Fresh Rhubarb Harvest: Our First Shipment of the Season from Fujimi, Japan
Good morning. Today is a special day—our first shipment of the season.
As always, I harvested the rhubarb as usual, but I couldn't help feeling both excited and a little nervous. This is the garden at 4:40 a.m. The air is cool and slightly crisp.
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| Rhubarb field before harvest |
After harvesting, the rhubarb was promptly washed, dried, and trimmed so that only the beautiful red leaf stalks remained. After weighing, each bundle was carefully packed into a dedicated bag. I then displayed them at the rhubarb sales booth. It was a completely new and rewarding experience. I left the store hoping that customers would enjoy them. This first shipment consisted of just two bags. Although the quantity was small, I took great care in preparing each one.
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| Rhubarb display at the sales booth |
The rhubarb I grow (approximately 530g per bag, 702 yen including tax) is available at Tateshina Jiyu Noen Haramura Store. Although my production is small, I have a policy of shipping only rhubarb with beautiful red stalks, a specialty of Fujimi Town. I hope you'll pick up a bag and take a look. Each bag includes an easy-to-follow collection of popular rhubarb recipes prepared by the Fujimi Town Rhubarb Producers Association, making it easy to enjoy at home.
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| Tateshina Jiyu Noen Haramura Store Before Opening |
For more information about Tateshina Jiyu Noen, please visit their official website (Japanese).
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