Interview with Mr. Yoshiyuki Ogino, Sales Manager of Agrikeier Co., Ltd.
What prompted you to engage in the production and sale of Satosho Makomotake?
Ogino
Agrikeier Co., Ltd. is based on a computer company called Keier System.
The company is headquartered in Okayama City and sells systems to municipalities nationwide.
After the Great East Japan Earthquake in 2011, there was significant damage in the municipalities we dealt with, and I went to volunteer in Tohoku.
That experience became a turning point to focus on the community.
I heard from the staff at Satosho Town Hall, our client, that they wanted to focus on the production of makomotake as a specialty product, and we started production around 2013.
At first, we started as agricultural volunteers, and our sales in the first year were only 300,000 yen. This was not sustainable as a business.
To continue being involved in production, we developed products, participated in events in Tokyo and Osaka, and sought shipping destinations to expand our recognition.
In 2018, we established Agrikeier Co., Ltd. as a company primarily engaged in the production and sale of Satosho Makomotake, and we decided to put more effort into it.
Even now, during the busy season, not only Agrikeier but also all employees of Keier System participate in the harvest.
From a computer company to cultivating makomotake! Wasn't it difficult?
Ogino
From planting rice in May to harvesting after late September, we weed every day. Harvesting is a labor-intensive task, cutting each one with a sickle.
However, there are things that only we can do.
Makomotake is a plant cultivated nationwide. If we utilize fallow rice fields (unused rice paddies) where rice is no longer grown, we can receive subsidies for some of the costs associated with maintenance, and since it belongs to the same grass family as rice, it is easier for farmers to cultivate.
However, it is not always the case that farmers who are knowledgeable about "how to grow" are also knowledgeable about "how to sell."
We are professionals in selling computer systems. That is why we were able to focus on the sales of makomotake. We gradually expanded our sales channels, and here we are now.
What are the charms of makomotake?
Above all, it is rich in nutrients. It is rich in dietary fiber and potassium, and is expected to have effects on improving intestinal health and detoxification.
Its low calorie content is also a plus.
In terms of taste, it has almost no bitterness or peculiarities, making it easy to pair with any cuisine, whether Japanese, Western, or Chinese.
Because it is a healthy ingredient, we recommend eating it throughout the year.
The period when fresh makomotake can be eaten is limited from late September to early November, but vacuum-packed makomotake is sold year-round.
Makomo leaf powder is also easy to incorporate into everyday meals.
Dried makomo leaves for bath additives are also popular.
In the future, we hope to further enhance the health benefits and develop products such as cosmetics and pharmaceuticals.
Interview with Mr. Koyu Hinosu, Planning and Commerce Division, Satosho Town Hall
Can you tell us about the background of the specialty product "Satosho Makomotake"?
Hinosu
In the 2010s, the number of agricultural workers decreased, and the number of fallow fields in Satosho Town increased.
When farmers in Satosho Town looked for something to plant in the rice paddies, they came across makomotake.
For example, it is possible to turn a former rice paddy into a field and work on other crops, but it can be quite challenging due to the wet conditions.
Makomotake belongs to the same grass family, and it was easy to work with because it effectively utilizes the environment of rice paddies where rice used to grow.
The area planted with makomotake and its production volume in Satosho Town have been increasing year by year, with a production volume of 14 tons of Satosho Makomotake in 2020.
Until now, there hasn't been a specialty product that people would associate with Satosho. However, I believe that the recognition of "Satosho means makomotake" has been spreading significantly.
Sales are also strong, so I think it has become a crop that producers want to grow.
Although it is currently on hold due to the COVID-19 pandemic, we have also been conducting cultivation and harvesting experiences for middle school students. We want to make it a specialty product supported by the entire town.
Can you tell us the highlights of the Satosho Makomotake tasting stamp rally 2021?
Hinosu
We want people to taste the seasonal makomotake, so we have been holding a stamp rally every year since 2013 in collaboration with local producers, retailers, and restaurants.
It is a popular event that many people participate in every year.
The season when fresh makomotake can be eaten is precious, so for those who have never tried it, please give it a taste.
There are also shops where you can take out, and I hope you will try cooking with fresh makomotake purchased at direct sales offices.
Every year, the event is well-received by the staff of Satosho Town Hall. Of course, I also participate!
Please enjoy the seasonal Satosho Makomotake and participate in the stamp rally.
Conclusion
Mr. Ogino harvested makomo for photography, which had not yet swollen.
He set it up in my beloved car, so we took this commemorative photo.
He said, "If you dry it in the sun, it can become a bath additive," so I immediately tried it out.
The leaves of makomo have a wonderful fragrance, making for a perfect bath! Thank you very much.
Having moved to the neighboring town of Satosho four years ago (2017), I now have the image of "Satosho means makomotake."
Hearing the story, I was surprised to learn that this specialty product, which has been in development for over a decade, is newer than I imagined.
I felt that the collaboration between the town, companies, and farmers is what has led to the current excitement.
I look forward to the Satosho Makomotake tasting stamp rally every year.
Restaurants offer limited-time menus during this season, so I recommend it.
Next time, I want to buy fresh makomotake and try it in salads and pasta.
