Kohisae Farm Joji Kokue (Fukamumachi, Hodogaya-ku, Hodogaya-ku)

All vegetables from Ko Hisae Farm are grown in open fields. We make a single type earlier than any general market and until the latest. We grow delicious vegetables that can be eaten carefully with few varieties and with confidence in the cultivation method that suits the year.

Agriculture is said to be from soil making, and it is not completed overnight. Soil and cultivation methods have been handed down from generation to generation, and we are working on vegetable cultivation through trial and error every day.

Consumers can tell them that they have learned about the deliciousness of vegetables, such as aroma and taste, through the vegetables they purchased with tasty."

Since the soil (field soil quality) and environment (temperature and precipitation) are different every year in vegetable cultivation, the same results are not obtained every year. Parents and others told me that I was a freshman no matter how many years they cultivated, and I started farming at the age of 20 because I thought that I needed experience to make delicious vegetables.

Potatoes, radish with leaves, cabbage, cauliflower, green onion, eggplant, edamame, etc. about 10-15 items per year

Potato
[Variety] Baron, Kita Akari
[Harvest time] Mid-May to early August
[Cooking genre] Japanese, Western, Middle
[Taste of taste] It gets hot when heated.
[Cooking method] Suitable for steaming, frying, stir-fry, etc.

●Sotetsu Rosen Sakonyama store (without the year)

●Sotetsu Rosen Tsurugamine store
●AEON STYLE Tozuka
●A greengrocer at the beach