は約15℃で、四季は春のような穏やかな気候です。例えば、桃の糖度が高く、晴天に恵まれていることから、岡山は「晴れの王国」として知られています。
Ryota Kappou Modern, a restaurant that serves desserts, said:
Teaching how to taste peaches. Japanese peaches are generally very soft and smooth. Peeling the skin can make the soft and tender taste more distinct. Do not rub them vigorously before eating to avoid damaging the skin or flesh. Peaches are rich in iron. If they are slightly damaged, they will oxidize, and the taste and flavor will be compromised.
The sooner you buy them home, the better. If you can't finish them, you can make peach jelly (right/photo: Ryota Kappou Modern), which can preserve the freshness: cut the peaches into pieces, add a little syrup and cook them slightly, then add gelatin and cook until dissolved, add a little sake flavor, and add a little other fruits to enrich the taste. After freezing, it becomes a refreshing dessert.
🔅 Remark：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: Fruits are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and organic pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
