Vegetables we deliver
Eat seasonally
Japan experiences seasonal shifts and weather changes almost every month—spring, summer, autumn, winter, and the rainy season. Keeping up with these far-from-gentle seasonal transitions is quite a challenge for the body.
By observing seasonal flowers and plants, inhaling their scents, feeling the breeze, gazing at the sky, savoring seasonal vegetables with your tongue, and sensing the changing seasons through all five senses, your body naturally adapts to the succession of seasons. It regulates its own temperature and finds its rhythm more easily.
The vegetables we deliver are exclusively seasonal produce grown in nature's climate. Experience their powerful energy with your body.
You Can Eat the Whole Thing
Vegetables grown using only natural forces without chemicals are safe to eat entirely—including parts like the skin, core, and stem that are usually discarded. It's precisely these parts exposed to the outside world that are rich in phytochemicals, substances the vegetables produce themselves to survive. Eating them with the skin on lets you enjoy a rich flavor, provides plenty of nutrients to support your health, and reduces waste.
Direct from our farm
Farmers harvest the produce themselves and ship it via refrigerated delivery with minimal packaging, reducing plastic and paper wrapping to the absolute minimum. Because these vegetables are so full of vitality, leafy greens perk right up when soaked in lukewarm water and last longer than ordinary supermarket vegetables.
Furthermore, the leaves of daikon radishes and carrots—parts usually discarded—are highly nutritious and delicious. We want you to enjoy every part of these vegetables, leaving nothing to waste, so we deliver them with the leaves attached whenever possible.
The taste of nature
Amidst abundant nature, vegetables that seek their own nourishment and grow slowly and freely develop deeply concentrated flavors and aromas. Furthermore, the fields of Ame-Tsuchi-Hito, based in Hakushu and Mukawa nestled in the embrace of Mount Kaikoma, cultivate vegetables with astonishingly rich flavors. This is due to the extreme temperature differences between day and night and the mineral-rich underground water polished by granite.
This is precisely why vegetable-centric dishes become such a delight. Simply cut them into generous pieces, season with salt, and grill them slowly to draw out their maximum sweetness and umami. Delicious in simple preparations, requiring little effort. They also excel as the perfect accompaniment to meat or fish, elevating those dishes beautifully.
The flavor of each vegetable also gradually shifts and evolves, changing taste and character from the very beginning to the very end of its season. You can savor this joy of transformation through our subscription service.
