Bottled vegetables that would otherwise be wasted! FARM CANNING ・Chie Nishimura

FARM CANNING is a company based in Zushi City that manufactures and sells bottled products made from organic and non-standard vegetables, as well as operates a catering business.
This time, we spoke with Chie Nishimura, the company's representative, who works with circular agriculture and non-standard vegetables under the concept of "making the fields a part of everyday life."

Chie Nishimura, CEO of FARM CANNING

It all started with bottling up memories of the fields
Nishimura-san originally had experience in setting up and running an organic cafe in Tokyo. After giving birth to her second child, she wanted to eat locally produced and locally grown vegetables, so she moved from Tokyo to Hayama Town. However, once she moved there, she found it difficult to find local vegetables that were grown without pesticides.

One day, he met a farmer who cultivated crops without pesticides or chemical fertilizers. He learned about the difficulty and necessity of pesticide-free cultivation, as well as the beauty of life. At the same time, he learned that even with that, non-standard produce, or so-called "damaged products," often cannot be sold, even if they are grown with great care and effort.

A cute carrot that goes beyond the norm

Is there anything I can do to help with this, or is there any way I can give back to the farmers? With that thought in mind, I took the plunge and started FARM CANNING, a company that aims to bottle non-standard vegetables.
"Canning" means bottling. As if to say, "Put the memories of the field in a bottle and take them home!", he repeatedly made samples at home and started selling bottled wine at the market.

Good for the mind and body
"Food and health are closely related, so I want to spread the word about things that I think are good for the body," says Nishimura.
Jams and pickles are commonly seen as bottled products, but jams themselves are high in carbohydrates and are popular with bread and sweets, while pickles are popular to be eaten with bread and meat.
Nishimura places great importance on the following two points when developing products: first, "something that is good for both the mind and the body," and second, "something that can be used as a side dish to be eaten with rice that suits the body of Japanese people."

Just pouring this aromatic oil over vegetables or fish will make your rice taste better.

Failed to make prototype! Huge complaints from family!
Nishimura says that it took a lot of failure and success before he created his signature product, Bagna Cauda sauce.

The pumpkin was a big failure in particular, as it started fermenting within a day and started to give off a foul odor, causing an immediate uproar from the family, who said, "It smells weird!" Pumpkins have a high level of resident bacteria, and he didn't know that it was necessary to add vinegar or lemon to stabilize the pH level to prevent the bacteria from becoming active, he reminisced about his failure at the time.

Make a sauce by making a paste out of a large amount of carrots at once

He failed many times, and every time he ruined the non-standard vegetables that he thought he had saved from disposal at the prototype stage, he felt powerless.
Despite all this, Nishimura has been able to continue without quitting, saying with confidence, "I can continue because I believe that society needs me."

The signature dish is Bagna Cauda sauce

Bagna cauda sauce (beets, carrots), pesto sauce (komatsuna)

We have spent four years developing various bottled products, and our Bagna Cauda sauce made with Shio Koji has become a standard item.
"Not only is it delicious, but it will maintain its quality no matter who cooks it, and it can be preserved without fermenting like with pumpkin (laughs), and because it doesn't use anchovies, we were able to make it entirely from plant-based ingredients," Nishimura said, and his expression was one of relief and joy.

In addition to the standard version, this store sells many seasonal versions of Bagna Cauda sauce.

We are now adding a new cauliflower bagna cauda sauce, which is in season right now. It is sweet and very delicious. It goes well with bitter vegetables such as rape blossoms, which are gradually becoming available!

This yuzu miso can be enjoyed with konnyaku and daikon radish, as well as with yudofu and hotpot dishes. On cold days, Farm Canning's handmade miso is sure to warm you from the inside out.

Using colorful vegetables, she strives to express the beauty of nature, and actively incorporates non-standard fruits depending on the season.

Nishimura also runs a catering business called "Mottainai Catering," which uses non-standard vegetables. The business model is designed to minimize waste, such as paper plates, and to purchase vegetables only after receiving an order, so there are no unsold items.

I want you to think about the background of food.

In the Farm Club, students learn about the cycle of nature through farm work with their friends.

Nishimura continues to learn about the connections between agriculture, the environment, food, and our health with a spirit of inquiry and respect, and says he wants to "convey the beauty of the cycle of life in a bright, joyful way."
continue,
Nishimura hopes that people will "take some time to think about local food and consider the background behind the food."

For example, Kanagawa Prefecture has a history of suburban agriculture flourishing after the war, and with both mountains and the sea, it is said to be an area where a variety of produce can be harvested, but you can wonder what agricultural products are currently produced in Kanagawa Prefecture, and what seafood has become inedible due to environmental changes. Or, you can have fun like a game and try buying and eating only products produced in Kanagawa Prefecture.

The vegetables we harvest come in a variety of shapes.

"If each individual becomes conscious of production and diet, they will also become more conscious of the environment and their health, and I'm sure things will change for the better little by little. The number of organic farmers will increase, while food waste will decrease. I believe that the future in which this becomes the norm lies in each and every one of us," she answered with a smile.

FARM CANNING Official Website
ONLINE SHOP HERE
*You can purchase FARM CANNING bottled goods and Nishimura's books.
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*Check here for the latest information, including information on new products!
We are looking for new members for the Farm Club starting in April.