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<\/p>\nToday, the directors of the co-op came to inspect the site for the shipping of Komatsuna, which begins every fall.<\/p>\n
It happens every year, but I still get nervous.<\/p>\n
It starts with a record book, confirms that there are no pesticides, and then inspects the greenhouse field.<\/p>\n
Starting this year, the manager in charge has changed, so during the conversation we had to listen to a lot of things and ask questions, which kept us occupied for about two hours.<\/p>\n
However, in the end, he said that the results of the 5S activities that are being carried out on a company-wide basis on a daily basis were ``the tools are neat and tidy.''<\/p>\n
We also received evaluations.<\/p>\n
Regarding cultivation, I received no particular criticism and received words of encouragement, which made me feel at ease.<\/p>\n
We would like to continue to ship more and more pesticide-free Komatsuna to consumers that they can eat with peace of mind.<\/p>\n
I braced myself.<\/p>\n
It's delicious! My Komatsuna. We ship with confidence. (Although it's not just Komatsuna!)<\/p>\n
I would like to thank all the members of the association for their hard work.<\/p>\n
\n*That's right, when Chef Masayuki Okuda of Arquecciano came to visit in December of the year before last, I went to Komatsunabata with a whim.<\/p>\n
I picked it on the spot, bit into it raw, nodded, and headed straight to the kitchen.<\/p>\n
I quickly made komatsuna peperoncino and fed it to the staff.<\/p>\n
Freshly picked komatsuna is lightly stir-fried with salt, pepper, garlic, chili peppers, and olive oil, making it almost raw.<\/p>\n
Although no one said, "Wow, this is delicious," all the lucky staff members who were there were impressed!<\/p>\n
They showed us how to eat delicious komatsuna right in front of our eyes.<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/DSC_2825.JPG\")
<\/p>\n
\nDid you find this helpful?<\/p>\n
Since then, Komatsuna Freak Farm Department<\/p>\n
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Today, the directors of the Co-op came to inspect the site for the shipment of komatsuna, which starts every autumn. It happens every year, but [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4254","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n