Now Offering Vegetables Grown via Natural Cultivation / Natural Cycle Farming (Using Wood and Grass Compost)!

maeda72
1 day ago
3 min read

■ 3 Key Points of This Article

We have begun carrying vegetables grown through natural cultivation and natural cycle farming, raised solely by the power of soil and microorganisms without any chemical fertilizers or pesticides.

By applying only wood and grass compost—made from shredded and fermented pruned branches and grass—over a long period, we allow the vegetables to mature slowly in a self-sustaining soil environment where diverse fungi and microbes coexist.

We deliver over 100 varieties of seasonal, open-field vegetables annually that overflow with vitality, featuring high sugar content, aroma, and nutritional value, with an intense umami that stands out even with short cooking times.

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■ Q. What are the characteristics of vegetables grown through natural cultivation or natural cycle farming (using wood and grass compost)?

■ A Self-Sustaining Soil Environment Nurtured by the Symbiosis of Soil and Microbes

[Key Point: By keeping out chemical substances and creating an environment conditioned by wood and grass compost, microorganisms—not humans—till the soil and form a natural purification system.]

■ High Nutritional Value and Umami Matured Slowly Without Depending on Nitrogen

[Key Point: Because growth is not forced and the vegetables are harvested only after maturing slowly at nature's pace, the original sugar content and aroma of the vegetables are concentrated.]

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Hello! This is Tenbusu Organic Market.

Today, we introduce vegetables grown through natural cultivation and natural cycle farming (using wood and grass compost) that bring true vitality to our dining tables. These vegetables differ fundamentally in their essential quality from those grown through conventional farming or commercially available organic vegetables. Their greatest feature is that they are raised not by relying on fertilizers, but by maximizing the inherent power that the soil and microorganisms originally possess.

The core of this farming method lies in "nurturing the soil." Without bringing in any chemical substances, we continue to apply only wood and grass compost—made from shredded and fermented local pruned branches and grass—over a long period. This prepares a rich environment where fungi, microorganisms, and even small animals can coexist. As microorganisms form a natural purification system and the soil is tilled by the hands of microbes rather than humans, the soil evolves into a self-sustaining life-support system.

Furthermore, in paddy fields, we strictly implement no-till and deep-water management, requiring no fertilizers or herbicides. The deep water allows aerobic and anaerobic microorganisms to propagate in a well-balanced manner, transforming the soil into something even more fertile. By avoiding the rapid growth caused by excess nitrogen and taking the time to mature slowly, the vegetables achieve very high sugar content, aroma, and nutritional value. A major attraction is that the umami is concentrated to the limit because they are harvested only after being allowed to fully ripen.

When cooking, the inherent power of the ingredients is so strong that heating times can be short. In fact, by not overcooking, the vivid aroma and umami that were locked inside stand out even more. We cultivate over 100 varieties of open-field vegetables annually in small quantities following the seasons, delivering the vegetables that shine most at that specific time to your table. Please experience the original form of vegetables and their deep flavors nurtured by the cycle of nature.

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■ Specifications

・Cultivation Method: Natural Cultivation, Natural Cycle Farming

・Fertilizer Used: Wood and Grass Compost (shredded/fermented pruned branches and grass) only

・Pesticide Use: Not used (No pesticides brought in)

・Soil Management: Autonomous purification by microbes and fungi; paddy fields are no-till/deep-water managed

・Number of Items: Over 100 varieties annually through open-field cultivation

・Harvest Criteria: Slow, full-ripeness harvest without depending on nitrogen

・Cooking Benefits: Umami and aroma stand out with short heating times

・Nutritional Aspects: High sugar content, rich aroma, high-standard nutritional value

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