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Satoyama Vegetable Co., Ltd.
Under the slogan of "Designing the body in three years' time," we are consistently involved in the planning, manufacturing, and development of products that are designed for the body, starting with the cultivation of vegetables that utilize the functions of microorganisms in the soil.
1
Through 10 years of research, we have established a cultivation technology that enhances and maintains soil microbial biomass. We do not use chemicals, chemical fertilizers, or herbicides, and we have realized a clean and sustainable form of agriculture.
2
The harvested vegetables are cut, dried, crushed, and blended in-house. As a powder with a high shelf life, we are developing product items that can be used "when you want to use it" and "quickly".
3
From the stage where you feel a slight discomfort in your body, we take the time to carefully develop products from the perspective of preventive medicine in order to help you balance using familiar ingredients.
Brand Owner
More about the Brand Owner
永田 和史
Kazufumi Nagata
Born in Shizuoka Prefecture. When he visited his classmate's parents' house (Ishigaki Island, Okinawa Prefecture) when he was an office worker, he witnessed the bleaching phenomenon of coral reefs and felt a sense of crisis about the abnormal changes in the global environment.
After that, he focused on the fields of "food" and "agriculture," which can be an opportunity to recognize global environmental problems as their own problems that are directly connected to the health of the body, rather than other people's problems. In order to pursue sustainable and healthy forms of "food" × "agriculture", we began research on soil microorganisms in 2013. We will continue our research to clarify "what kind of soil condition should be in order to grow healthy vegetables without using fertilizers or pesticides."
In 2021, after seven years of research, he established Satoyama Vegetable Co., Ltd., which manufactures and sells processed products using vegetables, and became its representative director.
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Why are we doing?
What are we doing?
Commitment to the product
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Why are we doing?
Auto-translated
It was the dirt that was dirty
Many people have a clean image of "agriculture", but did you know that it is actually one of the industries that directly pollutes the land and water?
Needless to say, what is surprisingly unknown about pesticides and herbicides is that the "fertilizers" given by humans are the source of their pollution. Fertilizer that cannot be processed by crops and microorganisms remains in the soil, and the crops that suck it up are eaten by insects, or it flows into rivers, lakes, and eventually the sea through groundwater, causing a large amount of blue-green algae and red tides.
Insects, blue-green algae, and red tide that eat these crops may be "bad guys" in the eyes of people. However, when you have the perspective of being a "cleaner" who removes unnecessary parts, you will realize how great the systems of the natural world are.
Since 2013, we have been researching soil microorganisms using our own methods, believing that if we can cultivate soil without polluting the soil and maximize its strength, we will be able to realize "agriculture that can be continued for 100 years that is friendly to both the environment and people."
What are we doing?
Soil preparation for microorganisms
The power of soil to grow crops is called "soil power," but about 10 years ago, when I read through the literature on soil and soil strength, there were still many things that I did not understand academically, and it was truly a "black box" situation. However, I intuitively understood that microorganisms were related to soil strength, and based on this hypothesis, I started with pure cultivation of individual microorganisms and gradually shifted to research to control the cultivation of multiple microorganisms in a "room temperature, non-sterilization" environment.
I believe that the key to sustainable agriculture is to shift from the idea of "people growing vegetables" to the idea of "people growing soil where vegetables grow on their own."
Designing your body in 3 years
In this way, the reason why I started agriculture by sticking to the soil preparation of microorganisms was for the purpose of "sustainable earth conservation", but in fact, there was another purpose.
That is"For people to be healthy with food"Are.
It may seem obvious, but it is surprisingly easy for us to get sick due to lifestyle disturbances and daily stress. Even if you don't know the name of the disease, the symptom of "I don't feel well somehow" can be said to be one step before becoming sick.
According to the idea of Oriental medicine, such a condition is called "pre-illness", and the basic guideline is to prepare the body from the pre-illness stage.
If you get sick, you need to treat it with acupuncture and Chinese medicine (a mix of herbal medicines), but while you are not sick,Is it possible to use ingredients (vegetables and fruits) to prepare the body?I thought.
Although the ingredients do not have the same effect as herbal medicines, most of them show a mild effect, so depending on the preparation of vegetables, they can also behave as lighter medicines than herbal medicines, even though they are food. This is exactly what leads to the practice of the phrase "medicine and food are the same source."
Commitment to the product
At this time, our main product is vegetable powder.
The harvested vegetables are first steamed slowly at a low temperature to bring out the sweetness. This is cut into thin slices and carefully dried in the sun and using a machine. It is crushed when the moisture content is 5-10% or less and finished in a powdery state.
If you add dashi and milk (or soy milk) to the solo vegetable powder, you can make a full-fledged pottage or soup on the spot, or if you add the desired amount of sugar and dissolve it in hot water, you can easily make "vegetable bean paste" and other dishes, making it useful for making colorful sweets.
If you use pumpkin powder, you can make pumpkin bean paste!
If you make it from scratch, it takes a lot of time and utility costs, but with powder, you can make it with just hot water, so they are very pleased.
You can also dissolve the powder in hot water to make baby food or nursing food. The vegetables are grown without the use of pesticides, herbicides, or chemical fertilizers, so you can enjoy them with confidence.
In addition to solo powder items for each vegetable, we sell a variety of items such as "Vegetable Umami Curry Soup" that uses multiple vegetables and spices to pursue umami and does not use any animal ingredients, "Pottage Kit" with various vegetables, and "Yacider" and "Yachai" vegetable craft drinks that you can drink without feeling guilty.
[Points]
・ It is in dry powder form and has a long shelf life of 1 year, so it is easy to manage inventory.
・ Contributes to shortening cooking time and cooking energy for commercial use and at home.
Who are supporting us?
Usage scene of business operators
As for products and services for businesses, we continue to deliver powdered vegetable products (soups and drinks) to restaurants and kitchen car operators who want to stick to vegetable ingredients but do not want to cause food loss.
"You can use as much as you want without worrying about inventory."
"Lightweight, takes up little space and is easy to handle"
"Depending on the blend of powders, you can create your own personality."
We receive a voice of delight.
(* It is possible to sell in individual packaging packs for one meal / bulk sales from several hundred g to several kilograms in bulk.) ）
Usage scene at home
For general households, we are supported by a series of body-friendly products, mainly for women in their 30s and 40s who are starting to feel unwell in their bodies or who are starting to care about their physical health after the birth of their children.
All products
There are no products available for display
Products
All products
There are no products available for display
Satoyama Vegetable Co., Ltd.
Under the slogan of "Designing the body in three years' time," we are consistently involved in the planning, manufacturing, and development of products that are designed for the body, starting with the cultivation of vegetables that utilize the functions of microorganisms in the soil.
1
Through 10 years of research, we have established a cultivation technology that enhances and maintains soil microbial biomass. We do not use chemicals, chemical fertilizers, or herbicides, and we have realized a clean and sustainable form of agriculture.
2
The harvested vegetables are cut, dried, crushed, and blended in-house. As a powder with a high shelf life, we are developing product items that can be used "when you want to use it" and "quickly".
3
From the stage where you feel a slight discomfort in your body, we take the time to carefully develop products from the perspective of preventive medicine in order to help you balance using familiar ingredients.
Brand Owner
More about the Brand Owner
永田 和史
Kazufumi Nagata
Born in Shizuoka Prefecture. When he visited his classmate's parents' house (Ishigaki Island, Okinawa Prefecture) when he was an office worker, he witnessed the bleaching phenomenon of coral reefs and felt a sense of crisis about the abnormal changes in the global environment.
After that, he focused on the fields of "food" and "agriculture," which can be an opportunity to recognize global environmental problems as their own problems that are directly connected to the health of the body, rather than other people's problems. In order to pursue sustainable and healthy forms of "food" × "agriculture", we began research on soil microorganisms in 2013. We will continue our research to clarify "what kind of soil condition should be in order to grow healthy vegetables without using fertilizers or pesticides."
In 2021, after seven years of research, he established Satoyama Vegetable Co., Ltd., which manufactures and sells processed products using vegetables, and became its representative director.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
It was the dirt that was dirty
Many people have a clean image of "agriculture", but did you know that it is actually one of the industries that directly pollutes the land and water?
Needless to say, what is surprisingly unknown about pesticides and herbicides is that the "fertilizers" given by humans are the source of their pollution. Fertilizer that cannot be processed by crops and microorganisms remains in the soil, and the crops that suck it up are eaten by insects, or it flows into rivers, lakes, and eventually the sea through groundwater, causing a large amount of blue-green algae and red tides.
Insects, blue-green algae, and red tide that eat these crops may be "bad guys" in the eyes of people. However, when you have the perspective of being a "cleaner" who removes unnecessary parts, you will realize how great the systems of the natural world are.
Since 2013, we have been researching soil microorganisms using our own methods, believing that if we can cultivate soil without polluting the soil and maximize its strength, we will be able to realize "agriculture that can be continued for 100 years that is friendly to both the environment and people."
What are we doing?
Soil preparation for microorganisms
The power of soil to grow crops is called "soil power," but about 10 years ago, when I read through the literature on soil and soil strength, there were still many things that I did not understand academically, and it was truly a "black box" situation. However, I intuitively understood that microorganisms were related to soil strength, and based on this hypothesis, I started with pure cultivation of individual microorganisms and gradually shifted to research to control the cultivation of multiple microorganisms in a "room temperature, non-sterilization" environment.
I believe that the key to sustainable agriculture is to shift from the idea of "people growing vegetables" to the idea of "people growing soil where vegetables grow on their own."
Designing your body in 3 years
In this way, the reason why I started agriculture by sticking to the soil preparation of microorganisms was for the purpose of "sustainable earth conservation", but in fact, there was another purpose.
That is"For people to be healthy with food"Are.
It may seem obvious, but it is surprisingly easy for us to get sick due to lifestyle disturbances and daily stress. Even if you don't know the name of the disease, the symptom of "I don't feel well somehow" can be said to be one step before becoming sick.
According to the idea of Oriental medicine, such a condition is called "pre-illness", and the basic guideline is to prepare the body from the pre-illness stage.
If you get sick, you need to treat it with acupuncture and Chinese medicine (a mix of herbal medicines), but while you are not sick,Is it possible to use ingredients (vegetables and fruits) to prepare the body?I thought.
Although the ingredients do not have the same effect as herbal medicines, most of them show a mild effect, so depending on the preparation of vegetables, they can also behave as lighter medicines than herbal medicines, even though they are food. This is exactly what leads to the practice of the phrase "medicine and food are the same source."
Commitment to the product
At this time, our main product is vegetable powder.
The harvested vegetables are first steamed slowly at a low temperature to bring out the sweetness. This is cut into thin slices and carefully dried in the sun and using a machine. It is crushed when the moisture content is 5-10% or less and finished in a powdery state.
If you add dashi and milk (or soy milk) to the solo vegetable powder, you can make a full-fledged pottage or soup on the spot, or if you add the desired amount of sugar and dissolve it in hot water, you can easily make "vegetable bean paste" and other dishes, making it useful for making colorful sweets.
If you use pumpkin powder, you can make pumpkin bean paste!
If you make it from scratch, it takes a lot of time and utility costs, but with powder, you can make it with just hot water, so they are very pleased.
You can also dissolve the powder in hot water to make baby food or nursing food. The vegetables are grown without the use of pesticides, herbicides, or chemical fertilizers, so you can enjoy them with confidence.
In addition to solo powder items for each vegetable, we sell a variety of items such as "Vegetable Umami Curry Soup" that uses multiple vegetables and spices to pursue umami and does not use any animal ingredients, "Pottage Kit" with various vegetables, and "Yacider" and "Yachai" vegetable craft drinks that you can drink without feeling guilty.
[Points]
・ It is in dry powder form and has a long shelf life of 1 year, so it is easy to manage inventory.
・ Contributes to shortening cooking time and cooking energy for commercial use and at home.
Who are supporting us?
Usage scene of business operators
As for products and services for businesses, we continue to deliver powdered vegetable products (soups and drinks) to restaurants and kitchen car operators who want to stick to vegetable ingredients but do not want to cause food loss.
"You can use as much as you want without worrying about inventory."
"Lightweight, takes up little space and is easy to handle"
"Depending on the blend of powders, you can create your own personality."
We receive a voice of delight.
(* It is possible to sell in individual packaging packs for one meal / bulk sales from several hundred g to several kilograms in bulk.) ）
Usage scene at home
For general households, we are supported by a series of body-friendly products, mainly for women in their 30s and 40s who are starting to feel unwell in their bodies or who are starting to care about their physical health after the birth of their children.
All products
There are no products available for display
Products
All products
There are no products available for display
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