Yohei Nakamaru (Niwa-cho, Kohoku-ku)

Twice a year, we make large tomatoes and mini tomatoes (colorful) in greenhouse hydroponic cultivation. In addition, we also make vegetables with beautiful colors in the open field and the soil house, so I would like you to taste the vegetables that you can enjoy with the five senses that are beautiful and eat.

Greenhouse hydroponic large tomatoes and colorful mini tomatoes value the balance between sweetness and acidity, and the soil house makes seasonal fruits and leafy vegetables first with freshness and taste.

Challenge new varieties, make business partners and customers happy, and be able to provide local vegetables with high freshness.

Approximately 30 items per year, including tomatoes, mini tomatoes, radish, Romanesco, turnips, broccoli, leaf lettuce, zucchini, taro, potatoes, etc.

Daikon
[variety] Red core radish (Tenan red core No. 2, etc.)
[Harvest time] From early October to end of December
[Genre] Japanese, Western
[Taste Characteristics] When sliced, it has a good texture and less spiciness.
[Cooking method] I recommend sliced raw food. If you want to take advantage of the color, soak it in sweet vinegar to develop a beautiful reddish purple color.

●Oke Kitayamada Store (Otama Tomato, Mini Tomato) May-July, October-January

●A greengrocer in Hama

●LINE hamakkotomato721