Rhubarb Gardening AcreSeason

English | 日本語 Good morning, everyone. Thank you, as always, for visiting and reading our blog. Shipping Begins for Pre-Order Customers October 25 has arrived, so today I have started shipping AcreSeason™ Red Rhubarb Jam to everyone who placed a pre-order. Since pre-orders opened, we have received many orders. We could not have come this far without your support, and I sincerely thank you. Please wait just a little longer for your jar to arrive. I am packing each one carefully so that it reaches you in good condition and you can enjoy it. A Box of Jam Waiting to Ship Current Stock (as of October 25) After completing shipments for all pre-orders, here is what we have left: AcreSeason™ Red Rhubarb Jam 5.3 oz (150 g) – ¥1,500 including Japanese consumption tax: 7 jars left AcreSeason™ Red Rhubarb Jam 19.75 oz (560 g) – ¥5,400 including Japanese consumption tax: 35 jars left AcreSeason™ Fresh Cut Red Rhubarb 18.7 oz (530 g) – ¥702 including Japanese consumption ...

English | 日本語 Good morning, everyone. Thank you, as always, for visiting and reading our blog. PayPay Is Now Available We are happy to announce that you can now pay with PayPay when you buy AcreSeason™ Red Rhubarb Jam. PayPay is a popular mobile payment app in Japan. It makes paying quick and easy from your smartphone, so please feel free to use it. PayPay is now available How to Pay with PayPay Go to our Products page , open the jam you would like, and press the buy button. You will be taken to Stripe’s secure payment page (an external website). Choose “PayPay” as your payment method and follow the instructions on the screen. Shipping is a flat rate of ¥600 anywhere in Japan, even if you order more than one item. We ship within two business days after we confirm your order and payment. For details, please see our Shipping Policy . Please Note You will need the PayPay app to use this payment method. Our jam is currently sold and shipped within Japan only...

English | 日本語 A little while ago, Jody from Minneapolis received a gift of our rhubarb jam. She kindly wrote back to us, and she sent along a family recipe, too. Jody said she is looking forward to sharing the jam with her sisters and their families, and her kind words made our week. Thank you, Jody! Jody from Minneapolis Rhubarb Crunch This is an easy recipe that Jody’s mother made for the family when Jody was young. It is sometimes eaten slightly warm with a small scoop of vanilla ice cream on top. Ingredients For the rhubarb: 3 cups diced rhubarb For the topping: 1/2 cup oatmeal (45 g) 1 1/2 cups white granulated sugar (300 g) 1/2 cup brown sugar (110 g) 3/4 cup flour (100 g) 1/2 cup softened butter (113 g) Note: Cup measurements here are U.S. cups (about 240 ml). Three cups of diced rhubarb is roughly 350 to 400 g. Directions Lightly butter the bottom and sides of a baking dish so the rhubarb does not st...

English | 日本語 Hello from AcreSeason™! Today, the labels for our Red Rhubarb Jam 5.3 oz (150g) finally arrived. This jam is made from red rhubarb that I grew and carefully selected in my own garden in Fujimi, Nagano, Japan, and then slowly cooked by professionals. With the label on the jar, it is now a finished product. AcreSeason™ Red Rhubarb Jam 5.3 oz (150g) About the Label The label includes the product name, ingredients, net weight, best-by date, and nutrition information. Ingredients: red rhubarb, beet sugar (from Hokkaido, Japan), lemon juice Net weight: 5.3 oz (150g) Best if used by: March 19, 2027 I chose a deep blue as the main color of the label to go with the deep red of the rhubarb. I think it gives the jam a refined, calm, and premium look. The color suits the rhubarb I raised with such care, and I am very happy with it. Pre-Orders Are Open Pre-orders are now open. The price is ¥1,500 per jar (including Japanese consumption tax), with flat-r...

Red rhubarb from my garden If you’ve ever bitten into a raw rhubarb stalk, you know it’s not exactly a snack. It’s sharp, sour, and a little puckering. That sourness is the reason rhubarb almost always ends up in sweet recipes. A recent Chowhound article on why rhubarb shows up so often in desserts makes the same point: rhubarb needs sugar to shine. I’ve seen it firsthand in my own kitchen. Growing it myself I grow my own rhubarb, and my plant is now in its second year. Watching it come back and grow stronger has been one of the most rewarding parts of my garden. Why jam works so well Jam may be the best way to show off rhubarb’s personality. Cooking it down with sugar softens the stalks and turns that sharp bite into something bright and tangy-sweet. But sugar alone isn’t the whole story. When I make jam from my homegrown rhubarb, lemon juice is what helps me balance the sweetness, so the jam tastes fresh and lively instead of just sugary. Try it yourself My red rh...

Hello, everyone! Thank you for stopping by my blog. Where the Rhubarb Jam Began Its Journey Today, I'd like to share a little about the day I sent my rhubarb jam off to friends. At the Counter: Sending the Jam Off to Friends Oct 15, 3:30 PM: I've started shipping AcreSeason™ Red Rhubarb Jam (19.75 oz / 560 g) as gifts to my dear friends here in the U.S. This jam is made from red rhubarb that I grew and hand-selected myself, and I'd love for my closest friends to be the first to taste it. The jars are expected to arrive between October 17 and 19. I hope they like the jam! I'll share their reactions once the jars arrive. That’s all for today. See you next time!

To my dear friend and my family here, I'm all set. I'd like to send you some of the AcreSeason™ Red Rhubarb Jam we made, and I hope you'll enjoy it. I brought a medium-sized suitcase full of jam with me from Japan: twelve 5.3 oz jars and ten 19.75 oz jars. I'm planning to give them as gifts to my friends and family here, and I'll send yours from the U.S. while I'm visiting. If you're worried about how the jam is processed, please take a look at The Story Behind AcreSeason™ Red Rhubarb Jam: How Our 5.3 oz (150g) and 19.75 oz (560g) Jars Are Made . I'm sure it will put your mind at ease. AcreSeason™ Red Rhubarb Jam 19.75 oz, wrapped carefully before shipping Declaring the Jam at Entry The twelve 5.3 oz jars don't have their labels yet, because they are still being prepared, although each jar is still sealed with its cap cover. Because of that, I was a little nervous, so I went straight to the customs and agriculture inspection area and decl...

English | 日本語  Good morning, everyone. Overall view of the pawpaw tree Today, I would like to introduce you to a very unusual fruit called pawpaw, which I found near the vegetable garden. This was the first time I had ever seen this fruit. At first, I thought it looked like a persimmon, but its shape seems more like an akebia fruit. The person who introduced it to me called it “poppoh,” so I suppose it has various names. In any case, it has a very interesting shape. The fruits on the branches are not picked. Instead, only the fruits that have ripened and fallen to the ground are collected. Pawpaw fruit growing on a branch When I picked up the fruit, its skin felt very smooth. Some areas looked black, as if they were starting to rot. It also seemed as though soil bacteria were present on the surface. It would probably be better to wash it thoroughly and peel it before eating. It also seems to spoil very easily. Juice began to seep out where insects had damaged the fruit,...

English | 日本語 Good morning, everyone. Thank you, as always, for visiting and reading our blog. AcreSeason™ Red Rhubarb Jam Front View We are excited to announce that pre-orders for AcreSeason™ Red Rhubarb Jam are now open. We would not have been able to reach this point without the support and cooperation of everyone who helped us along the way, from growing the rhubarb to processing and selling the jam. We sincerely appreciate all of your support. The rhubarb used in this jam was carefully grown by me. After harvesting, the rhubarb was carefully made into jam at a licensed food processing facility. Shipping is scheduled to begin on October 25, 2026. Currently, we are accepting pre-orders only. Quantities are limited, so if you have been looking forward to this jam, we invite you to place your pre-order today. AFTER OPENING KEEP REFRIGERATED. AcreSeason™ is made with red rhubarb, lemon juice, and beet sugar. After opening, mold growth or fermentation may occ...

English | 日本語  Good morning. Today is a special day as the red rhubarb that I carefully grew and harvested is transformed into jam. I am very excited. Harvesting work beginning at 4 a.m. Rhubarb harvested from 4 a.m. It is 4 a.m., and the rhubarb field is still dark. I put on a headlamp and begin harvesting the rhubarb. Just as with the fresh cut rhubarb, I harvest only clean, high-quality rhubarb. The field is surrounded by forest, so there is nothing else around, but there are many wild animals. This time, I only heard birds and deer. I harvest equipped with bear spray in case a bear appears. Washing the harvested rhubarb Carefully selected red rhubarb At 6:20 a.m., we began washing the harvested rhubarb. We carefully wash it under running water, including the fine grooves. It was a little chilly at this hour, and the running water felt quite cold, but we were able to finish the work safely. Then, using a light, we keep only the clean, red ...

English | 日本語  Good morning, everyone. Summer has passed, and we are beginning to have more pleasantly cool mornings and evenings. This morning, I mowed the grass and began preparing for shipments for the fall season. It has been a rainy September, making it difficult to proceed as planned. Rhubarb garden before mowing (September 14) It looks like it may rain again today, so I started working early this morning. I hope it stays dry while I am working. This time, too, I used a string trimmer with a nylon line to mow the grass. One of the characteristics of a nylon-line trimmer is that it cuts the grass into small pieces. Over time, these small pieces decompose and become compost, so there is no need to collect the cut grass. The next day, I plan to spread chicken manure over the beds, and I cover the chicken manure with the cut grass. Chicken manure tends to attract small insects, so I thought this would also be an effective preventive measure. When I checked the rhubarb,...

English | 日本語  Everyone, it has been quite a while since I last posted. I have been experimenting and trying various things while making red rhubarb jam. Now, I am very happy to say that the wish of two visitors from Germany to come and visit my rhubarb garden has finally come true. Visitors from Germany at my rhubarb garden They had been planning to visit my rhubarb garden this year after reading my blog. I was truly happy that they made the trip. The weather that day was cloudy. Although it was not the fresh, clear morning I had hoped for, I was able to tell them about the red rhubarb of Fujimi Town and explain, as a beginner myself, how this rhubarb garden came to be. I also had the opportunity to hear about rhubarb in Germany. Rhubarb is still a relatively new ingredient in Japan, but in Germany, it is widely enjoyed as a popular food ingredient. In both Japan and Germany, rhubarb is available in stores from spring through early summer. Another thing we have in com...

English | 日本語 Getting Our Jam to You Safely: Testing Our Shipping Packaging Making jam is only part of the job. We carefully select our ingredients, prepare the fruit, cook the jam, and fill each jar. At that point, it may seem like the work is finished. But there is one more important step: Getting the jam safely to you. That is why we are currently testing and building prototypes for the packaging we will use to ship our jam. Jars Need Protection A glass jar may feel sturdy when you pick it up from a shelf. Shipping is a different story. Packages can be exposed to bumps, vibration, drops, and the movement that naturally occurs during transportation. They may also be placed alongside or underneath other packages. The last thing we want is for a jar to arrive damaged. We put a great deal of care into making the jam, so we want to make sure it reaches you in good condition. Packaging Isn't Just About Making It Look Nice It would be easy to simply use a large amount of...

English | 日本語 We’re excited to announce the launch of our new Japanese website for AcreSeason™ . Until now, we have primarily shared information with customers outside Japan. We created this dedicated Japanese website so that customers in Japan can learn more easily about AcreSeason™, our products, and the values that are important to us. On our Japanese website, we’ll share information in Japanese about our products, including our red rhubarb , as well as the work and activities behind what we do. We’ll continue adding more content over time and look forward to sharing more about AcreSeason™ with you. We invite you to visit our new Japanese website: AcreSeason™ Japanese Website https://ja.acreseason.com/ Thank you for your continued support of AcreSeason™. AcreSeason™ Team

English | 日本語  Good morning, everyone. It is the middle of summer, and I hope you are all doing well. Here, I have been weeding the rows in the vegetable garden. There seem to be relatively few weeds because of the large leaves of the rhubarb, but the plants appear to be wilted and not very vigorous because of the heat. And the most distinctive feature was that there were very few of the characteristic red petioles that symbolize red rhubarb, with most of them being lush green. The red color of these petioles comes from anthocyanin, a type of natural pigment produced by plants. Rhubarb petioles contain various types of polyphenols produced by the plant. Among them, anthocyanin is one of the representative pigments responsible for red and reddish-purple coloration. Simply put, polyphenols are a group of compounds found in plants, and flavonoids are one group within polyphenols, with anthocyanins existing as a group within flavonoids. Rhubarb accumulates a large amount of an...