Hayate gourd from Nikko

Pickled young fruit pulp from the local Nikko area.

Chayote is said to have originally been introduced to the Kyushu region from South America.
Hayatouri is a melon that was passed down from Satsuma Hayato.

About 40 years ago, we formed a production cooperative and established it as a local Nikko brand.
We have been working on manufacturing products from the field.

In September, when the rice harvest is in full swing, gourd gourds are picked in the morning, noon, and evening.
It is said that 1,000 pieces can be harvested from one vine, which is why it is also known as ``Sennari Melon.''
It is also called.

While maintaining its best feature, its crispy texture,
It is thoroughly salted to preserve it.

To commercialize the product, the salt is washed away and the salt is removed over two days and nights.
After desalting was completed, the frequency was adjusted to a lower level to lower the osmotic pressure.
Start marinating with soy sauce.

From there, pickle it about 5 to 7 times and gradually increase the strength.
Commercialize it. The main reason why I don't like Hayato and Uri.
The grassy smell subsides and the soy sauce aroma stands out.

It takes time and effort, but you won't be able to get this flavor without this step.
There are things that only we can do to create this taste.
Make delicious soy sauce and pickle delicious pickles.
"Fudai Soden"
It is a hidden popular product with a unique texture.