On November 26, 2024, the “Shizuoka Food Capital” initiative, in collaboration with the Kakegawa City Organic Farm—a key player in organic agriculture in Shizuoka—hosted a farm tour and lunch event. This event aimed to educate participants about organic farming practices and promote local food consumption through hands-on experiences and direct engagement with farmers. The tour provided an opportunity for participants to see the production process firsthand, harvest organic vegetables, and learn about the benefits of organic farming from experienced producers.
The event began with a visit to the “Shiawase Yasai Batake” (Happy Vegetable Field) in Kakegawa City. The farm’s owner, Mr. Okuno, guided the group through the fields, providing insights into organic vegetable cultivation. Participants had the chance to pick vegetables, including leafy greens like spinach and mustard greens, and sample the produce straight from the fields. Mr. Okuno emphasized the importance of organic farming practices such as the use of organic fertilizers and biological pest management, which not only maintain soil health but also contribute to better flavor and nutritional content in the vegetables.
Following the farm visit, the tour continued to “Hata Bar Uchichi,” a unique organic restaurant in Kikugawa City owned by Mr. Yamamoto, the 2023 recipient of the “Shizuoka Food Capital Workman” award. There, participants enjoyed a special lunch plate created using organic vegetables harvested earlier in the day from “Shiawase Yasai Batake.” The lunch plate included:
- Deep-Fried Radish – Crispy and sweet with a hint of spice
- Chicken Breast with Tsumurasaki (Climbing Spinach) and Ponzu Sauce – A refreshing, tangy dish
- Watercress and Radish Salad – Crisp and peppery with a zesty dressing
- Simmered Sweet Potatoes and Apples – A warm, comforting dish with a hint of sweetness
- Garlic Toast – Perfectly seasoned and toasted for a savory crunch
The lunch plate was designed to showcase the versatility and quality of organic produce. Mr. Yamamoto shared cooking techniques and recipes using these seasonal vegetables, allowing participants to take home new skills and ideas for incorporating fresh, organic ingredients into their daily meals.
Participants were enthusiastic about their experience, noting the difference in taste, texture, and aroma of organically grown vegetables. Comments like “Every day we eat these ingredients, but today I truly understood their flavors and health benefits” and “The organic vegetables were surprisingly crunchy and fresh, even with small insects still on them—proof of their quality” underscored the value of organic farming practices in maintaining food safety and promoting sustainability.
The Shizuoka Food Capital’s farm tour and lunch experience not only provided participants with a deeper understanding of organic farming practices but also highlighted the importance of local food systems in promoting health and sustainability. The hands-on activities and direct interaction with farmers served as a powerful reminder of the benefits of organic farming—better tasting, nutrient-rich produce that supports soil health and the environment. As more people become aware of these benefits, organic farming will continue to play a crucial role in shaping the future of agriculture in Japan.
