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🧳 | Hilton Tokyo Odaiba holds a dessert buffet with the image of Hawaii from July 7st


Hilton Tokyo Odaiba holds a dessert buffet inspired by Hawaii from July 7st

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There is also a salad corner where you can enjoy chopped style kale, garden green, romaine lettuce, 15 kinds of conditions, 6 kinds of toppings such as chia seeds and pumpkin seeds, and 7 kinds of dressings.

Hilton Tokyo Odaiba is a dessert buffet "Al ..." that collects desserts inspired by the tastes of Hawaiian loco girls. → Continue reading


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    15 kinds at all times


    PumpkinIt is,CucurbitaceaeSquashBelongs toFruit and vegetableIt is a general term for.Origin isAmericasHowever, the main production areas areChugoku,India,ウクライナ,AfricaIs.The fruits including the skin are edible,unsaturated fatty acid,mineral,protein,β carotene,B vitamins,Vitamin C,Vitamin E, Contains these vitamins[2].

    Pumpkin seeds are oil,potassium,magnesium,calciumIncluding,(English editionIs made.The seeds of the plantPolyunsaturated fatty acidIs also a source of[3]..Young leaves, stems, flowers, etc. are also edible[4].Honey source plantHowever, one birdhouse per acre is appropriate, and honey is also produced.[5].


    Many of the names in Japanese are related to the fact that this fruit vegetable came from abroad.

    The Japanese name "pumpkin" is generallyPortugueseIt is said to have originated from the port of call when a Portuguese ship arrived in Kyushu in the 16th century.CambodiaIt is said that the vegetables were brought from Cambodia, which means "Cambodia" as a popular theory.Cambodia"(" Kamboja ") is said to be a transgression.[6][7]..Initially called "pumpkin melon", it is said that it later became "pumpkin".[7]..NowadaysForeign wordsIt can be mentioned as one of the words whose consciousness is weakened.[8]..In some dialects, the names "bobura" and "bobora" are used, which are also Portuguese for "pumpkin" and "bobora".Cucumber"Kind" means "kind"pumpkin"(" Abobora "). "squash(Eggplant) ""Nanjing"(Nankin)" was also called, and "Nanjing" was one of the ports of call for Portuguese ships.Chugoku OfNanjingDerived from[7]..Kanji notation "pumpkinIsChinese: pumpkin (Nangwa; nánguā)[9].

    Oxford English DictionaryAccording topumpkin"Is"melonMeansAncient greek"πέπωνIs derived from[10][11].Latinof"peponem"Middle frenchof"pomponAfter that,Early modern Englishof"pompionWas converted to. In the 17th century, after planters from England discovered the plant shortly after arriving in the northeastern part of what is now the Americas, "pumpkinCame to be called[10].

    "pumpkinThe etymology ofMassachusettsword of"pôh pukunThe meaning is "grow round"[12]..This word is "" in Massachusetts.Wôpanâak"ofdialectWampanoag (Wampanoag) Seems to have been used to introduce pumpkins to the settlers of the current Plymouth settlement, Massachusetts.[13].

    In EnglishsquashIs also derived from the Massachusetts language, "askꝏ tasquash'[14],ashk8tasqash, Narragansett (Narragansett Language)askúta squashThere are various notations[15].

    "pumpkinThe word "" has no fixed meaning in either the field of botany or the field of science.[16],Squash"Or"Winter squashIs used interchangeably with[17].The United States of AmericaAnd in England, "pumpkinIs "Cookle Vita Pepo" (Cucurbita Pepo) Derived from the orange-colored round variety "Winter squash, ButAustralia,New ZealandInWinter squashRefers to the whole[18]..In Australia and New Zealand, "pumpkin"Also"squashIs often used interchangeably[19].


    Vine cultivated in the fieldAnnual grass[9]..The leaves have large protrusions and are mottled and splintered.The flower color is yellow or orange.Since it is a parthenogenetic flower, it is often artificially pollinated.


    Japanese pumpkinThere are various theories about the origin of (Japanese pumpkin),North AmericaSouthern partCentral americaThe theory that it is native to the region is regarded as promising[7]..On the other hand, (Western pumpkin)South America・ Originated from the highlands of Central America[7]. Also,PumpkinIs said to have originated in North America and Central America[7].

    Humans have a long history of growing pumpkins in South AmericaPeruExcavated around 4000-3000 BC,MexicoIn 1440 BC, excavated items have been discovered respectively.[7].. In 1997, domestication was thousands of years earlier than previously estimated, 8000 to 10,000 years ago.MesoamericaNew evidence was given to show what happened in[20]..Another major edible plant group in MesoamericacornbeansIt means that it was about 4000 years earlier than the domestication of[21].. In the archaeological botanical survey by genetic analysis in the 21st century,East North AmericaIt is suggested that each ethnic group cultivated pumpkin, sunflower, and red lizard.[22].

    Japanese pumpkin, 1492Christopher Columbus OfNew worldAfter discoveryEuropeBrought back toAge of DiscoverySpread all over the worldSoutheast AsiaIt has been cultivated in the area for a long time,JapanPropagated to Kyushu by a Portuguese ship around 1541[7].

    There are various theories about the arrival in Japan, but it is native to Central America.Japanese pumpkin(Japanese pumpkin)astronomicalIn the year (1532-1555)Bungo(Currently Oita Prefecture)PortugueseWas brought from Cambodia and was a daimyo of Bungo Province at that time.Yoshitomo OtomoThe theory that it was presented to (Sorin) is influential.[23][24]..This pumpkin is named "Sorin Pumpkin" and is traditionally cultivated in Oita Prefecture and other places.[25]In addition,FukuokaBuzen CityCultivated in the Mikekado areaMikekado PumpkinIs said to have been transmitted to Sorin Pumpkin, and was designated as a natural monument in Buzen City in 2018.[26]. AlsoSouth AmericaThe native pumpkin came from the United States to Japan in 1863 (Bunkyu 3), and initiallyHokkaidoSpread mainly in cool areas such as[6][7], Became cultivated in the south of the Kanto region during the Taisho era[7].AinuPeople also grow pumpkins, and the history of cultivation in Hokkaido is old.[27]..There is a record that eight varieties of pumpkin with large morphological variation were introduced into Japan in the first year of the Meiji era, but they were not cultivated much in the 8th century.[7]..Pepo speciesChugokuIt is also called "Kara eggplant" because it came via.

    1944/January,Tokyo TheSecond World WarWhen the war situation worsens, pumpkins and other seeds and cultivation method booklets are distributed to each household.Encouragement to grow at least one pumpkin per household by box cultivation or roadside cultivation[28]..In the era immediately after World War II, when rice and wheat were not enough, pumpkins ate the food of Japanese people who were suffering from poverty.potatoSupported with[29].


    The cultivars that are cultivated areC. argyrosperma(Japanese pie pumpkin),Figleaf gourd,Japanese pumpkin,Pumpkin5 species and their hybrids[30]..Pumpkins distributed in Japan are roughly divided into three types: Japanese pumpkin, Squash pumpkin, and Pepo pumpkin.[31][7]..Many of the oriental Japanese pumpkins (Japanese species) that were first established in Japan are black-skinned and have a rugged shape with vertical grooves.[31], The flesh is sticky and has been cultivated in Japan for a long time, so there are many local varieties.[32]..In addition, squash (Western species) has a powdery meat quality and a black-green, white, and red skin color, and is the mainstream of pumpkin cultivated in Japan. Initially, there were many varieties for cool regions. However, varieties suitable for warm regions are also cultivated.[31][7]..Pumpkins (Pepo species) include vineless pumpkins for young people and those with colorful appearances, and some are cultivated for ornamental purposes.[32].

    Figleaf gourd (scientific name:C. ficifolia
    Native to the Americas.Taking advantage of its robust naturecucumberSuch asGraftIt is often used as a platform.
    Squash (Western pumpkin, scientific name:c. maxima
    AndesIt is a species cultivated in the cool land of the highlands, and is a pumpkin that is currently widely cultivated in Japan.The peduncle is sponge-like and swollen, with no ridges.Generally, the pulp is better than Japanese pumpkinStarchIt has a high content, is powdery and has a chewy texture and a strong sweetness.Chestnut pumpkinAlso called[33][7]..There are various skin colors, such as blue-skin, black-skin, and red-skin.[33].. "Ebisu"[33]And other varietiesUchigi red skin sweet chestnut pumpkin,Inn pumpkinIs included in this.
    • Black skin chestnut pumpkin(alias:Chestnut pumpkin) --A variety of western pumpkin that is called chestnut pumpkin, which is the mainstream in Japan.Oval and slightly uneven on the surface[34].
    • Ebisu pumpkin --A representative species of western pumpkin.Characterized by chestnut-like chewy meat quality[34].
    • Fragrant green-skinned chestnut pumpkin(Common name:Tokyo pumpkin) --The first western pumpkin in Japan produced in Miyagi prefecture, which is sold mainly in the Kanto region.Flat medium-sized pumpkin with whitish gray-green skin and shallow grooves[34]..It has a soft meat quality and sweetness.[31]..Used for soups and sweets[34].
    • Uchiki red-skinned chestnut pumpkin(Utsugi Akawa Amaguri Pumpkin) --A western pumpkin from the Kaga region with a bright orange skin and flesh.The fruits are rather small and spindle-shaped, and the skin is not very hard.[34]..The flesh is loose and has a sticky texture, but it is suitable for simmered dishes.[31].
    • Inn pumpkin(Sukuna pumpkin) --A western pumpkin that is elongated like a loofah, which is a specialty of Takayama City, Gifu Prefecture, and can reach 50 centimeters or more in length.The pericarp is light green and soft, and the meat is yellow and has a strong sweetness.[31].
    • Red skin chestnut pumpkin --A western pumpkin with a vermilion skin, weighing about 1.5 kilograms and having a long life.The skin is not hard and the meat quality is loose[35].
    • White skin pumpkin --A western pumpkin with a whitish light green skin, powdery flesh and a strong sweetness.[31].
    • Loron ――It is a large oval cultivar that weighs 1.8 ―― 2 kilograms, and its skin is dark green with scattered spots.The meat is fine, powdery and chewy.[31].
    • Colin key --Western pumpkin whose skin turns yellow.The skin and flesh are soft, light and sweet.Suitable for raw food and pickles[31].
    • Kuribo(Kuribo) --Small western pumpkin weighing 500--600 grams.It is also used for whole stuffed dishes by removing the seeds and cotton inside.[31].
    • Pumpkin pumpkin --A small western pumpkin weighing about 500 grams.The whole powdered flesh can be cooked as a whole.[31].
    • Japanese butterbur --A large variety of black-skinned western pumpkin that weighs about 1.8 kilograms. As the name "powdered butterbur" suggests, the flesh is powdery and sweet.[31].
    • Bell pumpkin --Western pumpkin for raw consumption weighing about 500 grams.The seeds are soft and you can eat them all[31].
    • Banana squash --The shape isbananaIt is a long and narrow western pumpkin, and it is about 50-70 cm long.Imports are on the market in Japan.It has a light taste and is eaten raw or boiled and mashed to make a salad.[35].
    • Turban squash - TurbanIt is a kind of western pumpkin with a unique shape reminiscent of, and it is imported from the United States that is distributed in Japan.The flesh is watery and has little sweetness.Slice and fry, make pottage, etc.[35].
    Japanese pumpkin (Japanese pumpkin, scientific name:C. moschata
    MesoamericaIt is a species cultivated in the tropics of Japan.The actual shape is flat and has vertical grooves and irregularities, and is also called "chrysanthemum pumpkin".[33]..There is a constriction like a gourd, including varieties such as Hinata and Kogiku.Kagaya pumpkinLikeTraditional vegetables,Butternut squashAnd[33]Etc. are included in this.Generally, it has a lot of water and is more sticky than pumpkin and has a light taste, but it has a peculiar aroma.[33][7]..Because it does not easily collapse, it can be used for simmered dishes and steamed dishes.Japanese cuisineSuitable for[33].
    • Aizu chrysanthemum pumpkin --A native species of Japanese pumpkin cultivated in Aizuwakamatsu City, Fukushima Prefecture.Characterized by a sticky texture[36].
    • Black skin pumpkin(Also known as crepe pumpkin) --A representative species of Japanese pumpkin, characterized by a rugged surface, it is rarely on the market today.[35]..It has a lot of water and a little sweetness, but it can be eaten deliciously if it is boiled slowly.[36]..Based on this variety, many strains were cultivated[35].
    • Hinata No. 14 --A black-skinned Japanese pumpkin produced in Miyagi prefecture in 11 and cultivated in various parts of Kyushu. It turns pale when ripe.The meat is sticky and does not easily crumble.[36].
    • Kikuza pumpkin ――One of the Japanese pumpkins, which is slightly smaller than the black-skinned pumpkin.The representative variety is "Kogiku", but it is sometimes distributed under the name of "Kurohide Chirimen".Used for steamed dishes that are hollowed out and stuffed[35].
    • Island pumpkin --There are round and gourd-shaped Japanese pumpkins, which are said to be native to Okinawa.It has a light sweetness and is suitable for simmered dishes.[36].
    • Kagaya pumpkin ――It is a Japanese pumpkin that is a specialty of Kyoto. It is a gourd-shaped pumpkin with a constricted center and is characterized by uneven skin.When fully ripe, the skin becomes orange and powdered.[36].
    • Butternut squash(Also known as Delica)- PeanutsA small summer squash weighing about 800 grams with a gourd-shaped skin that turns cream-colored.It is a popular Japanese pumpkin variety in the United States, and imported products from the United States are distributed to Japan.[35]..With its light sweetness, it is suitable for raw food, boiled and crushed to make a salad, and also for simmered dishes.[36][35].
    • Korean pumpkin(Korean name: Hobak, Jehobak) ――The shape and texturezucchiniIt is a kind of Japanese pumpkin that is very similar to, and there are varieties such as "Pumpkin", "Mcchan", and "Ritchina".[37]..Eat young fruits without ripening.Used for stir-fried foods and soups[36].
    Interspecific hybrid pumpkin (scientific name:C. moschata × C. maxima
    Seiyo pumpkin and Japanese pumpkinmatingPumpkin.Characterized by being strong and resistant to illness.Nowadays, the taste of chestnut pumpkin has become popular, and it has become obsolete.However, the seeds of Shintosa (also known as iron helmet) are still sold, and they are edible and take advantage of their robust nature.cucumberSuch asGraftIt is used as a stand for.There is also Manjiro pumpkin, which is a further mating of this new Tosa and Seiyo pumpkin.
    Pumpkin (scientific name:c pepo
    A species cultivated in the arid regions of southern North America,(English edition,Gold melon(Somen pumpkin) etc. are included in this.The shape of the fruitTasteMany of them are eccentric, and many of them are elongated and small, and are also popular for ornamental purposes.[33]..There are various colors and patterns, such as yellow, orange, and green.[33],HalloweenThe orange pumpkin used in is this Pepo species.note that,zucchiniIs the same kind.
    • Petitini(Commonly known as mini pumpkin) --A very small early-maturing species weighing about 300 grams, with a yellow skin and a pale flesh.The meat is powdery like western pumpkin and has a unique sweetness.[36]..It has a long shelf life and can be used for ornamental purposes.[35].
    • Halloween pumpkin --Ornamental pumpkin used for Halloween[36].
    • Gold melon(Also known as somen pumpkin) --A kind of pepo pumpkin of the same kind as zucchini, when boiled, the flesh isRaw noodlesThe feature is that it loosens thinly like.The taste is light night, and it is suitable for aemono etc.[36].


    Each type of pumpkin has its own characteristics of adapting to cultivation.Crookneck pumpkin (Western species) prefers dry land in a cool climate, Japanese pumpkin (Japanese species) has the property of withstanding high temperature and humidity, and Pepo pumpkin (Pepo species) has heat resistance.[32]..All species are vegetables that can be grown vigorously and without much difficulty if the soil is neutral to moderately acidic, and even if they are thin, they can grow vigorously on a large sunny land.[38][32]..Poor drainage makes the foliage more susceptible to disease, so drain the soil better.[32].

    Cultivation in Japan is generally sown in spring and harvested from summer to autumn.[38]..Optimal temperature for cultivation is 17-20It is said thatSeriesIs also possible[38]..It is important to plant at least 1 meter between the plants and grow with a modest amount of fertilizer.[38]..There are Western and Japanese varieties, but the Western varieties are stronger and easier to grow without the need for pinching work.[38]..Small varieties can be grown upright and take up less space, and can be cultivated in containers and planters.[39].

    Seedlings are planted in the spring, and the soil with a modest amount of fertilizer is raised to create a "kuratsuki", and the seedlings are planted at the top.[38]..Too much original fertilizerNitrogen fertilizerIf there is too much, it may become a "vine blur" where the vines grow thick and the fruit grows poorly.[38]..When the vine grows in early summer, lay straw according to the growth of the vine to prevent the vine and fruit from directly touching the ground.[39]..Western species naturally grow smaller, but Japanese and Pepo species pick the core when the number of true leaves reaches about 5-10, and try to grow the cotyledons.[39].

    When the flowers come to bloom from early summer to summer, the pumpkinsEntomophilous flowerIn Although,Artificial pollinationYou can surely bear fruit by doing[39]..Artificial pollination is performed by attaching male flower pollen to female flowers with bulges at the base of the flowers by about 9 am when they bloom that morning.[39]..When topdressing begins to bear fruit, apply it sparingly at a position of several tens of centimeters slightly away from the root of the plant.[32].

    The harvest season is from summer to autumn, and 40-45 days after pollination, the skin on the surface of the fruit becomes hard and the calyx cracks vertically and becomes cork.[39]..25-30 days after pollination, Japanese pumpkins and pumpkins have a brown calyx, a distinctive color on the pericarp, and some species have white powder on the surface, which is the best time to harvest.[32]. twenty fourR100 at (127 square meters)kilogram Can be harvested as much as (kg)[40]..By curing the pumpkin in a well-ventilated place for about a week after harvesting, it will be more preserved and more delicious.[32].

    Diseases and pests

    If it is classified as a positive plant and the rainfall is low and the dry weather continues,Powdery mildewIs likely to get worse[32]..Also, if long rains continue on poorly drained land, many plagues are likely to occur.[32]..In order to prevent these plagues, polymulch in the stock[Note 1]Or lay straw under vines and fruits.[32]..If powdery mildew occurs, control it early[32].


    The season as an ingredient is said to be May-September in the summer,Summer vegetableCan be counted as one of[43][6]..The best way to distinguish fresh and delicious pumpkins is to have a well-dried calyx, a ripe one with dents around it, a hard skin, and a heavy weight.[43][6]..Also, if it is a cut product, the one with thick flesh and dark color is good, and the one with plump seeds is fully ripe.[43][6].

    The most nutritious of all melons[34],β-caroteneIt is characterized by including such things in a well-balanced manner.[43]Although the skin is hard, it can be softened and eaten by boiling for a long time.sweet potatoLike for pumpkinsStarchSince it contains an enzyme that breaks down sugar into sugar, the sweetness is increased by storage or by slowly heating at low temperature.Therefore, about one month after harvesting, the peak of saccharification is the best time to eat, rather than immediately after harvesting.Although it is one of the few vegetables that has excellent storage stability and can be stored at room temperature for several months, it can be stored only when it is not cut, and when the flesh is cut and exposed to the air, it rots in a few days.Even if it is not cut, it may rot from the outer skin due to fine scratches on the surface in a humid environment.

    Seeds (pumpkin seeds) are also distributed as food,nutTreated as.Often used as a topping for bread and pastry.MexicoBoiled meat and vegetables in a sauce of mashed pumpkin seeds,(Spanish version There is a traditional dish called (pipián).In addition, cooking oil (pumpkin seed oil) can be obtained from the seeds.

    In the United Statescinnamon,clovesUsed for pumpkin pie, etc.SpicesBrewed with pumpkinbeerIs being produced.In Japan, the production volume in Hokkaido is large.

    Of the same CucurbitaceaecucumberSome varieties use unripe fruits, such as.To be representativezucchini(Pepo pumpkin system)AehobakThere is (Japanese pumpkin type).


    carbohydrateThere is a lot of energy, and the energy is 100 edible parts.G 91 western pumpkins per (g) kcal, Japanese pumpkin is 49 kcal, which is high in calories among vegetables[43][Note 2]..The energy source for pumpkins is sugar, which is several times higher than that of leafy vegetables, and pumpkins in particular contain as much sugar as fruits.[29]..For this reason, pumpkin is a green-yellow vegetable and may be classified as a member of cereals and potatoes.[29].

    β-caroteneIncluding, it has an antioxidant effectVitamin C-Vitamin EIs prominently contained,Vitamin Bgroup,potassium,Dietary fiberIs also included in a well-balanced manner[43].. β-carotene isCarotenoidIt is one of the yellow pigment components of pumpkin called, and when it is absorbed in the bodyVitamin AWill be converted to[43]..Vitamin A, C, and E are commonly called "vitamin ace" (vitamin ACE), and are said to have the effect of removing active oxygen by antioxidant action and enhancing immune function.[43]..Vitamin C, also commonly referred to as "cosmetological vitamin", keeps the skin and mucous membranes healthy, has the effect of preventing wrinkles and blemishes on the skin, and is said to be good for the prevention of colds.[33][31]..Vitamin E is also commonly referred to as "rejuvenating vitamin" and is said to have the function of promoting blood flow in capillaries and preventing aging.[33].mineralSo rich in potassium,sodiumHas the effect of lowering blood pressure by discharging[29]..Also, because it contains a considerable amount of dietary fiber, it slows down the absorption rate of carbohydrates after meals, has the effect of suppressing rapid blood sugar levels, and also works to lower cholesterol and triglycerides in the blood.[29].

    It is one of the top vegetables in terms of nutritional value, and in Japan it is by far the best in Japan, as it has long been said that eating pumpkin at the end of winter does not catch a cold.[43]..With 100g of pumpkin, you can get about half of the daily intake of vitamins A, C and E, and there is a lot of β-carotene.carrotCompared to, it is easy to take the amount at one time, so it can be said that it is an ideal vegetable as a source of nutrition.[43]..Also, as a foodstuff, as a vegetable, it is possible to take a large amount of intake at one time.[29]..Vitamin C in leafy vegetables is reduced by long-term storage, but not so much in the case of pumpkin.[29]..Pumpkin β-carotene and vitamin E are heat-resistant, and when cooked with oil, the absorption rate increases.[33].


    Since the skin is hard and difficult to cut, insert the tip of the knife along the groove from around the knives and cut it.[6]..Usually remove seeds and cotton[7].Simmered dishesIf you want to soak in the taste, peel off the skin partially.[6]..If you peel off all the skin when making a simmered dish, it will easily crumble.[7]..Cut it into thin slices in a radial pattern.tempura,SauteOr shred it from a thick combDicedAnd use it for simmered dishes[6].

    Japanese pumpkin has a lot of water and is sticky, and is suitable for simmered dishes.[31]If you make the taste lighter, you can make the best use of the original taste of pumpkin.[7]..In addition, powdered western pumpkin is also called "chestnut pumpkin", and when heated, it has a strong sweetness and a relaxed texture.[31].

    The sweet varieties are also suitable for making sweets.pumpkin pie,pumpkin bread,South America OfFrancAndThailand"Sankaya Facton" etc.PuddingIt is processed into.

    FranceIt is generally used as an ingredient in soups, but in the south it is cooked in pies and bread.ArgentineNow put the stew in the hollowed out pumpkin.


    Pumpkin is one of the most preserved vegetables and can be stored and eaten in winter.[32]..When storing whole fruits, wrap them in newspaper and leave them in a well-ventilated place at room temperature (around 10 ° C) for 1-2 months.[33][7]..If you cut it, it will be damaged from the inside, so after removing the seeds and cotton, wrap it in close contact with the wrap and store it in a refrigerator for 3 days-about 1 week.[33][6][7]..If the amount is too large to eat, heat it, crush it, divide it into the amount to be used, wrap it in a wrap, and store it in a freezer for long-term storage.[33].

    Use other than ingredients

    Crude drug

    The medicinal parts are fruits and seeds, and the fruits arepumpkin(Nanka), dried seedsPumpkinCalled (Nankanin)Crude drugTo[9]..Fruits warm the gastrointestinal tract and increase appetite, and are said to be effective for fatigue and loss of appetite.[9]..Also the seedsTapeworm,RoundwormUsed for extermination[9].Folk remediesAs for the fruits, the fruits are cooked and eaten, but the seeds are 1 grams per day for 5. ccIt is known how to infuse it with water and take it in 3 divided doses.[9]..It is also said that it is good to roast the seeds, remove the shells, and eat.[9].


    It is used in the United States as feed for cattle and pigs.

    Of large varietiesAtlantic giantIs a western pumpkin type,HalloweenIt is also used to make a ghost face by hollowing out.


    The ornamental toy pumpkin cultivar belongs to the Pepo variety, which is used for Halloween and Christmas decorations due to the variety of fruit shapes and colors.In addition, the large orange varieties of fruits that are often cultivated in the United States also belong to the Pepo species, and they are hollowed out to dig a ghost face.



    Production isHokkaidoIs the most, thenKagoshima,IbarakiAnd so on[34]..It is available all year round, but the season for open-air products is summer.[34]..May-June and December for Kagoshima prefecture, June-July for Ibaraki prefectureAomori-AkitaThe production is in August, and the production in Hokkaido is in August-around November.[34].

    Top 10 prefectures in Japan(2016)[47]

    Harvest rankingPrefecturesYield (t)Planted area (ha)
    -Japanese total185,30016,000

    Outside Japan

    Of these, pumpkins were not originally cultivated in Tonga, but the climate is optimal for pumpkin growth, and the harvest season is around December, when pumpkins cannot be harvested despite the high demand for pumpkins in Japan. A Japanese trading company that took notice of welcomingthe 1990sBrought pumpkin cultivation to.After that, pumpkin became a major export item for Tonga to Japan and the Republic of Korea, and cultivation was promoted.[48].. The amount of products imported from Tonga by Japan in 2010 was 7114 million yen, of which 77.2%% of them were pumpkins.[49]There is also a document saying that, but it is an official document of the Ministry of Finance.Trade statisticsによると2010年のトンガからの輸入額の総額は、6926万1千円でこのうちがぼちゃが5495万2千円で79.3%であった。なお2020年には、総額3930万5千円、うちかぼちゃは478万4千円で12.0%と金額、比率とも大幅に減少している。

    The amount of imports to JapanNew ZealandMost produced, othersMexico,トンガThere are many[34]..Overseas products are imported all year round and occupy half of the Japanese market, but domestic production is on the market in summer and autumn, so domestic production is low.[34].

    Top 10 countries in the world for pumpkins, squash and gourds(2012)[50]

    Harvest rankingCountryYield (t)Planted area (ha)
    1People's Republic of China7,000,000380,000
    5The United States of America900,88036,980
    -World total24,616,114.61,788,773

    Japan's yield is 23 tons in 212,000rd place and 18 ha in 18,200th place.[50].


    • in Japanwinter solsticeThe custom of eating pumpkin remains all over the country[51][52][53]..However, this custom is not recorded in the Edo period and is considered to be a custom after the Meiji period.[52].
    • As a woman's favorite in JapanEdo PeriodFrom "play-Konjac-Potatoes-Octopus・ The name "Pumpkin" was mentioned as a cliché (Rakugo "Rakugo"Parent and child teahouse"Such).
    • With pumpkin and red beansUdonBoiled together for seasoned dishesAzuki bean hotoIt is eaten as a local food in parts of Yamanashi and Nagano prefectures.
    • Native Americans(English edition・ Dense beans and cornCompanion plantsTo(English editionWas being done.The beans used corn as a support to stretch the vines, the beans fixed nitrogen to fertilize the land, and the winter squash grew to cover the ground and kept water.[54]..These three plants were also valuable foods that could be preserved even during the winter.[54].
    • AmericaAnd so onHalloweenAn ornamental lantern (an ornamental lantern with eyes and nose, etc.) that is hollowed out from the contents of an orange pumpkin as it approaches.Jack O Lantern), And put a candle inside and decorate it in the doorway.In the old days, when Halloween was over, I used to go to Jack O Lantern.pumpkin pieHowever, the current pumpkin varieties for Jack-o-Lantern are selected for ornamental purposes, so the taste is not so good and they are often left until they rot.
    • It's a fairly common prank for a teenager to take away and destroy someone else's house, Jack O Lantern, on Halloween night for a "trick or treat" (naughty or candy).Alternative RockBand "Smashing PumpkinsThe band name comes from here.
    • BrazilThen, a person with a big head is sometimes called a pumpkin.
    • KoreanThen, a woman who does not look good is commonly called "hobaku" (meaning pumpkin).JapaneseHowever, the word that makes fun of ugly people is "pumpkin with eyes and nose".


    [How to use footnotes]

    注 釈

    1. ^ Cover the ground of the plant with a polyethylene sheet for the purpose of keeping the soil warm and moisturized, or preventing muddy water from splashing in the rain.
    2. ^ sweet potatoTo a lesser degreepotato,TaroHave some energy[29].


    1. ^ "Cucurbita L.”. Tropicos, Missouri Botanical Garden. 2016/12/30Browse.
    2. ^ "Pumpkin (Pumpkin / Pumpkin): Nutritional ingredients and benefits". 2021/9/27Browse.
    3. ^ Natalie Olsen, RD, LD, Megan Ware, RDN, LD (July 2018, 7). “What are the health benefits of pumpkin seeds?". Medical News Today.Healthline Media. 2021/9/24Browse.
    4. ^ Lim, Tong Kwee (2012). Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits. New York: Springer. P. 283. ISBN 978-94-007-1763-3 
    5. ^ pumpkin-production Pennsylvania State University, updated: JUNE 20, 2005
    6. ^ a b c d e f g h i Keiko Inomata Supervised by Nemido Publishing Editorial Department 2012, p. 68.
    7. ^ a b c d e f g h i j k l m n o p q r s t Kodansha 2013, p. 72.
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    18. ^ Ferriol, María; Picó, Belén (2007). “3”. Handbook of Plant Breeding: Vegetables I. New York: Springer. P. 317. ISBN 978-0-387-72291-7"The common terms" pumpkin "," squash "," gourd "," cushaw "," ayote "," zapallo "," calabaza ", etc. are often applied indiscriminately to different cultivated species of the New World genus. Cucurbita L. (Cucurbitaceae): C. pepo L., C. maxima Duchesne, C. moschata Duchesne, C. argyrosperma C. Huber and C. ficifolia Bouché. " 
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    27. ^ "Food" of the Ainu people - Wayback machine(November 2016, 11 archive) -Ainu Museum
    28. ^ Must be pumpkin stock in each house, encouraged by Tokyo (February 19, 2 Asahi Shimbun (evening edition)) "Showa News Dictionary Vol. 16 8 / 17" p20
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    48. ^ Ninomiya Shoten Editorial Department "Data Book of The WORLD (2012 Edition)" p.464, p.465 Ninomiya Shoten Published January 2012, 1 ISBN 978-4-8176-0358-6
    49. ^ Ninomiya Shoten Editorial Department "Data Book of The WORLD (2012 Edition)" p.465 Ninomiya Shoten Published January 2012, 1 ISBN 978-4-8176-0358-6
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    51. ^ Supervised by Toshi Ochiai "Food and Health Interesting Trivia" p.88 Aokiri Shoin 1991
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