Misato Town is located in the northeastern part of Miyagi Prefecture. In this region, where agriculture is deeply rooted in daily life—with rice paddies and fields accounting for about 70% of the town’s land—”Butai Farm Co., Ltd.” operates large-scale greenhouse facilities for lettuce production. In addition to crop cultivation, production, and product development, the company also handles logistics and agricultural consulting, pursuing a diversified agricultural business model. By collaborating with farmers and companies nationwide, it has grown to generate annual consolidated group sales of 6.1 billion yen. Behind this success lies a unique management strategy that transcends the boundaries of traditional agriculture.

A long-established farm that has pioneered agricultural digital transformation, transcending the boundaries of a family-run business

The Hariu family has been farming since 1720. A major turning point came when Nobuo Hariu, the 15th generation and current President and CEO of Butai Farm Co., Ltd., took over the family business.

At a time when family-run operations were the norm, Nobuo recognized early on the critical issues of an aging farming population, labor shortages, and a lack of successors. He actively embraced digital transformation (DX) using cutting-edge technology and invested in new equipment. Through management decisions unbound by conventional wisdom, he laid the groundwork for a large-scale farm that transcended the framework of a family business. Behind this was a profound sense of urgency. Since joining the family business, he had worked long hours every day, thinking, “If things continue this way, will we ever achieve a sustainable model, no matter how long we keep working?” It was this realization that prompted him to fundamentally reevaluate the business.

“Sustainable Agriculture” as Envisioned by the 15th Generation of a Farming Family with a History of About 300 Years

“The 15th head of the family married at the age of 22 and succeeded to the family headship from the 14th head the following year. Given the custom among farming families that children typically live under the head of the household until around the age of 50, I think that was a rather early decision. ‘Just as the Tokugawa clan returned political power to the Emperor in the 15th generation, the 15th generation tends to mark a major turning point. That’s exactly why you must hold your ground,’ he was often told,” explained Nobuhiro Hariu, the 16th-generation head and a director of Stage Farm.

In the 1980s, when the 15th-generation head took over the family estate, agriculture was undergoing a major transition toward modernization. It was an era when individual effort alone was insufficient, and investment in agricultural machinery and facilities capable of supporting large-scale operations was essential. In fact, among the farmers who took the bold step of making significant capital investments and incorporating their businesses during this period, there are cases where they subsequently expanded their operations and achieved growth. On the other hand, it is also true that farmers who remained with traditional family-run operations found themselves in a difficult situation. Nobuhiro intuitively grasped the changing times and sought to strengthen the management foundation with the goal of “sustainable agriculture.”

The key to expanding the possibilities of agriculture lay in the “system”

The decline of agriculture stems from a complex interplay of factors, including weather, soil conditions, and a shortage of workers. None of these issues can be resolved by individual farmers acting alone. That is precisely why at Butai Farm, rather than simply continuing along the same path as before, we first envisioned what Japanese agriculture should look like five or ten years from now, and then worked backward from that vision to design our management strategies and technology adoption plans.

From Family-Run to Team-Driven: Behind the Scenes of Scaling Up

The reason Stage Farm was able to transition from a family-run operation to a large-scale farm was its ability to involve people outside the family and manage the business as a team.

They expanded their business by leasing land from aging farmers and entering into contracts spanning 5 to 10 years. Rather than simply securing land, they prioritized building trusting relationships with the local community and have worked to support farmers in incorporating their operations and developing new sales channels. The journey has not been smooth; through repeated dialogue—addressing contract terms and addressing concerns about the future—they have sought a sustainable model for the entire region.

Significant improvements in production efficiency through “management transparency” implemented by the 16th-generation leader

In 2020, Nobuhiro, the 16th-generation successor, joined Stage Farm. Nobuhiro began by teaching himself bookkeeping and accounting, and started by reading the income statement (PL), balance sheet (BS), and cash flow statement to gain an understanding of the company’s financial health. By making the company’s operations transparent, he identified tasks best performed by people, processes that could be automated, and areas for improvement, and took action on each one step by step.

Today, the company is implementing a series of initiatives to modernize agriculture, including the operation of “Misato Green Base”—one of Japan’s largest leaf lettuce production facilities—and the introduction of IoT and AI technologies.

“Misato Green Base,” which achieves approximately 80 times the production efficiency of open-field cultivation

Mr. Nobuhiro believes that agriculture falls into two categories: “agriculture that supports our daily meals—the agriculture we must rely on for sustenance”—and “luxury agriculture that offers added value for enjoyment.” Stage Farm aims for the former: to deliver the vegetables we eat every day with consistent quality and at fair prices.

At the heart of this endeavor is the “Misato Green Base,” a next-generation plant factory located in Misato Town, Tōda District, approximately 60 km north of Sendai City. Using hydroponics in a massive greenhouse stretching 500 meters deep, the facility ships approximately 40,000 heads of leaf lettuce daily, unaffected by weather or seasonal changes. Leaf lettuce is well-suited to automation and year-round cultivation in plant factories, making it a crop that easily balances consistent quality with high-efficiency production. Production efficiency is said to be approximately 80 times that of open-field cultivation. By studying domestic and international examples, Stage Farm has built its own unique operational model.

Thanks to planned production, the waste rate is virtually zero. Furthermore, by using electricity as the primary energy source and implementing solar sharing, they have established a system that reduces both environmental impact and costs. This facility, which balances stable supply with operational efficiency, stands as a symbolic presence supporting “agriculture that must be sustained.”

Generating electricity on farmland: The option of solar sharing

Agriculture is, at its core, an industry that converts solar energy into food. At Stage Farm, we have introduced “solar sharing,” a system in which solar panels are installed on poles erected on farmland. By establishing a system that produces both rice and electricity on farmland, we are transforming the land from “underutilized assets” into “income-generating real estate.”

Turning Agriculture into a Profitable Industry: Simple Management Based on Volume and Price

At its core, farming is a business. While family-run operations tend to rely on rough estimates, the “quantity × unit price” approach is essential for increasing revenue. Therefore, expanding farmland, adopting double or triple cropping, securing pricing power, and implementing rigorous cost management are all critical.

At Butai Farm, rather than leaving shipping entirely to the JA (Agricultural Cooperative), they set their own prices. They observe market trends and trading activities to understand the selling prices of various wholesalers. Based on this, they visit retail stores in person to negotiate prices and secure direct contracts. Regarding necessary expenses such as fertilizers, they constantly explore how to procure high-quality products at the lowest possible cost. Even for fertilizers that must be imported, they make every effort to minimize the use of middlemen.

To pass on local cuisine to the next generation

Nobuhiro, who has extensive overseas experience including studying in the United States, believes that “no country has a regional food culture as rich as Japan’s.” He feels a strong sense of urgency that this richness is being lost due to a shortage of people to carry on the tradition.

He identified four pillars necessary for passing on the region’s food culture to the next generation: energy, food, employment, and education. Building on the foundation of a “town where energy and food are reliably available,” the plan is first to create jobs, and then to provide distinctive educational opportunities. As a local agricultural producer, he is actively engaged in food and agriculture education, conducting special classes at junior high schools and other institutions. By teaching students about the structure of agriculture and business management, he promotes career education and is advancing a vision to build a town where people feel, “I want to come here.” Through the creation of systems—including energy sharing—he aims to make agriculture a profitable industry and speaks with conviction about raising the food self-sufficiency rate, which stood at 38% in fiscal year 2023, “to at least 50% or higher.”

Behind these words lies more than just a numerical target. It is a determination to create jobs in the region and build a future where the next generation can take pride in agriculture. Stage Farm’s challenge is not merely the growth story of a single company. It is a practical effort to pass on the region’s potential to the next generation.

The post Transforming agriculture into a profitable industry. “Butai Farm”: An agricultural enterprise nurturing the region’s future / Sendai City, Miyagi Prefecture first appeared on NIHONMONO.

Aomori Prefecture is known as Japan’s leading apple-producing region, accounting for approximately 60% of the nation’s total apple output. Within the prefecture, about 50 varieties are cultivated, primarily including “Fuji” apples, which offer a good balance of sweetness and tartness, and “Tsugaru” apples, which are juicy and tender.To maintain apple yields, pest and disease control measures and breed improvement are essential. The research for these efforts is conducted by the “Aomori Prefectural Industrial Technology Center Apple Research Institute” (hereinafter referred to as the Aomori Prefectural Industrial Technology Center Apple Research Institute), located in Kuroishi City, Aomori Prefecture. This facility has become indispensable to apple farmers in Aomori Prefecture.

A facility that supports and safeguards the quality of apples within the prefecture

It is said that apples originated in the region stretching from the Tianshan Mountains in China to the Caucasus region of Russia. From there, apples spread to Greece, Rome, Europe, and eventually to America. Around that time, the Meiji government in Japan imported saplings of various fruit trees from abroad and distributed them nationwide. At the time, apples were mainly imported from the United States, France, and the United Kingdom, and the saplings distributed to this prefecture were American apple varieties suitable for fresh consumption.This marked the beginning of apple cultivation in Aomori Prefecture, with a focus on apples for fresh consumption. In particular, the Tsugaru region—including Kuroishi City and Hirosaki City in the western part of the prefecture—is well-suited for apple cultivation due to its cool climate and significant temperature differences between day and night, which enhance the fruit’s sugar content.

However, as cultivation expanded from the 1890s onward, diseases and pests made harvesting difficult, leading to an increase in farmers abandoning their orchards. Consequently, to ensure effective pest and disease control, the “Heika (Apple) Experiment Station”—meaning “apples introduced from the West”—was established in 1931.In 2009, it was renamed the “Aomori Prefectural Industrial Technology Center Apple Research Institute,” and in addition to pest and disease control, it also conducts research on developing new varieties.

Sharing research results with farmers to ensure a consistent annual harvest  

The Aomori Prefectural Industrial Technology Center Apple Research Institute is located in the lush natural environment of Kuroishi City, Aomori Prefecture, and owns 24.8 hectares of farmland on its premises.“Here, we cultivate a wide variety of apples—including ‘Fuji,’ ‘Ohrin,’ and ‘Jonagold,’ which are in high demand among consumers and have high cultivation rates (in fact, we grow hundreds of varieties). We conduct year-round research on tree conditions, fruit set, pesticide application, and the timing of pest outbreaks, and by sharing these results with farmers, we help ensure stable yields,” says Director Noriaki Fukuda.

They quantify factors such as temperature fluctuations, precipitation, hours of sunshine, and snowfall, and conduct detailed research on leaf fall, budding, growth conditions, ripening progress, and quality. “Since the climate varies even within the prefecture, we conduct surveys for each region. It’s painstaking work, but it’s very important research,” he says. It is precisely because of this detailed data that they can accurately convey apple cultivation methods to farmers.

Apple cultivation involves pruning during the winter while considering sunlight exposure, and limiting the number of flowers in the spring when they bloom. This process ensures that each apple receives sufficient nutrients. Then, in the fall, leaves touching the fruit are removed, and the fruit is rotated—a process called “tama-mawashi”—to expose it evenly to sunlight, resulting in a uniform red color throughout. By carefully performing these maintenance tasks, they are able to achieve a consistent harvest every year.

Efforts to reduce pesticide use while combating pests

“It is said that pests and diseases are the biggest weakness of apples, making pesticide-free cultivation very difficult. Of course, we support farmers who wish to reduce pesticide use, but due to factors like global warming, we are now seeing insects and diseases that were previously unseen, so reducing pesticide use is not easy,” he explains the current situation.

He explains that the most troublesome pests include “spider mites,” which parasitize leaves and inhibit photosynthesis, and the “peach fruit moth,” which burrows into the fruit. Since damage from these pests renders the fruit unsellable, they are the farmers’ worst enemies. While pesticides and mating disruption are the primary control methods, Mr. Fukuda notes that a major current problem is the persistence of infestation sources due to the increasing number of neglected orchards—left unmanaged because of an aging population and a shortage of workers.

Continuing research on pesticides that can withstand diseases previously unseen

Research is also being conducted on disease control, not just pest control.In addition to measures against “black spot disease”—which causes mold growth, cracks, and deformities—he notes that due to global warming, diseases previously unseen in Aomori Prefecture are now emerging. These include “brown spot disease,” which causes premature leaf drop and weakened tree vigor; as well as “anthracnose” and “ring spot disease,” which rot the fruit—diseases that were once only found in warmer regions.

Since diseases can change depending on the climate and other factors, relying on the same measures all the time can lead to pesticides becoming ineffective. Therefore, it is necessary to continue researching which pesticides work against specific diseases and when and how often to spray them effectively—making this a never-ending battle.

Efforts to Address the Shortage of Successors

“We are undertaking various initiatives to prevent the number of neglected orchards from increasing,” explains the Apple Research Institute. To make it easier for new farmers to enter the industry, the institute has created an “Apple Pest and Disease Control Calendar” that clearly outlines pesticide application schedules and pest and disease control measures. This calendar has been well-received even by veteran farmers and has reportedly become an indispensable tool for apple growers.

Additionally, to help the general public feel more connected to apples and to encourage new entrants into the industry, the institute holds an annual “Apple Research Institute Open House.” To foster interest in both the local area and the fruit, the event features public tours of the farmland, exhibitions of research findings, and consultations on fruit tree cultivation. “We’d be delighted if even a few more people became interested in apple farming and felt inspired to try it themselves,” they say with hope.

Meeting standards for taste and cultivation methods, and taking on the challenge of breeding varieties for the next generation

There are many apple varieties, and currently, “Fuji” is the best-selling variety, followed by “Tsugaru,” “Jonagold,” and “Ohrin,” with these four varieties accounting for about 80% of the market. Driven by the desire to “create the next big hit apple,” a new variety called “Benihatsumi” was developed in recent years. It is characterized by a rich flavor and a tart aftertaste.

Developing a new variety involves comprehensively evaluating factors such as firmness, acidity balance, and juice content. Mr. Fukuda expresses his enthusiasm for “Benihatsumi,” which took many years to perfect, stating that he aims to increase the number of growers and expand consumption. The Apple Research Institute conducts a wide range of activities, including research on cultivation techniques and pests and diseases, as well as providing guidance to farmers.Apple research is often highly detailed, and the results that can be produced in a single year are limited. However, these research findings are indispensable information for apple farmers and serve as a foundation for the next generation. Currently, efforts are underway to develop new varieties that are resistant to climate change and disease, so anticipation is growing for what delicious apples will be born in the future.

The post The “Aomori Prefectural Industrial Technology Center Apple Research Institute,” which supports apple farmers in Aomori / Kuroishi City, Aomori Prefecture first appeared on NIHONMONO.

Located in Iizaka-machi, Fukushima City, “Momiyama Orchard” produces cherries, peaches, and apples. Kazuhiro Momiyama, the fifth-generation owner of this long-established orchard—which has been in operation since the 1890s—continues to produce superior fruit through relentless curiosity and daily research, including a commitment to natural soil cultivation.His wife, Tomomi, runs a farm stand and café that sells fresh fruit and original processed goods from the orchard, promoting the appeal of Fukushima’s prized fruits. “Nothing makes us happier than hearing people say our peaches and apples are delicious,” the couple smiles, their hearts united in this shared passion.

An Orchard and Family Bonds Passed Down Since the Meiji Era

Fukushima City offers high-quality fruit throughout the four seasons: strawberries in spring, cherries in early summer, peaches in summer, pears and grapes in autumn, and apples in early winter. Located in a basin surrounded by the Azuma Mountain Range and the Abukuma Highlands, the area enjoys a blessed climate that allows for the cultivation of both cold-climate and warm-climate fruits. Through continuous breeding improvements and technological innovations, a wide variety of fruits thrive here.

Located along the so-called “Fruit Line,” a stretch lined with such orchards, is “Yotsuba no Clover FARMERS GARDEN,” the direct sales shop and café of Momiyama Orchard. The pure white building, blending gently into the idyllic landscape, is particularly striking.

Matsuyama Orchard, a long-established orchard with a history spanning over 100 years since the 1890s, is located in Iizaka Town, Fukushima City, where dozens of orchards are scattered. They cultivate cherries, peaches, and apples, and Kazuhiro, the fourth-generation owner and son of the founder, has even received the Minister of Agriculture, Forestry and Fisheries Award.“Since I grew up hearing my father repeatedly say, ‘Farming is great,’ I had no hesitation whatsoever about taking over the family business,” Kazuhiro says with a smile. After graduating from university, he spent a year training as an intern at the Fukushima Prefectural Agricultural Comprehensive Center’s Fruit Tree Research Institute, and took over the family business at the age of 23.

Premium fruit nurtured by the temperature fluctuations unique to the basin

Fukushima is widely recognized as the “Fruit Kingdom.” Fukushima peaches are characterized by their bright red color, the result of abundant sunlight, and their high sugar content. Due to the significant temperature difference between day and night, sugar accumulates well in the fruit, making it easy to grow peaches with a strong sweetness. While Fukushima ranks second in the nation for peach production, it is by far the top consumer of peaches nationwide. In fact, residents of Fukushima Prefecture consume more than seven times the national average.

In Fukushima City, a wide variety of peaches are grown from late June to late September, and at Momoyama Orchard, we cultivate over a dozen different varieties in succession.Starting with the early-ripening “Hatsuhime,” followed by “Gyosei,” “Akatsuki,” and “Madoka,” and ending with the late-ripening “Yuzora” and “Sakura Hakuto,” this relay of diverse peach cultivation delivers the delicious flavors of the season.

Fukushima’s signature peach, “Akatsuki”

In the past, while many prefectures gave up on cultivating “Akatsuki” because they couldn’t overcome a single flaw during trial cultivation, only Fukushima Prefecture persisted without giving up and successfully overcame that flaw. Today, it has become a nationally recognized variety that represents Fukushima peaches.

“Thanks to the perseverance of the people of Fukushima, it has grown to its current size, and ‘Akatsuki’ is now synonymous with Fukushima,” Kazuhiro says with a smile. With its vibrant color, juiciness, and superb balance of sweetness and acidity, “Akatsuki” is popular as a mid-summer gift and for other occasions. We aim to harvest it every year just before Obon (late July to early August).

Rich in Minerals: Naturally Derived Soil Management

Kazuhiro, who tends to the fruit with love alongside his father, Kazuhiro, and with the help of part-time workers, speaks calmly: “I firmly believe in never compromising on our work.” He also focuses on natural soil cultivation, spreading crushed oyster shells from the Sanriku region—rich in minerals—onto the soil to harness the power of microorganisms, creating an eco-friendly approach.

Spring work begins with “bud thinning,” which involves reducing the number of buds before they bloom, cutting the total down from 100% to about 30%. This is followed by “fruit thinning,” where unwanted fruit is removed while the fruit is still small. Fruit thinning—removing fruit while it is young—is an essential step for producing high-quality fruit. Furthermore, he places great importance on maintaining healthy trees through winter pruning.

Delivering the Season’s Freshest Flavors Through a Variety of Peaches

You may have seen fruit in orchards covered with bags (or “skirts”). These are placed by hand, one by one, to protect the fruit from “rain burn”—a condition where the fruit splits open when heavy rain falls suddenly after a prolonged period of dry weather that has left the soil overly dry. By the time the fruit begins to color, the bags (skirts) are removed to allow sunlight to reach the fruit and promote coloring.Since the fruit won’t turn red all over unless it receives even light, a light-reflecting sheet is placed underneath. “The parts covered by leaves are particularly slow to color, so if you cut the leaves in half occasionally, they’ll start to color in about two days,” he explained.

Peaches turn red starting from the tip, and each variety reaches peak ripeness in about 10 days to two weeks.

Apparently, the ones with a vivid red color are sweeter and tastier. By performing these tasks in sequence, the relay of cultivating multiple peach varieties is completed. One of the real pleasures is savoring and comparing the various peach varieties harvested in season.

“My personal recommendation is ‘Yuzora.’ Compared to other varieties, it’s difficult to grow because it experiences a lot of physiological drop—where the fruit falls off naturally—but the flesh is dense, juicy, and smooth, making it incredibly delicious,” says Kazuhiro. He also recommends it for those who prefer firmer peaches.

Growing Delicious Fruit and Passing Agriculture on to the Future

Kazuhiro’s current challenges include taking on new challenges in fruit tree cultivation with an eye toward the future, and addressing labor shortages caused by the aging workforce in the orchard. “Since determining the optimal harvest time requires extensive experience, I handle the harvesting myself, except when my father helps out.” He is acutely aware of the difficulties in implementing IoT technology in an orchard, where years of experience and skilled techniques are essential.

“I’m thinking of reducing the cultivation area slightly in the future so I can focus more on each individual tree,” he shared honestly. “At the same time, I have a strong desire to preserve this region as a fruit-growing area, and I’m torn because I don’t want to create abandoned land while others around me are retiring due to old age.”

Although abnormal weather patterns have persisted in recent years, Kazuhiro says, “Striving daily amidst the harshness of nature to produce delicious fruit is what makes fruit farming interesting and is the pride of a professional orchardist.” While devoting himself to research and producing better fruit, he also considers the development and sustainability of agriculture in Fukushima.

Turning Freshly Picked Fruit into Exquisite Sweets and Processed Goods

Driven by the desire to “share the delicious fruit Kazuhiro has grown with such love with as many people as possible,” his wife, Tomomi, opened “Yotsuba no Clover FARMERS GARDEN,” a farm stand and café, in November 2019. Located along the “Fruit Line”—a prefectural road lined with tourist orchards—it operates only during the fruit harvest season, yet attracts many visitors from both within and outside the prefecture every year.

“My parents also ran a fruit farm, but even though they worked from early morning until late at night, they never got to hear directly from the customers who bought their produce, so I always wanted to open a farm stand someday,” Tomomi says with a smile. At the farm stand that fulfilled her long-held dream, they sell seasonal cherries, peaches, and apples that Kazuhiro has carefully cultivated, as well as handmade processed goods like jams and juices that highlight the natural flavor of the fruit.In the attached café space, desserts made with generous amounts of freshly picked fruit are a big hit. The “Luxurious! Whole Morning-Picked Peach Parfait,” which is both adorable and visually striking, is also a huge hit. On sunny days, you can enjoy desserts and drinks on the terrace while admiring the views of the surrounding mountains.

We want to share the appeal of Fukushima’s fruit with children and younger generations

One of the unique advantages of a direct sales shop is the ability to sell “B-grade” items—such as fruit with minor blemishes or smaller-than-average pieces—directly to customers. “These items are well-received by our customers, and when they return, they often buy jams made from the same fruit as souvenirs,” says Tomomi. It has been six years since she opened the direct sales shop and café she had long dreamed of.“I feel joy in sharing Kazuhiro’s delicious peaches with so many people, and in passing on the appeal of Fukushima’s agriculture and peaches to my own children,” she says with a beaming smile. “It also makes me happy to see the younger generation taking an interest in Fukushima’s fruit and agriculture through the café,” adds Kazuhiro, his face also lighting up with a smile.

Drawing energy from customers’ comments like “That was delicious,” the Momiyama couple work hand in hand to promote the appeal of Fukushima’s fruit. They continue to protect the precious orchard inherited from their ancestors with pride.

The post Kazuhiro and Tomomi Momiyama of Momiyama Orchard, who carefully cultivate Fukushima’s prized peaches using natural soil-building methods / Fukushima City, Fukushima Prefecture first appeared on NIHONMONO.

Okinawa has long been influenced by American culture, and coffee has been a beloved staple there for generations. Discovering the story behind Okinawa’s “coffee beans” is another way to experience a new side of the island. Yoshiyuki Nakamura, owner and roaster at “Mame Pole Pole,” shared with us the appeal of Okinawan coffee as it emerges into the spotlight.

To Koza, and Then to the Highlands

“Coffee isn’t just bitter; it can have chocolatey or fruity notes—it’s a diverse and fascinating world,” says Nakamura. Since opening his shop in Okinawa City, located in central Okinawa Prefecture, in 2010, he relocated once to accommodate a new roasting machine, and in 2024, due to the aging of the original building, he established a new shop in the Takahara district of the same city.

The old shop in Koza was built on the site of the New York Restaurant, which opened in the 1950s and was the first in Okinawa to serve Western-style cuisine. The design made use of that charm, allowing visitors to feel the history. The original sign and blue rust were deliberately left as they were, the roaster sat majestically at the back of the shop, and the aroma that lingered inside made you want to breathe deeply.Mr. Nakamura himself was particularly fond of the space, where the balance between old and new felt just right, allowing visitors to experience the atmosphere of that era—a blend of Okinawan and American cultures. Naturally, that same aesthetic has been carried over to the new shop in Takahara.

Roasting Skills Recognized Worldwide Through Dedication

Mr. Nakamura was deeply impressed by Vietnamese coffee he encountered during his college graduation trip and gained experience as a barista after returning home. Being the type of person who, once he starts something, is determined to master it, he taught himself through repeated trial and error.Seeking roasting techniques unavailable in Okinawa, he traveled all over Japan. It was during this period of training that he began competing in the “Japan Coffee Roasting Championship” (JCRC). He won the JCRC in 2017, and subsequently represented Japan at the WCRC (World Coffee Roasting Championship) held in Italy in 2019, where he took second place in the world on his very first attempt.

As a roaster, Nakamura focuses on creating a clean finish and a sweet aftertaste. “Whether it’s a light roast or a dark roast, I take care to ensure the finish ends on a sweet note,” he says. People now travel from all over Japan to seek out Nakamura’s beans.

Bringing Out the Bean’s Character: A Dialogue with Coffee

Coffee is a luxury item. Everyone has their own preferred taste, and how the flavor is perceived changes depending on the environment and time of day. As a roaster, Nakamura pursues quality while engaging in a dialogue with the beans in this world without a single “correct” answer, drawing out their potential and individuality.

Even beans from the same variety at the same farm can transform into something entirely different depending on the post-harvest processing methods. For example, sun-drying the beans while still attached to the fruit imparts a rich, berry-like sweetness and body, whereas washing them to remove the pulp brings out a clean, crisp acidity.

Furthermore, the fermentation process—which has garnered attention in recent years—also plays a key role in shaping the flavor. By blocking oxygen and activating microorganisms, complex aromas reminiscent of wine and spices—unseen in traditional coffee—are brought to the fore. Mr. Nakamura says that the appeal of coffee lies in controlling these countless variables to weave the story of each cup.

“Coffee beans, just like us humans, aren’t all the same. Their individuality changes depending on the environment in which they were grown,” says Nakamura.

The roasting time also varies depending on the bean. He explains that he assesses the bean’s condition—such as its size and hardness—to discern its character, visualizes how to finish it, and then determines the roasting method. Depending on the bean’s individuality, not only does the roast level (dark or light) change, but even the recommended way to drink it varies. For instance, if the body is strong, it works well in a cappuccino where it holds its own against the milk.

Farmers take great care during the “processing” stage, which involves extracting the seeds (the part that becomes the coffee bean) from harvested coffee cherries (the fruit) and drying them. Furthermore, the flavors and acidity you experience when drinking the coffee are rooted in the taste of the land where the beans were grown. Because Nakamura values his dialogue with the beans, he confirms where they were born and the environment in which they grew, checking their moisture content and fermentation levels.

As the moisture evaporates, the sound changes.
The beans from “Mame Pole Pole” undergo this relay of care before being roasted in a meticulously selected German roaster.

Okinawa’s World-Renowned Specialty Coffee

What truly surprises Nakamura is the coffee bean “Akachichi” from ADA Farm, a coffee farm located in the Yanbaru Forest in northern Okinawa—the first in Japan to receive specialty coffee certification.

“Akachichi” derives from “akatsuki,” the Okinawan word for dawn. Mr. Nakamura named it with the hope that this would not just be a passing trend, but a dawn that leads to the future.

The intense acidity and fruity flavor characteristic of high-quality coffee beans are created by temperature fluctuations. These fluctuations harden the beans, locking in sugar and making them sweet. Indeed, coffee is a fruit. However, Okinawa has low elevation and minimal temperature variation.It cannot be said to be blessed with an ideal environment for growing coffee beans, and cultivating specialty coffee was considered difficult. So why was Akachichi grown in Okinawa and certified as specialty coffee? The answer lies in the dedication and passion of Mr. Tokuda of ADA Farm, who is meticulous about the ripeness of every single bean.

“Ensuring that every cup of coffee consumed by the customer has a wonderful flavor and is satisfyingly delicious.”
The essence of specialty coffee, as defined by the Specialty Coffee Association of Japan (SCAJ), lies not only in the quality of the beans but also in thorough management and sustainability from production to extraction.The beans from “ADA Farm,” nestled in the deep forests of Yanbaru, embody this ideal. And the roasting by “Mame Pole Pole” connects the producer’s passion and the breath of the forest to us in the finest possible state. Beans grown in the forests of Okinawa and recognized worldwide are roasted by someone who loves this island, bringing out their unique character. Then, they are carefully brewed using the water of this land.The dedication of these two individuals converges to create the ultimate luxury: “satisfying deliciousness.”

To deliver “a cup of coffee that can only be made here and will astonish the world,” they continue to walk alongside the forest today, pouring their passion into every single bean.

The post “Mame Porepore”: A Special Coffee You Can Only Enjoy in Okinawa / Okinawa City, Okinawa Prefecture first appeared on NIHONMONO.

Cows stroll leisurely across a small hill where the reddish-brown soil lies bare. Their lean, muscular builds, which exude a sense of wildness, are the result of being raised entirely on free-range pastures in the mountains. The ranch owner, Nozomi Yano, is a former engineer. After leaving her corporate job, she spent 10 years developing a plot of land roughly three times the size of Tokyo Dome, where she now raises 30 Jersey cows.

She entered the mountains penniless, cleared the land, and started a dairy farm

Tamana City, located in northern Kumamoto Prefecture, is blessed with abundant natural beauty—including the Ariake Sea, Mount Kodai, and the Kikuchi River—and enjoys a mild climate. It is an agricultural town where rice, vegetables, and fruit cultivation thrive. It was around the year 2000 that Yano took her first steps in this region.

Originally from Kitakyushu City, Fukuoka Prefecture, Mr. Yano had been working as a plant engineer designing equipment for a local steel mill, but he suddenly felt a sense of unease about continuing his life as a company employee. Having suffered from allergies since childhood, he began to fundamentally reevaluate his lifestyle and diet. During this process, he met a farmer practicing natural farming methods that use neither pesticides nor fertilizers, and his interest in food and agriculture deepened.In his late 20s, he left his corporate job and decided to settle in the mountains where his current ranch is located, aiming for self-sufficiency and sustainable agriculture.

“Settling” refers to entering uncharted territory and starting a new life there. Mr. Yano came across the site of a former ranch, now overgrown with mixed woodland at an elevation of about 200 meters, and was convinced that here he could pursue a form of mountain dairy farming unique to Japan. In 2000, he decided to move there penniless, bringing with him one cow, one pig, and one dog.He built a small hut in a corner of the land, cut down and thinned out the trees, cultivated the barren soil, and established Tamana Farm.

It wasn’t until seven years later, in 2007, that Mr. Yano was able to begin dairy farming in earnest. While selling milk, he also started processing and selling cheese to break even, gradually building the kind of ranch he envisioned. The ranch is named Tamana Ranch, after the local area. It took a full decade to expand the ranch to its current size, all while making a living by selling rice, vegetables, and eggs raised using natural farming methods.

A farm where vigorous, nature-oriented farming thrives

Thirty dairy cows live on the vast 15-hectare property. The cows are of the Jersey breed. Compared to the Holstein breed, which accounts for over 90% of the domestic herd, Jerseys are about 200 kg lighter and produce less milk. However, this makes them less prone to knee and hoof injuries caused by their own weight, making them well-suited for grazing on hilly terrain.

Beyond their suitability for this environment, we chose Jersey cows because the milk they produce is exceptionally rich in fat and protein, giving it a rich, creamy texture—a key factor in setting our milk apart in terms of taste.

Incidentally, Tamana Farm does not feed the grain or mixed feed typically used in conventional dairy farming. When the cows are hungry, they eat the grass that grows naturally in the mountains; when they are full, they take walks or doze off.

While most farms have barns to house and manage their cattle, Tamana Farm has no barns; the cows spend the entire year roaming freely on the mountain pastures. Naturally, they defecate and urinate in the mountains, but the manure from cows that eat only grass looks just like a clump of soil. It’s not watery, and it doesn’t have that pungent, nose-stinging odor.Mr. Yano picked up a piece, and it looked fluffy to the eye; it crumbled between his fingers and blended right into the mountain soil. Watching this, it’s easy to imagine how it returns to nature without human intervention and circulates within this land. There are only about 20 dairy farms nationwide that practice free-range grazing like Tamana Farm.

The cows at Tamana Farm have visible spines and faintly visible ribs. If you imagine the Holsteins kept in barns, they might seem thin, but Mr. Yano says this is a state closer to the wild.Since they do not feed the cows high-protein, high-calorie feed to accelerate growth and maximize milk production, the cows remain slim, and their milk yield is less than half that of typical Jersey cows. Yet, this is precisely why they are healthy. Because they eat a diet that does not strain their bodies, get moderate exercise, sleep well, and live stress-free lives, they do not become obese and are less prone to illness. The cows breed naturally in the mountains, and calving occurs without human assistance—the cows give birth on their own.

Tamana Farm is alive with a vigorous rhythm that follows the laws of nature. Mr. Yano believes that this cycle represents the ideal form of dairy farming, and that mountain dairy farming is the best choice for producing the finest milk.

Tamana Farm’s Dairy Products Reflecting the Seasons and Local Climate

The milk from cows raised in this environment is characterized by a creamy color with a faint yellowish tint. While the average milk fat content of commercially available milk is around 3% for Holsteins and 4% for Jerseys, Tamana Farm’s milk reaches 5%. This high milk fat content creates a rich, full-bodied flavor, yet the aftertaste is surprisingly refreshing.Another distinctive feature of Tamana Farm’s milk is that its flavor subtly changes with the seasons, influenced by temperature and the condition of the pasture grass. While high-temperature pasteurization—heating milk to 120–130°C for 3 seconds—is the standard in Japan, Tamana Farm uses low-temperature pasteurization at 65°C for 30 minutes, resulting in minimal protein denaturation. This preserves the raw milk’s natural, clean flavor and the seasonal nuances, giving it a smooth, light mouthfeel.There is no heaviness from proteins or fat clinging to the tongue; instead, it leaves a lingering aftertaste that fades away cleanly.

Made from this milk, Tamana Farm’s signature product—the original chèvre-style cheese “Lumière”—first surprises you with its aroma. A refreshing, faintly sweet scent reminiscent of fresh grass gently wafts up. When you take a bite, a rich depth and umami slowly spread across your tongue, yet you also sense a crisp freshness like mountain air. As it ages, the flavor gains depth, and the way it melts smoothly is another highlight of Lumière.Developed by Mr. Yano after searching for a production method that perfectly suited the quality of the milk he produces himself, this cheese encapsulates the natural environment where the cows live and the changing seasons. It is a masterpiece that won the Grand Prize at the Kumamoto Food Science Research Association Awards in 2011.

Passing on sustainable dairy farming that supports a livelihood to the next generation

Tamana Farm’s dairy products—including milk, cheese, and butter—are sold directly to the public and enjoy strong support from chefs, pastry chefs, and natural food stores both within and outside the prefecture. However, Mr. Yano’s goal is not to increase production beyond current levels, but to maintain quality.

The ranch, developed on a mountaintop, has many slopes, and grass struggles to grow in shaded areas. Furthermore, due to the frequent torrential rains in recent years, soil erosion has become a reality, making it increasingly difficult to secure enough grass within the ranch itself. While they currently make up for the shortfall by growing grass on separate fields, securing sufficient land for the ranch remains an immediate challenge.

Mr. Yano also feels a sense of responsibility toward the next generation of dairy farmers. While there is a constant stream of visitors coming to observe and train with the aim of adopting farming methods like those at Tamana Farm, it is not uncommon for them to face obstacles related to funding and land.Mr. Yano believes that agriculture is only sustainable when it not only produces food but also provides a livelihood. To achieve this, he believes it is important not only to pass on know-how to the younger generation but also to create an environment where they can take on new challenges with confidence. He also notes that to address these issues, consumers need to change their criteria and mindset when choosing food.

To this end, Tamana Farm actively conducts farm tours and events aimed at both consumers and producers to encourage them to think about food and its production environment. Perhaps as a result of these efforts, consumers, producers, chefs, and even local governments who resonate with Mr. Yano’s vision have begun voluntarily promoting the appeal of Tamana Farm’s products and the excellence of its initiatives.In this way, the seeds sown by Mr. Yano are gradually bearing fruit, and the circle of his activities is expanding—deepening understanding of the potential and value of mountain dairy farming in Japan, where approximately 70% of the land area consists of mountains and plateaus.

The name of the cheese into which Mr. Yano has poured his heart and soul is “Lumière.” Just like this cheese, whose name means “light” in French, the small light born from life in the mountains has now reached maturity and is beginning to illuminate the next generation.

The post Mountain Pastoral Farming: A Vision for the Future of Dairy Farming. Nozomi Yano of “Tamana Farm” / Tamana City, Kumamoto Prefecture first appeared on NIHONMONO.

Located in the center of the Kofu Basin, Chuo City in Yamanashi Prefecture has long been a thriving agricultural region, thanks to its abundant sunshine and mineral-rich water. Here, Yoda Farm has been dedicated exclusively to growing tomatoes for nearly half a century. With the addition of his son-in-law, Takayuki Kunugi, six years ago, the farm continues to strive daily to share the deliciousness of its tomatoes.

The taste of the tomatoes my father-in-law grew

What led Mr. Kunugi to start farming at Yoda Farm was his meeting with his wife, the daughter of the farm’s manager, Katsumi Yoda. When he visited to formally introduce himself before their marriage, he tasted the tomatoes grown by his father-in-law, Katsumi, and was deeply impressed by their deliciousness. However, Katsumi’s remark that “tomato farming ends when your physical strength runs out” made him keenly aware of the reality facing the aging agricultural industry. “I can’t let such delicious tomatoes disappear,” Kunugi resolved. He decided to resign from the agricultural cooperative where he had worked for 13 years and began farming to become the farm’s successor.

Dedicated to tomatoes, with a commitment to quality

For 60 years, Yoda Farm has specialized exclusively in growing “Momotaro Tomatoes.” These large tomatoes are characterized by their perfect balance of sweetness and acidity. While varieties like “fruit tomatoes” with intense sweetness are currently in vogue, Yoda Farm has consistently pursued the cultivation of tomatoes that offer “more than just sweetness.” Yoda Farm’s tomatoes are distinguished by their rich flavor, bursting juiciness, thin skin, and the perfect balance between the flesh and the gelatinous pulp—every detail is meticulously crafted.

Their approach to tomato cultivation—which prioritizes “quality” over mass production—reveals ingenuity cultivated over many years. While a single plant typically yields about 70 tomatoes, they limit the harvest to half that amount, creating tomatoes with a rich flavor that concentrates the umami and nutrients of two tomatoes into a single fruit. Furthermore, to grow tomatoes in conditions as close to nature as possible, they exercise extreme caution in pesticide use and actively work to create an environment that does not hinder the activity of the bumblebees responsible for pollination. Behind this approach of growing a limited selection of tomato varieties lies a commitment to “maximizing the quality of our produce by fully leveraging the experience we’ve accumulated, rather than spreading our cultivation resources across various varieties.” And this philosophy has been passed down from Katsumi to Kunugi, spanning two generations.

What do tomatoes grown using hydroponics taste like?

Yoda Farm, which has been in the family since Katsumi’s predecessor’s time, originally practiced soil cultivation, growing crops directly in the ground. However, this method has the drawback of being highly susceptible to bacteria and pests in the soil, requiring significant costs for disinfection and pesticides as a countermeasure. To produce tastier and safer tomatoes, Katsumi decided to try hydroponics, which was not yet widely adopted in Japan at the time. This method involves circulating a nutrient solution—a mixture of water and dissolved fertilizers—to the plant roots, and its major advantage is the ability to minimize the use of pesticides. However, when he first started hydroponics, there was a strong negative perception that “while the plants grow large when watered, they lack flavor.” Unlike soil, the medium cannot be allowed to dry out, so care must be taken not to overwater; however, by deliberately restricting watering during periods of intense sunlight to induce stress, he brings out the tomatoes’ natural sweetness. Inside the two plastic greenhouses, it gets quite hot in the summer. However, by continuing to let in sunlight without using air conditioning to promote photosynthesis, they produce tomatoes with a sugar content of 5 to 6 degrees Brix—tomatoes that are exceptionally sweet.

“We Want to Deliver Delicious Tomatoes”: Crowdfunding Campaign Launches

“Is there a way to share the deliciousness of these tomatoes, which my father-in-law has grown with such care, with more people?” To further expand his business channels, Mr. Kunugi set up a stall at the Aoyama Farmers’ Market in Tokyo—a venue where farmers from across the country gather—and began selling his produce directly to customers. Although the market attracts many food connoisseurs seeking fresh, delicious produce, he had only about 30 seconds to interact with each customer. “I’m confident in the quality of my tomatoes, and I generate decent sales, but I couldn’t convey the ‘passion’ behind them,” says Kunugi. Was there no way to convey the dedication poured into production? It was under these circumstances that he launched a project on the crowdfunding service “Makuake.”

Makuake is a system where creators present the passion and dedication behind their products, and people who want to support those products or services contribute funds. Yoda Farm’s project began with its first campaign in August 2019, and by the ninth campaign, the total number of supporters had exceeded 3,000, with total funding reaching approximately 24 million yen. For their processed food project on Makuake, they focused on creating “Rare Dry Tomatoes,” which are lightly dried to concentrate their umami while retaining a fresh, juicy flavor in perfect balance. They also launched a variety of other creative products, including “Tomato ‘Mi’”—a new category designed to be used as a versatile seasoning, sauce, or dressing—and “Tomato Koji Curry,” made without water. He developed the products with the help of those around him, refining them through trial and error based on advice from a friend who is a culinary researcher, and even entrusting the packaging design to a high school classmate. Among the processed food project’s offerings, “Tomato Ketchup,” “Tomato Salt Koji,” and “Barbecue Sauce”—which garnered particularly strong support—have grown into popular bestsellers on the Yoda Farm website. Recently, Kunugi happily notes that he often receives casual messages of encouragement from supporters—ranging from comments like “This is delicious” to “How are you doing?”—and feels that his relationship with existing customers has grown stronger since the success of the Makuake project.

Creating products that bring out the natural flavor of tomatoes

Another reason Mr. Kunugi decided to take on the challenge of developing new processed products was the problem of food waste, which was occurring on a massive scale. Of the approximately 10% of the annual production—amounting to 5 tons—that consisted of irregularly shaped produce, the items that could not be sold in the market were, with a heavy heart, turned into fertilizer for the fields. Even though their shape may be imperfect, their flavor potential is still very high. Precisely because he is confident in the quality, he uses absolutely no additives or other unnecessary ingredients during processing, instead devising ways to bring out the tomato’s natural flavor. In 2020, the first collaboration with a company that shared Mr. Kunugi’s passion for reducing food waste was realized. Among the products, the one that garnered the most attention was “Tomato Shio-Koji,” developed in partnership with Yamanashi Meijo—the brewery behind the sake brand “Shichiken”—which combines the brewery’s shio-koji with tomatoes. By blending it with shio-koji in an exquisite ratio, the product highlights the tomato’s natural flavor and has been well-received by supporters and many other users. Another product, “Melt-in-Your-Mouth Tomato Ketchup,” uses not only the koji used in brewing Shichiken but also wine vinegar from Asaya Foods, another local company. By allowing “non-standard” tomatoes to ripen fully and using the equivalent of about 10 tomatoes per bottle, the ketchup boasts a truly outstanding tomato flavor. While working on various collaborative products, the team reportedly always prioritizes their commitment to “making the tomato the star.”

That said, he admits that in his eagerness to come up with novel products, he often received candid feedback that his creations were “too gimmicky.” While innovation is necessary, striking a balance that truly highlights the quality of Yoda Farm’s time-honored tomatoes is essential. Looking back on that period, Mr. Kunugi reflects that he learned a great deal from the product development process.

Amid the hardships faced by farmers

Given the current global climate, Japan faces significant challenges, including a decline in production motivation due to soaring material and utility costs, as well as a dwindling number of farmers resulting from an aging population. Mr. Kunugi witnessed firsthand at the market how these factors have led to a reality where the focus is not on the “quality” of agricultural products but on “quantity,” driven by the pursuit of greater efficiency. For Yoda Farm, which has limited both its crop varieties and production volume in order to maintain high quality, this situation could be described as a headwind. In this context, moving away from the general market—where producers have no control over pricing—and instead selling directly to consumers or through crowdfunding, where they could reflect the true value of their tomatoes in the price, was undoubtedly a highly rewarding initiative. Their crowdfunding efforts even caught the attention of supermarkets within the prefecture, leading to requests for Yoda Farm’s tomatoes. By the spring of 2023, they had succeeded in establishing their own sales channels, relying almost entirely on them rather than the general distribution system.

I want to create opportunities for people to appreciate good food

Mr. Kunugi says he wants to propose more experiential projects that allow him to connect directly with customers. For his most recent Makuake project, he devised an agricultural experience ticket titled “First-Generation Yoda Farm Farmer’s Rights” as a reward. In addition to a harvesting experience where participants can actually do farm work and taste freshly picked tomatoes, the rewards include product discounts and vegetable subscription plans. In addition, he plans to build a café and processing facility, with the goal of offering services where customers can have freshly harvested tomatoes cooked and served on the spot. This marks a shift from online interaction to a new phase where people actually visit the farm in person. Mr. Kunugi’s vision of “letting people experience the reality of farm life” is becoming increasingly tangible.

The value of tomatoes that only Yoda Farm can produce

When choosing tomatoes, consumers likely have a variety of reasons—from taste and cultivation methods to price. Yet, as mentioned earlier, the reason Yoda Farm’s tomatoes continue to be chosen is that they embody the expertise cultivated over half a century and a deep commitment to “creating delicious produce.” Katsumi-san reportedly even traveled overseas in the past to study tomato cultivation. By combining the accumulated experience and skills of such artisans with the influence of communicators like Kunugi-san—who takes on innovative initiatives and challenges like crowdfunding—they are proposing new value for tomatoes.

Issues such as distribution and the shortage of farmers are by no means limited to tomatoes. To address these challenges, Kunugi says he wants to create opportunities for people to connect with the thoughts and feelings of the growers behind the vegetables they eat every day. He wants to convey through his own efforts that safe and delicious products are created only through the hard work and involvement of many different people. He also hopes to show that sustainable agriculture can be built through a new approach that incorporates flexible thinking, without being bound by traditional mass-production and distribution models.

As the value of agricultural products is reevaluated, farmers will prosper, and even higher-quality vegetables will be produced. A future awaits us where this leads to a virtuous cycle of increased domestic food self-sufficiency and a growing number of people entering the farming industry.

The post “Half a Century of Dedicated Cultivation”: A Tomato Farmer’s New Challenge—“Yoda Farm”—/Chuo City, Yamanashi Prefecture first appeared on NIHONMONO.

The encounter between Okinawa’s lush soil and the coffee plant, and the bonds formed with fellow coffee lovers. ADA Farm creates special coffee beans packed with a passionate story, carefully cultivated over more than a decade. This richly flavored coffee, distinctive to Okinawa, has become a rare treasure that attracts keen interest from roasters and collectors around the world.

Japan’s First Specialty Coffee, Grown in Lush Forests

Located in the Yanbaru Forest in northern Okinawa Prefecture, “ADA Farm” is the first farm in Japan to receive specialty coffee certification. This designation is awarded only to beans that achieve an extremely high score of 80 or higher out of 100 in a cupping (tasting evaluation). During the evaluation, quality is assessed against strict criteria across 10 categories, including “clean cup,” “distinct acidity,” and “sweetness.”

Despite being situated in an environment that is far from ideal for cultivation, the fact that the beans’ flavor and aroma potential have reached global standards is the culmination of CEO Taijiro Tokuda’s relentless passion. This remarkable achievement has now become a source of great hope for the entire Okinawan coffee industry.

“Mr. Tokuda is constantly evolving. Even after gaining global recognition, he continues to take on new challenges, and that is reflected in the quality of his beans,” says Yoshiyuki Nakamura. Nakamura won the 2017 Japan Coffee Roasting Championship (JCRC) and subsequently represented Japan at the 2019 World Coffee Roasting Championship (WCRC) in Italy, where he took second place in his debut appearance. He runs “Mame Pole Pole” in Okinawa City, Okinawa Prefecture, and is one of Japan’s leading roasters who loves ADA Farm’s beans.

Mr. Tokuda explains why he started growing coffee in Okinawa: “First, there was wonderful farmland here, and rich soil. Then, I encountered coffee as a plant. Furthermore, I met fellow coffee lovers in Okinawa. It was all a matter of fate, and before I knew it, I had come this far.”

With Okinawan soil and coffee

The ideal region for coffee cultivation is the tropical zone known as the “Coffee Belt,” which stretches between the Tropics of Cancer and Capricorn, centered on the equator. While Brazil, Ethiopia, and Indonesia are among the most well-known coffee-producing regions, Okinawa lies just outside the northernmost edge of this belt. With typhoons, cold winter temperatures, and acidic soil, it is by no means a “comfortable” environment for coffee.

However, rather than forcibly altering the environment through soil improvement, Mr. Tokuda chose a farming method that makes full use of the blessings and natural cycles provided by the mountains. Specifically, it is a groundbreaking farming method that preserves the surrounding virgin forests, cultivates crops within them, and avoids disrupting the natural forest cycle.

The climate of each year is directly imprinted on the beans’ character. For example, if there is plenty of rain in the summer, healthy fruit grows robustly; conversely, in years marked by drought or extreme temperature fluctuations, the beans’ vitality becomes concentrated.

Mr. Tokuda says, “The beans tell the story of what kind of year it was in Okinawa.” Drinking ADA Farm coffee is synonymous with reliving the sound of Okinawa’s rain and the warmth of its sunshine from that particular year. It is not merely a beverage, but a one-of-a-kind cup filled with a “record” of Okinawa’s nature.

We wait for them to ripen, then carefully hand-pick each berry one by one

The flowering season for coffee at ADA Farm typically runs from April to July. It takes 7 to 8 months from flowering for the fruit to grow and fully ripen, with the harvest season lasting from December to April. Because coffee flowers have a long blooming period, the harvest window is correspondingly broad; however, coffee generally blooms more readily in climates with distinct wet and dry seasons. In Okinawa, however, the climate is often unstable, which can prevent the coffee plants from triggering flowering, resulting in a longer harvest period. Since coffee beans require not only the growth of the pulp but also the development of the seed, we carefully monitor the condition of the seeds to determine the optimal moment for harvest. It is said that the appearance and condition of the fruit when fully ripe vary depending on the weather leading up to harvest and individual differences among the coffee trees. During harvest, we verify the ripeness with our own eyes, check the texture, taste the fruit, and hand-pick it. This meticulous care is what leads to the quality of ADA Farm’s coffee.

“I’m not doing anything special,” says Tokuda, yet he nurtures each and every coffee cherry with meticulous care.

Processing refers to the steps of extracting the seeds (coffee beans) from the harvested cherries and drying them. Coffee beans harvested at their peak are carefully assessed for their unique characteristics, then hulled, dried, and fermented. The processing methods at ADA Farm are never the same.

“They’re the same beans until harvest,” says Tokuda. “But through processing, we can bring out a surprisingly diverse range of flavors. That’s why I want to hand them over to the roaster in a state where their potential has been maximized.” His goal is not to define the beans’ character as a farmer, but rather to expand the range of possibilities each bean holds through the ‘translation of flavor’ that is processing.

Furthermore, the varieties they cultivate also have their own distinct characteristics. “New World No. 1,” which bears red fruit, is characterized by a vibrant aroma and bright, high-quality acidity. On the other hand, “New World No. 2,” with its yellow fruit, stands out for its robust sweetness, toasty notes, and rich body.

The post “ADA Farm”: World-Renowned Okinawan Coffee Grown in the Yanbaru Forest / Kunigami Village, Okinawa Prefecture first appeared on NIHONMONO.

The “NPO Citrus Sommelier Ehime” was founded with the mission of “bringing Ehime’s citrus fruits into subculture.” In 2020, a group of young citrus farmers led by Shinji Ninomiya, the organization’s chairman, launched the “Citrus Sommelier Licensing System” based on the idea that “it would be interesting to have citrus sommeliers, just like there are wine and vegetable sommeliers.” Since then, this system has served as a catalyst, drawing more and more people into the world of citrus—a world that captivates the more you learn about it.

Why Ehime Prefecture Is Truly the Citrus Capital 

Ehime Prefecture is known as the “Citrus Kingdom,” boasting the highest citrus harvest volume and the widest variety of citrus fruits in Japan—so much so that citrus is the first thing that comes to mind when people think of the prefecture. With unique varieties such as Benimadonna, Kanpei, and Beniprincess, and thanks to a succession of harvests throughout the year, citrus fruits are available in the market nearly year-round, which is why the prefecture is called the Citrus Kingdom.

Citrus cultivation takes place throughout the prefecture, with particularly high production volumes along the entire coastline. Furthermore, Uwajima City, located in the Nanyo region, is the center of citrus cultivation and is also known as the birthplace of mandarin orange cultivation in Ehime Prefecture, where the cultivation of Satsuma mandarins first began. The terraced fields spreading across the steep slopes of the rias coastline are a defining feature of Uwajima City’s landscape.

The Citrus Sommelier Certification Program from Uwajima, a Major Citrus-Producing Region

In Uwajima City, a region renowned for citrus cultivation, Shinji Ninomiya launched the “Citrus Sommelier Licensing System” while running his own citrus farm. Born and raised in Uwajima, Ninomiya comes from a family of citrus farmers dating back to his grandfather’s generation; however, he had no intention of taking over the family business and was working in the apparel industry in Kyoto. However, when his grandfather passed away in his mid-20s, it prompted him to seriously consider taking over the family business. “From the late 1990s to the early 2000s, around the time I was deciding whether to take over the family business, the citrus industry was in a slump, weighed down by the economic downturn. ‘A few years had passed since I took over the family business, and just as I was starting to feel comfortable with farming, I was talking with local farmers of my generation about what interesting things we could do to revitalize the citrus industry and the region. At that time, we got excited about the idea of, “Wouldn’t it be interesting if there were citrus sommeliers, just like there are for wine or vegetables?” That moment became the catalyst for launching the Citrus Sommelier Licensing System,’ says Ninomiya. From there, centered around local citrus farmers, professionals from various fields and citrus enthusiasts who shared our vision came together to establish the NPO Citrus Sommelier Ehime, with the aim of conveying the deliciousness and joy of citrus. They launched the Citrus Sommelier Licensing System.

From a mere luxury item to a subculture

“Citrus fruits come in many varieties, each with its own unique character,” says Ninomiya. “From their beautiful colors and charming shapes to their flavors and aromas, the sound they make when peeled, and the personalities of the growers and the characteristics of their regions—the stories behind them are diverse. That’s where I sensed a subcultural element.” Precisely because these are the citrus fruits Ehime takes pride in, he wants people to be able to choose the ones that taste good and suit their preferences. “I want people to become interested in citrus by learning about the variety of flavors, and I want them to freely share their love for citrus.” These sentiments lie behind the creation of the “Citrus Sommelier Licensing System.”

We train professionals who can fully appreciate citrus fruits through intensive courses in theory and practical skills

The Citrus Sommelier License can be obtained by completing a two-day course and passing the exam. The course consists of a theoretical component, where participants learn the basics of citrus fruits using a textbook, and a practical component involving tasting. The textbook used for the theoretical portion is the “Citrus Textbook,” which Mr. Ninomiya and his team reportedly created through trial and error. It is the industry’s first citrus guidebook. Starting with a definition of “what a mikan is,” it covers everything from the ambiguous relationship between mikans and other citrus fruits, to explanations of citrus classification and varieties, how to eat them, farming methods, sales and distribution, and history. It is said to be enjoyable not only as a textbook but also as a read.

In the practical sessions, we use fresh fruit and juice to hone our ability to assess citrus quality, capture flavors through tasting, and develop the expressive skills needed to convey the appeal of citrus. While there are various methods for assessing quality, the stem provides a wealth of information. By examining color, shape, and size, we can determine sugar content, acidity, flavor intensity, and moisture levels. Sweetness can range from refreshing to thick and heavy, and aromas can vary from vibrant to mellow. Furthermore, participants learn to analyze and appreciate the elements that make up the flavor—such as the balance between acidity and sweetness and the aroma profile—moving beyond a simple judgment of “delicious” or “not delicious.” The ultimate goal is to discover ways to express the appeal of citrus fruits based on what they have learned.

“It would have been quicker if we had simply adapted the content of wine or vegetable sommelier courses, but because we wanted to incorporate what we ourselves felt as citrus farmers, it took time to finalize the course content. The response from those around us has been generally positive, and other producing regions are cooperating as well. Perhaps what was needed was a catalyst to revitalize the stagnant citrus industry,” he says.

To bring the appeal of citrus fruits closer to you

Alongside managing the Citrus Sommelier Licensing Program, Ninomiya and his team are also selling fresh fruit and pure juices through their online store. Their motivation stems from a desire to share the deliciousness and appeal of citrus in a more accessible way. Differences in varieties, and variations in flavor based on region and cultivation methods. As citrus sommeliers involved in production, the team members have spent their days working closely with citrus fruits, putting their unique characteristics and depth into words. The method they chose to share this knowledge with consumers is juice made by simply squeezing the fruit.

They use only citrus fruits grown by the citrus sommeliers themselves. Some juices highlight the distinct character of a single variety, while others blend multiple varieties to bring out a broader range of flavors. The diversity of citrus can be sensed through the way the sweetness develops, the lingering aftertaste, and the differences in aroma. By learning about the background—including differences in growing regions and producers—citrus becomes a deeper and more fascinating subject. Conveying the appeal of citrus through these experiences and increasing the number of people who enjoy it is also part of the citrus sommelier’s mission.

A citrus fruit that feels like my own child, yet is also a part of myself

While initiatives to promote citrus fruits are gaining momentum, the reality is that domestic demand for citrus continues to decline. Furthermore, the environment surrounding citrus cultivation is becoming increasingly challenging year by year. Factors include a loss of flavor intensity due to reduced temperature fluctuations caused by global warming, the need for large amounts of fertilizer as rising temperatures stimulate tree growth, and longer periods of disease and pest outbreaks. There are also challenges to maintaining the industry, such as labor shortages, the lack of successors, and the difficulty of mechanizing operations.

However, Mr. Ninomiya says there is still much that can be done. “Going forward, it’s important to adapt to these changes. This includes exploring cultivation methods that suppress growth and switching to varieties suited to the climate. When people say my citrus is delicious, it feels like they’re affirming me personally. I suppose I project myself onto the citrus. That’s why I want to do my very best with what I can do.” 

I hope that as many citrus sommeliers as possible will go out into the world and make their mark

The Citrus Sommelier Certification Course, held two to three times a year, is so popular that spots fill up in as little as five minutes after registration opens. Although there have been requests to hold the course in various regions, the plan is to continue at this pace for the time being. Incidentally, the pass rate is around 65–70%, and those who pass are awarded a certification. Since the Citrus Sommelier License program began in 2020, over 200 Citrus Sommeliers had been certified as of March 2026, and they are active throughout the country as “professionals who enjoy citrus.” Mr. Ninomiya feels that the community of citrus enthusiasts has been growing as a result of these ongoing efforts. His future goals are to further expand this community and pass on this initiative to the next generation. This unique initiative, characteristic of Ehime—the “Citrus Kingdom”—is steadily yielding results.

The post A citrus sommelier who elevates citrus from a food item to a form of entertainment. Shinji Ninomiya of the NPO Citrus Sommelier Ehime / Uwajima City, Ehime Prefecture first appeared on NIHONMONO.

Ehime is one of Japan’s leading citrus-producing regions. Among its areas, the Maana district of Yawatahama City is known as the home of the premium Satsuma mandarin brand, “Maana Mandarin oranges.” How did they elevate Satsuma mandarins to the status of a premium citrus fruit? Behind this success lies the tireless effort of the “Maana Citrus Cooperative Sorting Committee,” which has worked to protect and nurture the region through the refinement of cultivation techniques and the enhancement of the brand image.

Overlooking the Uwa Sea, one of the prefecture’s leading mandarin orange-growing regions

The Maajiro and Anai districts of Yawatahama City overlook the Sada Peninsula in Ehime Prefecture, located at the westernmost tip of Shikoku. “Maana” is the collective name for these two districts. It’s a 25-minute drive from the city center. As you drive along the coastline, you’ll soon come upon steep terraced fields. While this may be a common sight for locals, the interplay between the sea and the terraced fields creates a beauty reminiscent of Japan’s traditional landscape.

Maana Mandarin oranges are grown on these terraced fields overlooking the Uwa Sea. Known as a premium variety among Satsuma mandarins, they are highly regarded, particularly in the Tokyo metropolitan area.

The Maana Citrus Cooperative Sorting Association (hereinafter referred to as “Maana Cooperative”), which handles everything from production to shipping, consists of 155 producers and JA staff, led by Cooperative Director Hiramasa Nakai. Most of the producers are natives of the Maana district. The community and the members of the Cooperative work together as one to produce high-quality Maana Mandarin oranges.

Branding Maana’s Satsuma mandarins as “Maana Mandarin oranges”

The history of mandarin orange cultivation in Maana began in 1900 (Meiji 33) with 300 saplings planted from Tachima in Yoshida-cho, Uwajima City—the birthplace of Satsuma mandarins in Ehime Prefecture.

With its rias coastline and terrain characterized by few flat areas and many slopes, this region was unsuitable for general farming. However, its warm climate, abundant sunshine, and good drainage made it an ideal environment for fruit cultivation. Our forebears cultivated the mountains, built terraced fields, and worked tirelessly to establish mandarin cultivation.

The region’s name became known nationwide in 1964 (Showa 39), when it became the first mandarin orange-producing area in Japan to receive the “Emperor’s Cup.” The Emperor’s Cup is the highest honor awarded to particularly outstanding agricultural, forestry, and fisheries producers from across the country. Taking this as an opportunity, the region committed to cultivating even higher-quality mandarin oranges and worked together to build the “Maana Mandarin oranges” brand, including registering it as a trademark.

A unique sweetness nurtured by “Five Suns”

“The Five Suns,” which harness the natural terrain and traditional wisdom. This is said to be the secret behind the sweet, juicy flavor of Maana Mandarin oranges.

In addition to the three “suns” that have remained unchanged since the Meiji era—sunlight, the glimmer of the sea, and the reflection off the stone walls of the terraced fields—recent years have seen the addition of sunlight reflected from white agricultural mulch sheets laid to regulate soil temperature, retain moisture, and prevent fertilizer runoff during heavy rains, as well as reflections from the paved paths within the orchard. By skillfully utilizing these five sources of light to promote photosynthesis, the sugar content of the fruit is maximized.

Strict standards and taste testing by artisans

Shipments of Maana Mandarin oranges begin in late October, with the peak season running from November to December.

The harvested mandarins are transported to a sorting facility, where they undergo a rigorous selection process. State-of-the-art cameras and light sensors are used to measure sugar content, acidity, size, and shape, and the fruit is then graded accordingly.

Finally, a taste test is conducted by experienced professionals. “I consider this the most important criterion,” says Mr. Nakai.

Only fruits that pass these strict selection criteria receive the red seal of approval as Maana Mandarin oranges. The thin skin enveloping the flesh melts in your mouth, and the juicy pulp bursts with flavor—so much so that they are often referred to as “mandarin juice you can drink.”

All-weather multi-drip cultivation that withstands climate change

The Maana District has long been renowned for producing high-quality mandarin oranges thanks to its naturally arid climate, but in recent years, due to a succession of abnormal weather patterns, there has been an increase in years where the flavor of the fruit varies significantly. In particular, when the area is hit by heavy rainfall in the fall, the fruit fails to reach its full sugar content, leading to a decline in quality.

To address this issue, growers have adopted “mulch drip cultivation” (commonly known as “Marudori cultivation”). This method involves laying white mulch over the orchards to block rainwater, ensuring high quality is maintained regardless of climate fluctuations.

A groundbreaking technology with the potential to enable sustainable agriculture

Mulch cultivation is a method in which white mulch is laid over the orchard, with drip tubes placed underneath to provide appropriate irrigation. By monitoring soil moisture levels with specialized sensors, this method increases fruit sugar content while minimizing stress on the trees, and simultaneously reduces acidity.

Stress cultivation is an essential method for increasing fruit sugar content, but conventional methods place a heavy burden on the trees, raising concerns about alternate bearing—where a poor harvest follows a bountiful one—and a shortened tree lifespan.

In contrast, Marudori cultivation is said to “produce high-sugar mandarins by applying mild stress to the fruit while reducing the burden on the trees.” In fact, while the average yield per farm in the Manana district is 4 tons, growers successfully practicing Marudori cultivation consistently record yields of 6 to 8 tons annually. There is also minimal variation in quality, ensuring stable production.

“We minimize fluctuations between good and bad years, ensuring production volume while pursuing flavor. Marudori cultivation makes that possible,” says Nakai, his voice brimming with confidence. He notes that the number of growers adopting Marudori cultivation is increasing year by year.

Expanding Our Product Line to Support the Brand

The Maana Cooperative is also actively developing processed products to deliver the delicious taste of Maana Mandarin oranges year-round.

“We use even fruit that meets shipping standards as raw material for processing, crafting it into the finest mandarin orange juice,” says Sadao Abe, the cooperative’s executive director.

Their flagship product is pure juice. While it is popular for its rich sweetness and aroma that capture the natural flavor of the fruit, behind the scenes lies a story of hard work: it took a long time to develop, and a special production method was created through countless rounds of trial and error.

“People often ask, ‘Why is Maana Mandarin oranges juice so dark in color?’” says Nakai. “This is actually the result of repeated trial and error during development, ensuring that when our product is displayed on store shelves, customers can tell the difference from other mandarin juices at a glance.” By blending juices extracted using different methods, they achieve a product with greater depth of flavor.

“Pachi Pachi” Craft Gin Made with Maana Mandarin Oranges

In recent years, craft gins produced by small-scale distilleries have become popular, and Manaa Cooperative has also taken on the challenge of commercializing a craft gin made with Maana Mandarin oranges. The result is “Hachi°Hachi° (Pachi-Pachi),” developed jointly by “Shunka Bussan,” the official distributor of Mana mandarins, and local sake brewery “Kondo Shuzo.”

It is made by distilling and blending eight botanicals related to the Maana Mandarin oranges—including the fruit, flowers, and new shoots, as well as the fruits of the Japanese holly used in windbreak hedges—separately by ingredient.

The origin of the unique name “Hachi°Hachi° (Pachi Pachi)” comes from the sound made when harvesting mandarins.

In the Maana district, fruit is picked twice to avoid damaging it with scissors. The first cut leaves a slightly longer branch, and the second cut is made closer to the base. The name of this carefully crafted gin was inspired by the distinctive sound unique to the Maana district, where mandarin oranges are harvested with such care.

This ambitious creation, which captures the refreshing aroma and sweetness characteristic of mandarin oranges, won the Silver Award in the Western Spirits (Gin) category at the “Tokyo Whisky & Spirits Competition 2022.”

To preserve the landscape of the terraced fields and ensure that the region’s history as a production area continues for generations to come

Although agriculture in mountainous and hilly regions is generally on the decline nationwide due to factors such as an aging workforce and a shortage of successors, the Maana district has shown exceptional resilience.

The cultivation area managed by the Maana Cooperative was approximately 290 hectares 20 years ago, compared to about 250 hectares today (2025). Through initiatives such as brand development through the cooperative and the introduction of new technologies, the decline in cultivated area over the past 20 years has been limited to just 40 hectares. Furthermore, the rate of decline in the number of farming households appears to be lower than in other regions, with 155 farming households currently supporting the production area.

“I believe that brand development has fostered a spirit among producers, inspiring each of them to take pride in their work,” says Mr. Nakai.

Matching experienced farmers with new farmers

Currently, the Maana District welcomes one to two agricultural trainees each year with the goal of increasing the number of new farmers. Rather than relying on the government, the two believe that the key to shaping the future of the Maana District lies in how the cooperative can actively welcome new farmers.

They are implementing an initiative to recruit producers in their 60s and older who are considering succession planning and match them with trainees. The ideal process involves two years of training under a veteran producer, followed by the eventual succession of that orchard. “Going forward, we want to improve our infrastructure—such as warehouses and orchard roads—to enhance our capacity to accept trainees,” says Mr. Abe.

“By working together in unity—producers and local residents alike—we want to revitalize the mandarin orange industry while competing and learning from other producing regions.”

Nakai’s words were imbued with the pride of a mandarin orange farmer.

The post Preserving the terraced fields of our hometown and carrying on the legacy of Maana Mandarin orange. “Maana Citrus Cooperative Sorting Association” / Yawatahama City, Ehime Prefecture first appeared on NIHONMONO.

A refined, sophisticated flavor with a clean sweetness and subtle bitterness

Located in the southern part of Ehime Prefecture, Ainan Town is a major production center for Kawachi Bangan, which boasts the highest production volume in Japan. Known by several names, including Ainan Gold, Uwa Gold, and Miseikan, the Kawachi Bangan is sometimes called the “Japanese grapefruit” because its appearance and flavor resemble those of a grapefruit. It is a popular citrus fruit that is sweet without being cloying, featuring a pleasant tartness and a subtle bitterness, as well as a refreshing juiciness. Toshiyuki Yoshimoto, the owner of Yoshimoto Farm, works alongside his family to cultivate nine varieties of citrus, centered around the Kawachi Bangkan, including Amapei, Benimadonna, Setoka, Iyokan, Dekopon, and Satsuma mandarin.

The first-generation founder, who defied opposition from those around him to take on the unprecedented challenge of growing citrus fruits on flat land

In the Nanyo region of Ehime Prefecture—the heartland of citrus cultivation—most orchards consist of terraced fields built on steep slopes, but Mr. Yoshimoto’s orchard is located on flat, level ground. During World War II, people even joked that this land was so vast and flat it could be turned into an airfield. Seeing this, a man who grew mandarins in Yoshida Town—a leading citrus-growing area in Ehime Prefecture—suggested, “Why don’t you try planting mandarins here?” That suggestion became the origin of Yoshimoto Farm. “When my grandfather first set out to grow citrus, this was actually a sweet potato field. Apparently, people around him opposed the idea, asking, ‘Why plant citrus in a potato field?’ but he pushed through with it, and it worked out. That’s why we’re here today. It rains a lot here, and it’s warm. Since strong northwest winds blow, we first planted a windbreak. While it’s said that Satsuma mandarins dislike rain, we’ve come to realize that any type of citrus can be grown here if the soil is properly prepared. “To create soil that retains moisture well and drains efficiently—so that delicious citrus can grow—organic matter and microorganisms are essential,” says Mr. Yoshimoto.

Healthy, fertile soil created with the help of soil microorganisms and other living organisms

It’s said that what makes a citrus fruit delicious isn’t simply a matter of high or low sugar content; rather, the balance between sugar and acidity, along with the depth of flavor derived from minerals in the soil, is crucial. To achieve this, we need to encourage the growth of microorganisms that produce minerals in the soil. “We’ve been steadily improving the soil by adding organic fertilizers like compost and straw mulch. “Nowadays, there are compost centers where you can buy compost, but back in the day, we used to get livestock manure from livestock farmers, mix it with thatch and rice straw, and let it ferment—so it smelled absolutely terrible. As the soil becomes richer, earthworms start to multiply. Then moles come, followed by wild boars. If you see holes in the ground or traces of digging, that’s a sign the soil is in good condition. But if you spray herbicides, the microorganisms are drastically reduced.” Mr. Yoshimoto, who inherited the orchard his grandfather cleared from his father, has been adding compost for over 20 years, carefully preserving and nurturing the orchard’s soil.

The rich, delicious flavors nature provides

The Kawachi Bankan is a fascinating citrus fruit whose taste varies completely depending on when it is harvested. The Kawachi Bankan available in March, at the start of the harvest season, is juicy, fresh, and contains seeds. Strangely enough, around June—as the harvest season reaches its midpoint—the seeds disappear, and you can enjoy its ripe flavor and firm, plump texture until the end of the season around August. “The taste and texture change depending on the season, but each period has its own unique characteristics, and I take pride in producing fruit that people genuinely find delicious. At first, the taste was no different from mandarins grown elsewhere, but once I could tell the difference myself, my confidence grew. About ten years ago, customers started telling me, ‘These are delicious,’ and the number of repeat customers has been increasing.” Mr. Yoshimoto’s eyes shine as he speaks.

“It feels as though nature skillfully provides us with exactly what we crave in each season. In the cold winter, the warm-looking orange Satsuma mandarins are at their best, while in the hot summer, the refreshingly cool-looking yellow Kawachi Bangan oranges become delicious. Even when I’m worn out by the heat, eating a Kawachi Bangan with its juicy, crisp flavor gives me a boost of energy. It’s one of the citrus fruits you simply can’t do without in summer. Nowadays, we can get all kinds of fruits and vegetables year-round, but I wonder if the lack of a sense of the seasons is a good thing or a bad thing. I think seasonal produce has a lower environmental impact during production, and above all, it tastes better.”
At Yoshimoto Farm, they cultivate a well-balanced selection of citrus varieties, allowing them to harvest seasonal citrus throughout the year through a “variety relay.”

There is no end to the pursuit of growing delicious mandarins. It is a daily cycle of continuous effort.

Of course, there are challenges involved in creating fertile soil while minimizing the use of herbicides and chemical fertilizers. Just because we don’t want to use herbicides doesn’t mean we can let the orchard become overrun with weeds. Citrus cultivation that prioritizes soil quality is also a battle against weeds. However, weeding—which used to be done by hand—is evolving with the times, such as through the use of self-propelled mowers that automatically mow the orchard 24 hours a day, thereby saving labor. Incidentally, the introduction of these self-propelled mowers was only possible because the orchard is flat. It is a cultivation method that takes advantage of the terrain.
Summer watering is also a critical task that affects the growth and quality of the citrus fruit. While they irrigate using water pumped up from a source 3 km below or water drawn from the mountains, these supplies are limited. To make up for any shortfall, they draw water from the river or, starting around August when rice paddies no longer require water, utilize irrigation water, ensuring they water the orchards with the appropriate amount at the right time.

We use absolutely no herbicides; instead, we cut the grass by hand and return the clippings directly to the soil. Through years of this painstaking work, the fields have developed into a fluffy soil that retains moisture well while still draining effectively. As the roots spread healthily, the fruit trees absorb the necessary nutrients thoroughly, naturally increasing the sugar content of the fruit. Furthermore, creating an environment that utilizes grass helps prevent the proliferation of pests such as stink bugs. By tailoring the soil to the specific characteristics of each citrus variety, a balanced acidity enhances the sweetness, resulting in flavorful mandarins that leave you wanting more after just one bite. In recognition of these years of trial and error and the farm’s unwavering commitment to soil cultivation, Yoshimoto Farm received the Minister of Agriculture, Forestry and Fisheries Award in 2003.
“I’ve grown these mandarins with the conviction that I must protect this mandarin-growing region and revitalize it. I’m truly delighted that this has been recognized and that I’ve been able to receive such a wonderful award,” says Yoshimoto. “Since we’ve worked so hard to produce delicious mandarins up to this point, I want to pass on that expertise and know-how. I believe doing so will revitalize Ainan Town and give farmers a sense of purpose,” says Mr. Yoshimoto. The citrus fruits from Yoshimoto Farm, which are highly praised as “once you try them, you’ll want more,” continue to gain new fans with each passing year.

The post Kawachi Bangan from “Yoshimoto Farm”—rich and full-bodied flavor cultivated in fertile soil / Ainan Town, Ehime Prefecture first appeared on NIHONMONO.