“Ideal” and “reality” are about natural growers

Start farming naturally to eat delicious food

This is a difficult story about how to make it happen. In short, I think it’s better to stop turning natural cultivation into a subsistence business. It’s hard. Even if you say nice, you need money. It’s the rent, it’s the cell phone bill. It is not recommended unless you have a side job or another steady source of income.

……that is all! (Laugh out loud)

There are 16 paddy fields (160s) and 60 fields (600s). In addition to rice, wheat and soybeans, we grow about 70 items of vegetables.

Naturally grown, traditional green soybeans are processed into miso and tofu

Well, in the first place I didn’t want to be a farmer and I didn’t intend to be a farmer either.

I want to make all the natural ingredients.

On the contrary, it is true. My dream of becoming a farmer was abandoned in the first month of joining an agribusiness group. It is very difficult for a farmer. I work from morning to night. So, for example, if you were to price a bunch of spinach for 200 yen, you’d be said to be “expensive”. If you sell it as a material, it won’t become a business.

Of course, it is impossible to mass-produce and make profitable shapes. But I don’t try to be in agriculture. Above all, I want to eat and make delicious food. I am doing it myself because there is no such thing as my ideal.

Kashima Paradise Hide Karasawa (photo by Kikuchi)

◆ Profile ◆
Born in Hamamatsu City, Shizuoka Prefecture in 1976. After graduating from the Agricultural Faculty of Meiji University, worked for 8 years at an agricultural manufacturing corporation in Ibaraki, specializing in producing and selling white vegetables. Retired in 2008 and operated independently. Moved to Kashima city and started farming naturally without fertilizers and pesticides. Currently, he is the representative director of Allfields Co., Ltd., the operator of “Kashima Paradise”, which produces, processes and sells agricultural products using natural farming and “Paradise Beer Factory”, a local brewery and natural food restaurant. Father of two sons and a daughter.

I can explain in one word how to make delicious vegetables

An agricultural production company that grows and sells white vegetables. We have about 250 hectares of our own fields and 250 hectares of contract farmers’ fields, but we do everything from farming planning to soil analysis and shipping setup. I sell about 3,000 melons to a melon store per day without going to the market, but it is difficult to adjust the vegetables since they cannot be preserved, so I received considerable training.

So while visiting production regions around the country, I met many different farmers and fed them various things. Thanks to that, I was able to grasp which varieties, when and what cultivation methods would give them good taste.

No, I can say that in one word. Choose which variety will be delicious, this determines 80%. The remaining 20% ​​is cultivated methods.

There are two main types of vegetables. One is a long established variety that is thought to be either native or permanent. The rest is F1. Many F1 species have a top priority in productivity. You can harvest a lot, have the same standards, and look good. On the other hand, indigenous species that did not have high productivity and did not look alike survived.
For example, Kamo eggplant was not made last year or two years ago. Surely it was made by my father for a long time, delicious food. So let’s sow this seed again this year. That’s what has been going on for hundreds of years. On the contrary, how many are stars. Some may not be suitable for the climate. But most of them were chosen to remove the seeds.

Kamo eggplant grows naturally in Kashima Paradise

Yes, it is almost an indigenous species. Out of the native species, we choose the varieties that have the genes that make them delicious.

Malnourished fields attract diseases and insects

When I was at an agricultural corporation, I was taken by a buyer I knew to visit the Akinori Kimura field of “Miracle Apple”. Mr. Kimura is famous now, but I didn’t know at that time. When I first met, I honestly thought it was a mess.

For about half a year after returning to Ibaraki, I did nothing and almost forgot. Even so, Mr. Kimura’s words, “I will use compost and fertilizer, so disease and insects will come to me,” must have been caught somewhere.

There were times when there were fields, no matter what I did, it was useless when I checked, there was a lack of nutrition. No. However, I feel that overuse of fertilizers and compost will not have a positive effect.

So I rented an extra piece of field from a farmer I know and tried to let it grow naturally.

“Nobody knows the right amount of fertilizer or compost for a field,” Karasawa said.

Well, it’s not impossible. The profit is not zero, although it is not the same and the quantity for sale.

I made a lot of potatoes, eggplants and leaves, and they all taste good. When I gave it to buyers of my business partners as a test, I was asked to “make this and sell it.”

Uh … well, at first I thought of leaving the company. I quit my job and became independent because I came across what I wanted to do. That was March 2008.

◆ Then I want to ask about the trajectory after independence, the ideal business situation and image towards.

* Photo without photographer is provided by Kashima Paradise.

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