Udo muro blanching (dark rooms) is a process that sets rootstocks in an underground, lightproof room called a muro, allowing new shoots to elongate in darkness and blanching the udo.
Fuse-komi is the process of placing udo rootstocks into a lightless room (muro) and letting new shoots grow in the dark to blanch them. A production site in Tachikawa is introduced as an underground pit 3 m deep, and the procedure of placing rootstocks inside and covering them with soil is also recorded. The light-blocking environment itself is what shapes this cultivation method.
In a public cultivar-evaluation trial, a semi-underground blanching room was set to 20°C, at least 90% humidity, and darkness, and rootstocks were placed inside. By contrast, one producer's muro in Tachikawa is kept at around 14°C, and rootstocks treated with gibberellin grow to shipping size in 30–35 days. This is a comparison meant to be read separately, distinguishing a controlled trial from a single producer's case.
Checked for this overview: Matched the process of placing rootstocks in the room, covering them with soil, and blanching them in darkness. / Matched one producer's case of around 14°C and 30–35 days.
小坂井宏輔; 宮下智人; 大槻優華 / 2023 / government document / full text checked
Checked for this overview: Matched the trial conditions of 20°C, at least 90% humidity, and darkness, and kept the limitation that this was a cultivar-evaluation trial.
Follow the connections
Tokyo udo →is processed by→ udo muro blanching (dark rooms)
udo muro blanching (dark rooms) is documented as having The Tokyo Metropolitan Agriculture and Forestry Research Center records setting rootstocks in its semi-underground blanching room at 20°C, at least 90% humidity, and in darkness.supported
Scope: A forcing-cultivation trial by a public research institution (to assess cultivar chilling requirements and GA responsiveness).
『東京都農林総合研究センターの灰色低地土圃場および半地下の軟化室(温度20℃、湿度90%以上、暗黒条件)で行った』 (in translation: "Conducted in the Tokyo Metropolitan Agriculture and Forestry Research Center’s gray lowland soil field and semi-underground blanching room (20°C, at least 90% humidity, darkness)").
Limitations: No mention of bitterness or harshness (the subject is dormancy and GA responsiveness).
udo muro blanching (dark rooms) is documented as having A producer's muro in Tachikawa is recorded as about 3 m underground and maintained at around 14°C; rootstocks treated with gibberellin grow to shipping size 30–35 days after being placed inside.supported
Scope: An interview with a Tachikawa producer, 「鈴木博秀」 (Hirohide Suzuki).
『室の内部は関東ローム層で室温を14℃前後に維持するのに都合よく』 (in translation: "The room lies in Kanto loam, favorable for keeping it near 14°C") and 『室に入れてから30〜35日で出荷できるサイズに成長する』 (in translation: "It reaches shipping size 30–35 days after entering the room").
Limitations: Temperature conditions differ from those in the controlled trial by the public research institution (20°C and at least 90% humidity). This is a case from a single producer and is not representative of all producers.
udo muro blanching (dark rooms) — historical origin: A record says that in 1960 「高橋米太郎」 (Yonetaro Takahashi) of Musashino, Tokyo, established cultivation in an underground chamber to block light and received utility-model approval from the Patent Office under the name 『軟白野菜促成穴蔵』 (in translation: "Underground Chamber for Forcing Blanched Vegetables").contextual
Scope: A record in an interview article by the Norinchukin Research Institute.
Note: This record comes from an interview article by a company and research institute; the original patent document itself has not been checked.
『東京都武蔵野市の高橋米太郎氏が苦心の末に確立し、1960年には特許庁から「軟白野菜促成穴蔵」として実用新案の認可を受けた』 (in translation: "Yonetaro Takahashi of Musashino, Tokyo, established it with difficulty; in 1960 the Patent Office approved a utility model named 「軟白野菜促成穴蔵」 [Underground Chamber for Forcing Blanched Vegetables]").
Limitations: The original utility-model gazette itself has not been checked.