かんぴょうが出来るまで
起耕から乾燥まで
美しい花と実が「干瓢」になるまで
見慣れた干瓢が出来るまで、丁寧に手をかけています
収穫までの流れ
1.元肥施肥
![](https://www.kanpyo.jp/wp-content/uploads/process/01_motogoe.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/01_motogoe.jpg)
2.定植
![](https://www.kanpyo.jp/wp-content/uploads/process/02_teisyoku.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/02_teisyoku.jpg)
<3.本葉摘心
![](https://www.kanpyo.jp/wp-content/uploads/process/03_honyoutekishin.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/03_honyoutekishin.jpg)
4.本枝展開
![](https://www.kanpyo.jp/wp-content/uploads/process/04_honshitenkai.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/04_honshitenkai.jpg)
5.摘心作業
![](https://www.kanpyo.jp/wp-content/uploads/process/05_tekishinsagyo.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/05_tekishinsagyo.jpg)
3.藁敷き・摘心
![](https://www.kanpyo.jp/wp-content/uploads/process/06_warashiki.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/06_warashiki.jpg)
7.芯止め・花合わせ
![](https://www.kanpyo.jp/wp-content/uploads/process/07_hanaawase.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/07_hanaawase.jpg)
8.摘心
![](https://www.kanpyo.jp/wp-content/uploads/process/08_tekishin.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/08_tekishin.jpg)
9.収穫
![](https://www.kanpyo.jp/wp-content/uploads/process/09_syukaku.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/09_syukaku.jpg)
加工作業
10.皮引き
![](https://www.kanpyo.jp/wp-content/uploads/process/10.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/10.jpg)
11.かんぴょう剥き
![](https://www.kanpyo.jp/wp-content/uploads/process/11.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/11.jpg)
12.手上げ(長さの調整)
![](https://www.kanpyo.jp/wp-content/uploads/process/12.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/12.jpg)
13.乾燥
![](https://www.kanpyo.jp/wp-content/uploads/process/15_kanso.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/15_kanso.jpg)
14.硫黄燻蒸
![](https://www.kanpyo.jp/wp-content/uploads/process/14.jpg)
![](https://www.kanpyo.jp/wp-content/uploads/process/14.jpg)
かんぴょうづくりの1年間
![](https://www.kanpyo.jp/wp-content/uploads/process/1year.jpg)
起耕から乾燥まで
見慣れた干瓢が出来るまで、丁寧に手をかけています