Skip to main content

Market Review: Kitanaka Farmers Market in Yokohama

Colorful carrots from Eishi Yamane's organic farm in Fujisawa.
Kitanaka Marche just outside Bashamichi Station in Yokohama burst on the market scene in November, and if the first event is any indication this is going to be a whopper of a good market. An off-shoot of Tokyo's Taiyo (Sun) Marche, many of the vendors are from there, but it is worth noting that a preponderance of them come from nearby rural areas. The market offered a terrific selection of seasonal fruits and vegetables, rice, jams, pickles, honey and maple syrup, and extraordinary baked goods.

Do-Re-Mi Farms and their beautiful edibles in jars.
Like Market of the Sun, Kitanaka Marche is about building community, according to market manager, Akiko Yamamoto. "With the redevelopment of this area underway, we wanted to find a way to draw new people here and interact with the locals," she said as I spotted the green leaves of a daikon bobbing merrily in the bag of happy shopper.

Shizuka Komiya and Midori Kabaya from Aloha Farms in Tochigi.

Tired shoppers can restore themselves at one of nearly twenty food trucks nestled at one end of the market offering a great selection of foods and beverages. Or head on over to Baird's Bashamichi Taproom for a lovely pint (I'm a fan of the Single Take Session.) and some of the best barbecue this side of the Pacific.

An amazing selection of honey from Beehive Apiary Murakami in Shizouka.
Read my full review in Outdoor Japan's 2015 Winter Traveler for specific recommendations and more details on the fun to be had!

Kitanaka Marche
Third Saturday and Sunday of each month
10am - 4pm
Bashamichi Station, Yokohama
Head out Exit #2


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