Category Archives: Farmers

The Tea Museum: O Cha No Sato in Shimada City!

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Shizuoka Prefecture produces between 45 and 55% of all green tea in Japan depending on the year and official surveys. Moreover, 70% of all tea made in this island finds it way every year at auctions and sales held within the confines of this central Prefecture.

The Tea Museum in Kanaya, Shimada City, would be a sufficient reason to visit this relatively unknown tourist destination, but you could also include it in a grander tour as it stands near Shin Kanaya Station where you could board one of three daily Steam Locomotive trains running up to Senzu Hot Spring resorts along the Oi River and unending tea fields. Another option would be to walk along the Old Tokaido Paved Road through mountain and forest, or along the main road circling its way up over beautiful vistas of the Oi River and its surrounding landscapes.

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Tea leaves Exhibit

Serving and drinking a cup of tea is an exchange of hospitality. It is evident that tea is in fact one of the very foundations of Japanese culture.
At The Tea Museum you can learn by experiencing its history and culture hands-on

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Tea leaves Exhibit

Tea has its origin in the mountain ranges of Asia. Its culture was developed in China and Japan, and later all over the World. People and environment each play a part in the way tea is enjoyed with amazing variations.
Here in Japan drinking tea takes root very deeply.
However because tea is such a part of our everyday lives we perhaps have come to value it less.
The Tea Museum, therefore, invites everyone to reconsider the original meaning of tea through many exhibits of tea life in the World.

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Huxinting/湖心亭 Tea Room in Shanghai

First, as you enter the small lobby leading to the exhibition rooms, you will be offered a cup of tea from Kanaya and invited to check the ninety varieties of tea from thirty countries displayed inside glass drawers you may open to feel and smell their contents!
Then, as you follow the visit route, you will discover the highly sophisticated ambiance of Chinese Imperial Era inside the reproduction of the famous Huxinting/湖心亭 Tea Room in Shanghai, the simplicity of a typical Tibetan house in Nepal, the great setting from a Turkish Restaurant in Ankara, or the quaint atmosphere of a traditional British household!

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Samovar and tea utensils from Russia

Other exhibits include a replica of one of the oldest tea trees in the World, from Yuna, China, a scaled down landscape of tea fields, farms and growers in Japan, and the History of Tea in Japan.

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Grinding your own matcha!
Check this site for more information!

Real tea lovers will also be able to sample and grind their own matcha tea in situ!

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Tea House Garden

Now, the main attraction is the Japanese Tea House/Ocha no Sato-お茶の里!
The tea house, tea rooms and extensive garden are reconstructions of original architectural works of Kobori Enshu-小堀遠州 (1579~1647), a renown magistrate and tea master from the early Edo Era.
The east garden of the Sento Palace in Kyoto, the residence of Emperor Gomizunao-o after he abdicated the throne in 1629, has been recreated there.
The Japanese garden is open to visitors free of charge.
Before entering the tea house, walk along the Yatsuhashi-八橋 (eight-wooden plank bridge), enter the house through Kouhoukyo-向峯居, the arbor of the official residence for the Chief Administrative Judge of Fushimi, and visit Taiunkaku-対雲閣, tea room from the Iwashimizu-hachimangu Temple and Rinsuitei-臨水亭, tea room of the official residence of the Chief Administrative Judge of Fushimi.

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Tea History in Japan

Before leaving the Tea Museum pay a visit to the small but very interesting library if you can read Japanese, the Yume Ichiba Shop to purchase local products and souvenirs or Restaurant Moegi for a well-earned refreshment!

Access:
Train: 5 minutes by bus or taxi from Kanaya Station on the JR Tokaido Line.
Car: 10 minutes by car from Sagara/Makinohara I.C. on Tomei Expressway
Or 15 minutes from Ojiro I.C. Bypass

Museum visitor’s regular exhibition fee: 600 yen per adult. Cheaper for students, groups and disabled people.
Service hours: 9:00 a.m.~5:00 p.m.
Museum and Teahouse visitor fee: 1,00 yen per adult. Cheaper for students, groups and disabled people.
Service hours: 9:30 a.m.~4:00 p.m.

The teahouse only admission is 500 yen per person (no discount)

Address: The Tea Musuem/Ochanosato, 3053-2, Kanaya, Shimada Shi, Shizuoka Ken, 428-0022 Japan
Tel: (81)0547-46-5588
Fax: (81)0547-46-5577
Closed every Tuesday (the following day when Tuesday is a National Holiday), December 29th~January 3rd.
Parking: free of charge for 9 large buses and 90 cars.

HOMEPAGE

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Local Products at Shuzenji Station, Izu Peninsula

The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

If you wish to visit the Izu Peninsula, especially away from the beaten tracks, Shuzenji Station should be your starting point!
Wherever you come from in Japan or Shizuoka Prefecture, first go Mishima City and change trains from the JR Railway Line to the Private Izu Hakone Senzu Line which will take you all the way to Shizenji, its final destination.
Shuzenji is a, if not the, major hubub in Izu Peninsula whose hot springs have been famed for unknown centuries.

Shuzenji Hot Springs sign in front of the station.

But when it comes to discover and buy local products for really original gifts and souvenirs, Shuzenji Station is the best place as it provides for all in small enough space to enjoy browsing!
Let me take you on a quick tour!

Shuzenji Station seen from the outside.

What’s that small food booth by the entrance?

Local ekiben/railway bentos, 7 of them! A must for your meal on your way back!

There are two entries to the shop. Pick yours!

But you are already hungry?
No problem, there is a hot food stand inside the souvenir shop!
Once you feel revived, we can start shopping!

Izu Peninsula is by definition is surrounded by the sea. Now, how about some nori/dry seaweed seasoned with wasabi? Incidentally, Shizuoka Prefecture produces no less than 80% of the whole Japanese wasabi crop!

The shop is full of artifacts to remind you this is wasabi land! (actually the second land in Shizuoka Prefecture, as wasabi was first grown in Utougi/有東木 in Shizuoka City!)

When it comes to wasabi related processed products, it is just an embarrassment of choices!

Now, something for the vegans and vegetarians, Kuromai Daifuku/Black Rice Buns/黒米大福, Soba Daifuku/そば大福, Mame daifuku/Soy Beans Buns/豆大福 and more!

Jam Sticks made with fruit cultivated in Izu Peninsula whose fruit is another major product!

For vegans and vegetarians again: Kuromai Udon/黒米うどん/Black Rice Udon, and Shizenjyou Soba/自然薯/Wild Yam Soba!

More wasabi-related processed products!

Japanese sake line-up (of the more reasonable prices) from Bandai Brewery, the only sake brewery in Shuzenji and Izu peninsula!

Forget the bottle on the left… the bottles in the center are shochu from local rice by Fujinishiki Brewery (located nesr Mount Fuji), a white loquat wine bottle by Bandai Brewery and some fiey shochu by the same!

The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

Real wines by the Naka Izu Winery, the only wine-producing compabny in Shizuoka Prefecture!

Again, more wasabi-related processed products!

This is only a small round-up, and I’m sure you will find more to your liking!

Fruit Park in Hamamatsu City!

Half way along our trip riding the Tenhama private Railway Line the other day we decided to pay a visit to the Fruits Park of Hamamatsu City.

We had only one hour until the next train and the walk to the Fruits Park takes 10 minutes.
We knew we would be limited in time and the blistering heat didn’t help!

At least looking at the pavement we knew we couldn’t lose our way!

The main entrance
The park is truly enormous and the car park is even bigger.
We realised that we had to limit this visit to the main attraction, the Tropical Fruit Dome!

The hall leading to the dome was full of information but the air-conditioning did not prepare us to the heat inside the dome!
By the way if you can read japanese check their HOMEPAGE as it will help you recognize some very strange fruit!

What is this fruit?

The temperature inside must have been well above 30 degrees with an incredible humidity.
The sweat prevented me to jot down notes and I’m afraid I don’t remember the names of some fruits! Let’s see if you can help me!

Fortunately there was plenty of running water to help cool down the dome!

Not only tropical fruit, but also plenty of beautiful flowers!
All in all, 80 varieties for 300 trees and plants!

Cocoa!

Start of the quizz!
What’s the name of those flowers?

What’s that fruit?

And what are these?

I’ve seen these flowers before…

It’s not a pineapple. What could it be?

Limes/ I doubt it…

Now, this a lime!

I’ve seen that one before, too!

Beautiful orchids there!

A pineapple!

What are these fruit?

Another pineapple!

Bananas!

Red bananas!

Insects and pests had better beware!

Banana flower!

Papaya!

More papayas!

And another pineapple!

Outside the dome a cafe/restaurant will welcome you inside a beautiful park.
But actually the Tropical Fruit Park and the big park with ponds outside represent only one fourth of the whole complex!
You will have to plan half a day for a complete visit even with the help of a mini train!

Among others, you will discover fields of plum trees, orange trees, apple trees, strawberries, grapes, blueberries, kiwi fruit, almond trees, figs, peach trees, pomegranate trees, a field of nut trees including chestnuts and a lot more inside greenhouses and experiment fields!

This park will warrant a least a couple more visits to describe it all!

FRUITS PARK
431-2102 Hamamatsu City, Kita Ku, Miyakoda Cho, 4263-1 (get down at Fruits Park Station on the Tenhama private Railway line. 10 minute walk)
Tel.: 053-428-5211
Fax: 053-428-52000
Business hours: 09:00~16:30 (October~April), 09:00~17:00 (May~September)
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizen No Chikara Organic Farm: Visit by “47 Japanese Farms” in Shizuoka City!

Syunsuke Sano/佐野俊介 of Shizen No Chikara Organic Farm explaining his craft to Roshni Nirody and Sara Harriger of the U.S. Department of State

Ms. Roshni M. Nirody (from New Jersey) and Ms. Sara Harriger (Alaska) employed by the U.S. Department of State working for the Foreign Service Institute, Japanese language and Area Training Center at the U.S. Embassy in Japan paid us a visit in Shizuoka City!
Not only these young ladies speak very good Japanese on top of their native language but even more languages, a undisputable proof of their ability for their jobs!
They have initiated their own grand three and a half year project at 47 Farms to examine Japanese agriculture through interviews and working farm stays with farmers in each of Japan`s 47 prefectural entities!
Read more HERE, it is certainly worth a very long look!
To cut a story short they contacted me as they wanted to discover what Shizuoka Farms had in store for them!
Actually Shizuoka does have a lot, but to make easier for their first visit I and a staff at M2 labo decided to take them to new but already very influential Organic Farm in Shizuoka City and Prefecture called Shizen No Chikara Farm.

Organic Tomatoes!

Shizen No Chikara Farm has plots in Sena, Shimo, Nippon Daira and many others in the Prefecture.
We took them to Sena where the man in charge, Syunsuke Sano/佐野俊介 was kind enough to explain his crafts and answer quite a few very pointed questions from our lady guests!

All the cultivation is organic in the strict sense with no insecticides, or any agrichemicals.
The insects are fought off with natural repellents concocted by the farmers, catch fly sticky tapes or with natural enemies such as ladybugs!

Temperature and humidity are constantly checked and monitored!

For the moment they grow five varieties of tomatoes there!

These will go to the top restaurants in the Prefecture!

Now, Shizen No Chikara succeeded a very difficult organic cultivation at their first attempt: strawberries!

The strawberries are not allowed to come in contact with the floor or soil!
No need to mention this is all daily back-breaking work!

The greenhouse has its own beehive!

Even the beehive is kept super clean!

The bees are vital for a regular pollination and beautiful berries!

Organic mini daikon!

We then proceeded to the plot in Shimo to have a look at the their root and leaf vegetables!

Row of mini daikons!

Komatsuna left to look after their harvested rows!

Hosonegi/scallions/mini leeks!

Leeks are great to fight common colds!

Big white daikons!

Japanese gastronomy wouldn’t exist without these!

Beautiful radishes and turnips just harvested!

The same in their rows!

This visit was all too short for my own satisfaction and I already have invited our sweet visitors to come again as soon as possible!
I’m already planning visits to Numazu and Fujinomiya Cities!
Our two ladies are not only lovers of agriculture but also gastronomes. I have a few breweries and izakayas in mind for them!

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Kitayama Organic Farm: Great Chefs meet Great Farmers in Fujinomiya City!

Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City, Tooru Arima/有馬亨 of Pissenlit in Shizuoka City and the Hirakakis, Masaaki and Kiko/平垣正明・紀子 at Kitayama Organic Farm/北山農園 in Fujinomiya City!

Today I finally had the honor and pleasure to introduce two of the very top chefs in Shizuoka Prefecture, namely Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City and Tooru Arima/有馬亨 of Pissenlit in Shizuoka City to the Hirakakis, Masaaki and Kiko/正明・紀子, owners and producers at Kitayama Organic Farm/北山農園 in Fujinomiya City!
This had been long in the offing and the three of us decided to drive this Tuesday all the way from Shizuoka City to Fujinomiya City at the very foot of Mount Fuji to visit the Organic Farm of the Kitayamas not only for a formal meeting but also to establish a gastronomic event to take place in the very near future!

The Hirakakis have refurbished this ancient farmhouse on their own!
Both were professional photographers before deciding to venture in organic farming!

Pure water gushing down the slopes of Mount Fuji is one reason why Fujinomiya City is so celebrated for its superlative agriculture!

Having gone through the necessary introductions I made myself scarce after a while to let them discuss their plans.
The two chefs had struck on the idea of a collaboration dinner at Restaurant Pissenlit on the 10th of March based on the vegetables grown by the Kitayamas whose merits I had praised for some time.

Some of their vegetables on the table around which they were sitting…

Delicious pickles from the same vegetables.
Sorry for the fuzzy pictures but it was very dark inside the farmhouse!

More pickles…

While they were deep in talks I took a peek inside a greenhouse behind the farmhouse.
What are these?

All kinds of sliced radishes and turnips left to dry!

Swiss chards!

I came back to find them snacking on dried sweet potatoes!

Artichokes that will be harvested beginning of next summer!

Time had finally come to make a grand tour of the 3 ha where the Kitayamas grow more than 190 varieties of organic vegetables at different times of the year!

Golden carrot!

Burgundy carrot!

Cute orange carrot!

Purple daikon field!

The purple daikon!

To be frank, there were so many kinds I didn’t have the time to write down their names! Shall we call these mini thread purple and white daikon?

Komatsuna!

Romanesco broccoli!

Red daikon field!

Organic cabbages!

Organic red cabbages!

Shimonita leeks field!

Highly valued variety of leek in Japan!

Some of the beauties I took back home!

Looking forward to visiting the Kitayamas again next spring!

KITAYAMA ORGANIC FARM

Masaaki and Kiko Hirakaki
418-0112 Fujinomiya Shi, Kitayama, 3102
Tel./Fax: 0544-25-2795
Mobile phone: 090-2261-8821
HOMEPAGE
Private orders welcome over the phone!

PISSENLIT

420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

NORI

426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Tel./Fax: 054-641-4778
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Nashi-Japanese Pears at Ichikawa Garden in Iwata City”

Two generations of Japanese Pear growers: Takeshi and his parents, Toshiyuki and Kumiko Ichikawa/市川、利行、久美子さん!

Nashi/梨/called Japanese Pears, Nashi Pears or Sand Pears and many other names are the fruit of hot summers par excellence!
One has to bite into one of these crunchy and extremely juicy, and absolutely delicious, fruits once to understand why Nashi Pears are also venerated as the true fruits of life!

It was another blinding hot day again yesterday and I was certainly grateful for Takeshi San to come all the way to Toyoda Cho Station and then to take me all the way again to their fields and house!
The same fields are heavily protected by nets for all kinds of obvious natural reasons!

Housui Pears/豊水梨!

The Ichikawas mainly grow two varieties of nashi pear, Housui/豊水 and Kosui/辛水, the former ripening in August and September and the latter in full production right now.
Both are extremely juicy and tasty!

Hosui Pear, still comparatively small.

Kosui Pears/辛水梨!

The Kosui Pears are lighter in color wth a different skin pattern.

Growing nashi pears organically at sea level is practically impossible but all that grass proves that the Ichikiwas use only the strict minimum of pesticides! Actually, they have cut all ties with official “Agriculture Associations” so as to conduct the agriculture they think is right!

A lot of pears fall naturally and they will be included with other natural fertilizer to be mixed with the soil when they till the ground between the trees in winter.

I can assure you it is tough work to keep these orchards clean in their three locations for a total of 40 acres, what with typhoons and other unpredictable weather conditions!

For all the hard work harvesting lettuces in winter, corn in spring, pears in summer and rice in autumn, they never stop smiling!

The crop of the day!

A lot of manual and mechanical work involved!

Takeshi’s father started his orchards 30 years ago and gradually replacing all these trees takes time and care.
The above have a difference of more than 25 years! The old one is actually about to collapse!

The orchards have to be protected not only with nets against birds but also with electric wires against civets!

Takeshi san took me to another field where new trees had been planted 5 years ago and bore their first commercial crop!
A lot of investment is involved there!

These new branches will be bent down into a canopy at head level for better reach and control!

These are actually a new variety called nikkori/にっこり that matures as late as October!

You will not find the Ichikawas’ pears in any shop as they sell them only directly at their orchards or from personal order!
Even so they have a hard time satisfying all the demand. A proof of the extravagant quality!

Already all packed and ready to go!
Don’t worry, I managed to get mine!
Actually I can help you get them personally!

As any farmers worth their salt, the Ichikawas grow all kinds of vegetables for their own use and extra earnings!
I took a big batch of those beautiful okra back home!

To be continued…

ICHIKAWA GARDEN
Takeshi Ichikawa/Chouchou Farm
438-0804 Shizuoka Ken, Iwata Shi, Kamo, 200
静岡県磐田市加茂200
Tel/Fax: 0538-34-0629
Mobile: 080-1614-2271

Lettuce: October~April
Corn: June~July (May for greenhouse)
Japanese pears/nashi: August~September
Rice: Middle of September
Other vegetables (please call for more information!)
Private orders welcome!

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Agriculture: Akihiro Matsushita: Organic Sake Rice Grower in Fujieda City!

Akihiro Matsushita/松下明弘, Yuuji Miyata/宮田祐二 and Densaburou Aoshima/青島傳三郎!

Akihiro Matsushita is a true pioneer!
No less than 17 years ago he decided to grow all his rice organically, a revolution at the time that did not please many people in the very closed world of Japanese farming!
Fortunately things have changed since then…

15 years ago Akihiro contacted Densaburou (Sake Brewmaster’s name) Aoshima of Aoshima Sake Brewery in Fujieda City to aks him if he would be interested in creating sake with truly organic rice. Densaburou is also a true pioneer in his own closed Japanese sake world who gladly accepted the challenge.
And it certainly was a challenge!

Aoshima Brewery in Fujieda City! Kikuyoi/喜久酔 is their main brand name!

I’ve known Densaburou for quite some time now, and the fact he speaks fluent English does help when I introduce him to foreign fans of his nectars!

Yuuji Miyata/宮田祐二, Ryohei Miyake/三宅良平 and Densaburou Aoshima/青島傳三郎
Whatever the occasion, this is Japan, and nothing will start before business cards have been exchanged!

The fact I know quite a lot of people in the Japanese sake world in Shizuoka Prefecture even helps with my Japanese friends and colleagues.
Before meeting Akihiro Matsushita in his farm, Yuuji Miyamata, the man in charge of the development of Homare Fuji Sake Rice in Yaizu City and Ryohei Miyake, an official from the Shida Haibara Agriculture and Forestry Bureau joined me to visit Densaburou at his brewery as we were all going together to Akihiro’s place. Densaburou does not use the Homare Fuji Sake Rice in his brews but he entertains warm relations with all people concerned with the sake business in his region.

Akihiro is a shy gentleman who will nonetheless quickly open and talk passionately about his trade.
And you certainly need to be passionate and extremely knowledgeable to convince people in one of the most conservative regions of Japan!

Keeping his own fields separated from non-organic growers is no longer a problem, but it was open conflict when he started his venture. He does not remember how many times he had to clean his own fields of mountains of rubbish thrown into them during the night…
But since then Akihiro has been recognized and accepted as a true grower as amply proved by his JAS Organic Grower Recognition and his Shida EM Organic Agriculture Association Chairmanship!

Not only his fields, but surrounding areas have to be kept clean of any chemicals and unwanted materials.
Even so, rice growing within a few meters of the perimeter of his fields will not be sold or used!

Yamada Nishiki, the most famous sake rice variety in Japan! The grains will appear end of August!
The soil being part of the Ooigawa River bed is sandy. The same sand is river sand formed by the constant rubbing of stones.

A single look at the water and soil will tell you this is organic environment with all these bugs and snails!
Akihiro and Densaburou had once thought of ducks to keep their fields clean of bugs. Unfortunately the local stray cats put an end to the trials!

Although Mr. Miyata’s field is not concerned with Yamada Nishiki Sake Rice, his expertise is always welcome!

Akihiro’s fields of organic sake rice and those or normal edible organic rice occupy a lot of land here and there. I asked him if he would be interested in exporting some. He replied that he wouldn’t have enough land to do so! An unequivocal proof of his peers’ and customers’ recognition!

Everyone soon forgot me so passionate their discussions had become!

For all his extremely busy life, Akihiro still finds enough time for constant research: organic black rice!

This passion and thirst for new solutions just proves that Japan and its people, for all the cataclysms that regularly visit them, might bend now and again but will never break like the stalks of their rice!

RECOMMENDED RELATED WEBSITES

My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery