Grasa
I should have translated the important parts of the paper. As shown in 第一図(=Figure 1) on the page 77, the length of the rootstock is about 20-25 cm, and all buds (in this case, 3 buds) are cut off. In my case, some buds were cut off, and the others were not. On the other hand, the length of the scion is about 5 cm with one-node. In my case, most of scions were shorter than 5 cm.
'揚げ' means 'rising (or lifting) something from low position to high position' as well as 'frying'. I think more than 99% Japanese regard '揚げ' as 'frying'. Thus '揚げ接ぎ' is very strange Japanese. Since '接ぎ' means 'grafting', '揚げ接ぎ' means 'after digging up rootstock, grafting scion on the rootstock'.
I have no personal contact with the researchers, and have not visited their laboratory. I am not researcher but wannabe farmer. However, they present their research results on this page, so we can learn from there (Sorry, Japanese only)
http://farc.pref.fukuoka.jp/farc/seika/seika07/sei-mo07.htm
They are studying Figs, Kiwi fruits, Grapes, Oranges, Persimmons and Pears. Last year, I asked them whether I could purchase 'Kibaru'. They turned down my request on the ground of law. They are studying fruits for farmers in Fukuoka Prefecture ( I live in Oita Prefecture. )
Thank you for informing me the sites. Step over style is very popular in Japan and efficient. And Aichi Prefecture is Japan's top producer of fresh figs and the head office of Toyota (automaker) is in Aichi.
Interesting variation of step over style is as follows (Sorry, Japanese only)
http://www.pref.aichi.jp/nogyo-keiei/nogyo-aichi/gijutu_keiei/kaju1303.pdf
Best Regards
mizuyari
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