The focus is on delicious food and a stress-free environment
In the middle of the Echigo Plain, a region of rice paddies stretching as far as the eye can see in the central to northern part of Niigata Prefecture, there is a duck farm with a history of more than half a century in a tranquil setting with a distant view of Mt. Fukushima Duck Farm is where Sadakazu Fukushima, a master duck farmer who knows everything about ducks to the extent that he is called a “duck master,” raises “makogamo” ducks, commonly called “aokubi. Originally, he was a rice farmer for five generations. When they were forced to change crops in the 1960s due to production adjustments caused by the rice glut, the previous generation began raising ducks. Ducks have been a familiar creature flying into the rice paddies since the days when people could not eat meat from cows and pigs, and the culture of using ducks as food has existed in this area for a long time.
Having raised ducks for more than 50 years, there is not much that Mr. Fukushima does not know about ducks, but when he was young, it was a process of repeated failures and trial-and-error. It took him a long time before people began to tell him that the ducks he raised were “delicious. After I started raising ducks, I kept a journal in an A4-size notebook every morning, afternoon, and evening without fail, continuing to write down the good results and improving the bad ones. Finally, he arrived at a method of raising ducks that he was satisfied with. Over the years, Mr. Fukushima has made the most careful adjustments to the feed mix and rearing environment. A good duck is only good if it is fed well. This is Mr. Fukushima’s belief. Instead of cheap feed, he uses high-quality feed rice with a particularly high oleic acid content. All the rice he feeds is home-grown with reduced pesticides, and the vegetables are organic and home-grown without the use of pesticides. In addition, lactic acid bacteria, honey, and molasses are added to the feed. In other words, Fukushima-san feeds his ducks natural feed that is the same as what humans eat with peace of mind. The ducks eat safe, high-quality feed, which improves their intestinal environment, and their feces do not smell bad. Another of Mr. Fukushima’s specialties is to keep the ducks in a stress-free environment. Keeping ducks in unsanitary huts or in cramped places where many ducks are crowded together causes unnecessary stress to the precious ducks. He has created a large, clean breeding area where the ducks can move freely, and the water area is always well cleaned. The ducks look happy. Thanks to this, the ducks raised carefully for six months in Mr. Fukushima’s duck farm have beautifully shiny feathers even from a distance, beautifully standing posture, and gentle temperament, and they are healthy and delicious.
Fukushima Duck Farm’s ducks can be enjoyed in all their glory.
Fukushima-san’s ducks, which are known for their taste and safety, are ordered by many repeat customers every year. The shipping season is very short, from November to mid-January, and most of the ducks are sold out before the end of the season. The best season is from November to mid-December, before the snow begins to fall. It has a good amount of fat, and even though it is bird meat, it has sashi. It is also characterized by its low calorie content and high nutritional value. It is delicious both grilled and cooked in a pot. The offal is also tasty and has no peculiar taste. The bones can also be minced and eaten. Except for the feathers, Fukushima-san’s duck has nothing to throw away.
I can’t forget the taste of duck. I can’t forget the taste of duck, and I want to eat duck rice again,” he says. The duck rice prepared by Mr. Fukushima’s wife is exquisite. The duck is cut into bite-sized pieces and lightly simmered in just enough dark soy sauce to soak the duck meat, then mixed into the cooked rice. The flavor of the fat from the duck and the flavor of the cooked soy sauce is in perfect harmony, and you can eat as many servings as you like. The rice used for this dish is “Kamo Rice,” which Mr. Fukushima grows with great care. The rice used for this dish is “Kamo Rice,” which is grown safely without chemical fertilizers or herbicides using the “Kamo Farming Method” with Kamo ducks raised by Mr. Fukushima, and carefully harvested every year. The combination of this Kamo rice and Mr. Fukushima’s delicious Kamo rice is unique.
At over 70 years of age, Mr. Fukushima has finally reached the level of a master. In addition to ducks and rice, he also grows grapes, beans, and other seasonal produce, cherishing the joy of harvesting and tasting the best of the season. He says he is not interested in making a profit, but wants to produce food that his family and loved ones can eat with peace of mind.
Fukushima-san’s duck is a premium seasonal delicacy from late fall to early winter that makes gourmets swoon. I urge you to try it at least once. It will be a taste you will never forget.
