Interview with Takakoshi Yuki of Maison Yamate
We interviewed Takakoshi Yuki of Maison Yamate about the inspiration for starting celery farming, the activities she is doing to convey the charm of celery, and what she would like to try in the future.
Inspired by Two Grandmothers, Entering the World of Agriculture
Can you tell us what inspired you to start farming?
Takakoshi
The origin lies in my maternal grandmother's home garden.
My grandmother enjoyed growing vegetables as a hobby and sharing them with neighbors. Going to the fields with her was a lot of fun and remains a sparkling memory.
That became the starting point for my interest in agriculture. After attending a science-focused high school, I went on to study agriculture at university, and after graduation, I got a job at a agricultural cooperative. Working daily with farmers, I felt both the difficulties and the charm of agriculture, and I think my desire to become a farmer myself gradually grew stronger.
When I was 30, six years after starting my job, my paternal grandmother was hospitalized due to illness. I wanted to tell my grandmother, who had supported my dream of becoming a farmer, "I will become a farmer," so I began to take concrete steps toward starting my own farm.
I also thought that if I had my own business, I could be closer to my grandmother.
Becoming a Celery Farmer from the Desire to Create Local Specialties
Can you tell us why you chose to become a celery farmer?
Takakoshi
When I wanted to create local specialties in Okayama Prefecture, I encountered the celery from Soja.
Among the few celery-producing areas in Japan, the celery from the Yamate area is known for its high quality. However, the number of producers has been decreasing year by year, and I felt a sense of crisis that the culture of this production area would be lost if things continued this way.
By growing celery myself, I wanted to protect and promote the celery culture of this region, so I decided to move to Soja and become a celery farmer.
I Want People Who Dislike Celery to Try It
Can you tell us about the charm of celery and delicious ways to eat it?
Takakoshi
If you eat it as is, my favorite way is to cut it into sticks and dip it in sauce.
Many people who disliked celery sold in supermarkets have surprisingly said, "The celery from Maison Yamate is crisp and delicious." So, I highly recommend eating it raw.
For those who still dislike it, adding it to stir-fries or soups can mellow the aroma, making it much easier to eat. You can also use the leaves in soups or stir-fries instead of throwing them away, so I hope people will use the whole plant.
I believe celery is a vegetable that elevates everyday dining, so I would love for those who have a dislike for it to try fresh celery at least once.
Not Just Vegetables, but Also Conveying Personality as a Farmer
You have over 4,700 followers on Instagram. What kind of content do you share?
Takakoshi
I feel that just posting pictures of vegetables makes it hard to convey their charm. So, I share content with the feeling that it’s important to convey that we are the ones growing them.
I’ve tried to make it more relatable by including my face in the posts and drawing illustrations, hoping that viewers will feel a connection. While farming Instagram accounts may have a stiff image, I hope people can view them casually.
Have you noticed any changes since your follower count increased?
Takakoshi
I’ve been receiving more messages like "It was delicious" and "My child has started eating it," which makes me very happy and motivates me.
Since I don’t have many opportunities to talk directly with customers, being able to connect through social media is a blessing.
Future Prospects
What would you like to challenge in the future?
Takakoshi
I would like to grow flowers. My grandmother, who inspired me to start farming, loved flowers, and there were many flowers blooming in her garden. Because of that influence, I have always had a longing for flowers.
I know some florists in Soja, so I’m thinking of starting with easy-to-manage funeral flowers.
Additionally, I would like to work with young farmers in Soja to revitalize the community. I would be happy if we could create a space where those who grow food and those who eat it can be closer together through collaborations with restaurants and local people.
Conclusion
With a desire to honor her grandmother and to revitalize local agriculture, Maison Yamate has steadily expanded its network through careful vegetable cultivation and proactive information sharing.
Through the interview, I felt not only a deep commitment to vegetables but also a warm personality that values connections with the community and people.
The celery season ends around May, but we are entering the season for summer vegetables like cucumbers, mini tomatoes, and zucchini. We plan to sell vegetables at Shunkan Hiroba Agricultural and Livestock Products Direct Sales Center "Hare no Chi Hare," Noumaru Garden Kibi Road, and Everyi Soja Minami.
Why not incorporate fresh vegetables from Maison Yamate into your daily meals?
Data on Maison Yamate
| Name | Maison Yamate |
|---|---|
| Address | Not disclosed |
| Contact | Direct message on Instagram |
| Website | Maison Yamate |
