I went to the "Mie Escargot Development Institute" which succeeded in farming Escargot · Bourgogne species for the first time in the world

In July, escargotic hunting (Escargot hunting) will be lifted in France. Escargot is not much food on the table in Japan, but in reality, it was the first time in the world that we succeeded in the complete cultivation of Burgundy species (Pomatia), the finest escargot in the world. I went to eat escargot at the time of the lifting period, what kind of research institute succeeded and what kind of taste Pomatia made by culturing was.

Escargot Ranch - Mie Escargoto Development Institute
http://www.mie-escargots.com/

The place is Coco, Mie Prefecture Matsusaka city 78 song town. It is less than 10 minutes by car from Matsusaka IC of Ise Expressway.


Seeing in the map "Iseji Post Office"Up to Escargot Ranch it is 600 meters remaining.


It is possible to come by bus from Matsusaka station because there is a Mt.


Because the number of flights is very small, if you are coming by railroad, taxis may be more reliable from Matsusaka station. Since the distance from Matsusaka station is generally less than 4 km, there is nothing that can not come even on foot.


Although the road width is a bit narrow, as you go along the road, you will see a building with a picture of "Takase Teckojo" and a snail on the left hand side.


This is the way that ran. The building which I saw earlier is one of the companies run by Takase Iron Works, Takahide Toshihide who succeeded in cultivating Escargot.


Rather, Mr. Takase's core business is "Oyaji of Ironworks" and I also have three other companies, but the fifth one I made to study whether I can be farmed and escaped by Escargot It is a company "Mie Escargot Development Institute".


Standing right across the Takase Iron Works, "Escargot Ranch" was created to make everyone eat Escargot. There is a large parking lot and it is also possible to get on a sightseeing bus.


Next to the parking lot is a picture of Escargot made of bricks.


I was instructed to Mr. Takase immediately to "Escargot Ranch". The inside is a dining room.


Salad has already been prepared.


It is a trend that you can taste two Buruginonons after seeing the laboratory first if you wish to have a "tour course" (900 yen), but this time we booked the main meal "Burginyon course" (2700 yen), so before I will see the laboratory after eating. While cooking Buruginyon, the main dish, Mr. Takase let me talk about Escargot.

Things that are called "Escargoto" in the first place are "Burgundy species" (Pomatia), "Turkish species", "Petit · Gri species", "Gro · Gri species", among which the "Pomatier" and the King of Escargoto It is the finest varieties called.


While the custom of eating escargot is pretty old as it goes back to ancient Rome, it is very difficult to cultivate weak poached female poor, and as a result of the fact that the people have been on the verge of eating, the French government has become a protective breeding species We decided to designate only the ones that exceeded the specified size (3 cm) that we can not collect / harvest the spawning season. Because it is named "Burgundy" but it can be taken in Eastern Europe, it is almost always imported from Eastern Europe if you can eat Pomatier at a restaurant in France. Annual consumption of Escargot in France is about 40,000 tons (equivalent to 3 billion Escargoto), half of which is imported.

Turkish species are sometimes used as a substitute for Pomatier, but cultivation is also difficult here, and cultivation is currently undertaken only for Petit · Gri species and Gro · Gli species with strong fertility. Therefore, there are cases that Petit · Gri species are put in the shells of Pomatias and Turkish species.

Furthermore, it is not even an escargotAshatine species (African maimai)There are times when it is used. In France, "escargot" can not be mentioned as "Escargine" but it is a so-called escargot, so to speak, it is so to speak, but the can of Escargot imported into Japan is most likely this african snail.


About 30 years ago Ms. Takase flashed "Escargot study". I checked what is necessary to raise Escargot, seven times passionate Buddha to meet the mafia, 7 individuals of Pomatier were acquired, applied to the government, got export / import permission and brought home to Mie prefecture , Established the "Mie Escargot Development Institute" and started research for cultivation.

However, it is stupid when thinking about breedingPlant protection lawwas. Because African snail millet imported for edible purposes before the war suffered heavy damage to other terrestrial shells and plant groups in Okinawa and Ogasawara, it has been designated harmful animals, and Pomatia also exports in large quantities for breeding purposes Because I could not enter. In order to change this, Mr. Takase negotiated with the Ministry of Agriculture, Forestry and Fisheries for several years and succeeded in releasing the import restrictions of Pomatia and Turkey species in 1993.

A database on the presence or absence of regulations on plant protection laws such as insects and microorganismsBy entering "Escargoto" as a keyword and looking it up, like thisHelicidae (Yamaxotheraceae)"Helix lucorum (Turkish species)" "Helix pomatia (Burgundy species / pomatia)" can be confirmed without import regulation.


Meanwhile, the major escargot "Helix aspersa" (Petit Gri species) has import restrictions.


Pomeratian 's complete aquaculture, which Mr. Takase succeeded in the world for the first time, that all the cycles of escargot hatching from eggs growing and laying eggs and the next generation of escargos being born can be done by artificial breeding To be able to do it. "This is that egg" and attracted eggs with bottles. There seems to have been prized as "white caviar".


And this is the shell of Pomatier.


Bourguignon baked while I thought, "This is how ...".




Bourguignon is a cooked dish that takes out Escargot's bodies, stews them with flavored vegetables thoroughly, puts them back in the shells, then places garlic sauce. At the Escargot Ranch, all the garlic, parsley, and shallot, which are used for garlic sauce, are those of self-cultivation.


Salad vegetables are of course self-cultivated, taken in the morning. Tomatoes are petite in size but thick in thickness, feeling to dig into the meat "burj" without even playing teeth on the skin. Also a sesame dressing on a salad is made at a ranch. It is Takase's commitment to use something that uses good materials to use, because all using self-cultivated products is eaten to convey the merit of Escargot.


The way to eat Burgionon is to first cut and bake baked bread in the center of the dish ......


Continue to lift to the edge so that the middle part of the mouth of Pomatier that is fitted in the hole is pinched by the fork.


Then I firmly pinch it with escargotong.


Tilt with Pomatier sandwiched as it is above the bread, and put the inside garlic sauce on the bread.


When you finish it, take out yourself with a fork.


Furthermore, firmly put the source remaining in the shell ... ...


I will scoop a little of the sauce that accumulates in the dish of the dish.


I understand that this is definitely an escargot because it is this way of eating, but indeed the body is exactly like a shellfish.



I only have to worry about this. To be honest, Escargot has a slightly muddy impression, and sometimes I ate something like sand mixed, but Pomatia looks like a texture when eating excellent shellfish. Although it is not stingy, there is a little crispy, overall although the flavor of garlic is strong, the animal scent will pass through the nose.


This time I got a special grape juice, but this is an item I would like to order wine.


If you eat the sauce remaining in the dip on bread OK. It brings bread separately from the one that puts Escargot.


The price of 2700 yen including tax is a high class thought as lunch etc. However, there is a taste of Pomatier that jumps over the image of Escargot so far, and salad and juice have a delicious feeling, so that you will come so far You should be able to fully satisfy if you do not bother.


Takase told Mr. Takase "Take out hands" so I told you that, as I said, "This is Escargoto" and Pomatia was placed in the palm of my hand.


The one in front is a baby. Although it is true that it is a fact, it does not smell at all, rather it is somewhat comfortable to hear something.


This noumenume mucilage contains chondroitin, so it will make your skin slippery. Although it is called "snail cream" with Korean cosmetics, this is mucilage of the bad moon, so there is no worry about mixing. I do not know whether the cream is effective or not, but the cosmetic effect of mucus does not seem to be wrong, Takase's palm was Tsuruturu. In addition, it seems that selling this mucilage will conflict with the Pharmaceutical Affairs Law, but unfortunately it has not been commercialized.


When I enjoyed plenty of food and talk, I will head to the laboratory behind this ironworks.


In the middle of that, the machine that I was putting out for repair came back and checked Mr. Takase. It is the only person in the world who has succeeded in complete culturing of Pomatier, but he is the president and designer and engineer of the ironworks.


Research building-related buildings line up behind the ironworks.


The research building is located in the back of the front.


This was a ban on taking pictures of the spawning eggs building inside Pomatier. I see something like a duct for ventilation, but I regenerate the "Bourgogne Forest" where Pomatier lives by strictly managing temperature and humidity. Escargot is a sex part, and one anchovy brings about 60 eggs in about 30 hours. Check the baby Pomatiare hatching every day, and transfer it to another container with tweezers. By the way, as with salmon etc., Pomatiare who finished spawning tastes taste so it will not be turned to edible.


Because Pomatia naturally inhabits plankton, use mulch made by laying it for many years so that it can be reproduced there. It seems that things that have been used are being mixed with newer ones and used for fields to grow homemade vegetables.


Besides this, the breeding rack was lined with four rows of racks, and boxed pomatians were eating food. Food is mainly soybean, so to speak soaked kinako powder. This was thought from the consideration that it is easy to procure food anywhere. There was a passage between the racks, and by passing the rails there, it was possible to easily pull out the box inside the rack and manage it. It is because I am doing the ironworks that I can make all this racks. "It's easy to manage because it's a rack, and you can do it by just adding more steps when breeding lots," explains that it also has extensibility.

Another thing is a freezing room. Why is not "hibernation" rather than "hibernation" to be misunderstood that spring comes when you fall asleep without getting in the winter? I am from the idea of. In fact, Mr. Takase repeats the experiment over and over again, even if the outside temperature exceeds 30 degrees, once awakening Pomatia "a few days" after winter, misunderstanding that it has come to spring beyond the winter Make sure to do. By doing this, we succeeded in shortening the growth that takes three years if it is natural, to only four months.

Besides such interviews with TV and magazines, buyers of department stores and restaurant chefs are also visiting such Takase. That's the kind of chef who is known by name on television, but because only Petit Gri species treat such people, they are surprised to be surprised that this is a real monkey's escargo There seems to be things.


Recently, from the millionaire of the Arabs, "Since we make private resorts, there is a consultation at the restaurant there that you can not escargo?", Probably it will take many years, this plan says, "Life and family are also thrown away It is said that he decided to prepare, "I can challenge." However, since the subsequent contact has not been successful, it is unclear what the plan will be like as planned for Arab in June has flowed ....


As Mr. Takase is not a professor of the university but "Oyaji of the ironworks" so that some people doubt whether they are really cultivated, Takase says that what you can do is to ecargo farmers It seemed a bit disappointing to have them tell them that truly escargot was delicious. Speaking of Matsusaka City, which has this laboratory, "Matsusaka beef" is famous, but Escargot is also a high-class food ingredient, and I feel like a good thing to make a big appeal ... ....


By the way, the opening hours of Escargot Ranch are from 9 o'clock to 17 o'clock and it is irregular holiday. People who are thinking of going to make reservations by telephone in advance because there is preparation for cooking. People who have eaten only frozen Escargot, people who do not have a good impression on Escargot, there is no doubt that the impression will change when you eat.