Skip to main content

Tokyo's Farmer's Markets: October 22nd and 23rd

Chill winds and clear skies mean the cool season crops are on their way. If you don't grow your own, check out one of the wonderful regular markets happening this weekend. There's more than enough treats to be had from growers happy to share recipes, information on how to grow it yourself, or just swap stories. (Or, as in my case, patiently wade through my basic Japanese to have a chat.) It's all good!

(Today's photo is from the Ludlow Food Festival, which still makes me smile every time I think about it. We sampled some of the rhubarb-ginger liqueur from Ludlow Distillery, and my only regret is that I didn't bring a bottle home with me to Tokyo.)

Every Saturday and Sunday in October
10am to 4pm

Every Saturday in October
10am to 2pm

Every Saturday and Sunday in October
11am to 5pm

Know of a market? Give me a shout and we'll add it to the list!

Comments

Scott_in_Zurich said…
I was delighted to find your farmers' market report through a Google+ search on "Roppongi." I'm visiting Tokyo soon for the first time and will be fascinated to compare the market there to my regular standby, Barnes farmers' market in south west London.
Glad you found it, Scott! I'm sure you'll enjoy the market and your stay in the city. Depending on when and how long you're here, you might enjoy a couple others, too. Keep me posted, and I can offer some advice. I'll be curious, too, to hear how it compares to your home market.
Glad you found it, Scott! I'm sure you'll enjoy the market and your stay in the city. Depending on when and how long you're here, you might enjoy a couple others, too. Keep me posted, and I can offer some advice. I'll be curious, too, to hear how it compares to your home market.

Popular posts from this blog

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Kamakura Farmers Market: Giant Buddhas and Good Vegetables

Kamakura Farmers Market entrance A little more than an hour train ride south of Tokyo sits Kamakura. Like Kyoto and Nara, Kamakura is a former capital full to the brim with temples, shrines, and a bounty of historical sites lining its winding streets. Nestled in a cozy bay with beaches and a giant Buddha tucked amongst the rest, it's a city that invites multiple visits if not at least one. And those seeking a farmers market well-stocked with traditional vegetables, skilled growers ready to share recipes and chat about their wares, along with some nifty prepared foods to rejuvenate themselves after so many temples surely won't be disappointed, either. Kamakura Farmers Market - right side full of signs Started nearly twenty years ago, the Kamakura Farmers Market or Kamakurasui Nyogyou Rensokubaijo, runs seven days a week nearly year-round. A ten-minute walk from the station, the market is located in what at first glance looks like nothing so much as a run-down w

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012  Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l