A Fukushima Farmer Finds Comfort at a Tokyo Farmers Market

Takako Kimura at the Nippori Farmers Market.

One of the things I love best about farmers markets is the chance to talk with the farmers. I've met some extraordinary people over the years, including this one from Fukushima Prefecture. I've also learned some great recipes, and shared ideas on how to grow this or that. Farmers, it seems, the world over, are really the same: show the slightest bit of interest, and next thing you know you're invited in for tea and sweets, to spend the night, to come back again and help out.

The language may be different, but just under a different culture and maybe a different skin tone beats the same heart. Again and again I find people as generous and kind as any farmer in my home state, as hard-working, as weathered, as cautiously optimistic about the future of their livelihoods. It is, perhaps, how I stay connected with my own culture and history while living so far away.

One such farmer is Takako Kimura from Aizu Wakamatsu in Fukushima Prefecture. Takako comes to the Nippori Farmers Market each month with her vegetables, some yummy homemade pickles, and rice. She's charming, knowledgeable, and fun to talk with. (Yes, she's invited me to visit and help out on her farm.) She's a young farmer determined, like all young farmers, to make a go of it.

Takako has held up remarkably well given the fear the name of her prefecture now engenders. After the March 11th disasters, she struggled to find a way to make sure her farm and the food she brought to market was safe. With the help of the Nippori Farmers Market and their support of Tohoku growers and producers, she's been able to regain some ground, farm safely, and keep bringing some of the cutest miniature daikon I've ever seen to her customers. Read her full story here at ecotwaza.

Comments

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

Japan Farmers Markets

Search This Blog