In Japan, mochi-pounding is a tradition, especially during winter and the New Year. Savoring freshly pounded mochi is an unforgettable experience. Immerse yourself in Japanese culture firsthand!

We welcomed Italian guests on this tour. They were visiting Japan for the first time and were delighted to learn about Japanese culture.

This winter, we are growing broccoli, daikon radish, Chinese cabbage, turnips, and komatsuna (Japanese mustard spinach). Each of these vegetables is popular in Japanese cooking: broccoli is packed with nutrients, daikon radish adds a refreshing crunch, Chinese cabbage is perfect for hot pots, turnips are mild and versatile, and komatsuna is a leafy green used in soups and stir-fries.

Join us in sowing seeds or try these delicious seasonal Japanese vegetables in your meals!