Softening cultivation - Nanka Saibai

When vegetables are grown in the shade, the formation of chlorophyll is poor, they turn yellowish and weak. This is called softening cultivation. Softening cultivation has been practiced in Europe and the United States for a long time, and was already practiced in Japan during the Edo period. There is a record that in 1842 (Tenpo 13), the shogunate issued an order banning the softening cultivation of udo, burdock, and Japanese bayberry, calling it extravagant. Currently, in addition to the above-mentioned crops, softening cultivation is popular for ginger, asparagus, mitsuba, celery, green onions, and chives. Softening vegetables have poorly developed fibrous tissue and an increase in soft tissue, making them soft and juicy. They also contain less starch and more sugar, and their characteristic pungent, bitter, astringent, and aromatic flavors become weaker, resulting in a light and good flavor. However, nutritional value such as vitamins decreases.

[Hoshikawa Kiyochika]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

野菜類を遮光して育てると葉緑素の形成が悪く黄白化し、軟弱に育つ。これを軟化栽培という。軟化栽培は欧米でかなり古くから行われ、日本でも江戸時代にすでに行われていた。1842年（天保13）に幕府はウド、ボウフウ、メイモの軟化栽培に対してぜいたくであるとして禁止令を出した記録がある。現在は前記の作物のほかにショウガ、アスパラガス、ミツバ、セロリ、ネギ、アサツキなどで軟化栽培が盛んである。軟化野菜は繊維組織の発達が悪く、柔組織が多くなるため柔軟多汁質となる。またデンプンが少なく、糖が増え、特有の辛味、苦味、あく味、香味などが淡くなり、風味が淡泊佳良になる。しかしビタミンなど栄養価は減少する。

［星川清親］

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