The next step was finding seeds. Surprisingly, it is a bit difficult to find them here in Japan. The standard kaboucha seeds were on every rack in every nursery, but not the heirloom varieities I wanted. Chirimen, Kikuza, Futsu and the rest were not to be found. (And believe me, I've spent a fair amount of time at the seed racks in local nurseries.) I did see some of these varieties beautifully displayed outside restaurants in Kyoto, which was heartening. (In the photo at the top of this post there's a stout Shishigatani behind the bowl of eggplants and to the right of the corn. A Kaboucha is in the box next to the yellow Spaghetti Squash.) The tradition there is to entice potential customers with the precooked wares, and then as ingredients are needed in the kitchen the staff picks what they want from the pile. Brilliant, if you ask me.
Kitazawa Seed Company offers a great selection of Asian vegetables, especially Japanese, and so sprouts of Chirimen and Shishigatani are just waking up on my window sill. I'll be moving them to the greenhouse at the farm shortly to offer a cozy space to encourage slightly faster growth before puting them out. The farmers, I think, are looking forward to sampling their flavors with me this fall, too.