Yasunori Nakajima
（Tsurugi town, cultivating Takakibi (sorghum)）

A blue net stretches across a steep mountainside, serving as a protective barrier against Takakibi (sorghum) nuts from birds.

In 2015, Yasunori Nakajima relocated from the Kanagawa Prefecture to Tsurugi town, where his grandmother lives, to practice farming.

His farm is located at an altitude of approximately 600 m above sea level.

The mountain slopes are well-drained, and significant temperature difference facilitates vegetable and millet cultivation. Every year, he grows Takakibi (sorghum) in his field.

Takakibi seeds are sown in late April with the seedlings developing for approximately a month. Once the seedlings attain a height of 15–20 cm, they are transplanted to the fields

Instead of chemical fertilizers, rice bran and kaya are added to the field as fertilizers.

By September, the tips of the 4-meter-long Takakibi plants bear red berries.

The red berries are harvested.

The harvested Takakibi panicles are bundled and placed under the eaves of the roof to dry.

He recommends cooking white rice with a little bit of Takakibi and salt (a small amount that is not too salty).