“We grow vegetables 364 days a year, and sometimes 365 days!”, replied Mrs. Satoko Horiuchi/堀内里子 when asked how busy she and her husband were.
Her family has been growing tea and rice for 6 or 7 generations (“I don’t remember!” confided the sweet old lady with a laugh).
The Horiuchi family was introduced to me by my good friend Natsuko Koyanagi/小柳奈津子from Agriroad/アグリロード in Miwa/美和 in Aoi Ku/葵区 in Shizuoka City.
“Whenever we are short of vegetables at Agriroad Market, we just give her a call and she will fill the place again!” Natsuko explained.
Komatsuna/小松菜 or Japanese Mustard Spinach.
The Horiuchi family cultivates vegetables over an area of 25 acres.
Satoko and her husband do most of the work with occasional from their daughter.
As far as fertilizer is concerned they use a combination of organic manure fertilizer and artificial fertilizer.
Can you guess what these are?
Exploring their garden is like a lesson!
These are kabocha/南瓜 flowers!
The kabocha itself. Still too young and soft yet!
Edamame/枝豆! They are actually soy beans/daizu/大豆 harvested still green like you would do with string beans.
The Japanese like them small, although I like biting through their seeds after having steamed and marinated them!
Satsuma Imo/Sweet potatoes/薩摩芋.
The Horiuchis use as little pesticide as possible although it is a daily fight with their daughter who wishes to grow more organic vegetables to satisfy the new demands!
Broccoli in front and myoga/myoga ginger/茗荷 at the back.
Japanese lettuce variety.
The Horiuchis on the average will grow at least two if not three of vegetable varieties on the same plot of land depending on the season.
This particular greenhouse is their daughter’s organic domain!
Beautiful and healthy!
The “heart” of the garden!
All these are the Horiuchis’ property, not counting the oranges and tea fields in nearby mountains!
There is a constant demand for peppers or piman/ピーマン in Japanese!
Daikon still at an early stage.
Don’t forget that the leaves are also edible. They make for great pickles!
And the leeks/negi/葱 naturally!
I’m convinced that the Japanese must be some of the highest consumers in the world!
You will understand why I will have to visit their garden in the near future!
Incidentally they also take direct orders apart of of selling their vegetables in many markets. Give them a call to find out what is available!
Shizuoka City, Aoi Ku, Nakanogo, 32
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope