Food waste initiatives

Efforts to grow JAS organic produce

Having inherited their rice paddies for generations, Etchie-san makes homemade rice husk compost and pellets the rice bran produced during milling, scattering it over their fields and paddies that grow JAS organic certified produce.

Walking past a pile of compost maturing in a corner of the farmland, it surprisingly smelled delicious despite being compost, and lively earthworms were occasionally seen jumping out vigorously.

Ingenuity to avoid pesticides

In addition to organic materials unique to rice farmers, they make efforts to avoid pesticides as much as possible, such as not growing leafy vegetables, which insects love, in the summer. However, Etchie-san didn't start practicing environmentally friendly agriculture in its natural state from the beginning.

The impetus for aiming for safe and secure agriculture

They originally started as tobacco leaf farmers and had to use pesticides to protect the delicate tobacco leaves from disease. However, a conversation Masao-san, the then-representative, had at the dentist became the catalyst for them to pursue safe and secure agriculture.

"I heard that herbicides might be related to why permanent teeth don't grow. I didn't want to use pesticides for the sake of my children and grandchildren," he said.

A carrot field like a movie scene

Recalling Masao-san's words, I looked around the farmland. The hillsides in my view were red, and the soil itself looked like red clay, hard and low in organic matter. Yet, the field soil was soft underfoot, and even the carrot leaves looked lush and soft.

I felt, body and soul, the world created by the warmth of Etchie-san and his team who cultivated this land, and that Masao-san's aspirations have been carefully handed down to his son, Akihiko-san, even after the change of generations. And vegetables grown in such a human and nature-friendly environment are bound to be exceptionally delicious! This also applies to non-standard vegetables.

Toward reducing food loss

Around 2013, before initiatives to reduce food loss became widespread, Etchie Nōsan, inspired by Toshie-san's idea, launched a business to process non-standard vegetables into dried vegetables and powders.

After repeated trials, the gradually developed lineup of processed products now includes about 20 varieties of dried vegetables and powders combined. I was told that even with dried vegetables, freshness is key, and the color and flavor change depending on the cutting method and thickness.

It was also impressive how well organized everything was, from the workshop where non-standard vegetables were processed and prepared for shipment, to the private space where everyone ate lunch and took breaks.

This showed that each person worked meticulously, thinking of their colleagues. Above all, the quality and taste of the vegetables were undeniably excellent, and I was able to confirm through all five senses the many appealing qualities that make them one of Kyoto's leading farmers.

Soon after, I approached Etchie Nōsan to discuss the production and procurement of dried vegetables, which would become the mainstay of OYAOYA. Even now, as business partners, we have a close relationship like relatives, and I often go to help with farm work.

The beginning of OYAOYA

Thus, OYAOYA, based in the northern Kyoto Prefecture area and initiated by Etchie-san, began to add value to non-standard vegetables and seriously tackle the reduction of food loss.

And to address another challenge, the sustainability of agriculture, OYAOYA will now meet and focus on many young farmers.

To be honest, I'm concerned that young farmers alone might not be able to provide enough volume, or that the types of vegetables might be too similar and lack variety.

Therefore, I hope for a long-lasting relationship with Etchie Nōsan, who is building the foundation of OYAOYA. A win-win relationship, of course.