Introduction to the beach

"Hamanashi" is not the name of pear varieties, but the pear brand name produced in Yokohama City.
Yokohama Agricultural Cooperative registered as a trademark in 2015.
Producers that meet certain conditions have been certified by the Yokohama Agricultural Cooperative Fruit Tree Department and produce and sell without beach.
The main varieties are "Kosui" and "Hosui".
"Hama Nanashi" is hardly purchased at supermarkets and fruit and vegetable stores.
This is because almost all of them are sold directly in gardens, etc., without market shipments.
For this reason, it is possible to taste fresh and delicious fruits that have been ripened on the tree and immediately harvested.
"Hamanoshi" cultivation farmers hold workshops and patrol study meetings in each district, strive to improve quality and acquire cultivation techniques, and strive not to be ashamed of the name "Hamanashi".
In addition, we are working to further establish the “Hamanoshi” brand by unifying standards and shipping containers.

The history of pear making in Yokohama began with the cultivation of varieties such as Chojuro, Aoba Ward (then Kohoku Ward) and Shinyoshida-cho, Kohoku-ku in 1948, and Shimoiidacho, Izumi Ward (then Totsuka Ward) and Shimoiidacho in 1948.

Before the war, some farmers cultivated pears in the northern part of Yokohama City, which is adjacent to the Tama River pear cultivation area in Kawasaki City, but due to food shortages during and after the war, the orchard was returned to potato fields. The pear garden is almost gone.

After that, from 1966 to 1968, a sightseeing orchard development project was implemented mainly in the Nakazato area, and producers and the government began to work on pear cultivation. From Showa 46 to 1980, the creation of pear gardens in Yokohama City was in full swing due to a fruit park setting project aimed at fostering urban agriculture and securing recreation green spaces for citizens. Through this project, approximately 20 hectares of pear orchards of the Onda River and Tanimoto rivers in Midori Ward and Aoba Ward.

And by Yokohama-shi sightseeing agriculture promotion business that began in 1981, the making of pear garden spreads throughout the city and continues to the present day.

Also, in 1985, it was selected as one of Kanagawa's 100 best products.

At the beginning of pear making, there was almost no name recognition as "no beach", and farmers seemed to have had a hard time selling.
He advertised as much as possible, such as signboards, newspaper flyers, and leaflets, and some of them ran mini SLs in pear gardens for PR and attracting customers.

At present, the taste of ripening on the tree before harvesting, the freshness of selling fruits harvested on the morning of the day are directly sold on the same day, and the high quality of large balls and high sugar content are evaluated. It has become so popular that production cannot keep up with the demand.

In addition, there is the rareness of "fruits produced in Yokohama", and the number of cases used as gifts to send them to rural areas and souvenirs to hometowns is increasing, making it difficult to obtain pears.

He is the representative player of the current Japanese pear.

In Yokohama, it is a pear of early-growing variety harvested in mid-August.

The color of the fruit is yellowish brown, which contains the green pericarp. The sugar content rises to around 13%, and the sweetness feels strong.
It has almost no acidity and is a variety that receives everyone.
The flesh is rich, whitish, fine and soft flesh.
The size of the fruit is about 300 grams.
The leaves are weaker than other varieties, and the leaf color is thin.
In addition, it is a cultivar that is difficult to cultivate, such as tearing occurs around the buttocks of the fruit.
In Yokohama City, it is the second largest variety after Hosui, but the yield is slightly low (2.5 to 3.0 tons per 10 ares).

It is the most commonly made in Yokohama. We are proud of the size and taste of fruit.
Medium-sized varieties harvested from the end of August to early September. The color of the fruit is reddish brown, so-called red pear.
The sugar content, which is a measure of sweetness, has risen to around 13%, and although the sweetness is sufficient, it has a moderate acidity.
The flesh is soft and has a lot of water.
The fruit is larger than Kosui and can be more than 400 grams.
It has a relatively high yield (3.5 to 4.0 tons per 10 ares) and is the most commonly produced variety in the city.
If it is not ripe on the tree, the acidity will not come off and the meat quality is soft and delicate, so it can be said that it is a variety suitable for direct sales.