JAPAN［Tokyo］
Japanese Ingredients for the World’s Top Kitchens＃43
Back to the Land in Tokyo’s Setagaya Ward Organic Produce
2024.08.05
Though the times are always changing, there are certain timeless ingredients from Japan that will never go out of style. Yukio Hattori, president of Hattori Nutrition College in Tokyo, introduces unique labors of love—items grown and produced with care and integrity by hardworking suppliers across the country.
連載：未来に届けたい日本の食材
Kazutoshi and Miho Sekita grow 30 varieties of produce annually at Soramame,their fertile 500-m2 farm in Tokyo’s Setagaya ward.“I was an office worker but my family are f lower growers. My grandparents grew dogwood trees on this site,”Kazutoshi says.“The plan was for us to help out eventually,but we never dreamed that we’d become farmers.”That changed when Miho lost her job in the 2008 financial crisis.
“She started restoring these fields,to help my father.They were so acidic even potatoes wouldn’t grow.”The birth of their son in 2010,and the 2011 earthquake shortly after,made them think seriously about safe food production.“Miho took classes.We read and studied and figured out how to do this right.”For them, that meant sustainability: companion planting,vegetal composting, healthy microbials,and no agrochemicals.
◎Soramame Farm
facebook:＠soramamenouen
（The Cuisine Magazine / May 2015）
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