Kusaboke - Kusaboke

A deciduous small shrub of the Rosaceae family (APG classification: Rosaceae). It is also called Shidomi, Noboke, Koboke, and Jinashi. It is 30 to 60 cm tall. It branches well from the base, and has short branches that have been modified to have thorns about 1 cm long. Young branches initially have fine hairs, but later they fall off and small protuberances appear. The flowering tree, Japanese quince, does not have these protuberances and is smooth. The leaves are alternate, obovate, 2 to 5 cm long, slightly rounded at the tip, wedge-shaped at the base, with blunt sawtooth edges, and hairless on both sides. Monoecious. It blooms in April to May, with vermilion flowers about 2.5 cm in diameter. It has five circular petals, a bell-shaped calyx tube, a constricted female flower, and a well-developed ovary at the lower part. It has many stamens, and the lower half of the five styles is fused together. The fruit is spherical, pear-shaped, about 3 cm in diameter, and ripens to yellow in October. It usually grows in sunny mountains and fields, and is found in the Kanto region and west of Honshu and Kyushu. It is often used as a bonsai.

The fruit has a pleasant fragrance but a strong sour taste, so it is eaten pickled in salt, sugar, or shochu. The fruit is called Wamokka in herbal medicine and contains 2-3% malic acid, citric acid, tartaric acid, etc., and is used to make fruit wine (Bokeshu) that is used to regulate the intestines, lower blood pressure, and treat heatstroke. It is also used as a diuretic for beriberi, among other things.

[Yoshio Kobayashi December 13, 2019]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

バラ科（APG分類：バラ科）の落葉小低木。シドミ、ノボケ、コボケ、ジナシともいう。高さ30～60センチメートル。根元からよく分枝し、短枝が変形した長さ約1センチメートルの刺(とげ)がある。若枝には初め細毛があるが、のちに抜けて小突起が出る。花木のボケにはこの突起がなく、滑らかである。葉は互生し、倒卵形で長さ2～5センチメートル、先はやや円く、基部はくさび形で縁(へり)に鈍い鋸歯(きょし)があり、両面とも無毛。雌雄同株。4～5月、径約2.5センチメートル、朱赤色の花を開く。花弁は5枚で円形、萼筒(がくとう)は鐘形で、雌性花ではくびれがあり、子房は下位でよく発達している。雄しべは多数あり、花柱5本で下半部が合生する。果実は球形、径約3センチメートルのなし状果で10月ころ黄色に熟す。日当りのよい山野に普通に生え、関東地方以西の本州、九州に分布。よく盆栽にする。

　果実は香りがよいが、酸味が強く、塩漬け、砂糖漬け、焼酎(しょうちゅう)漬けにして食べる。果実は生薬(しょうやく)名を和木瓜(わもっか)といい、リンゴ酸2～3％、クエン酸、酒石酸などを含み、果実酒（ボケ酒(しゅ)）をつくり、整腸、低血圧、暑気あたりなどに用いる。また、利尿剤として脚気(かっけ)、その他に用いる。

［小林義雄　2019年12月13日］

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