Yohei Nakamaru (Niiha-cho, Kohoku-ku)

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

Greenhouse hydroponic Otama tomatoes and colorful mini tomatoes value the balance of sweetness and acidity, and the soil cultivation house makes fresh and taste fresh and taste of fruits and vegetables.

To challenge new varieties, make business partners and customers happy, and provide local vegetables with high freshness.

Approximately 30 items per year, such as tomatoes, mini tomatoes, radish, Romanesco, turnips, broccoli, leaf lettuce, zucchini, taro, potato, etc.

Daikon
[Variety] Red core radish (Tenan red core No.2, etc.)
[Harvest time] From early October to end of December
[Green] Japanese, Western
[Taste of taste] When sliced, it has a crisp texture and has less spiciness.
[Cooking method] We recommend sliced and eat raw food. If you want to take advantage of the color, pick it up in sweet vinegar to create a beautiful reddish purple color.

●OK Kitayamada store (Otama tomato, mini tomato) May to July, October to January

●A greengrocer at the beach

●LINE hamakkotomato721