@article{oai:repository.naro.go.jp:00007006,
 author = {友岡, 憲彦 and TOMOOKA, Norihiko},
 journal = {植物遺伝資源探索導入調査報告書, Annual Report on Exploration and Introduction of Plant Genetic Resources},
 month = {Sep},
 note = {The plant Genetic Diversity Research Team has conducted three explorations on the Nansei Archipelago (Miyako and Yaeyama islands in 1992, Okinawa, Kumejima and Amami-Oshima in 1993, and Tanegashima and Yakushima in 1993). The Nansei Archipelago consists of many small islands extending between Kyushu (the southern most main island of Japan) and Taiwan. These islands have acted as a dissemination pathway for the Southeast Asian and Chinese culture to Japan. Hence, the kinds, cultural practice and uses of crop landraces of the Nansei Archipelago are quite different from those of the main island of Japan, and are influenced largely by the Southeast Asian and Chinese culture. The mainland of Kagoshima prefecture (not including small islands) is located just north of the Nansei Archipelago. To compare the composition, cultural practices and use of landraces of cultivated plants between the Nansei Archipelago and mainland Kagoshima prefecture, an exploration for seed and information on the crop landraces on mainland Kagoshima prefecture was conducted from November 4 th to 8 th, 1995. During this exploration, a total of 51 samples of crop landraces belonging to 10 species was collected. Seed samples collected include 6 samples of soybean (Glycine max), 9 of azuki bean (Vigna angularis), 3 of common bean (Phaseolus vulgaris), 2 of cowpea (Vigna unguiculata cv-gr. unguiculata), 3 of yard long bean (Vigna unguiculata cv-gr. sesquipedalis), 7 of cajang bean (Vigna unguiculata cv-gr. biflora), 1 of rice bean (Vigna umbellata), 1 of groundnut (Arachis hypogaea), 13 of foxtail millet (Setaria italica), 2 of sorghum (Sorghum bicolor), 9 of buckwheat (Fagopyrum esculentum) and 1 of sesame (Sesamum indicum). On the Nansei Archipelago, the cultivation of millet had almost disappeared. However, the cultivation of foxtail millet could still be found sporadically in the northern part of Kagoshima prefecture (Aira and Satsuma districts). There are glutinous and non-glutinous varieties. The glutinous foxtail millet variety is locally called "mocchawa" or "mochi-awa", while non-glutinous one is called "sacchawa" or "shaku-awa". The glutinous variety is used to make "awa-mochi" or eaten mixed with rice. "Awa-mochi" is prepared by pounding the water-soaked and steamed glutinous foxtail millet grains and then forming them into a cake. The non-glutinous variety is usually cooked with rice. The stem of foxtail millet is used to make ash, which is used to prepare "aku-maki". "Aku-makiI is ash-water boiled glutinous rice cake, which is wrapped in a bamboo leaf. "Aku-maki" is a special food traditionally used on the day to celebrate boys in May. Some famers living along the Sendai river use the ear of foxtail millet as an artificial bait for fishing (casting net). One farmer said he continued growing foxtail millet not for eating but for fishing. Sorghum is called "kibi" and is used to make "kibi-dango". "Kibi-dango" is a cake made from mixed flour of glutinous rice, sorghum and sweet potato sweetened with sugar. Buckwheat is called "soma" and is still grown widely "soma" is usually made into "sobakiri" (buckwheat noodle). Amongs legumes, azuki bean (Vigna angularis), which could not be found on the Nansei Archipelago, is often cultivated. They say that there are two ecotypes called "natsu-azuki" (summer azuki bean) which means azuki bean harvested in summer, and "aki-azuki" (autumn azuki bean) which means azuki bean harvested in autumn. Only the ecotype "aki-azuki" could be collected during this exploration. Seed color of collected azuki bean is red. Azuki bean is used to make "sekihan" (steamed glutinous rice colored red with beans) and "anko" (bean jam). Rice bean is called "baka-azuki" (foolish azuki) and used to make "sekihan" and "anko". Cajang bean (Vigna unguicuiata cv-gr. biflora), characterized by its short erect pod with small grains, is used in the same way as azuki bean. Of the 6 samples of cajang bean collected, 4 have black seed coat and 2 have red seed coat. They are called either "azuki" or "sasage". Two accessions of cowpea (Vigna unguiculata cv-gr. unguiculata) with creamy white seed coat were collected at the southern tip of Satsuma peninsula. It is boiled and eaten with tea. Farmer said that the color of the seed coat changed from creamy white to red after boiling. Young pods of yard long bean (Vigna unguiculata cv-gr. sesquipedalis) is used as an ingredient of "nishime" (meat, fish and vegetables boiled well with soy sauce) or "miso-soup" (fermented soybean paste soup with other ingredients added). Soybean is used to make "miso" (fermented soybean paste), "shouyu" (fermented soybean sauce) and also eaten as "eda-mame" (boiled fresh young soybean pod) and "ni-mame" (boiled dry soybean seed). Two ecotyes of soybean, "nastu-daizu" (summer soybean) and "aki-daizu" (autumn soybean) are cultivated. Phaseolus vulgaris is not very common in Kagoshima prefecture. Its dry seed is used to meke "ni-mame" (boiled seeds with sugar) and the young pod is used as a vegetable.},
 pages = {9--19},
 title = {鹿児島県における在来作物の収集と調査},
 volume = {12},
 year = {1996},
 yomi = {トモオカ, ノリヒコ}
}