The fluttering of the Udo. Now is the peak time for harvesting the spring vegetable/Yokohama

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1203250005/

March 25, 2012

Udo that has reached the harvest season.

For the farmers of Yokohama City's Seya Ward, the best time for harvesting udo has arrived. Located near Kaigun road are what are called "udo rooms." Narrow, vertical cave-like structures. Relying on the faint lighting, farmers arrive to ship them out.

Produced only inside of Yokohama City's Seya Ward, 14 farming establishments cultivate the udo. Just 1.5 meters tall and stretching 8 meters long, 88 udo rooms have been set up. Near the end of January, udo trunks (about 15 centimeters high) are moved into the rooms. After a week of watering, they mature at a height of 80 centimeters. Until the end of April, they're sent out to the marketplace, but only available for direct sale within Seya.

Unique to the flavor is its peculiar crunchiness. Aoki Kazuaki (58) of the Kamiseya Shipping Association said "While the coldness of this winter meant shipments got sent out late, it was good to feel their crunch while tying them."

Original text:

ヒョロッと春野菜、ウド収穫最盛期/横浜　

2012年3月25日

最盛期を迎えたウドの収穫

横浜市瀬谷区の生産農家で、春野菜のウドの収穫が最盛期を迎える。海軍道路近くにあるウド室（むろ）と呼ばれる狭い横穴で、ほのかな明かりを頼りに出荷作業に追われている。

横浜市内では瀬谷区内だけで生産され、栽培農家は14戸。高さ１．５メートル、奥行き約８メートルのウド室が計88室設けられている。１月下旬に15センチほどの根株を室に移し、週１回の水やりで約80センチに成長した。４月下旬まで市場に出回り、同区内の直売所でも販売される。

独特の風味と歯応えが特徴で、上瀬谷出荷組合の青木和昭さん（58）は「この冬の寒さで少し出荷が遅れたが、締まってシャキシャキしていい感じになった」と話す。