Ise-Shima brand fruits

Shima Kanko Hotel is a resort hotel in Ise-Shima Kashikojima where you can spend a wonderful time outside of the ordinary.

Ise-Shima brand fruits

"Nanbari Melon" takes advantage of the warm climate

From Shima Time Summer 2021 issue

About 20 minutes by car from the hotel, Minamibari Beach is located in Minamibari, Hamashima-cho, Shima City, and is a popular tourist destination in the summer. The brand name "Minamibari Melon" has been cultivated there for about 90 years, taking advantage of the warm climate.
The melon variety is muskmelon, and is grown in greenhouses with a wide roof facing south to allow more sunlight in. We visited Yoshiyuki Kawaguchi, the fourth generation owner of Kawaguchi Farm, which produces and ships about 10,000 melons a year in 10 greenhouses.

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The roof of a greenhouse with a large south-facing surface

Kawaguchi Farm has been cultivating melons for many years, using unique varieties that are highly regarded for their sweetness even in the flesh close to the skin. Currently, they produce and sell melons throughout the year to restaurants and other general consumers. Melons are grown with great care, such as circulating warm water throughout all greenhouses during dry periods to keep the temperature inside the greenhouses constant.

Melon seedlings that have been improved through breeding

About 20 days after planting the melon seedlings, they are manually pollinated so that each tree produces three fruits. After that, when the fruits grow to about 2-5 cm, two are picked to concentrate nutrients in the remaining fruits. When Executive Chef Higuchi asked, "What is the standard for picking the fruits?" Kawaguchi replied, "We look at the unique growth pattern of melons. Melons grow vertically, so if you leave the ones that are long and horizontal like rugby balls, they will grow well-shaped." The melons are shipped about 50 days after pollination, and the soil is sterilized with high-temperature steam and composted in the greenhouse before the next seedlings are planted.

Producers and chefs talk at the production site, taking on new challenges.

Melons are high in water and sugar, so adjusting watering and sunlight is difficult, and farmers must be especially careful during the rainy season when humidity levels are high, and water the greenhouses more frequently in summer to keep the temperature down. This requires years of experience and knowledge to produce delicious melons. Executive Chef Higuchi says, "It's difficult to judge when a melon is ripe to eat. Kawaguchi understands this well, and he delivers them with a note of the harvest date and the condition of the fruit, which is very helpful. We can get advice from the producers, and it's reassuring to know that the farm is nearby so we can talk to them anytime."

Executive Chef Higuchi observes the development of a melon

Kawaguchi opened a cafe in his farm in 2016 so that people could enjoy the melons he grew at their best. Regarding the perfectly ripe melons that Kawaguchi had selected, Tsukahara, the Traditional Japanese executive chef, said, "In banquet cuisine, we serve fruits such as melons as desserts. This melon is fresh, with a clear, fresh sweetness and no distinctive melon aroma. Is there a way to tell if it's a delicious melon?" Kawaguchi said, "Melons that are well-woven and raised are relatively delicious. The woven pattern is a crack that appears during the growth stage. It becomes woven as it heals. Melons that are full of vitality and continue to grow even after healing will have a higher sugar content as the fruit grows." The sugar content standard for Nanbari melons is 13 degrees or more. The melons served at Kawaguchi's cafe that day were 15 degrees. Melons in spring and summer are especially delicious because of their high sugar content.

Kawaguchi said, "Originally there were 13 Nanbari melon farms in this area, but now there are only three. In order to pass it on to the next generation, we feel that we need to continue our efforts to let more people know about Nanbari melons." Executive chef Higuchi also said, "There are still many local specialties. We will continue to actively promote the charms of the region."

Executive Chef Higuchi and Executive Chef Tsukahara of Japanese Traditional Japanese listen to Mr. Kawaguchi in the adjacent cafe.

Executive Chef Hiroe Higuchi	In 2014, she became the head chef of Shima Kanko Hotel, and in 2016, she was in charge of the working dinner at the Ise-Shima Summit. In 2017, she became the first woman and the first person from Mie Prefecture to receive the Bronze Award in the Cuisine Masters Award Awards program of the Ministry of Agriculture, Forestry and Fisheries.
Traditional Japanese executive chef Kyoji Tsukahara	In 1987, he trained at the Japanese restaurants "Miyako" and "Uemachi" at the Miyako Hotel Osaka(now the Sheraton Miyako Hotel Osaka ). In 2016, he was involved in providing Traditional Japanese cuisine at the Ise-Shima Summit. In 2019, he was appointed Executive Chef of the Traditional Japanese at the Shima Kanko Hotel .

Nanbari melon and vichyssoise with prosciutto

Executive chef Hiroe Higuchi has expressed the appeal of melon as a French cuisine ingredient.
The elegant sweetness and texture of melon are known to go well with salty prosciutto. Also, combining melon with a jelly made from the sweet white wine Sauternes makes for an elegant dessert. This time, the harmony of each flavor is brought together in a vichyssoise (cold potato potage). The key is to create a synergistic effect of the gentle flavors, and to add a kick with the impact of black pepper. We used small melons that were picked during the growth process, and took advantage of their young, crunchy texture to create a delicate and deep dish.
This special dish will be available in all courses at the French Restaurant “La Mer” in June and July.

French Restaurant “La Mer”	the BAY SUITES 5F Lunch 11:30-14:30 (Entry until 13:00 / Private reservation only) Dinner 17:30-22:30 (last orders 20:30)

There may be days when we are unable to provide the product depending on stock availability.

Interview date: May 2021

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Shima Kanko Hotel quarterly magazine "Shima Time"

The Ise-Shima region changes its appearance little by little with the gentle passage of time, providing us with the flavors and colors of each season.
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.