【福井県/米(有機JAS)】太陽と雨と川と田んぼ。自然とともに育む米 / Sun and rain, river and rice field. Rice grown with nature


よしむら農園 / Yoshimura Farm

代表者:吉村義彦 / Representative : Yoshihiko Yoshimura
住 所:福井県三方上中郡若狭町 / Address: Wakasa-cyo, Mikatakaminaka Gun, Fukui Prefecture

【商品 / Products】
有機米コシヒカリ(白米・玄米) / Organic Koshihikari(Brown rice / White rice)
有機米あきさかり(白米・玄米)/ Organic Akisakari( Brown rice / White rice)
お試しセット(白米・黒米)/ Trial set( White / Black rice)

農薬 / Pesticide 無農薬 / No pesticide
肥料 / Fertilizer 無肥料 / Free fertilizer
認証 / Authentication 有機JAS認証、自然農法認証(自然栽培) /Organic JAS, Natural farming certification (natural cultivation)
販売 / Sell 通年 、新米は10月中旬以降 / All season, New rice is after mid-October
消費目安 / Consumption standard 玄米:1年、白米:2ヶ月 / Brown rice: 1 year, white rice: 2 months

お勧めする理由 / Reasons to recommend
  1. 山、川、田んぼ。ふるさとの環境を考えた農業実践 / Mountains, rivers, rice fields. Agricultural practice considering the environment of hometown
  2. 全圃場有機JAS認証での安心安全な作物作り / Producing safe and secure crops with all-field organic JAS certification
  3. 地域の子どもや高齢者に対しての食育活動を行う / Conduct food education activities for local children and the elderly

Practicing eco-friendly farming with couples

    •  お勧めレシピ   料理研究家 林幸子(アトリエ・グー主宰)



      A= 水:1カップ/うすくちしょうゆ:小さじ1/酒:大さじ2/塩:小さじ1/2

      ① 米はとぎ洗いし、ざるにあげて水を切る。鯛は骨をそぎ落とし、一口大に切る
      ② Aを煮立てて鯛と鯛の骨を入れる。1〜2分したら火を止めて冷水にあてて冷まし、骨を取り出して身と汁に分ける。
      ③ ②の煮汁と米を合わせて土鍋に入れ、蓋をして中火にかける。沸騰したら鯛の身を並べ入れて蓋をし、10分弱火で炊き、火を止めて蒸らす。
      ④ 青ねぎの小口切りを水洗いして水気を絞り、ちぎったおぼろ昆布と共に③に散らす。






      → 続きはこちらへ(生産者紹介ページ)

    •  Recommended recipe   Culinary researcher Sachiko Hayashi (Atelier Goo)

      Sea bream rice

      A superb mixed rice with a sea bream and rice ensemble spreading in your mouth. The tight sea bream and the presence of rice do a good job. Steam and steam when you open the lid, and everyone's smile is a nice dish.

      【Materials (for 2 people)】
      Rice: 1 go / sea bream fillet: 3 slices (approximately 250 g) / blue onion: 1 bottle / Oboro kelp: a little,
      A = water: 1 cup / light soy sauce: 1 teaspoon / liquor: 2 tablespoons / salt: 1/2 teaspoon

      ① Wash the rice with water, give it to the garlic, and drain the water. Sea bream shaves off bones and cuts into bite-sized pieces
      ② Boil A and add the snapper and snapper bone. After 1-2 minutes, turn off the heat and chill in cold water, remove the bones and divide into body and juice
      ③ Put the broth and rice together in a clay pot, cover and put on medium heat. Once boiled, line up the sea bream and cover, cook over low heat for 10 minutes, turn off the heat and steam
      ④ Rinse the green onion into small pieces, squeeze the water, and scatter with ragged kelp to ③

      Fukui Prefecture, blessed with rich land and clean water, has been a treasure trove of food called "Koshiyama Wakasui" since ancient times. Fukui rice, which is characterized by its cultivation methods, such as the method of growing creatures, has a reputation for high quality.
      Among the Fukui Prefectures, there are Sanjusangamayama, which is located at Wakasa Bay Quasi-National Park and is registered under the Ramsar Convention, such as "Mikata Goko" and 100 famous waters in Japan "Urawari Falls". Yoshimura Farm is located in the village of Aida in Wakasa-cho, which boasts abundant water from the mountains.
      Yoshihiko Yoshimura started organic farming with a desire to make safe and secure food, and realized rice cultivation of organic JAS such as Koshihikari, Akisakari, Milky Queen, etc. in 4 hectares of all fields. He also grows ancient rice, plum Fukui, and vegetables.
      This year in Fukui Prefecture, a new rice variety called Ichihore is to be made, and Yoshimura Farm has been certified for organic trial cultivation. A bulletin board in front of the rice field, stating that "we will deliver the best rice in Japan to everyone in the country", raises the best of "the best brand in US history" for harvest.

      Hoping for a beautiful natural cycle and symbiosis

       In a rice field full of creatures
       View of the country where children frolic
       Together with nature that connects around
       People and rice are growing
       Let's eat the air of Wakasa together!

      This is the Yoshimura farm concept, which is also printed on my business cards. Mountains and rivers spread across the rice fields, and the idyllic rural scenery where one train on the JR Obama Line runs about once an hour is nostalgic, and I am grateful that I practice agriculture with a good emphasis on nature.
      Forests occupy about 70% of the country, making Japan one of the most lush in the world. Rural communities contribute to the environment. Paddy fields that purify water and air play the role of dams, and nurture the lives of many creatures. Without pesticides, chemical fertilizers and herbicides, river and sea creatures are also protected.
      In duck farming and organic JAS cultivation, many creatures such as microorganisms, earthworms, loach, frogs and birds gather in rice fields, and the natural food chain takes place. We take pride in agriculture that uses the characteristics of this village where fireflies can live and supports diverse creatures and plants in a cycle and symbiosis.
      Organic farming is often thought to be high, but it is probably the easiest to do. The most important thing is the sun. If you have solar energy, water and carbon dioxide, you can make rice. If a combination of creatures compatible with rice can be realized, the mysterious work of photosynthesis will be achieved, and the rice will respond to it.

      → Read more (To producer page)