Kiwifruit from Mie Prefecture, the pride of this beautiful country
The craftsman's inquisitive mind
From Shima Time Winter 2023 issue
Tsu City, the capital of Mie Prefecture, is located in the center of the prefecture and is blessed with nature, with Ise Bay to the east of the city and a mountain range on the west side that lines the prefectural border with Nara Prefecture.
The Maekawa Orchard that we visited this time is located in the hills of Takanoo-cho, Tsu City, and has been cultivating citrus fruits since the early Showa period. In addition to offering fruit-picking experiences, Maekawa Orchard, which has a history of about 90 years, sells its fruits directly at the orchard and roadside stations.
Many customers from outside the prefecture visit the farm, attracted not only by the fact that fruit is available almost all year round, its delicious taste, and the personality of the farmer.
Seven kinds of green fruits growing in the orchard are named "Mitsumidori"
Additionally, seven varieties of kiwi and citrus fruits have been trademarked under the name "Mitsumidori," branding them as "green fruits from Tsu City, the beautiful country," in an effort to revitalize the region.
We visited the orchard with Executive Chef Higuchi, Executive Chef Traditional Japanese, and Executive Chef Kurino, and heard about the history of this long-established orchard and the commitment to fruit growing that they have cherished for so long.
A historic orchard that never stops moving forward.
The previous owner, Tetsuo, worked on expanding the varieties based on his experience working as a researcher at the Mie Prefectural Agricultural Research Institute. Currently, they grow 15 varieties of citrus fruits alone and 6 varieties of persimmons.
Tetsuo and Yasomi, the third generation owners of Maekawa Orchard
"I enjoyed responding to customer feedback and growing new varieties myself," smiles Tetsuo.
Yasomi, who is also in charge of the direct sales store, says, "We have customers who have been coming every year for two generations. It's nice, and I feel like I'm seeing family."
A row of large persimmon trees
Next, Wen guided everyone around the orchard.
The persimmon orchard is lined with thick persimmon trees with trunks measuring about 2 metres in circumference.
"This is a 90-year-old tree that was planted when the company was founded. We still produce a lot of persimmons from it. The trunk is thick and absorbs nutrients well, giving the persimmons a strong flavor."
Looking up at the large tree, Tsukahara, Executive Chef of Traditional Japanese, says, "The vitality of a long-lived persimmon tree is also connected to the flavor of the food."
A 90-year-old persimmon tree
Maekawa Orchard grows fruit almost all year round. Outside of busy seasons, the three-member family manages the grounds, so they are always looking for ways to be efficient and creative in their daily work. Atsushi says, "If we leave the cut grass and branches as they are, bacteria can grow and spread on the fruit trees. So we crush the grass and branches into small pieces with a grinder and return them to the soil as nutrients, which also contributes to recycling-based agriculture."
Chef Kurino said, "When you walk around, you can tell the soil is soft and that it's a well-maintained orchard. It has a paradise-like atmosphere, and the zero-waste circulation system is a great initiative that's kind to the environment."
The hidden potential of Mie Prefecture's richly flavored kiwifruit.
Regarding Maekawa Orchard's kiwis, Executive Chef Higuchi said, "Customers are amazed by their rich flavor and sweetness."
Tetsuo says, "We grow three varieties at our orchard: the refreshingly sweet 'sweet kiwi,' the deeply sweet 'Kouryoku,' and the original kiwi fruit, the 'Sarunashi,' which grows in the wild."
Yasomi, who also named the company's own brand "Mitsumidori," says, "The kiwis have a beautiful green color and are well-known for their delicious taste."
When we visited the fields, we saw large kiwi fruits hanging from the trees. They were oval and flat in shape.
Wen explained, "When kiwis grow large, they become flat, sweeter, and more flavorful." Kiwis have three buds on each fruit, so by pruning, only one of the buds is left, which really concentrates the flavor.
From there, they are slowly grown for about six months. The harvested kiwifruit are then placed in a bag with apples, which give off ethylene gas, to ripen further.
Executive Chef Higuchi says with a smile, "Each bag of kiwi fruit that Maekawa sends us has a number written on it, so we know when the kiwi fruit is ripe to eat. It's very helpful because we can serve them to our customers at the most delicious time."
Head to the beautiful prefecture of Mie in search of special fruits.
I was reminded once again that delicious food can make people feel happy.
From the left: Traditional Japanese Chef Tsukahara, Yasomi, Atsushi, Executive Chef Higuchi, Tetsuo, and Executive Chef Kurino
| Executive Chef Hiroe Higuchi | He was appointed Executive Chef of Shima Kanko Hotel in 2014 and was in charge of the working dinner at the Ise-Shima Summit in 2016. In 2017, he received the Bronze Award from the Ministry of Agriculture, Forestry and Fisheries' Chef Recognition Program, Cuisine Masters Award. In 2023, he was awarded the Chevalier of the French Order of Agricultural Merit. |
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| 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 Cuisine at the Shima Kanko Hotel . |
| Lian Yamabuki Head Chef Masaya Kurino | In 2020, he became head chef of Shima Kanko Hotel Teppanyaki Yamabuki. Using his extensive on-site experience, he serves teppanyaki dishes that allow you to enjoy conversation at the counter and a sense of realism. |
Winter cuisine brought to you by Executive Chef Hiroe Higuchi's cooking story
Sautéed lobster with vin blanc sauce and kiwi
Kiwi fruit grown by Maekawa Fruit Farm in Tsu City is combined with spiny lobster.
Sautéed spiny lobster is layered with two flavors: a white wine-based vin blanc sauce and a rich American sauce. Ripe kiwi fruit is also used to create a light sauce. By combining pureed fruit with reduced jam, the concentrated sweetness of the kiwi fruit and the fresh acidity and aroma of the raw fruit bring out the flavor of the spiny lobster.
The appearance also expresses the beautiful green color that Maekawa Orchard is particular about. The whole fried kiwi fruit has a crispy texture and the heat gives it a distinct sweet and sour taste.
Kiwi fruit and spiny lobster, in season in winter, are a new gastronomic dish unique to Mie Prefecture.
*There may be days when we are unable to provide the product depending on stock availability.
| French Restaurant “La Mer” | the BAY SUITES 5F Dinner 17:30-21:00 (Last Order 19:30) *Our business hours are currently subject to change. |
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