Here is this week's lunch menu... ♪
Sorry, I've been busy working in the fields and am completely late in posting!

Weekly change
Salad vegetables (kale, kale stems, kuroda gosun carrots, cucumbers, marinated beets, soybeans)
Tomato stew with summer vegetables and chicken
Andes Red Hupotet Tri
Penne with Purple Carrot Tartar
Summer Vegetable Soup Curry
Yukkejang Soup
Daily special
Fire Wok-fried Manganji chili pepper and pork with sansho (Japanese pepper)
water fried green bell pepper with cashew nuts
Thu. sweet & spicy eggplant
Wok-fried squid and seasonal vegetables with XO sauce
Sat. Bean-curd soup seasoned with red pepper
Sun. Spring rolls with carrots and green beans
Monday (Celebration) Drooling Chicken with Summer Vegetables
*We will be open on Monday the 17th for a national holiday!
Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!

Why do everything from fields to restaurants?

The other day all the employees gathered in the field and we all harvested beets, followed by a BBQ for everyone.
Members who normally work at different sites in Tokyo and Chiba, in the store and in the field, meet and sweat together (it's too hot to stop sweating).

The reason why we handle everything from vegetable cultivation to cooking and service ourselves is, of course, first and foremost our desire to maintain our own belief in deliciousness from start to finish.
But I have several other reasons in my heart.
One of the stories.

Our modern life is based on a huge division of labor that transcends national borders.
Its power is tremendous and has greatly enriched our lives.
I can't believe that ballpoint pens can be bought for as little as 100 yen each. I don't know how much it would cost if I made it myself.
On the other hand, I feel that some things have been obscured by the division of labor.
If you buy a $100 tomato (sorry, I don't usually buy vegetables so I don't know the price) at the grocery store, it is anything but a $100 tomato.
That's fine. But I can't help feeling that there is something else to be gained from tomatoes besides the fact that they are round, red objects with condensed moisture, sweetness, acidity, and umami.
At least when I eat tomatoes in the field, I feel that I am tasting a richness that is more than just the tomato as an object or raw material. What I think at that time is that I want to deliver this in its entirety.
We would like to create a place where such things can be delivered and received to the best of our ability. In order to do so, we believe that we must do everything from production to delivery under the same roof of the company.

I love to see the faces of employees and part-timers, who usually play different roles, when they come together in the field. I would like to make sure that these faces are conveyed directly to our customers and that we do not lose sight of what is important even in these rapidly changing times.
I also thought that in order to continue to do so, I should look at each of my daily tasks carefully and make constant efforts to improve and refine them.

It has been a hot and humid summer with temperatures exceeding 35 degrees Celsius every day, and I am exhausted, but I am looking forward to another enjoyable and energetic week!