Shinya Fujimoto｜The People Supporting Globally Important Agricultural Heritage System
Shinya Fujimoto (Japanese Cuisine Ajisho Fujimoto) (Higashi-Miyoshi town) Mr. Shinya Fujimoto is the head chef of Japanese Cuisine Ajisho Fujimoto in Higashi-Miyoshi town. He developed “A specialty of Nishi-Awa Awa-Okoshi” to promote the attractiveness of buckwheat rice, a local ingredient. This specialty is made from puffed buckwheat rice covered with brown sugar, syrup, or honey. You can enjoy the crunchy texture of the Okoshi. Chef Fujimoto gained experience at a traditional Japanese restaurant in Osaka and a hotel in Kyoto. The product, which takes full advantage of the taste and aroma of the ingredients, has been popularized as a “new way to eat buckwheat rice.” It is handmade one by […]
Hiroshi Nakamura｜The People Supporting Globally Important Agricultural Heritage System
Hiroshi Nakamura（Nakamura Farm） (Yamashiro Town in Miyoshi City) A special space that almost seems to reach for the clouds and the sky; this is why Mr. Nakamura's Yuzu is called "Tokushima Yuzu in the Sky". Yuzu grows in an unobstructed environment with sufficient sunlight. The significant temperature difference between day and night and the well-drained sloping lands produce highly fragrant and juicy Yuzu. Mr. Nakamura uses herbaceous cultivation to plant "Festuca myuros" for undergrowth instead of using herbicides or chemical fertilizers. When the Kaya dies, it naturally falls over and covers the ground to prevent the growth of weeds; this undergrowth becomes green manure and makes the soil rich. Ladybugs […]
Fumi Ichihara｜The People Supporting Globally Important Agricultural Heritage System
Fumi Ichihara (Tsurugi Town) Radishes are dried and processed as preserved food during the cold winter season in the mountainous areas of Nishi-Awa. Mrs. Fumi Ichihara, who lives in Nagase, Tsurugi, peels radishes grown on a slope and hangs them under the eaves to dry for approximately one month every December. They are exposed to cool breezes that keep them out of the rain under the eaves to dry and increase their sweetness. She uses a knife to thinly chop the dried radish to approximately one-tenth of the original thickness. The radish was cut into round slices approximately 2 mm in diameter and dried again to complete the drying process. […]