Safe, secure, and delicious food, dining, table, and food culture. Everyone wants these things, but it takes tremendous effort and passion to make them a reality.
We are pleased to introduce you to a project of sheer grandeur that has started walking straight toward that great goal.
The goal is to build a new food system to continue the food culture of nature and people in a rich cycle into the future.Table to FarmThe first phase of the online membership supermarket was established as a first step toward the completion of a physical store in 2030.
Table to Farm" is to meet all the makers, visit all the production sites, and eat all the food. These are our three guiding principles.
So far, Photo_Ayumi Mineoka
The lineup includes "Kame-no-o Asahi," a native variety of rice grown naturally, soy sauce made from traditional wooden vats, and "Take-no-Tani Vine Beef," Japan's oldest wagyu beef, which has been reduced to only 28 head, etc. We spent about 11 months studying the lineup and selected up to three items in each category for the "outstanding tastes The "extraordinary tastes" will be available.
Rice kettle with brim (Unoi Kiln)
This earthenware pot for cooking rice is made by Shigaraki Unoi Kiln, a kiln that has been loved by famous chefs and cultural figures. The earthenware pots are made of special earthenware and are made with the skillful techniques of craftsmen who have been making "tools for cooking delicious rice" for 250 years since the company's founding. Due to the handmade nature of this product, the current production is limited to 15 pots per month. (Sold exclusively at Table to Farm)
Rice Kame-no-o (Arau Kanshiro Farm)
This Kame-no-o rice is from the Kanshiro Arao Farm, which has been engaged in natural farming since 2010 in Yamagata Prefecture, the birthplace of Kame-no-o. The rice, grown by a doctor of agriculture who researches and practices natural farming methods from the Edo period (1603-1868), has an outstanding balance of flavor and a soft, gentle aroma, even among Kame-no-o rice, which has a strong, complex flavor and an impressive rich aroma.
Tanimachi Inawara Natto Large Grain (Rakuradasaka Natto Kobo)
Rakuradasaka Natto Kobo has been brewing good old-fashioned natto in Tanimachi, the knee of Osaka Castle, for 20 years. Natto is naturally fermented using only natural natto bacillus living in rice straw. By cooking without spilling the broth, the original flavor and sweetness of the soybeans are concentrated in this richly aromatic product that can be mixed with soy sauce, salt, eggs, and side dishes. (Sold exclusively at Table to Farm)
Table to Farm" calls these "original flavors". For a list of products we carrythis way (direction close to the speaker or towards the speaker)From.
The "true taste" is an irreplaceable taste created by nature and people, which awakens the senses that we have almost forgotten in our daily lives. These "true flavors" have been lost in the wave of economic rationalization, and today only 0.11 TP10T is in circulation.
In order to preserve the "plain taste" that used to abound in every home, we believe that it is important for each of us to be conscious of what we choose to eat, and to be involved in the process of making it together with others.
By choosing to eat at the table, we are involved in the making of the food. The name "Table to Farm" was chosen with this meaning in mind.
A new food community was then established to sustain this project.
Photo_ Daisuke Takashige
It is a food system = Community Supported Foodculture (CSF) in which producers and consumers of 0.1%'s "plain taste" work hand in hand to nurture a food culture together.
Buy. Dialogue. Collaboration. The producer, the user, and the intermediary. We will start by considering each issue as an issue to be considered together, without making it the responsibility of each individual.
*addition
As a CSF activity, we are looking for people to join us in "spring preparation" of Ogasawara Ajirin mirin at the optimal time from the end of February to mid-March every year. For details, please contactLink herefor more information.
Many of the foodstuffs and daily necessities handled by Table to Farm are produced in limited quantities, and in order to maintain a loose balance with supply, participation is limited and membership is by referral or through a waiting list.
How to Jointhis way (direction close to the speaker or towards the speaker)for more information.
Yuki Soma, director of the D&DEPARTMENT PROJECT's food and beverage division "Tsudzuku wo Taberu Bu", has been appointed director of the project.
From a medium- to long-term perspective, we are just now beginning to move toward the development of a better food culture. If, after reading this paper, you have developed even the slightest feeling of support for this project, please visit the following website.
Table to Farm
Admission fee: ¥5,500~ (tax included)
CSF cooperation fee: ¥220 / 2 weeks ( including tax )
Official Site
Official Instagram
*The admission fee and CSF cooperation fund will be used for joint projects with producers, support activities, and supplementation in the event of a disaster, in order to expand the "plain taste" and its food culture.
Yuki Soma
Born in Shiga Prefecture. In 2024, he published his first book, "Tsudzuku wo Taberu Shokudo," which summarizes his activities in the food field. In 2024, he will publish his first book, "Tsudzuku wo Taberu Shokudo," a compilation of his activities in the food field.