Blessings of the steep slopes
In the Huchimyo area of Anabuki town, farmers cultivate buckwheat, yuzu citrus, tea, and vegetables such as Chinese cabbage and Japanese radish. You can enjoy the taste of these products, which are grown on steep slopes, at the farmers’ restaurant “Fuwari.”
Koeguro :
Seasonal tradition in Nishi Awa
Abandoned farmland in the region is used as a “Kayaba,” meaning a grassland.
Kaya straw harvested in the fall are bundled together to make “koeguro.” The dried kaya is chopped into small pieces and plowed into the fields to prevent weeds and aid biodiversity. They are also used as fertilizer to nurture soil and prevent soil erosion on steep slopes.
Indigenous agricultural techniques for environmental sustainability
In the local tea farm, farmers practice a unique method of sustainable agriculture by spreading kaya over the fields. This technique helps suppress weed growth and promote soil fermentation using the water retention properties of kaya. This agricultural technique does not use chemical fertilizers or pesticides.
Playful Farmland for kids to learn
Local high school students participate in extracurricular activities such as planting and harvesting indigenous buckwheat, providing an opportunity for intergenerational interaction.
Conservation of tea farms
Tea farms in the area are maintained by volunteers, especially Non-Profit Organizations. The entire community is involved in activities related to the preservation of this “living heritage.”
