Maison Yamate, a celery farm based in the Yamate area of Soja City, cultivates dozens of vegetable varieties throughout the year.
Amid a decline in young farmers, they jumped into the world of agriculture at the age of 30 and continue to work together as a couple in the fields.
They are also engaged in activities to deliver the appeal of local vegetables through social media and collaborations with local restaurants.
We interviewed Takagoshi Yuki from Maison Yamate about the reasons for starting agriculture, their commitment to celery, and their thoughts on the community.
Celery Farmers Born in the Yamate Area of Soja City
Maison Yamate is a celery farm based in the Yamate area of Soja City, Okayama Prefecture.
They started farming in December 2019 and cultivate seasonal vegetables such as celery, cabbage, Chinese cabbage, radish, cauliflower, cucumber, zucchini, and mini tomatoes.
They are a small-scale farm managing two greenhouses and five outdoor fields, totaling seven tan (approximately the size of a standard soccer field).
The harvested vegetables are sold mainly at local stores in Soja City, including the Shunkan Hiroba Agricultural and Livestock Products Direct Sales Center "Hare no Chi Hare" and Noumaru Garden Kibiji Farm, as well as Everyi Soja Minami.
Delivering Freshness from Harvest to Table
One reason why Maison Yamate's celery is supported by many people is their commitment to freshness.
It takes time for celery to be harvested and displayed in supermarkets, which can lead to a loss of moisture. However, at Maison Yamate, they replenish moisture with a spray immediately after harvesting, quickly bagging the celery and storing it in a cool place.
They strive to deliver the celery to customers while maintaining as much freshness as possible.
In cultivation, they make it a point to visit the fields every day, regardless of whether there is work to be done, to closely observe the changes in the vegetables. Not missing even small changes is likely the foundation for producing high-quality vegetables.
Hosting Collaborative Lunches with Restaurants in Soja City
Maison Yamate's activities are not limited to vegetable production.
In January 2024, they collaborated with "Washoku Tanimoto," a restaurant located in Soja City, to offer a limited-time course lunch using Maison Yamate's celery. During the collaboration period, Takagoshi also worked as a staff member at the restaurant, providing an opportunity to interact directly with customers.
Hearing customers say "delicious" directly was a great joy for them as a farmer.
A dish created by a professional chef. Takagoshi was surprised by the result, saying, "I never knew celery could have such a side to it," discovering something new.
They expressed their desire to continue to enhance the food culture of Soja while valuing connections with local people and restaurants.
We spoke with Takagoshi Yuki from Maison Yamate about the reasons for starting agriculture, the appeal of celery, and what they would like to challenge in the future.
Data on Maison Yamate
| Name | Maison Yamate |
|---|---|
| Address | Not disclosed |
| Contact | Direct message on Instagram |
| Website | Maison Yamate |
