This week, we visit more cities to find out what the locals eat. Our first destination is Sayama in Saitama Prefecture. The city's speciality is Sayama tea. We visit a local family who has been farming for more than 300 years. At Ochiai Farm, 60 tonnes of leeks are produced a year by Toshio Ochiai and his son Masashi. They harvest about 4,000 leeks every day and even edamame. The family also has a greenhouse which Mr Toshio looks after. Here, tomatoes, cucumbers and asparagus are grown.
Mr Iwata agrees to show us the meal he is preparing for his employees. It includes a green salad with homemade carrot dressing and his speciality, fresh pasta with smoked duck and leeks. The pasta is served with a special sauce made from taro. Saitama Prefecture is the top producer of taro in Japan, with Sayama being one of the leading producers of taro in the prefecture. To promote Sayama’s taro, a cooking competition featuring taro dishes was started three years ago.
Mr Tsuyoshi agrees to show us his meal. He is going to have lunch at a farmhouse restaurant run by his sister, Yoko. The family’s meal includes salad, corn soup and an oven-baked pizza. The salad is served with a dressing made with grated steamed beets, onions and carrots seasoned with rice vinegar. The corn soup prepared by their mother is seasoned with salt, pepper, consomme and fresh cream. The pizza includes Roishi corn, homegrown onions, green peppers, aubergines, carrots and bacon.
Singapore Latest News, Singapore Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: TODAYonline - 🏆 1. / 99 Read more »
Source: TODAYonline - 🏆 1. / 99 Read more »
Source: ChannelNewsAsia - 🏆 6. / 66 Read more »
Source: STForeignDesk - 🏆 4. / 71 Read more »
Source: straits_times - 🏆 5. / 69 Read more »