Skip to content

YMCA Setouchi Public Interest Incorporated Foundation Y’s Men’s Club & YMCA Collaborative Project: “Delicious autumn fruits delivered directly from Tokachi, Hokkaido” Eating “potatoes, pumpkins, and onions” to foster healthy youth development.

YMCA Setouchi Public Interest Incorporated Foundation
Y’s Men’s Club & YMCA collaborative project: “Delicious autumn fruits delivered directly from Tokachi, Hokkaido” Eating “potatoes, pumpkins, and onions” to foster healthy youth development.
Please help us sell 700 boxes of potatoes, pumpkins, and onions from Tokachi, Hokkaido.
Okayama Y’s Men’s Club and YMCA Setouchi sell delicious “potatoes, pumpkins, and onions” harvested in Tokachi, Hokkaido. Your purchase will support the following support activities.
This year, we plan to deliver a total of 700 boxes of Tokachi products to your doorstep.
This will create a fund of 600,000 yen, which will provide the following support.
1. YMCA Setouchi University Student Leader Activities Support Beneficiaries: 80 people
2. Inviting affected children to West Japan heavy rain disaster support camp Beneficiaries: 20 people
3. Donation of support funds to various local organizations
Beneficiaries: 3 organizations
4. Creation of training opportunities for Y’s Men’s Club members Beneficiaries: 20 people
5. Reserve funds for other emergency disaster relief activities Beneficiaries: An unspecified number of people
[Image 1:×2122.png ]
[Image 2:×222.png ]
◎Purpose of sale
By selling 700 boxes of delicious potatoes, pumpkins, and onions harvested in Tokachi Plains and shipped directly from the farm, It serves the following purposes:
1. To secure funds for healthy youth development activities and community service activities conducted by YMCA Setouchi
2. To support local NPOs
◎Sales quantity and sales price
10Kg 2500 yen Potato (Norin No. 31)
10Kg 3200 yen Chestnut pumpkin (4-6 pieces)
10Kg 3200 yen Assortment (potatoes, pumpkins, onions)
◎Arrival date
The items will arrive around 10:00 on Wednesday, October 18th, so please pick them up after that time.
◎Arrival location
YMCA Setouchi: 1-5-25 Nakayamashita, Kita-ku, Okayama City
[Image 3:×2338.jpg] ◎Features
1. Potato variety “TOUYA” (Norin No. 31) (TOUYA)
The name comes from Lake Toya, a representative lake in Hokkaido, where it is grown. He is sometimes called the “Yellow Duke.” The color of the flesh is yellow, and the texture is very smooth, with less crumbling than the “Baron”. It has no taste and is perfect for salads. “Touya” is a low-calorie variety with slightly less starch and is a very healthy potato with more vitamin C than “Danson” or “May Queen.”
2. Chestnut pumpkin
Pumpkin is the most widely cultivated pumpkin in Japan. It is rich in vitamin C, beta-carotene, vitamin E, and vitamin K, as well as B vitamins such as folic acid, and potassium. Chestnut pumpkin (Western pumpkin) has a much higher carbohydrate content than other pumpkins such as Japanese pumpkin, and this is what gives chestnut pumpkin its unique sweet flavor.
It reaches its peak ripening approximately one and a half to three months after harvest.
3. Assorted set (potatoes, chestnut pumpkins, onions)
A popular product packed with three types of flavors from Tokachi, Hokkaido. The breakdown was 3kg of Norin No. 31, 4kg of chestnut pumpkins, and 3kg of Hokkaido onions.
This product is packed with deliciousness. In fact, Hokkaido ranks first in domestic onion production, accounting for approximately 60% of the nation’s production. Hokkaido’s climate is suitable for onion cultivation, which is sensitive to heat and requires a temperature of 15 to 20°C to grow.
[Image 4:×1272.png ]
◎What is potato toxin?
Food poisoning, which causes symptoms such as abdominal pain and nausea, sometimes occurs after eating potatoes grown at school farms. This is because small, immature potatoes contain a lot of alkaloids, which are toxic ingredients. Many are produced near the germinated area and the epidermis exposed to light. You can eat it by removing the buds or peeling the green skin. A cool, dark place is best for storage.
◎To save
To preserve potatoes, once boiled, they will last for about 1 to 2 weeks in the refrigerator. At that time, it will be more fluffy if you boil it with the skin on. If stored as is, it will germinate and become unfit for consumption, so it is best to store it at a low temperature. Storing at a low temperature of 3 to 10 degrees Celsius prevents germination and increases the sugar content, increasing the sweetness. It has been said that when stored together with apples in a dark, cool place, ethylene gas inhibits germination. However, it is not recommended because it is difficult to control the concentration, time, and temperature, and the probability of failure is high. Also, ethylene gas has a negative effect on vegetables and fruits, causing quality deterioration. Pumpkin can be stored at room temperature as long as it is not cut, but it will become watery over a long period of time. Once cut, remove the seeds and membranes, wrap tightly in plastic wrap, and store in the refrigerator. To preserve it in the freezer, boil it briefly, divide it into portions, wrap it in plastic wrap, and freeze it.
◎ Are stray potatoes the cause of global warming?
When harvesting, if you only harvest good potatoes and leave the rest alone, they will sprout and become “feral potatoes” the following year, inhibiting crop growth and becoming a source of disease. . Originally, “feral potatoes” were caused by soil freezing in the middle of winter, but in recent years, as soil freezing has eased due to global warming, their occurrence has become more prominent. ◎Will Wise potatoes become seed potatoes?
If diseases or pests get into the nutritious potatoes that turn into seeds, they cannot be removed. Some diseases can contaminate the soil, and the whole soil must be disposed of, so it should not be used. ◎What is Pocheimo?
This is a preserved food that has been passed down among the Ainu people who live in northern regions such as Hokkaido and Sakhalin. Bury the potatoes in the snow after the ground is covered with snow in the winter. Or, the unharvested potatoes in the field are covered with snow and buried. In the snow, the potatoes freeze and ferment. When the snow melts in the spring, the potatoes that melt with the snow are peeled, crushed, and washed several times in a bucket filled with water. The starch will precipitate, so let it heal and dry, then store it in this state. When ready to eat, the preserved potatoes are rehydrated with water, kneaded or pounded, shaped into shapes, and baked. The method used to remove moisture from potatoes by repeatedly freezing and thawing, which can be considered the prototype of freeze-drying, is commonly known in Japan as “frozen sweet potato”, “chijimi potato”, and “shibare imo”, as well as chuño in its native South America. It is a manufacturing method that can be used.
[Image 5:×1268.png ]
◎Pumpkin seeds are a treasure trove of nutrients
The seeds are high in protein and rich in minerals and vitamins. It especially contains the important trace element zinc. Clean, dry, and roast until browned to make a delicious snack.
[Image 6:×1198.png ]

More details about this release: