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Delicious! Make your dining table happy! We are working on sustainable agriculture in Tamba Sasayama City, making additive-free fermented seasonings with hand-prepared koji grown from rice, and pure domestic menma as a measure against neglected bamboo forests.

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ワンビーンズ

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2,956

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About the brand

At the foot of a mountain where the headwaters spring up, a river where fireflies fly, and fields where a wide variety of creatures live. We are working on agriculture that protects the natural environment and farmland and can be passed on to the next generation.

We have inherited the fermentation culture that remains in the region. I started making rice koji after being taught by a senior farmer. Seasonings that are handmade from cultivation to processing, additive-free, and naturally fermented. Connecting the field and the dining table, making fermentation a familiar presence.

Eat deliciously and maintain the bamboo forest! Purely domestic menma project. We are working on measures against neglected bamboo forests, which have become a problem in recent years. We protect the satoyama by making menma.

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村上玄一

Genichi　Murakami

Born and raised in Kobe City, Hyogo Prefecture, he moved to Tamba Sasayama City in 2021. Witnessing the aging of farmers involved in local agricultural work and abandoned farmland, what will happen to Japan's "food" in the future? With a sense of crisis, Well then! You have to do it yourself! and became a farmer. I am working hard every day as a leader in the community. With the birth of a child, we are strongly aware of the environment and food that can be left for the future. We are engaged in fertilizer production using local resources, environmentally friendly cultivation, and agriculture that does not rely on pesticides and chemical fertilizers. Eating delicious food and drinking alcohol is my purpose in life! We will confidently deliver what we think is delicious. Make your dining table happy! With this motto, we make each one by hand from production to processing.

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Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Why are we doing?

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《The state of agriculture that I witnessed after immigrating》

Mt. Tamba Sasa, which I had visited several times before I moved here. Surrounded by mountains and rivers rich in nature, the fresh air that cannot be experienced in the city made me feel that "this is my second home!"

On the contrary, I witnessed the abundant nature and longing for a rural life, but on the other hand, I witnessed the aging of farmers, the shortage of workers, and the unmanageable fields. Until now, the problems of the countryside that abound throughout Japan, which existed far away, are right in front of us. When I was in the city, I learned about the reality of the crops that I casually ate, and in the next 5 or 10 years, I will not be able to eat what I take for granted. I felt a sense of crisis.

Then we have to do it!

Let's protect the local farmland and do agriculture that can be passed on to the next generation! and started farming.

What are we doing?

《As a farmer, we protect the region, the environment, traditions, and food》

Farmers don't just grow crops!

1. Protect the community

The number of fields entrusted to us is increasing every year due to the aging of the population and the shortage of workers. Every year, we increase the area we grow rice, beans, and baby leaves. We are thinking of a form of agriculture that can be passed on to everyone, not just us.

2. Protect the environment

We protect biodiversity through cultivation that does not rely on pesticides and chemical fertilizers, and we are engaged in recycling-oriented agriculture by utilizing resources that would otherwise be discarded.

In addition, we have focused on the problem of neglected bamboo forests, which has become a problem in recent years, and we manufacture purely domestic menma that has been used for bamboo forest maintenance.

We aim to be a satoyama that can be preserved for the future.

3. Preserve tradition

In Mt. Tamba Sasayama, there was a custom called Tamba Mori who went to work as a brewer as a brewer during the winter when crops could not be produced.

I was taught by the former brewer farmers who still remain, and I started making rice koji. Koji is the cornerstone of Japan food. The charm, depth and enjoyment of koji are passed on to familiar beings.

4. Protect food

To eat is to live. Our bodies are made up of what we eat.

As the person who grows and makes the food, we do not use anything that is delicious and kind to the body, but unnecessary things.

In farming, we are sincerely facing the thoughts of everyone in the community, not only for our own profit-making purposes, but also for how to protect "farmland" and "food" in the future.

Commitment to the product

《Hand-prepared koji grown from rice》

We use 100% of the rice we grow ourselves to prepare koji.

Fermented seasonings are naturally fermented

《Ingredients filled with thoughts where you can see the face of the producer》

A popular product with an easy-to-use all-purpose seasoning repeater

・Onion koji

・Garlic koji

The onions used are sweet honeyballs grown by Mr./Ms. of Awaji Island 2525 Farm

The garlic is Harima King garlic, which Mr./Ms. of Kitamoto Farm in Kasai City has inherited for 100 years

For those that are not grown in our own gardens, we go directly to the farmers who are particular about Mr./Ms. grow them, listen to their stories, and use them.

Each ingredient is filled with the thoughts of each farmer.

《Eat deliciously and maintain bamboo forest》

The purely domestic menma project that started from Itoshima, Kyushu with the slogan

We also participated in the project, maintaining the bamboo forest of Mt. Tamba Sasa, and producing only 1% of the pure domestic menma.

We only have one month to harvest young bamboo that can be processed, and we recruit volunteers from urban areas to learn about neglected bamboo forests together.

Who are supporting us?

Our products connect with farmers Thailand customers and

It is supported by customers who like fermentation and are organic-oriented.

We are expanding our activities mainly at the farmer's market and wholesaling to natural stores.

Focusing on those who like delicious and natural food

It is used by naturalists, health-conscious people, child-rearing generations, cooking lovers, etc.

In addition, pure domestic menma is

Published in the Kobe Shimbun and Tamba Shimbun, introduced by Mr./Ms. TV Mr./Ms.,

It was awarded at the 2023 Culinary Masters Club Certification Contest and is attracting attention from the perspective of SDGs.

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Deferred payments of up to 60 days

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村上玄一

Genichi Murakami

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Genichi　Murakami