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.

Ishinomaki City, Miyagi Prefecture, on the banks of the Kitakami River. In this area, which was severely damaged by the earthquake in the past, a construction company that had been affected by the disaster chose to rebuild through Dutch-style agriculture. The company name “De Liefde” means “De Liefde” in Dutch. The challenge of caring for the people and the land began in 2013 and continues to this day.

Fostering New Hope through Reconstruction

The town of Kamayazaki, Kitakami Town, Ishinomaki City, Miyagi Prefecture, was destroyed by the Great East Japan Earthquake in 2011 and became a no-occupancy zone. De Liefde Kitagami’s challenge began with the desire to “rebuild this place.

We want to be a place where people who want to take on new challenges in agriculture and people who moved to the area after the disaster can gather,” says Mr. Abe, General Manager of the General Affairs Department.

Why a construction company that suffered from the disaster chose “reconstruction through agriculture

De Liefde Kitakami’s predecessor was a construction company involved in thatched roofs. The company was swept away by the tsunami caused by the earthquake, and the land, which had originally been farmland, was difficult to restore due to land subsidence and salt damage. Seeing the land that had been passed down from generation to generation turned into a rubble dump, the company representative was unable to do anything for a while. The turning point came in 2013. A native of Ishinomaki City who works as an agricultural consultant in the Netherlands visited the area.

Creating a sustainable system with Dutch-style agriculture

Dutch-style agriculture is characterized by horticultural facilities that use technology to control temperature, humidity, and CO2 concentration. Furthermore, it specializes in high-yield varieties and maximizes labor and energy efficiency. These mechanisms are realized as profitable agriculture. Upon learning about their highly profitable strategy using cutting-edge technology, they found hope that they could revitalize Ishinomaki and contribute to job creation and population growth, and decided to build the facility.

In 2014, they obtained a subsidy at the timing of the start of the government’s Next Generation Agriculture Support Program, and in 2016, they began full-scale operations. It was the moment when the disaster-affected areas saw the light of recovery.

Tomatoes in Ishinomaki: The Hope of Reconstruction

Tomatoes have long been grown in Miyagi Prefecture, which has abundant sunlight and cool summers. Since the earthquake, however, tomato production in the prefecture has dropped by half due to the flooding of farmland caused by the tsunami. Tomatoes are one of the most popular vegetables in Japan. If we can provide a stable supply of tomatoes even in winter, it will benefit both the growers and the local community. The company also expected that year-round harvesting would be possible through facility gardening.

Achieving both productivity and delicious taste. The reason why restaurants choose De Leaf de Kitakami

The tomato variety grown by De Liefde Kitakami is the “Tomimaru Mucho. It was jointly developed by Japanese and Dutch seed and seedling makers, and combines the sweetness typical of Japanese tomatoes with the high yield of Dutch varieties.

Tomimaru Mucho is also suitable for processing, and is mainly sold to restaurants. The company has gradually developed new customers by explaining the characteristics of Tomimaru Mucho, such as its long shelf life and resistance to water seepage even when sliced. Currently, the company distributes its products to convenience store chains and major hamburger stores.

A Farm that Wins the Minister of Agriculture, Forestry, and Fisheries Award, Creating a Virtuous Cycle for People, the Environment, and the Community

De Liefde Kitakami has introduced highly permeable glass houses instead of ordinary plastic greenhouses. 1.1 ha in size is overwhelming, but the structure is also unique. The high ceilings let in plenty of sunlight and improve air circulation, resulting in a yield that is three times higher than that of an average greenhouse. In addition, IT technology has been utilized to achieve stable shipments and improve the working environment. In recognition of their achievements, they were selected to receive the Minister of Agriculture, Forestry, and Fisheries Award, the highest award in the production technology innovation category of the 2023 National Awards for Excellent Management Entities.

Easy-to-work, friendly farm design for everyone

Taking advantage of the hydroponic cultivation system, the tomato roots are set high. Under the floor is a rail for work carts, allowing harvesting to be done while standing. The low physical load makes it a safe place for elderly people and female staff to work.

Realization of stable employment that is not affected by weather conditions

Until now, agriculture in Miyagi Prefecture has been affected by the weather, making it difficult to stabilize employment. However, in the glasshouses at De Liefde Kitakami, computer-controlled temperature control enables stable production throughout the year, unaffected by weather conditions. Employment is uninterrupted, and the work style has overturned the conventional wisdom of agriculture.

Wood chips and rainwater circulation. Toward Environmentally Friendly Agriculture

Local wood chips are used for fuel and rainwater is circulated. The company has put in place a system for energy self-sufficiency while reducing environmental impact. In addition, they have succeeded in increasing their winter harvest by 20% in a trial cultivation using LED lights.

Toward the next challenge. Walking with the Community into the Future

In 2021, the “Liefde Terrace” restaurant will open on the premises. While working to reduce food loss, the restaurant has also become a local exchange center where several thousand people visit annually, contributing to the local economy.

Outside the facility, blueberry cultivation using coconut shells as culture soil has also started. In cooperation with farmers in Yamagata Prefecture, the company aims to realize a new recycling-oriented model and the sixth industrialization of agriculture.

Mr. Abe is looking ahead, saying, “Rather than just copying Dutch-style agriculture, I want to further develop it in a way that suits this region. The people who have risen from the disaster have a solid sense of hope in De Liefde Kitakami, which continues to take on the challenge of growing its own roots in Ishinomaki.

The post Hope bears fruit in the disaster-stricken area. De Liefde Kitakami,” creating a place for people to gather through next-generation agriculture / Ishinomaki City, Miyagi Prefecture first appeared on NIHONMONO.

The Soga district of Odawara City, Kanagawa Prefecture, is renowned as a prime plum-growing region. Its “Juro Ume” plums, particularly prized for their thick, tender flesh, are considered the highest grade variety for umeboshi pickling. Mr. and Mrs. Saito Tokutaro continue to uphold the traditional craft of waiting until these plums are fully ripe before harvesting them, pickling them solely in salt, and drying them while exposing them to the night dew. Their proven skills, backed by numerous awards, and their sincere approach attract many devoted fans.

The History of Plums Rooted in Odawara

Odawara City in Kanagawa Prefecture has long been renowned as a prime plum-growing region. During the Warring States period, Hojo Soun utilized umeboshi as military provisions, supporting his soldiers with this long-lasting food source. The plums’ medicinal properties and ability to prevent spoilage also made them indispensable on the battlefield.By the Edo period, umeboshi had spread among the common people for medicinal and culinary use, becoming a staple souvenir for travelers passing through Odawara-juku. Umeboshi, useful for preserving lunch boxes and maintaining health, gained enduring popularity as an indispensable preserved food in daily life.

The Soga Plum Grove and the Bustle of the Plum Festival

Against this historical backdrop, vast plum groves formed in the Soga district of Odawara. The three groves of Soga Bessho, Hara, and Nakagawara are collectively called the “Soga Plum Grove,” now home to approximately 35,000 white plum trees.Plums include ornamental varieties like the deciduous Chinese flowering plum (Hanaume) and edible/medicinal varieties like the fruit plum (Miume). Most trees in this area are cultivated for edible plums, producing fruit processed into umeboshi pickles and plum wine for local distribution.

However, Soga Plum Grove aims to leverage not only the harvest but also the beauty and fragrance of the blossoms as a tourist attraction, hosting a “Plum Festival.” The plum trees in full bloom across the landscape from February to March captivate visitors, linking with local specialty sales and tourism to generate regional vibrancy. This scenery, where plum production and tourism are integrated, truly symbolizes Odawara’s plum culture.

The Odawara-born Juro Ume, recognized by the Agency for Cultural Affairs as a “100-Year Food”

While varieties like Shirokaga, Nanko, and Baigo are cultivated in Odawara, the Juro plum stands out as particularly special.Though not yet widely known nationwide, it is actually considered the pinnacle variety for umeboshi (pickled plums). Its thick, soft flesh and small seeds make it easy to eat, and when pickled, it develops a mellow acidity and deep umami flavor. Many who experience its melt-in-your-mouth texture for the first time are surprised, exclaiming, “There’s a plum like this?”

This plum originated in the 1950s. Selected from native seedlings in Ashigarakami District within Odawara City, it was named “Juro Ume” after Soga Juro, a character from the Soga Monogatari, a military tale from the Muromachi period.Perfectly suited to Odawara’s soil and climate, this plum is truly a regional brand to be proud of. Furthermore, to pass on the history and appeal of these “Soga Umeboshi” to the next generation and promote them widely, they were submitted to the Agency for Cultural Affairs’ “100-Year Food” initiative. They were recognized in the “Traditional 100-Year Food Category: Local Cuisine Continuing Since the Edo Period.”

A Producer’s Nightmare

On the other hand, the Juro plum is also notoriously difficult to handle, earning it the nickname “producer’s nightmare.” Its skin is extremely thin, prone to bruising even from slight contact with branches. Harvesting requires picking each plum by hand, and cushions must be placed in the harvest baskets. Furthermore, flipping them during sun-drying is a nerve-wracking task. Because they are fully ripe, the skin tears easily, demanding constant vigilance until the very end.

Furthermore, the fruit sets inconsistently, leading to years with wildly varying yields. This means producers must remain constantly vigilant, from cultivation through processing. Yet, they persist in cultivating Juro Ume because of its unique flavor profile, unmatched by any other plum. Those who have actually pickled Juro Ume plums are captivated by their tenderness and deep, complex flavor. It’s said that after experiencing this, they declare, “I can only use Juro Ume from now on.”

Proven Excellence, Recognized with Multiple Governor’s Awards

In the Bessho district of Soga Ume Forest, Tokutaro Saito dedicates himself to umeboshi production. Together with his wife, they have preserved the traditional method of making umeboshi using Juro plums. Their reliable craftsmanship is widely recognized locally and has earned high praise over the years.

Saitō’s umeboshi have consistently placed at the Odawara Umeboshi Competition, winning awards in both 2023 and 2024. He has also previously received the Minister of Agriculture, Forestry and Fisheries Award and the Kanagawa Prefectural Governor’s Award. As a regular top-ranking entrant at the Odawara Umeboshi Competition, his skill and earnest approach are unquestionable.

Points Evaluated at the Competition

The Odawara Umeboshi Competition rigorously judges appearance, including size, uniformity of the plums, skin condition, and color. During tasting, the balance of softness, acidity, and saltiness is evaluated. Mr. Saito’s umeboshi are characterized by meltingly soft flesh and a mellow flavor where the saltiness is perfectly rounded. They are highly regarded not only by judges but also by consumers.

A commitment to refining technique

The competition is not just about results; it’s a stage reflecting the accumulation of daily effort. It demands meticulous attention to detail: how to achieve both softness and uniformity in size, how to harmonize acidity and saltiness. Mr. Saito states, “I’ve exhausted all possible innovations. Now it’s just about continuing without cutting corners.” While lacking flashiness, it is precisely this accumulated experience and sincere work that leads to recognition.

A Foundation Built Over 10 Years as a Plum Farmer

Saitō Tokuo’s family farm cultivated plums, mandarin oranges, and kiwis. A large soy sauce brewery stood next to their home, immersing him in food and fermentation culture from childhood.

After entering the workforce, he pursued a career as a chef. However, his father passed away early, leading him to decide to take over the family business in his late 40s. It was at this point he began seriously engaging in agriculture. In reality, he has only been fully dedicated to farming for about 10 years. Nevertheless, he shifted to a life centered around the fields, cultivating primarily plums, along with Kanagawa Prefecture’s “Harumi” rice and the “Hayward” kiwi, renowned for its excellent balance of sweetness and acidity, adapting to each season.

Family and Commitment Supporting the Farm

After his transition, he has continued his journey alongside his mother and wife, sharing the work and tending the fields together.There was a period when he worked as a chef during the week while helping with farm tasks, but since becoming a full-time farmer, his days revolve around checking the weather forecast and planning his work accordingly. He has a particular dedication to pruning, which improves sunlight exposure and airflow to prevent pests and diseases. He finds great satisfaction when his pruning yields good fruit. Though his history as a farmer is still short, his experience in the food industry and his family’s support form a strong foundation for Mr. Saito’s farming.

Capturing the moment of perfect ripeness: Drawing out the flavor of Juro plums with salt and sun

Saitō’s approach to making umeboshi begins with a unique dedication right from harvest. He meticulously gathers only plums that have ripened to the point of nearly falling from the tree naturally. The fruit, turning from yellow to orange and beginning to release its fragrance, has soft flesh that yields melt-in-your-mouth umeboshi. Judging this point is no easy task, requiring daily observation of the orchard.As they are highly susceptible to rain and wind, even the slightest timing discrepancy directly impacts quality. Mr. Saito’s approach is to never cut corners here.

Traditional flavor with 18% salt content and summer sun drying

After harvesting, the plums are carefully selected, coated in salt, and pickled under a weight.The salt content is kept at 18% as a standard, adhering to the traditional method that balances preservation and flavor. The “white umeboshi,” finished with salt alone, is a serious challenge with no room for compromise, unlike the mellow-tasting umeboshi made with added honey or other ingredients. Extracting the softness of the flesh and the mellow acidity requires judgment backed by experience.

After the rainy season ends, the next step is sun-drying. Saito-san places great importance on “Doyou-boshii” drying, where the plums are exposed to the night dew for three days and three nights.The repeated exposure to strong daytime sunlight and nighttime humidity softens the skin and concentrates the umami in the flesh. The drying process requires turning each plum over individually, a nerve-wracking task for the Juro plum, whose skin is prone to tearing. Still, Mr. Saito insists, “This extra effort determines the flavor,” and continues to uphold the traditional method.

Characteristics of the Finished Product

The finished umeboshi are characterized by a melt-in-your-mouth softness and uniformly large, plump plums. The acidity is mellow, the umami is richly pronounced, and the saltiness is rounded into a deep, complex flavor. It’s precisely this assured quality that leads many who taste them to agree: “Nothing but Juro plums will do.”

The Premium Brand ‘Unjou’ – Only a Few Kilograms Certified from 2 Tons

Mr. Saito’s umeboshi are also selected for the Odawara City-certified regional brand ‘Unjou’. The standards are so strict that even after pickling 2 tons, only a few kilograms from his family’s batch are certified, meaning only a very small portion of the umeboshi are chosen. The conditions are rigorously checked: the fruit must be at least 4L size (42mm diameter), have a uniform shape with a clean, taut skin, possess beautiful color, and deliver a reliable taste.Salt content is another key criterion. “Then there’s the salt content,” Mr. Saito explains. “We pickle them at 18%, and they must finish below 20%. They absolutely must be under 20%.” He strictly adheres to this standard. Ujō-certified umeboshi are sold individually packaged as a premium product, priced around 300 yen per plum. Being selected this way is also a badge of honor, an achievement only a limited number of farmers within the city can attain.

Pride Spreading with the Community

Once certified as ‘Unjō’, the umeboshi are sold as the city’s official brand in department stores and elsewhere, increasing consumer exposure. This isn’t merely sales promotion; it enhances trust in Odawara’s agricultural products and builds pride for the entire region. Mr. Saito himself strongly feels that “my umeboshi represent the region” and carries a sense of responsibility to pass this legacy on to the next generation.

A Future Built on Each Plum’s Dedication

Saito’s farming journey has been walked alongside his family’s support. The experience and ingenuity accumulated over the years have forged the reliable techniques that draw out the charm of the Juro plum. His traditional white umeboshi, pickled only in salt, delivers a finish that perfectly preserves the flesh’s softness and deep umami. Served alongside freshly steamed hot rice, it makes you unable to stop eating.”I can’t do anything flashy, but continuing earnestly is what matters,” says Saito, infusing each and every plum with sincerity. It is this quiet passion that will continue to be the driving force supporting Odawara’s plum culture.

The post Consecutive recipient of the Governor’s Award. Juro Umeboshi made by Tokuo Saito, renowned for its melt-in-your-mouth flesh / Odawara City, Kanagawa Prefecture first appeared on NIHONMONO.

Seri (Japanese parsley) has long been an indispensable part of Japanese cuisine and is used in spring dishes such as shichigusa-gayu (rice gruel with seven herbs). Natori City in Miyagi Prefecture is famous for Sendai Seri. Takahiro Miura, the representative of “Miura Noen,” is the driving force behind the spread of “Seri Nabe,” a Sendai/Miyagi specialty. The Seri grown by Mr. Miura are in great demand by restaurants, and are hard to find. What is the reason why “Seri nabe” has become a representative gourmet dish of Sendai?

Sendai Seri” has been grown in the soil of Natori City for 400 years.

Production of Seri started in Natori City about 400 years ago, and people in Sendai used to eat it as Zoni or Nanakusa-gayu (rice boiled with seven herbs). Seri has been grown in this area because the soil is suitable for its cultivation. According to Mr. Miura, the soil is suitable for growing lotus root and kuwai, which are grown in marshy areas where “water comes out when the soil is dug a little. Mr. Miura makes the most of such blessed soil and practices agriculture that is close to nature.

Connecting Nature and People as a “Translator of the Land

As a seri farmer, there is one thing that Mr. Miura values most. He makes sure that his produce arrives on the plates of those who eat it in good condition.

He says, “I don’t want to just sell them and be done with it. I always think that I have to be the most demanding customer. The role of a farmer is to be a “translator” of the soil, ecosystem, and water. I try to verbalize what kind of creatures and plants exist in the land,” says Miura calmly.

Miura believes that conveying the value of things rooted in the land is the meaning and value of being a farmer, and that he is a link between the past and the future.

Aiming for Nature-Positive Cultivation

Mr. Miura’s goal is to cultivate his crops in a nature-positive manner. This means reducing the negative impact of human activities on the natural environment and promoting the restoration and diversity of ecosystems.

He does not use pesticides or chemical fertilizers, but instead incorporates organic matter to create an environment that pleases the creatures in the soil, such as Japanese stoneworms and gengorou (Japanese gengorou). The more organisms that are introduced, the richer the soil becomes, which in turn leads to tasty crops. Organic fertilizers used include fermented grouper, soybean oil meal, and chicken manure. Although chicken manure is fast-acting, it tends to be high in phosphoric acid, so he increases the use of fish meal and other amino acid-based fertilizers to maintain a good balance.

Careful manual labor at Miura Farm

The cucumber harvest season is from September to May. When the sprouts turn green and grow to about 50 cm in length, it is time to harvest. The farmers enter the rice paddies wearing waterproof ties and pull out the celli one by one by hand, then rinse off the mud and begin shipping. After harvesting, yellow or damaged leaves are sorted out. Only about 40% of the cherries are actually shipped. The remainder are all omitted from the sorting stage. I try to produce only what I would like to eat myself, thinking of the faces of the people who will eat it,” he says.

Local ingredients take center stage. The Origin of Seri Nabe

Speaking of nabe using Japanese parsley, “Kiritanpo nabe” in Akita is well-known. However, the main ingredient is kiritanpo, and seri does not appear in full force. In Sendai, however, the star of the Seri nabe is the Sendai Seri.

Mr. Miura invented this “seri nabe” about 20 years ago. Although Sendai is famous for its beef tongue, sasakamama, hagi no tsuki, and zunda, many of the ingredients are not from Miyagi Prefecture, so he wanted to create a specialty using local ingredients.

A unique Miyagi specialty that took shape through collaboration with chefs

At the time, celeri was eaten mainly by the stem, and the leaves and roots were often discarded.

But all parts are delicious. So I thought it would be nice to have a dish where you can taste the whole thing,” he says.

After consulting with the owner of Inaho, a kappo restaurant near Sendai Station, Mr. Miura developed “seri nabe” around 2003 to 2004. The dish gradually spread, especially among restaurants in Sendai, and gradually became established as a winter delicacy.

It was also the time when social networking services were becoming popular, and he made sure to put the Seri in heaps and put the roots on top to draw people’s attention to the dish. He says, “You can’t tell what it tastes like unless you eat it. But if you can get people interested in the appearance, you can create opportunities,” says Miura.

Tasting all aspects of the Japanese parsley, from the leaves to the roots

One of the main characteristics of seri nabe is that the roots are eaten. Organically grown Seri have a distinct sweetness and aroma at the base of the stem and near the roots, and when added to the nabe, their delicious flavors blend together perfectly. Until then, people in Sendai had never eaten the celeri root, but as more and more people became aware of its deliciousness, it has become the symbol of “Sendai celeri. The tasty parts also vary with the season, with the roots in fall and winter and the sprouts in spring.

As for meats that go well with “seri nabe,” the restaurant recommends chicken and duck, as well as fish and gibier. Miura says that there is no set rule for the broth, and that the fun part is being able to compare different restaurants.

Seri-nabe culture spread after the earthquake

At first, seri nabe gained a reputation among local “foodies” for being “delicious. However, it was not until the Great East Japan Earthquake that it became widely known. In support of the recovery efforts, many people began to ask for the “Seri nabe” to be paired with Miyagi sake. Since many other dishes relied on ingredients from outside the prefecture, the use of locally produced Seri was a significant contribution to the local economy. The use of locally produced Seri was also a major factor in promoting awareness of Seri nabe, as visitors to the disaster-affected areas were encouraged to eat local food and show their support.

Mr. Miura believes that “the original taste of Seri can be conveyed only in this region. Therefore, with a few exceptions, sales are limited to stores in Sendai City. He says, “Getting people to eat it here will ultimately help to revitalize the local economy.

Over the past 20 years, he has doubled the price of his products. Connecting Local Agriculture to the Future

Thanks to the popularity of “seri nabe,” demand for seri in Miyagi Prefecture has increased over the past 20 years, doubling its price. In fact, according to data provided by the Miyagi Agricultural Cooperative, in 2007, shipments totaled 622 tons and the value was 490 million yen; in 2019, despite shipments of 345 tons, the value was over 550 million yen. It can be seen that the amount of shipments has halved due to the aging of producers and other factors, yet the value of these shipments has risen.

This has led the younger generation to choose seri farming as a career, which is helping to solve the shortage of successors.

Miura says, “I think this is an example of how important local connections can be made if the producer, distribution, and the place where the food is consumed are well connected. And by incorporating local gastronomy, or the climate, history, and culture of the region into the cuisine, this example can be made in many different regions. Just as the success of “seri nabe” has doubled its price, Miura offers hope that there is a better future if we delve into the culture of our own region.

Raising the Next Generation of Seri Farmers and Revitalizing Sendai

Mr. Miura’s dream is to increase the number of Seri farmers and expand environmentally friendly farmland while protecting wetlands. He also hopes to create a platform and textbooks that will help the younger generation enter the farming industry and serve as role models. We will also continue to educate the younger generation, such as through nutrition education.

Mr. Miura has continued to promote “seri-nabe” and has made it a Miyagi specialty. He will continue to serve as a role model for regional and local gastronomy.

The post Seri Nabe” Revitalizes Sendai. Takahiro Miura, Representative of Miura Noen / Natori City, Miyagi Prefecture first appeared on NIHONMONO.

By developing a unique aging method and branding sweet potatoes with a sugar content of 50 degrees or higher as “Golden Honey Sweet Potatoes,” we’ve created “a sweet potato everyone wants to eat—whether small, large, or oddly shaped.” In 2024, we achieved the opening of our company-operated cafe. We delve into the challenge of Ishida Farm, which succeeded in reducing food loss during production and giving sweet potatoes new value.

The Beginning of a Generations-Old Sweet Potato Farm’s Challenge

Katori City is located in northeastern Chiba Prefecture. The Sawara district, the city’s center, retains its historic streetscape from the Edo period when it prospered through water transport on the Tone River, and is designated a National Important Preservation District for Groups of Traditional Buildings. Meanwhile, the Kurimoto district in southern Katori City, where the Hokusō Plateau stretches out, is an area thriving in field crops and livestock farming.

Chiba Prefecture ranks as Japan’s third-largest sweet potato producer after Kagoshima and Ibaraki Prefectures. The Hokusō Plateau’s well-drained soil, rich in minerals and composed of Kanto loam, is considered ideal for sweet potato cultivation. Within Chiba, major production areas include Kurimoto in Katori City, Narita City, and Tako Town, all situated on this plateau.

It is Ishida Farm that is developing its business by fully utilizing the characteristics of Katori City. In Kurimoto, they are creating a new sweet potato brand called “Kinmitsu Imo” (Golden Honey Sweet Potato), and in Sawara, a popular tourist destination, they have opened the cafe “Kinmitsudo”.

I want to reduce sweet potato loss.

Ishida Farm has been growing sweet potatoes here since 1820, with Yudai Ishida representing the eighth generation. Annual sweet potato production is approximately 300 tons. For their “Kinmitsu Imo” brand sweet potatoes, known for their high sugar content and “rich, creamy, and moist texture,” they primarily use the “Beniharuka” variety.

After graduating from university, Mr. Ishida worked for three years at a company providing corporate PR consulting before taking over the family business. His decision stemmed from the high losses inherent in sweet potato production and his belief that “rather than focusing on mass production, I want to think about how to deliver them.”
*** Translated with www.DeepL.com/Translator (free version) ***

Approximately 70% of the sweet potatoes produced are irregularly shaped, too small, or too large. Despite their good taste, these so-called non-standard potatoes struggle to enter the market and are often discarded or sold at low prices. This led Mr. Ishida to conceive a brand that would be valued regardless of standards by cultivating high-sugar sweet potatoes. “Rather than mass-producing sweet potatoes that meet specifications, we prioritize how our customers will value them,” Ishida emphasizes. In 2018, Ishida Farm was incorporated, and development of the “Kinmitsu Imo” began. The origin of this idea traces back to when Ishida once asked his grandfather, “How can we make sweet potatoes sweeter?” The question stemmed from a desire to create sweet potatoes valued for taste, not shape, since freshly harvested ones aren’t sweet yet. Guided by his grandfather’s answer, he later scaled up this method, leading to the current differentiation.
*** Translated with www.DeepL.com/Translator (free version) ***

Establishing Short-Term Aging Methods and Soil Improvement in Vineyards

Typically, freshly harvested sweet potatoes have a sugar content of around 10 degrees, but this gradually increases as they mature. “Even with previous methods, we occasionally achieved 50 degrees, but we consistently push ours beyond 50 degrees,” says Mr. Ishida. Ishida Farm sells only sweet potatoes exceeding this 50-degree sugar content as “Golden Honey Sweet Potatoes.” When these Golden Honey Sweet Potatoes are roasted and then dried, their sugar content can sometimes reach 75 degrees. Achieving such Golden Honey Sweet Potatoes required careful refinement of the aging method and meticulous soil preparation in the fields.
*** Translated with www.DeepL.com/Translator (free version) ***

We want to eliminate the supply-demand gap caused by long-term aging.

Sweet potatoes are typically harvested in autumn. After undergoing long-term aging for about 150 to 180 days, the starch within the sweet potatoes converts to sugar, increasing their sweetness. Ishida Farm also possesses a long-term aging facility where temperature and humidity can be controlled. Starting around March, they begin shipping sweet potatoes that have had their sugar content enhanced in this aging facility. However, Mr. Ishida points out, “During the peak demand period for roasted sweet potatoes from December to February, the maturation period is still too short, so we can only supply potatoes with a sugar content of around 30 to 40 degrees. Using the traditional maturation method creates a supply-demand gap.”
Therefore, Mr. Ishida embarked on developing a short-term maturation method to achieve year-round shipments of sweeter sweet potatoes.
*** Translated with www.DeepL.com/Translator (free version) ***

Development of a Short-Term Aging Chamber

The short-term sweet potato ripening cellar developed by Ishida Farm is an underground chamber dug horizontally through the soil and enclosed by earthen walls. Its appearance, resembling a cave, is quite different from the impression of an artificially climate-controlled long-term ripening cellar. Mr. Ishida built this ripening cellar inspired by a story he heard from his grandfather, a senior farmer: “Sweet potatoes harvested in autumn became sweeter when stored underground.”
Mr. Ishida explains, “The earthen-walled storage chamber has slight temperature variations. Applying this stress through temperature fluctuations is the key to sweetening sweet potatoes quickly.” However, this environment also places stress on the sweet potatoes. This rapid aging method makes the sweet potatoes prone to spoilage, requiring several years to establish the technique.
*** Translated with www.DeepL.com/Translator (free version) ***

Developing sweet potatoes suitable for short-term ripening

Mr. Ishida emphasizes, “Soil preparation is key to short-term ripening.” Cultivating sweet potatoes resilient enough to withstand demanding conditions made soil preparation in the fields indispensable.

“My father, who has farmed for many years, handles the core aspects of fertilizer design and soil preparation, consistently supporting the agricultural approach I envision.” Beyond this close collaborator, the Ishida family possesses several fields cultivated over centuries, creating an environment ideal for growing high-sugar sweet potatoes. This is precisely why Mr. Ishida confidently asserts that even if someone built a maturation facility identical to Ishida Farm’s, replicating their results would be far from simple.

As a result, Ishida Farm now consistently achieves a sugar content of 50 degrees within a remarkably short 40 days after harvest.
*** Translated with www.DeepL.com/Translator (free version) ***

From the challenge of branding to the stage of creating regional appeal

Ishida Farm does not ship through wholesalers. Instead, nearly all of its production is sold directly through department stores, high-end supermarkets, and its own online shop. This approach aims to enhance brand value by directly conveying the passion invested in the Kinmitsu sweet potatoes. This commitment led to the opening of the company-operated cafe, “Kinmitsudo.”

Opened the company-operated cafe “Kinmitsudo”

In 2024, Mr. Ishida opened “Kinnmitsudo,” a cafe specializing in sweet potato parfaits, in the heart of Sawara, a popular tourist destination.

“I want to deepen connections within Katori City itself,” he said, renovating a former tatami shop to blend harmoniously with the old townscape. The space, exuding Taisho-era romance, serves sweets and drinks generously featuring sweet potatoes. The highlight is the parfait supervised by Tenra Miyoshi, who runs a perpetually booked parfait specialty shop. Using sweet potato-based, highly talked-about sweets as a hook, it functions as one of the bases for introducing tourists to the farm.

While Kinmitsudo has become a popular weekend destination, Mr. Ishida shares his vision: “I want to further connect agriculture with tourism. By doing so, I hope to create even more opportunities for people to learn about sweet potatoes and Katori City.” Ishida Farm’s ongoing challenge to elevate the value of sweet potatoes is expanding into a stage where it enhances both agriculture and the region’s appeal.
*** Translated with www.DeepL.com/Translator (free version) ***

The post Mr. Yudai Ishida of Ishida Farm, creator of the high-sugar sweet potato brand “Kinmitsu Imo” / Katori City, Chiba Prefecture first appeared on NIHONMONO.

Located in the southeastern part of Gunma Prefecture, between the Tone River and the Watarase River in Ora-gun Ora-machi, Vegeta Co. Among the Chinese cabbages grown in this region, only those that meet strict standards are marketed as “Murabijin,” a brand of Chinese cabbage, successfully differentiating it from others.

Farming is interesting. I want to prove it.

Ora-machi, located in Ora-gun, Gunma Prefecture, is in an area known as the Tosuma area, where the Kanto Loam layer, formed by volcanic ash deposited by the eruptions of Mount Akagi and Mount Haruna, is widespread. This area is blessed with black earth (organic soil) derived from the volcanic ash, and the high quality of this soil, which is rich in organic matter, combined with the cold wind called “Akagi Oroshi,” which blows down from Mount Akagi, makes for the healthy growth of delicious vegetables. Among them, the Chinese cabbage grown here in the winter is large, tender, and sweet, and has become a specialty of Ora Town.

While many farmers in the town grow their own specialty, there is a brother and sister farmer who grows a higher quality White Chinese cabbage with the same level of sugar content as mandarin oranges and pears compared to the average White Chinese cabbage. They are the Matsushima brothers of Vegeta Co.

Despite opposition, they quit their jobs and entered farming

The Matsushima family has been farming for generations. Akinori Matsushima and Keisuke Matsushima grew up watching their grandfather working in the fields. Despite their fascination with the fields, after graduating from college they worked as office workers, but when their grandfather became ill, their younger brother Keisuke took over the entire farm and began farming.

My brother started farming first, and two years later, I decided to take over farming myself, so we started farming together in earnest,” recalls Akinori, the elder brother.

He became a farmer because he thought there was great potential in agriculture at a time when the lack of successors to farming families due to the aging of the population is becoming a problem. At the time, however, the size of the farm he took over was about 1/100th of what it is today. It was really a small start.

When I first took over the farming business, no matter who I talked to, I was always told that being a farmer was not the way to go.

Still, he believed in the possibilities of growing Chinese cabbage, and he began a trial-and-error process to see how he could produce “better-tasting” Chinese cabbage.

The fun of farming is that the more you do, the more you get out of it.

Originally, the climate of Ora-cho is suitable for growing Chinese cabbage. In winter, there is little rainfall, and a strong northwesterly mountain wind called “Akagi Oroshi” blows continuously, making the land dry. The temperature drops below freezing in the mornings and evenings, and the added stress of “cold” causes the Chinese cabbage itself to store sugar to prevent freezing and become sweeter as a defensive instinct. This dryness and low temperatures make the climate suitable for producing high-quality Chinese cabbage.

In addition, the soil is also strong. The volcanic ash soil, known as “kuroboku,” has both water retention and permeability, which are contradictory properties, due to the soil’s densely packed structure, which allows for good drainage and fertilizer retention. This makes it easy to grow Chinese cabbage, which requires a lot of energy in the field.

The soil is suitable for Chinese cabbage, but if we continue to grow it, the power of the field will gradually decrease, so to maintain the power of the field, we plant cattle manure and green manure made from the plants themselves and add organic matter to keep the microorganisms moving,” says his brother, Keisuke.

Even if you grow the same variety of vegetables in the same climate and soil, you will not get the same flavor. That is what makes it so interesting.

We are particular about not only soil preparation but also seedling cultivation, meticulously managing water from the moment the seeds are sown and using our own seedling culture medium.

The Chinese cabbage grown with love in this way is mainly shipped as “Oubijin,” a brand of Chinese cabbage from the town of Ora.

We want many people to know about our branded Chinese cabbage.

The Matsushima brothers are particular about soil preparation and seedling cultivation, and grow high value-added Chinese cabbage such as “Oubijin,” a brand of Chinese cabbage from Ora-machi. They started farming with no experience at all, but once they were able to produce stable shipments of high quality vegetables, they began to think that they would like to tell the world how wonderful their lovingly grown Chinese cabbage is.

Originally, Ora-machi was a production area of high quality Chinese cabbage, but it was not well known to the world, so they started their own SNS to let many people know the characteristics of their brand of Chinese cabbage. They have also taken the lead in media appearances to promote the hakusai of Ora-machi. Thanks to their efforts, the name recognition of the branded Chinese cabbage is slowly spreading, and Ora-machi is beginning to be recognized as a production center of tasty, visually appealing, and impactful Chinese cabbage.

Oubijin” has established itself as a regional brand. Among them, the Chinese cabbage produced by the Matsushima brothers has gained a reputation for being particularly sweet. They began to explore branding their own Chinese cabbage, including sales channels.

Cultivating their own sales channels and creating a new form of agriculture

The Matsushima brothers have done everything they could think of because they started farming with no experience: producing high-quality Chinese cabbage, branding the region, and creating their own brand. Based on their experience as businessmen, they established an agricultural corporation, Vegeta Corporation, in 2019, believing that “managing” agriculture in a way that ordinary farmers do not will lead to the future development of agriculture. Under its own strict internal regulations and special management, the company will perfect its house brand of “yellow-core Chinese cabbage pole” and develop its own sales channels through direct contracts with supermarkets.

Nowadays, there are EC methods such as “Eat Choku” where farmers sell their produce directly to consumers, but when Vegeta was first established, the only sales channel was wholesaling designated varieties of vegetables to agricultural cooperatives. Having a website as an agricultural corporation itself was a rarity. While shipping to the market, Vegeta began to deal directly with supermarkets that had seen its website and inquired about its products.

We were absolutely confident of the deliciousness of the product, so we just wanted people to try it once and understand the merits of our Chinese cabbage,” he said.

These steady activities began to bear fruit little by little after the TV appearance.

Balancing farmland and business scale

After establishing the company, the Matsushima brothers expanded their farmland to increase the size of their farm and actively hired full-time employees and trainees from overseas to help develop their staff. In order to promote what the Matsushima brothers consider “new agriculture,” one of the challenges is to secure farmland. This is because Vegeta currently owns about 180 farmlands scattered over a 15-kilometer stretch from east to west.

When a newly expanded field is adjacent to abandoned farmland, there are many problems, such as insects and trees growing in the field and hitting the tractor. We want to take care of the land before that happens, but we are legally prohibited from cultivating other people’s land without permission, so we are currently unable to do anything about it,” said Akinori.

The inability to purchase adjoining fields has prevented the accumulation of farmland, leaving only a mosaic of farmland, which makes it difficult to manage and costly to travel long distances to do the work.

The problems are piling up, but sometimes things turn out well, depending on the way things are done,” he said. We make mistakes, but we want to move forward while keeping data on our failures, and it is motivating when you realize that your actions are improving things,” says Keisuke.

He would like to move away from the conventional farming style, in which what he produces is put on the market and priced, and grow into a farmer who can maintain the scale of his business in response to what his customers want.

Changing the public’s perception of farmers

While the sugar content of most white radishes is about 6 degrees, the sugar content in the center of Vegeta’s white radishes is 11 degrees at its highest point. It is called a “fruit-like vegetable,” but the challenge for the future is how to pass on the cultivation methods, such as soil preparation and fertilizer design, to the next generation of growers.

Some people grow the same variety in the same area, but it is not sweet at all. I would like to keep solid data in agriculture, which has always been very sensible, and in the future, with an eye on IT farming, I would like to further improve the quality of Chinese cabbage and increase the unit price.

The brothers started farming as amateurs with a small field, and now they are the biggest farmers in town, with a field about 100 times the size of the one they had then.

Farming is a wonderful profession that is interesting, cool, and profitable. I want to tell as many people as possible that farming is a dream job that will brighten the future of the community.

The Matsushima brothers, who deliver vegetables that shock and impress, will continue to enliven the local farming industry and communicate the fun and potential of agriculture.

The post Aiming to improve the status of farmers. Agricultural Reforms Taken on by Vegeta Corporation / Ora-machi, Gunma Prefecture first appeared on NIHONMONO.

Hatamuguri has been reviving abandoned farmland with a desire to preserve the local nature through recycling-oriented agriculture. His unique farming method, which does not use pesticides or chemical fertilizers and utilizes biochar, has attracted sympathy, and he was selected as one of the top 30 producers in the “Chiba Gastronomy Award 2023” in the producer category. Top-level chefs are also paying attention.

A two-person unit aiming for recycling-oriented agriculture

Sakura City, located in the northern part of Chiba Prefecture, once flourished as a castle town. The Hokuso Plateau, which stretches across the city, has long been a place where agriculture has flourished, and in 2023, together with Kisarazu City, it declared itself an “organic village” to promote organic agriculture from production to consumption.

In Sakura City, Hatamuguri is a two-person farmer unit that uses “biochar” to reclaim abandoned farmland and conducts recycling-oriented agriculture without the use of pesticides or chemical fertilizers.

Hatamuguri’s Farming Style

Hatamuguri is a farming unit formed in 2020 by Kentaro Saito and Miho Ishii, who named their farm “Hatamuguri” after the pollen-carrying insect “Hanamuguri. They cultivate as many as 100 crops organically on their approximately 2 hectares of fields. In addition to common vegetables, they also grow a wide variety of herbs, edible flowers, and buckwheat noodles, which are shipped as sprouts (edible parts of plant shoots) rather than as berries. One of his most popular products is jumbo garlic, a member of the leek family called leeki, which he recommends roasted in foil. It makes a great all-purpose seasoning if you marinate it in soy sauce,” Saito-san says, enthusiastically explaining his recipes.

The majority of the farm is JAS-certified organic. He also runs a small-scale flat-fed chicken farm, and the farm’s vegetables, wheat, and chicken droppings grown on his own fermented feed are used as fertilizer. He also composts horse manure from the horses he keeps. After weighing the yield against the cost and time required, he rarely uses plastic mulch (a material used to cover arable land to suppress weeds and store heat) or greenhouses. The two farmers share a common understanding that they are aiming for recycling-oriented agriculture that does not burden the ecosystem.

Forming a Farming Unit

Mr. Ishii, who is from Sakura, used to be a zookeeper. After the birth of his child, he decided that he wanted to grow vegetables that he could eat with peace of mind, and began growing vegetables organically using horse manure. Later, he changed jobs to work for a social welfare corporation that grew organic vegetables for nursery schools.

Mr. Saito, who had always been interested in primary industry, graduated from an agricultural high school. After working for a number of agricultural corporations in Chiba Prefecture, he ended up at the same social welfare corporation as Mr. Ishii.

However, the social welfare corporation’s agricultural department was abolished, and both were forced to resign from their jobs. In the midst of all this, they receive an offer to lease the land they are currently using as a farm. Both Mr. Saito and Mr. Ishii had no experience with conventional farming methods that utilize pesticides and chemical fertilizers, and had been doing organic farming all their lives, so their ideas for recycling-oriented agriculture matched. They rented adjoining fields next to each other and formed a unit of farmers who shared the use of work sheds and agricultural machinery.

Tackling the challenge of soil preparation using biochar

They decided to start farming in their new location, but first they had to regenerate the soil on their rented land. The former mulberry field had been uncultivated for more than several decades, and during that time it had been continuously plowed to keep the grass from growing. The land was so overmanaged that it was like a desert with no signs of life. That is when he turned his attention to biochar.

Biochar is carbonized organic material that improves the natural environment, including the biological layer and soil. Mr. Saito originally became interested in charcoal through his participation in volunteer activities at a charcoal-making camp for children. It was during this time that he had the opportunity to learn about biochar from one of Hatamuguri’s business partners, and decided to try using it on his own farm. To promote resource recycling and land maintenance, Hatamuguri uses bamboo and prunings that have become overgrown in the fields and in the local satoyama as raw materials for charcoal. We make the most of what we have. That is the basis of our method,” Saito says.

Bamboo and trees are fed into the carbonizing furnace, which burns at about 350 degrees Celsius, and the fire is turned off just enough to prevent them from turning to ash. The charcoal is finished when it is so soft that it is shredded when held in the hand. As a result of continuing to spread this biochar over the land, the biofuel layer has gradually recovered.

Biochar as a home for microorganisms

Mr. Saito describes the effect of biochar simply as “creating a habitat for microorganisms. The charcoal has a porous structure with numerous microscopic holes in it, and these holes hold moisture, allowing microorganisms to live in the soil.

We actually collaborated on research on the effects of biochar in the daikon radish fields here. The results showed that the field with biochar retained more moisture and grew better than the field without. Biochar is not only an important soil conditioner for Hatamuguri, but it is also an indispensable tool that has led to a cooperative relationship with Sakura City for the maintenance of bamboo forests and satoyama.

The company is now actively involved with a wide variety of people.

Proactive involvement with a diverse range of people

Mr. Saito says, “The main reason I use this kind of farming method is because I want to eat delicious food if I am going to make it,” while Mr. Ishii recalls, “I was worried at first because I have to use much less fertilizer and the growth is slow. Ishii confidently states, “The flavor is richer because of that. Currently, Hatamuguri’s sales channels include personal home delivery, online sales, and shipments to direct sales outlets, but every year the company’s delicious taste and stance on agriculture attracts more and more sympathy, and restaurants are handling more and more of its products.

In particular, the company has an ongoing relationship with “Presente Sugi” in Sakura City, which it began doing business with when it was a former employee of the company. Presente Sugi has been listed in the Japanese edition of the French restaurant guide “Gault & Millau” (Gault & Millau), which is said to be as influential as Michelin, since 2022.

The chef comes to our farm, and every time he comes, we ask him for various requests. We have provided him with edible flowers, spinach roots, and even seagrass for insect eating,” laughs Saito. Through these relationships with chefs, Saito says, “I have changed the way I look at the fields, thinking about what kind of crops are in demand and what kind of wildflowers could be used.

Connecting Agriculture and Nature to the Future as a Model for the Community

Hatamuguri not only maintains a relationship with the chefs, but also focuses on interaction with consumers.

Every Sunday, they open a restaurant in a rented space that can be used for food and beverage business, serving meals made with ingredients from the fields. The pizzas made from the wheat dough they grow themselves are especially popular. Ishii says, “We hope this will be a good opportunity for people to learn about our activities. To encourage interested customers to actually visit the fields, he also plans “hatameguri,” where visitors can shop for produce, take a walk in the satoyama, and experience farming. They welcome people from all walks of life as a place where they can experience the blessings and cycles of nature.

The duo’s future plans include the production of processed products. Since Sakura City declared itself an organic village, inquiries for organic vegetables from major supermarkets have increased. They hope to make use of the out-of-spec vegetables, which are difficult for supermarkets to accept, as processed products.

Mr. Saito also says, “In order to increase the number of fellow organic farmers, we would like to establish a system where we can offer our know-how to new farmers when they come to our farm. Mr. Ishii added, “We want to circulate resources from abandoned farmland and make sure that the money goes back into circulation. I hope we can become a small but established model of agriculture,” he continued. This is my hometown, so I want to preserve the nature somehow. That is the root of everything.

With Hatamuguri, the world of agriculture and nature will become even richer in the region. One cannot help but hope for such a future.

The post Farmer unit “Hatamuguri,” which connects people and nature through recycling-based agriculture, Kentaro Saito and Miho Ishii / Sakura City, Chiba Prefecture first appeared on NIHONMONO.

Mr. Kurita, who loves to cook, grows unique and flavorful vegetables that have won the praise of professional chefs. What is the source of the driving force that motivates Mr. Kurita?

Kyredo’s Way of Farming

Yotsukaido City, located to the north of Chiba City, the prefectural capital, is a typical bedroom community in an urban suburb, but it also has a history as a pioneer area after the end of the war and is still an area where plots of land have been cleared and farmland remains. Mr. Takashi Kurita of “kiredo” is farming in one of these areas. He started farming in earnest in 2012 in his hometown of Yotsukaido, hoping to convey the “delicious” and “interesting” aspects of vegetables and fields. Despite the mild climate of Chiba Prefecture, the inland location means that there are frosty days in winter. In such an environment where “vegetables that like the cold and vegetables that like the summer can both be grown,” he is currently growing about 150 kinds of vegetables and herbs.

A Look at the Life of Vegetables

Savoy cabbage becomes soft and sweet when cooked, so it is good for cabbage rolls. We grow five kinds of carrots, including purple carrots and island carrots native to Okinawa. Hitomi carrots are delicious raw. The red island okra over here can also be eaten raw,” he says. I was surprised by the sweet flavor of the freshly harvested okra, and at the same time, I was surprised to find that it did not have the spicy texture characteristic of okra, which overturned my image of okra.

For example, Takashi considers the possibility of using not only the leaves, stems, and seeds of the herb fennel, but also the roots. For zucchini, he actually tastes the vine, leaves, and flowers to see what they taste like, and uses them in his cooking. He says that it is interesting to explore unknown parts of vegetables by “looking at the whole life of a vegetable,” rather than focusing on it as an ingredient only for a time during harvest, and to let chefs and consumers with whom he has a relationship know about it.

Furthermore, Takashi’s curiosity is not limited to the life of a vegetable, but extends to how the vegetable is eaten and cultivated in its place of origin.

Vegetables Grown with Minerals

When Takashi tasted trevis, a vegetable similar in appearance to purple cabbage, in Italy, where it originated, he was so impressed by its sweetness and lack of bitterness that he went to talk to the grower. He found out that the water used in the local fields contained a large amount of minerals, and he immediately began feeding his own fields with shellfish-derived minerals. He immediately began feeding his own vineyards with shellfish-derived minerals, which immediately brought him closer to the taste he had been shocked by in Italy. He said, “How close you can make your crops to their environment of origin is connected to how healthy and tasty they grow. The experience in Italy made me realize this,” he says.

Takashi has personally experienced and proven the deliciousness of vegetables grown in mineral-rich soil. On the other hand, “If you use more compost, you can increase the yield, but it also brings out the starch. The taste is also diminished.” He also mentions the risk of using too much compost. Aiming to produce vegetables without bitterness, Kuredo’s most basic cultivation method is to “use less compost and grow with minerals.

When visiting Kiledo’s fields, Takashi recommends one vegetable after another to “try them raw,” and each time you taste them, you are surprised by their unique and vital flavors. This “field tasting” is something he can do with confidence because the crops have no bitterness.

The food is at the top of the list.

Takashi is a good taster, but when he explains vegetables in the field, he always includes the “cooking method” in his talk. This is because “the dish is at the top of the idea.

Instead of looking at the ingredients and then thinking about what to cook, Takashi first has a dish in mind that he wants to eat, and then he grows the crops necessary for that dish. If it does not grow here, he grows a similar crop and cooks it himself to see if it is satisfactory. He then takes the cooking methods and ingredients back to the chefs he knows and asks them to make use of them. As a result of his efforts, he now grows as many as 150 different crops each year.

Takashi, who also loves to cook, established “kiredo VEGETABLE Atelier” in 2015. Located in a residential area in the suburbs of Chiba City, about 8 km south of the Yotsukaido farm, it is an actual store with a café, gallery, and direct sales function. At Vegetable Atelier, his wife Keiko runs the restaurant, which mainly serves lunch plates using Kuredo vegetables.

We opened the store as a place for local people to learn more about vegetables. Our goal is to provide an opportunity for people to try vegetables they didn’t know existed at all, and to make them think that Kuredo’s vegetables are a little different from the ordinary ones.

Meeting Ms. Yoshiyomi Nakano in Kanazawa

Takashi went from his hometown of Yotsukaido to a university in Kyushu and spent about 6 years as a software engineer in Kanazawa, Hokuriku. He has always loved good food, and while a student he was exposed to fine foodstuffs while working at the Blue Note, an upscale jazz live music club where French cuisine could be tasted. The chef of one of his favorite restaurants invited him to visit the farmers from whom the restaurant purchased its products. It was Ms. Kiyomi Nakano, who directly supplies vegetables to numerous chefs. The daikon radish I tasted in Ms. Nakano’s field tasted like a pear, which was shocking. I was shocked at how different the taste was depending on the farmer, even if it was the same variety. And Mr. Nakano was such a fun and charming person. My life changed from there.

Takashi started his vegetable garden “because I wanted a chance to talk to Mr. Nakano. Whenever he had a question, he would go to Mr. Nakano’s field and “he would spend a whole day teaching me how to grow various vegetables,” he recalls. He would go to the fields at 5:30 a.m. and work until 7:00 a.m. before coming to work, but he enjoyed it so much that he did not find it hard at all. After two years of vegetable gardening under Mr. Nakano’s tutelage, he could no longer resist the urge to make farming his main business, and he decided to return to Chiba.

Opening the door to Eco-Farm Asano

Like Mr. Nakano, there were people in Chiba who grew vegetables for professional chefs. Etsuo Asano of Chef’s Garden Eco Farm Asano is a charismatic figure who has been growing Western vegetables in small quantities and in many varieties for more than 20 years. Takashi studied under Mr. Asano for a year and a half when he first came to Eco-Farm Asano. However, Takashi’s doubts gradually grew.

Both Mr. Nakano and Mr. Asano only distribute to professional chefs, so the vegetables were not available to the general public. Delicious vegetables are easy to cook. That’s why they are suitable for ordinary households. But I really wondered why they were only passed on to chefs who cook elaborate dishes. Looking back on it now, I wonder if it was partly because the master was enjoying the serious competition with the chef. He continued to pose this question directly to Mr. Asano.

Six months after Takashi arrived at Eco Farm Asano, Mr. Asano drew a line across the field and declared, “From here on, you are free to use it. He opened the way for Takashi’s idea, saying, “If you insist so much, go ahead and do it yourself. Takashi is still grateful to Asano for the agricultural machinery and other services he provided. In 2011, he quickly created a website and opened “Kiredo,” a private vegetable delivery service within Eco-Farm Asano. He then opened a booth at the Niwanowa Arts & Crafts Fair Ciba, the largest craft fair in Chiba Prefecture, which led to an increase in customers in Chiba, and he began looking for a new place to set up shop in his hometown of Yotsukaido in late 2012.

The word “Kiredo” was coined by combining the word “uraraka,” which means the sun shining peacefully, and the words “yosuji,” which means a place of refuge or clue. Takashi laughs shyly and says, “This is the only time Mr. Asano has ever given me a compliment about my business name.

Spreading the Appeal of Vegetables and Farms in the Community

I had the opportunity to experience Nakano-san’s fields,” Takashi said, “but if you lived in a normal life, you would never have the idea that the taste of the same variety of daikon varies from farmer to farmer. I think this is a great waste. I want to convey the idea that having a relationship with a farmer you like will lead to a good diet. In order to be chosen as a favorite farmer for consumers, Kuredo places importance on “the two pillars of ‘delicious’ and ‘interesting. One is the “taste” of the crops we have seen so far, and the other is the “attractiveness of the field as a place.

A field where vegetables are growing can also be a place where people can appreciate the beauty of plants, play with them like in a park, or talk with them if there is a bench and a table. In order to have visitors actually experience the charm of these fields, Kiledo offers monthly field tours and cooking classes at the “Field Rental Studio,” a renovated old house located beside the fields. The Vegetable Atelier, where visitors can enjoy Keiko’s homemade lunches, serves as an antenna store for the fields, where they can interact with Kakedo on a more daily basis.

As the deliciousness and fun of the food is passed on, the farm will become an integral part of the residential area. If they become valuable to the community, I don’t think the fields will disappear,” Takashi stresses.

I want to continue to shine a bright light on food and the fields.

If we were to do it alone, we would only be able to feed about 100 households. If we do it on our own, we will only be able to feed about 100 households. If we do it individually, we will not be able to create a big trend. First, he will focus on the production of processed products, and he also has a plan to turn an empty house next to his farm into an inn so that farmers can stay overnight and experience farming.

Kireido is gradually expanding the circle of “delicious” and “interesting. As the name implies, we can hardly wait to see what the future holds for the inn, which is sure to become a beautiful place for people from all walks of life.

The post Takashi Kurita of “kiredo,” a farmer who continues to convey the “deliciousness and fun” of vegetables and fields / Yotsukaido City, Chiba Prefecture first appeared on NIHONMONO.

A town rich in food, enjoying the bounty of the sea and mountains

Located about 4 hours from Sapporo and about 1 hour from Hakodate, Morimachi is in an area rich in nature in southern Hokkaido, bordering Uchiura Bay andKomagatake Mountain on theWatashima Peninsula. The town was originally formed through the merger of two towns, Mori-machi and Sunahara-machi, and has been active in agriculture and fishing since ancient times. In the past, many fishermen from the surrounding areas came to the town to work in search of herring, one of the town’s fisheries resources. Today, oyster and scallop farming is also practiced, and along with the local delicacy “ika-meshi” (squid rice), is one of the town’s representative specialties.

Morimachi is also a treasure trove of delicious agricultural products. The town used to be known as a major producer of watermelons and melons, and has also produced rice, beans, and a variety of other agricultural products. The region is also known for its pumpkins, which are the best in the country, and Miyako Pumpkin (Miyako nankin) has earned the title of Japan’s best pumpkin production area. Miyayoi Farm grows “Kuririn,” a pumpkin with thick flesh as sweet as chestnuts. The farm’s acreage is as large as eight times the size of the Tokyo Dome.

Aiming for pesticide-free and organic cultivation from early on

The pumpkin grower at Miyoi Farm is the second generation, Mr. Seiji Akii. He inherited the farm from his father, who had grown watermelons and melons, when he was 20 years old. That was exactly 45 years ago. At that time, the term “organic farming” did not even exist, but he started growingvegetableswithout pesticides in order to “grow safe and secure vegetables that had never been grown before. That was also a history of battles against pests and diseases.

Using chemical fertilizers, which promote crop growth, makes growing vegetables easier, but it also makes them more susceptible to disease. Therefore, Mr. Akai took the plunge and began growing vegetables without chemical fertilizers. Although organic cultivation is now being used by many people due to growing interest in food, he says, “At the time, I could not find any farming methods that could be used as a reference, so I had no choice but to go forward by hand.

Continuing to focus on soil cultivation that makes the most of the ecosystem

So Mr. Akai flew out to any place where he heard of pesticide-free production. Everywhere he went, he heard the same thing: “Soil preparation” was important. He told me that the only way to produce pesticide-free vegetables was to use cattle manure or chicken manure. However, there was no one who could teach him how to make soil from scratch, and Mr. Akai’s doubts deepened. The town of Mori, where he lives, is rich in nature, even if it is not cultivated. Leaves scattered in the forest fall on the soil, are decomposed by microorganisms, become humus, are stored as nutrients, the trees absorb the nutrients again, and the dissolved minerals flow to the sea. I thought that since there is such a natural cycle in the ecosystem, we should be able to incorporate this cycle into the soil of our fields. Recalling his hometown, Uchiura Bay, also known as Eruption Bay, Mr. Akii thought that minerals were found in the sea, and he came up with the idea of using seaweed and barnacles that adhere to scallop shells when they are cultivated as minerals in the soil of his fields. Through further trial and error, he worked on composting the sea minerals.

Encounter with a new pumpkin “Kuririn

As mentioned earlier, Morimachi, a land of volcanic ash, was a popular area for growing watermelons and melons. However, there was competition from other production areas, and a new crop was needed to stand out from the crowd. The average annual temperature in Morimachi is 7-8℃, and even in February, the coldest month, it is -7℃. The temperature in Moricho is relatively mild, even for Hokkaido, where some places record -15°C in winter, but the temperature difference between day and night is large. The greater the temperature difference between day and night, thesweeter the pumpkins and potatoesbecome, as they quickly convert starch into sugar. Morimachi has always been a good place to grow sweet pumpkins.

Mr. Akii was just as particular about finding the right variety for his fields as he was about cultivating the soil. Miyako pumpkin,” a local specialty, is also a delicious variety, but it requires some ingenuity in cultivation, as the flower stalks change depending on weather conditions. While searching for a pumpkin with added value that could not be found elsewhere, they came across an experimental variety called “Kuririn. It had thick flesh, an appetizing dark yellow color, a hokuhokku taste, and surprising sweetness. Unlike any other variety he had ever seen, Mr. Akai thought, “I want to grow this pumpkin. Since then, in cooperation with a seed company, he has continued to experiment with “Kuririn,” and it now accounts for 100% of the pumpkins produced at his farm.

Ripening Achieves Guinness-Level High Sugar Content

In addition to its vast fields, Miyoshi Plantation also has a ripening and processing plant. In the ripening room, which consists of three plastic greenhouses, the temperature inside the greenhouses is raised up to 50°C to speed up the sugaring process of pumpkins harvested in August and September, creating a cold temperature difference.

The method of storing “overwintering cabbage” and “overwintering potatoes” in Hokkaido is well known as a unique storage method that utilizes the effect of low temperatures to increase the sugar content of the vegetables themselves to protect themselves from freezing. However, since the pumpkins at Miyoshi Farm are not subject to natural temperature differences during the harvest season, the farm has developed a method of ripening pumpkins by creating artificial temperature differences.

Of course, if the starch content of the pumpkin is not high, it will not be sweet, no matter how much it is ripened, so it is up to the growers to produce pumpkins with a high starch content.

Even if the minimum nighttime temperature is 25°C, we can increase the temperature difference by storing the pumpkins in a 50°C ripening room,” says Akii. Two weeks of storage in the ripening room quickly converts starch into sugar and removes moisture, further condensing the sweetness of the kuririn. At the processing plant, pumpkin paste is made after harvest.

According to Mr. Akai, “Kuririn” is not only sweet, but also free of acetic acid, or nitric acid, which causes an astringent taste. Therefore, the sweetness of the pumpkin itself can be enjoyed without the need for flavoring such as cinnamon, which is commonly used in pumpkin sweets. It is understandable why famous confectionery stores across the country all use “Kuririn” from Miyoshi Plantation.

Connecting Pesticide-Free and Organic Cultivation to New Leaders

Food” and “energy” are essential for human life, says Mr. Akii. He also says that abnormal weather conditions such as global droughts are no longer limited to agriculture. In Japan, which relies on imports for most of its food and has a low self-sufficiency rate, even corn, which is used to feed livestock, is currently obtained from overseas. The raw materials for chemical fertilizers also come from overseas,” he said. If this situation continues, it will not just be a matter of raising prices; we will run out of supplies and ‘food’ to eat,” he says, expressing a sense of crisis.

In this sense, Mr. Akai believes that Hokkaido, his hometown, has an important role to play. He is thankful for the natural life that exists in Hokkaido and will continue to struggle to maintain this environment. He also believes that his role is to pass on to future generations sustainable, recycling-oriented farming techniques, such as microbe-assisted soil cultivation, while preserving the natural cycle of nature.

In fact, farmers from all walks of life flock to Mr. Akai for advice. Many of them are thinking about the future of not only pumpkins but also lettuce and asparagus, and many of them are of the younger generation. Young people with no farming experience are especially enthusiastic about research. For example, Hiroki Hasegawa, who runs a pesticide-free, organic asparagus farm in Hiyama County, is a representative of Jet Farm, a farm specializing in asparagus. He has an upright attitude toward learning and a flexible way of thinking, so he quickly absorbs what I teach him. The result is evident in the asparagus he produces. Very tasty asparagus.”

Delivering farm products to the whole country that anyone can eat with peace of mind

The days of simply continuing to grow specialty crops are coming to an end.

The time is coming to an end when it is no longer enough to just continue to grow specialty crops, but to ensure “food safety and security” through organic cultivation and “quality” that is sweeter and tastier than any other variety. Mr. Akai realized the importance of these two points at an early stage, and it can be said that he was truly a man of great foresight.

After more than 30 years of struggling since we started pesticide-free cultivation, we have finally reached the ideal quality of pumpkin,” he says. Once a year, we have Kuririn analyzed by a specialized institution, and our pumpkins have almost no nitrate ions left in them, and their antioxidant power is outstandingly high,” he said.

Nitrate ions exist everywhere in nature and are essential for the growth of vegetables, but when taken into the human body, they change into sulfurous acid, which can cause poisoning symptoms, and it is recommended that infants and the elderly in particular avoid excessive intake. Antioxidant power, as you know, is the ability to inhibit and remove the effects of active oxygen, which can cause fatigue and aging. The data supports that “Kuririn” is not only delicious but also good for the human body.

Consumers’ demands for food safety and security continue to grow,” says Akai.

Organic agriculture that takes into consideration the environment and health will be one of the pillars supporting the future of food in Japan. Mr. Akei, who generously shares his techniques with younger farmers in the hope of providing many people with farm products that not only he but also their loved ones can eat with peace of mind, makes me feel as if I could see a bright future for agriculture in Japan.

The post Kuririn,” Japan’s sweetest organic pumpkin from Miyoshi-no-en, born from the soil and ripening of hometown blessings/Hokkaido Mori-machi first appeared on NIHONMONO.

Ouma bamboo shoots are a famous specialty of Kitakyushu City, Fukuoka Prefecture. Characterized by their soft texture and elegant flavor with little sludge, these high-end bamboo shoots are so highly prized that they are even requested by Kyoto and Osaka restaurants. At the “ Ouma bamboo shoots experience garden,” where a bamboo grove of about 2,000 tsubo (about 2,000 m2) spreads, we learned about the cultivation of the rich soil that produces bamboo shoots and the thoughts of the farmers.

Ouma bamboo shoots, a taste of spring in Kitakyushu

Kitakyushu City, located in the northeastern part of Fukuoka Prefecture, has a bamboo forest area of approximately 1,900 hectares, which is enough to fit 400 Tokyo Domes. This is one of the largest bamboo forests in Japan. The Ouma area in Kokura-minami Ward is especially famous for the production of “Ouma bamboo shoots” from mid to late April every year. At the “Ouma bamboo shoots experience garden” run by Mr. Noriaki Mimura, lush green bamboo shoots grow tall and thin, and from August to October, also known as “bamboo spring,” the sound of leaves rustling is refreshing, creating an even more beautiful scene of bamboo groves.

It was a bamboo grove for making baskets to transport coal.

Kitakyushu has vast bamboo forests for a reason that is unique to the city, which once prospered from its ironworks and was known as the “iron town. Originally, these bamboo groves were used to make bamboo baskets for transporting coal for the Yahata Steel Works (now the Yahata district of the Kyushu Works of Nippon Steel Corporation). Generally, madake is used for bamboo baskets. However, in this area, the roots of moso bamboo were brought back from Kagoshima, also in Kyushu, to expand the bamboo forests, and bamboo baskets were made using moso bamboo.

Mimura says, “Someone happened to eat a bamboo shoot that grew in the spring, and it turned out to be very tasty. Moso bamboo is said to have a good taste, aroma, and texture. As the coal industry declined, people in Goma shifted from harvesting bamboo for baskets to harvesting bamboo shoots for food.

Thus, bamboo shoots began to be shipped for canning and other processing, but around the 1975’s, prices plummeted due to cheap Chinese imports.

In the Ouma area, branding was promoted to separate Ouma bamboo shoots from imported products and to distribute them at a reasonable price.

Elegant taste, highly prized by ryotei restaurants in Kyoto and Osaka

The bamboo forests in the area where Ouma bamboo shoots are harvested have reddish-brown clay soil. While this soil is low in nutrients, it is also highly airtight and does not contain much air, resulting in bamboo shoots that are fine-textured and soft to the tongue. Furthermore, digging them out before they emerge from the soil prevents oxalic acid and tyrosine, which cause lye and gouging, from oxidizing, allowing them to be harvested with less lye.

One might think that digging out the bamboo shoots before they emerge from the soil is a simple matter of digging them out, but that is exactly what a skilled craftsman does. Just finding the bamboo shoots in the soil is a labor-intensive process.

The bamboo shoots are then carefully harvested by artisans in an environment suitable for their growth, and they are superb boiled in soy sauce, cooked with rice, or served as sashimi. The development of highways has made it possible to deliver freshly harvested bamboo shoots all over Japan, which has further enhanced the reputation of Ouma bamboo shoots as a brand food, as evidenced by the fact that restaurants in Kyoto and Osaka now request Ouma bamboo shoots.

The fine red soil nurtures “Ouma bamboo shoots.

The red soil of Ouma bamboo shoots is indispensable when talking about bamboo shoots. In Fukuoka, Yame City is also known as a production center of bamboo shoots, but its soil is black. Unlike black soil, Goma’s red soil has a fine texture and high water retention capacity, which prevents light from penetrating into the ground, thus preventing photosynthesis and hardening the bamboo shoots, allowing them to remain soft and tender.

At Ouma, the softness of the bamboo shoots is further enhanced by adding 10 to 20 centimeters of red soil where the shoots are likely to sprout, known as “Kyakudo. Because light is blocked from the bamboo shoots, the highest grade of “Ouma bamboo shoots,” which have white skin and white flesh, can be harvested, and are sold at a high price. Mimura says, “It seems that restaurants appreciate the pure white bamboo shoots with the skin on after they are boiled.

Mr. Mimura has been involved in the production of bamboo shoots while running a real estate company and inheriting a bamboo garden that has been in his family for generations since childhood. He now runs Tomoko Farm with his wife, son, daughter, and other family members, as well as his staff.

Dig carefully, one by one, checking by hand.

It is very difficult to dig out bamboo shoots from the ground. It’s the wild boars that are the best at finding them,” Mimura smiles. If the tip of a bamboo shoot is caught by a boar’s foot, it is too late to harvest it. During the harvest season, I go to the mountains every day and dig when I detect the slightest bulge in the ground,” he says. If the bamboo shoots are exposed to the ground even a little, photosynthesis begins, the skin changes color, and the flesh becomes hard, so digging is a day-by-day process. As the bamboo shoots grow, they become starchy to keep animals away, but harvesting them early in the ground reduces the amount of stink,” he says.

Since each bamboo shoot differs in shape and the direction of its tips in the ground, it is difficult to mechanize the harvesting process, so the skilled staff digs the bamboo shoots carefully and quickly with a fork so as not to damage them. During the spring harvest season, it is hard work to spend four to five hours a day on the slopes of the bamboo grove, bending at the waist while harvesting, but Mr. Mimura and his staff harvest an average of 250 to 300 bamboo shoots per day. If a beginner tries to do the same, he or she will quickly damage the bamboo shoots in the soil, or if he or she digs carefully to avoid damage, he or she will barely be able to harvest three to five in the same amount of time.

The “Ouma bamboo shoots experience garden” began full-fledged sales nationwide after Mr. Mimura took over. Mr. Mimura is particular about shipping bamboo shoots that have been grown with love and care immediately after harvest. We dig them in the morning, pack them in bags by noon, and ship them immediately. Even in the Kansai region, they arrive the next morning. I want people to be able to enjoy the freshly harvested flavor right away,” says Mimura.

Fertilizer, logging, and other hands-on efforts to create rich soil

In order to grow delicious bamboo shoots, bamboo groves need to be cared for throughout the year. Bamboos are connected to each other underground by underground stems, but when the underground stems become old, the soil becomes tough. Therefore, every year around October, 300 to 400 bamboos are cut down and thinned out. This softens the soil, and the bamboo shoots that grow in the soil are also soft. The ideal is for the ground to be so soft that it shakes when you step on it,” says Mimura, smiling as he looks out over the bamboo grove. To help the bamboo shoots grow, Mimura also sows fertilizer such as soy sauce pomace, which contains nitrogen to stimulate growth, at the same time that new shoots are growing.

Growing bamboo shoots for the future

In recent years, the focus on food safety has led to a growing interest in domestically produced bamboo shoots, and the popularity of “Ouma bamboo shoots,” which are safe, secure, and flavorful, is only increasing. However, due to the particulars of cultivation area, growth, and harvesting methods, only about 10% of bamboo shoots produced in Japan are distributed nationwide, and the majority are imported from China and other countries. Mr. Mimura, feeling a sense of crisis, has formed the “Bamboo Shoot Guardians” to support the “Ouma bamboo shoots” brand by taking on the task of cleaning up the mountains on behalf of the farms, which are suffering from an aging population and lack of successors. The “bamboo shoot digging experience,” held every year on weekends from late March to mid-April, is always a great success. The beauty of the bamboo forests, the love of the growers, and the fresh, clean taste of the freshly harvested Ouma bamboo shoots are just a few of the many attractions of the bamboo shoots that the children of Ouma will be responsible for in the future.

The post Kitakyushu is proud of its premium bamboo shoots, which are nurtured while protecting bamboo groves. ouma Bamboo Experience Garden first appeared on NIHONMONO.