Organic Living

Peace & Nature Products

This is a space to think together about food cooked using our hand-grown vegetables and rice, and products and cooking that are gentle on the environment. Now it’s been eight years since we started growing our own safe rice and vegetables without using agricultural chemicals. And in 2017, we started a vegetable gardening course for beginners taught by an expert guest lecturer (10 class series). I’ll be updating here about how our hand-grown vegetables are doing!


Vegetable class on native seeds

We had our second class on April 15th, 2017. In today’s class, we learned about native seeds, and we planted cherry tomato, white and purple eggplant, cucumber, azuki bean, zucchini, sunflower, cotton, and beet seeds. Then we made raised beds for the summer vegetables, added fertilizer, and pulled out weeds. Our next class is on Saturday, May 20th. I can’t wait to see how big our seedlings are going to be!  On Saturday, May 27th, we’re going to plant rice in the latest abandoned field that we’re revitalizing. Right now our Ozo base team is working hard to get rid of meters and meters of bamboo so that the kids will be able to enjoy their rice planting experience!



Our seedlings will grow, and we’ll be able to harvest our vegetables in… maybe July? For our summer school we hold every year, we’re going to make a nagashi-somen (flowing noodles) tubes out of bamboo by hand. We’re going to harvest our vegetables (eggplant, green peppers, goya (bitter gourd), tomatoes) and fry them into tempura right on the spot. Kids and adults of all nationalities will love boiling somen noodles and catching them out of bamboo noodle tubes! This popular event is back this year, and we can’t wait!