Vivid red mangoes full of Kochi’s sun’s essence are packed by Murata Seikou, owner of Murata Farm. He then puts a sticker and an address on the boxes as they will be trucked to customers who ordered them from all over Japan. They are destined to be someone’s smile every year. These are “Yosakoi Mangoes”, and they are raised with a lot of love by Murata Seikou and Yuriko’s husband and wife team at Murata Farm in Ino. Continue reading Should all farmers rely on agricultural cooperatives?
When customers enter through the wooden door, the many tarts and pies dazzle their eyes, sweet smell comes to their nose, the bell signaling just done baked tarts rings in their ears. In this store, time moves very slowly and filled with happiness and good atmosphere. The owner, Ms. Hikaru Nomura, and workers welcome customers warmly. Once a tomato farmer, she and her daughter now run this store they have created on their own. Continue reading Small tomato farmer’s big decision
The forest is rather bright. It appears to be in the middle of winter as there is not a leaf left on the tree. But wait, this tree doesn’t seem right. The bark of the lower trunk is gone. It’s obvious as there is stony bark on the upper trunk, but nothing stony on the tree trunk below about 1 m high from the ground. It’s completely smooth with a woody creamy color. What is going on? Continue reading Kochi’s Sika deer population caught in the crosshairs
There are a lot of mushrooms all over the world and there are a lot of species of Maitake, for example, Shiromaitake, Tonbimaitake, and Choreimaitake. Shiromaitake often live upon a beech tree. Tonbimaitake often live upon beech and mizunara trees.
There are a lot of food value in Maitake. For example, vitamin D, naiashin, zinc, mineral, dietary fiber.There are two ways of cultivation. One is Genboku cultivation. Another one is Kinshou cultivation. Kinshou cultivation is cheaper than Genboku cultivation. Since 1990, Kinshou cultivation is prevail because of the easily and cheaply technique.
Grifola frondosa belongs to the Funji Basidiomycota Hymenomycetes Aphyllophorales Poloyporaceae Grifola frondosa. It ranges from warm temperature zone to northern up one temperature zone. It is widely distributed in whole Japan and north of the Northern Hemisphere.
In autumn, it often grows in roots of parasited tree from the latter part of September to the first ten days of October. The thread of bacteria can grow in the range of temperature from 5 to 35 ℃ and exist in the range of best temperature from 25 to 30 ℃ . Also , the child fruit can live in the range of temperature from 18 to 22℃ and exist in the range of best temperature from 15 to 20 ℃. The thread of bacteria shows best growth in the range of pH from 4.4 to 4.9. And, the width of the sawdust , the concentration of carbon dioxide while it growing , humidity , the amount of light, the wavelength of light are important for the quality of Maitake .
The child fruit form mass and grow. It often be found direct over 50 centimeter and weight of over 10 kilogram. Maitake is parasitic in the big tree of stub of beech forest and cause the bacteria to the roots.
In Kochi Prefecture , it is discovered in forest which show paragraph 4 . Basically , there are exist in all over the Kochi Prefecture . Especially, in the forest from the latter part of September to the first ten days of October.
At the lively Sunday market in Kochi, people look for fresh fruits and vegetables for cooking for supper. And farmers sell their proud products like sweet tomatoes, juicy shaddocks, and so on, enjoying conversations with their customers with lots of smiles. One day, my friend from Okayama and I visited to see the Sunday market. She bought vegetables like a sweet tomato and lots of Kochi’s specialties. Continue reading Kochi’s Sweeties Grown with Love