“Maison Yamate” grows dozens of kinds of vegetables each year, mainly celery, in the Yamate district of Soja City.
As the number of young farmers continues to decline, Yuki Takagoshi entered the world of farming at age 30 and continues to work the fields alongside her husband.
They also work to share the appeal of local vegetables through activities such as posting on social media and collaborating with local restaurants.
We spoke with Takagoshi Yuki of Maison Yamate about what inspired her to start farming, her dedication to celery, and her feelings for the community.
The information presented was current when this article was published in May 2026. Please note that it may differ from current information.
A celery farm born in Soja City’s Yamate district
Maison Yamate is a celery farm based in the Yamate district of Soja City, Okayama Prefecture.
They began farming in December 2019 and grow seasonal vegetables throughout the year, mainly celery, as well as cabbage, Chinese cabbage, daikon radish, cauliflower, cucumbers, zucchini, and cherry tomatoes.
This small-scale farm is run by a husband and wife, who manage two greenhouses and five open fields, covering a total of seven tan (approximately the area of one standard soccer field).
The harvested vegetables are sold mainly at stores in Soja City, including Shunkan Hiroba Agricultural Products Direct Sales Center “Hare nochi Hare,” Nomaru Engei Kibiji Farm, and Every Soja Minami.
Bringing freshly harvested crispness to the table
One reason Maison Yamate’s celery is popular with so many people is its commitment to freshness.
It takes time for celery to be harvested and reach supermarket shelves, so it tends to lose moisture. At Maison Yamate, however, they replenish moisture with a spray bottle from the moment the celery is harvested, quickly bag it, and store it in a cool place.
They say they deliver it to customers while keeping it as crisp and fresh as possible.
They also make a point of visiting the fields every day, whether or not there is work to do, and carefully observing changes in the vegetables. Not overlooking even the smallest changes is surely the foundation of growing high-quality vegetables.
Holding a collaborative lunch with restaurants in Soja City
Maison Yamate’s activities go beyond growing vegetables.
In January 2024, they collaborated with Washoku Tanimoto, a restaurant in Soja City, to offer a limited-time course lunch featuring Maison Yamate celery. During the collaboration, Takagoshi of Maison Yamate also worked at the restaurant as a staff member, giving her the opportunity to speak directly with customers.
She told us that hearing customers say “delicious” in person was a great joy as a farmer.
A dish created by a professional chef. The result was so impressive that even Takagoshi was surprised, and she said she made a new discovery: “I didn’t know celery had this side to it.”
She shared her hopes for the future, saying that she wants to help invigorate Soja’s food culture while continuing to value connections with local people and restaurants.
We asked Yuki Takagoshi of Maison Yamate what inspired her to start farming, what she loves about celery, and what she would like to take on in the future.
Maison Yamate details
| Name | Maison Yamate |
|---|---|
| Address | Not disclosed |
| Contact | Instagram direct message |
| Website | Maison Yamate |
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