udo muro blanching (dark rooms)
process / process-udo-muro-blanching
伏せ込み
Udo muro blanching (dark rooms) is a process that sets rootstocks in an underground, lightproof room called a muro, allowing new shoots to elongate in darkness and blanching the udo.
On this page (6 sections)
Reading the bitterness
Fuse-komi is the process of placing udo rootstocks into a lightless room (muro) and letting new shoots grow in the dark to blanch them. A production site in Tachikawa is introduced as an underground pit 3 m deep, and the procedure of placing rootstocks inside and covering them with soil is also recorded. The light-blocking environment itself is what shapes this cultivation method.
In a public cultivar-evaluation trial, a semi-underground blanching room was set to 20°C, at least 90% humidity, and darkness, and rootstocks were placed inside. By contrast, one producer's muro in Tachikawa is kept at around 14°C, and rootstocks treated with gibberellin grow to shipping size in 30–35 days. This is a comparison meant to be read separately, distinguishing a controlled trial from a single producer's case.
Sources for this overview
Checked for this overview: Matched the on-site description of a lightless room 3 m underground.
Checked for this overview: Matched the process of placing rootstocks in the room, covering them with soil, and blanching them in darkness. / Matched one producer's case of around 14°C and 30–35 days.
12種類のウド品種・系統における低温要求量およびジベレリン反応性の評価
Checked for this overview: Matched the trial conditions of 20°C, at least 90% humidity, and darkness, and kept the limitation that this was a cultivar-evaluation trial.
Follow the connections
Tokyo udo →is processed by→ udo muro blanching (dark rooms)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (3)
Scope: Commercial cultivation in Tachikawa and other parts of Tokyo
Show data
ingredient-udo-tokyo —is_processed_by→ process-udo-muro-blanchingScope: A forcing-cultivation trial by a public research institution (to assess cultivar chilling requirements and GA responsiveness).
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process-udo-muro-blanching —is_documented_as_having→ "The Tokyo Metropolitan Agriculture and Forestry Research Center records setting rootstocks in its semi-underground blanching room at 20°C, at least 90% humidity, and in darkness."Scope: An interview with a Tachikawa producer, 「鈴木博秀」 (Hirohide Suzuki).
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process-udo-muro-blanching —is_documented_as_having→ "A producer's muro in Tachikawa is recorded as about 3 m underground and maintained at around 14°C; rootstocks treated with gibberellin grow to shipping size 30–35 days after being placed inside."Culture (1)
Scope: A record in an interview article by the Norinchukin Research Institute.
Note: This record comes from an interview article by a company and research institute; the original patent document itself has not been checked.
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process-udo-muro-blanching —has_historical_origin→ "A record says that in 1960 「高橋米太郎」 (Yonetaro Takahashi) of Musashino, Tokyo, established cultivation in an underground chamber to block light and received utility-model approval from the Patent Office under the name 『軟白野菜促成穴蔵』 (in translation: "Underground Chamber for Forcing Blanched Vegetables")."