抄録
Satoyama is a secondary forest that is maintained with deciduous broadleaf trees, and is a Japanese traditional forest resources (mainly firewood) use system. In recent years, Satoyama has attracted international attention because it increases biodiversity and helps sustain harmonious human-nature interactions. Satoyama is also important for providing various kinds of foods. Food is our most familiar concern; it will be a good chance to explain the importance of Satoyama. In this paper, we introduce 15 edible or food-related plant species grown in the Satoyama in our Kinjo Gakuin University.
The fruit of mitsuba-akebi (Akebia trifoliata) is very sweet, the rind of the fruits and its sprout tempura are also delicious. Natsuhaze (Vaccinium oldhamii) and shashambo (V. bracteatum ) are Japanese wild blueberry. Gamadzumi (Viburnum dilatatum) and nawashiro-gumi (Elaeagnus pungens) fruits have a sweet-sour taste and are popular as the ingredients of fruit liquor. The fruit of gardenia (Gardenia jasminoides) has been used as a natural pigment for a long time. Acorns of Japanese Castanopsis trees (Castanopsis cuspidata and C. sieboldii) can be eaten raw, and the acorn cookie tastes delicious. Sprouts of Japanese angelica tree (Aralia elata), takanotsume (Evodiopanax innovans) and mousou-chiku bamboo (Phyllostachys pubescens) are known familiarly as wild vegetables in spring. High quality starch is provided from the starchy tuberous root of kudzu (Pueraria lobata), and used for some Japanese sweets. Locust tree (Robinia pseudoacacia) and soyogo (Ilex pedunculosa) are important trees as honey plants. Konara (Quercus serrata) is one of the best trees for the bed logs used in shiitake mushroom cultivation. We hope you will enjoy sustenance from these plants and have enhanced understanding of Satoyama.
