Editor's Voice

国産グルメ

Many restaurants specify where the products they use come from and who raised them. Dishes cooked by a chef with beautifully and carefully raised products are not only delicious, but also safe. We will introduce the food producers who attract top chefs, and how these producers handle their products.

 

FEATURE:父のメロン農家を継ぎ、決心ののちトマト農家へ 栽培を始めて10年。今や50種類以上のトマトを生産する【おかざき農園】 After succeeding a melon farm from his father, he made the decision to start cultivating tomatoes.
Cultivating tomatoes for 10 years, [Okazaki Farm] is currently producing more than 50 kinds of tomatoes.

おかざき農園

岡崎 秀仁さん
okazaki hidehito

1960年生まれ。高知県春野町に生まれ、高校卒業後、農業に携わる大学へ進学。卒業後、実家のメロン農家【おかざき農園】を継ぐ。フルーツトマトのおいしさに感銘を受け、トマトの栽培をはじめることを決心。2006年からトマトの栽培をはじめ、今では50種類以上のトマトと生産している。

 Kochi prefecture is said to be where fruit tomatoes started to be cultivated. [Okazaki Farm] is located in “Haruno-cho”, a town in Kochi near to the ocean. This farm cultivates more than 50 kinds of tomatoes, including “Momotaro’ and “Green Zebra”.

 “This was originally a melon farm succeeded from my father, however I decided to start cultivating tomato from zero, as I was fascinated by savory fruit tomatoes that were familiar to me since I was very young”, says Mr. Hidehito Okazaki, the owner of [Okazaki Farm].

 “Isn’t it difficult to cultivate tomatoes and melons? As they are different kinds of plants and cultivated in different ways, and not many things in common.” His answer to this question was “That is right. Tomato is a solanaceous plant and melon is cucurbitaceous. They are different kinds of plants and cultivated in different ways. However, the advantage is that the quality of the soil can be kept as they have different microbea. Also, botanical physiological disorders are seldom caused, and therefore tomato seldom becomes sick”. There was an unexpected advantage to cultivating tomatoes in farm land where melon was cultivated.

To make the taste of the tomatoes sweeter and richer, he gives water only when needed, which makes the taste of the tomatoes stronger and concentrated. His favorite ways of eating tomatoes are “to simply eat without adding anything, or to fry with olive oil, put a small amount of salt, and add cheese to finish”. This way, tomato goes extremely well with wine, he says.

 All of his family members, himself, his wife, and his son, are qualified as vegetable sommeliers in order to face vegetables seriously. His attitude towards tomato production is full of craftmanship with a policy to ship only tomatoes he felt delicious. Tomatoes with a sweet, strong, and rich taste at [Okazaki Farm] are cultivated with a full of affection from his family and farm staff.

 Thinking about further activities, he says “it would be nice if we could open a restaurant and an satellite shop in the future, in order to hear real voices from our clients more closely”. Keep an eye on [Okazaki Farm] to see what will happen next.

おかざき農園のトマトが食べられるお店

  • 山形・庄内産のワイン 国産ワインコンクール上位の常連『月島ワイン』
  • オーナーシェフ
    奥田 政行 氏
    シェフ自ら農家に足を運ぶことも
  • アル・ケッチャーノ フレンチ/山形・鶴岡
    店舗の情報を見る

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今月のピックアップ Pick Up of This Month

マルメロ/長野 Quince, Nagano

「加工」が必要な果物を、さらに美味しくするために Turning the Quince into a Sweet Sensation
フレンチ/東京・銀座 French at Ginza, Tokyo

松澤農園 Matsuzawa Farm

Kunie Matsuzawa from Matsuzawa Farm continues family quince harvesting business.

“Quince (French Name: cognassier)” is harvested only once a year in October.
 
 
 

生産者の情報を見る

エスキス ESqUISSE

Kazutoshi Narita, a Chef/Patissier who has been creating marvelous desserts throughout the world in well-established restaurants in France , the U.S.A., Taiwan and so on.

The quince (“cognassier” in French) fruit cannot be eaten raw which prompted a chef to create desserts such as this “Cognassier Tarte Tatin Style”.

店舗の情報を見る

Kazutoshi Narita is a master Chef/Patissier for the prestigious French restaurant “ESqUISSE” in Tokyo. He has trained at some of the world’s most well-established restaurants, such as “PIERRE HERME PARIS” and “L’ATELIER de Joel Robuchon”. Narita explains “I’m interested in using natural produce that has a limited harvest period and its specific area.” One of his favorite ingredients is the quince (“cognassier” in French), harvested once a year during October in Nagano prefecture. The quince is known for its sweet-scent, however, it cannot be eaten raw since it has a low water content. It’s one of the few fruits that needs to “be processed” in order to eat; such as candied. To ensure that the quince is served sweet, juicy and fresh, Chef Narita applies a cooking method known as “Tarte Tatin”, a French baked dessert traditionally incorporating caramelized apple. Kunie Matsuzawa, the eighth generation farmer of Matsuzawa Farm, is a quince grower and supplier to the Japanese market. She explains “We do not just grow quince. We also turn them into jam and juice and sell the products ourselves.” According to her, quince juice is such a rarity in stores that many customers are anticipating its sale each year. Matsuzawa apeals that her personal endeavor is “to make the quince well-known to the people” by promoting its great taste and versatility.

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