20180205 Addition

“I want people to eat soybeans more readily, and on a regular basis”

Takuju Hagihara

Hagihara Farm, soybeans

We are also engaged in production tailored to the needs of our customers, including the businesses that buy from us. Most importantly, we have a contract for the production of a tiny variety of natto soybeans called “Suzukaori,” which is extremely difficult to grow, contain only a few nutrients since the seeds are small, and have a low rate of growth, making it necessary to select fertile soil. Every year, we begin formulating our plan by first deciding which field to plant this variety in.

In addition, we plant many varieties of beans, such as Hiden Daizu and Shuryu, while adjusting the harvest period, focusing on the characteristics of each type during the production process. Through appropriate fertilization management, we have increased our yield to a level that exceeds the average yield.

One day, when I told someone that I produce soybeans, that person was surprised because he considered it rare. Alongside rice, soybeans are a familiar table ingredient in Japan, found in foods such as natto and miso. As a farmer who produces rice and soybeans, I hope that people will take an interest in food and consume plenty of it. Hoping to create opportunities for them to do so, we are also making confectionery designed to showcase soybeans in new ways, based on a desire for people “to eat soybeans more readily, and on a regular basis.”

I intend to continue making products that a wide range of people will want to buy, and growing soybeans that are safe, reliable, and attractive.