Satoyama no Obata

Satoyama no Obata image
We utilize fallow land in the satoyama landscape.
We focus on practices like conventional, organic, and natural farming, but aim for methods that are gentle on nature. We use nearby cow manure compost and home compost to grow seasonal vegetables without pesticides or chemical fertilizers (primarily chicken manure).

Please see the seasonal vegetables below (updated as of October 25, 2025) and stop by our field.
We operate irregularly, so please pay with cash at the shed or via PayPay in exchange for the produce on hand.

We hope you can enjoy the robust, rustic vegetables grown in nature—their aroma, color, shape, and flavor in various ways.

For individual inquiries, please contact satoyamavege@gmail.com.

Edamame (200 yen / 200g)

A rich, umami-filled black soybean with a satisfying texture.

Popcorn (400 yen / 1110g / bag)

Corn for popping.
We recommend seasoning with melted butter and salt.

Roselle (200 yen / 10g / bag)

Edible hibiscus.
Pour hot water to make a red, tangy tea. It's also delicious with honey.

(From November) Leafy Daikon Radish

(From November) Leafy Red Radish

(Season Ended) Raw Peanuts

(Season Ended) Garlic

(Season Ended) Beets

Red flesh with rich minerals.
Heat with the skin until soft to bring out sweetness.
Ideal for soups, pickles, and desserts. Also great raw, adding color to salads and coleslaw.

(Season Ended) Andes Red

Red skin, yellow flesh.
A sweet and delicious recommended variety.
Great for croquettes and potato salad.

(Season Ended) Shadow Queen

Red-purple flesh rich in anthocyanins.
Enjoy the natural flavor of the ingredient.
Ideal for French fries and grilling.

(Season Ended) Red Shiso

(Season Ended) Carrots