Kyoko Tochitani
(Tsurugi Town / Keka Renovation Project)

Mrs. Kyoko Tochitani represents the Keka Renovation Project and is the initiator of Indigo cultivation. She wanted to produce "Edible Indigo" in the Keka district of Tsurugi town, where Indigo cultivation used to be actively carried out.

Keka's Indigo is cultivated using traditional farming methods.

The fields of Tadeai are covered with kaya straw and fallen leaves.

No chemical fertilizers or pesticides are used.

"Keka's Aifun (Edible Indigo Powder)" is made from dried and powdered indigo leaves grown with great care.

Mrs. Tochitani produces and sells this product, which is good for our bodies because she wants consumers to eat Indigo without concern about safety and health.

"Ai-Bancha" is a blend of Awa-Bancha and Indigo powder.

"Indigo Handa Tenobe Somen," which mixes Indigo powder into the Somen, is also popular.

Indigo powder can also be mixed into dumplings, pancakes, salad dressing, miso paste, and many other things.

Indigo has antioxidant properties and is effective against diabetes and weight loss.

As a superfood, Indigo is now attracting attention through collaborations with various ingredients.

Mrs. Tochitani stated, "I hope that the use of Indigo powder for cooking or mixing with tea will spread at home as well."