私たちは、富山県黒部市で代々にわたり農業を営んでおり、平成17年に農業法人を設立しました。
カエルやオタマジャクシ、トンボなどの生き物がのびのびと暮らす、自然豊かな場所で
お米、蕎麦、丸いも、里いも、ねぎ、大豆、ぶどうなどを栽培しています。
各水百選に選ばれた黒部川の扇状地の豊富なお水と澄んだ空気の中で、愛情たっぷりに育てたお米を
是非全国の方々に召しあがって欲しい！そんな思いからネット販売を始めました。
Hayashi Nousan Ltd.
grows and sells the following agricultural products:
Rice, soba (buckwheat), maruimo, taro, green onions, soybeans, and grapes.
Rice
Pure, fresh water from Japan’s Kurobe River combines with the wide variance in temperature between day and night brought about by Arase, the breeze from the Kurobe Gorge, to guarantee rice of the highest quality and taste.
Here is how the interplay between day and night contributes to rice of the highest quality. Plenty of sunshine during the day creates starch. The nutrients are trapped within each grain, and then the cold temperatures during the night produce rice with a rich texture and sweetness.
Our ultimate goal is to develop healthy and environmentally conscious agriculture through avoiding or minimizing the use of pesticides and employing organic fertilizers instead. Just as we raise our children, we grow our rice with special care.
Koshihikari Rice
Specially cultivated rice: Koshihikari
(ASIAGAP Certified)
Specially cultivated rice: Koshihikari
(ASIAGAP Certified)
Koshihikari’s rich yet fluffy texture and special taste are its most notable features. The lustrous beauty of each grain of freshly steamed Koshihikari rice is also distinctive.
The rich flavor of Koshihikari matches well with those dishes that have a stronger taste such as seasoned broiled vegetables or Japanese style hamburger steaks. Koshihikari goes well with any kind of dish, whether Japanese style or Western style, but perhaps the best way to enjoy its unique flavor is to eat it with simple side dishes like pickles or boiled leafy vegetables. Koshihikari rice maintains its deliciousness even when cold, so it is perfect for a bento boxed lunch.
The rich flavor of Koshihikari matches well with those dishes that have a stronger taste such as seasoned broiled vegetables or Japanese style hamburger steaks. Koshihikari goes well with any kind of dish, whether Japanese style or Western style, but perhaps the best way to enjoy its unique flavor is to eat it with simple side dishes like pickles or boiled leafy vegetables. Koshihikari rice maintains its deliciousness even when cold, so it is perfect for a bento boxed lunch.
Fufufu
Specially cultivated rice: Fufufu
(ASIAGAP Certified)
Specially cultivated rice: Fufufu
(ASIAGAP Certified)
Fufufu is a newly developed brand, introduced in 2018. Fufufu has a rich taste, texture, and flavor. The sound of the name, "Fufufu," connotes contentment or happiness. Our rice farmers hope that the consumer smiles with happiness, or "fufufu," whenever they eat this special rice.
Buckwheat
Buckwheat
Our farm’s former owner loved soba. This prompted us to grow buckwheat. Although we only produce a small amount, we started to grow Soba (buckwheat) so that we could make our own soba noodles. Can you imagine the beautiful farmland covered in a blanket of pure-white buckwheat flowers? After harvesting the Soba (buckwheat), we grind it into flour and sell it directly to consumers at specially-contracted stores.
Our Summer Soba (Buckwheat): Kitawase.
Our Autumn Soba (Buckwheat): Toyomusume.
Our Summer Soba (Buckwheat): Kitawase.
Our Autumn Soba (Buckwheat): Toyomusume.
Vegetables
Maruimo (a kind of Taro)
Maruimo is a variety of Taro along with Jinenjo and Yamaimo. A rich, thick texture is the main feature of Maruimo.
Maruimo are rich with enzymes and nutrients, and so are well known as vegetables that improve health and stamina. For instance, the saponins help detoxify the body while other components and enzymes help absorb proteins.
How to eat:
+Tororo (Grind): Peel the skin and grind finely. Add Japanese style broth.
+Fried: Peel the skin and grind finely. Add seasonings (as you desire). Wrap it with a sheet of seaweed and deep-fry at a low temparature.
+Okonomiyaki: Peel the skin and grind finely. Add seasonings and mix it in Okonomiyaki batter (to enrich the texture.)
Salad: Cut into strips and soak in water for five minutes. Add to a salad with ingredients like lettuce, tomatoes, and cucumbers, and eat with your favorite dressing.
Maruimo are rich with enzymes and nutrients, and so are well known as vegetables that improve health and stamina. For instance, the saponins help detoxify the body while other components and enzymes help absorb proteins.
How to eat:
+Tororo (Grind): Peel the skin and grind finely. Add Japanese style broth.
+Fried: Peel the skin and grind finely. Add seasonings (as you desire). Wrap it with a sheet of seaweed and deep-fry at a low temparature.
+Okonomiyaki: Peel the skin and grind finely. Add seasonings and mix it in Okonomiyaki batter (to enrich the texture.)
Salad: Cut into strips and soak in water for five minutes. Add to a salad with ingredients like lettuce, tomatoes, and cucumbers, and eat with your favorite dressing.
Satoimo (a kind of Taro)
Hayashi Nousan Ltd. grows a variety of Taro called Yamato.
It is white with a smooth texture.
The medium stickiness is suitable for broiling, deep-frying, or steaming. It is also very suitable as an ingredient in rice crackers.
Satoimo is often used in celebrations as it symbolizes fertility due to the special way the plant reproduces.
It is white with a smooth texture.
The medium stickiness is suitable for broiling, deep-frying, or steaming. It is also very suitable as an ingredient in rice crackers.
Satoimo is often used in celebrations as it symbolizes fertility due to the special way the plant reproduces.
Negi (Green Onions)
Negitan♪ ♪:
"Negitan♪ ♪" is Toyama Prefecture's new variety of Negi (green onions) that fits easily into a shopping bag or refrigerator. "Negitan♪ ♪" is sold in supermarkets throughout Toyama Prefecture. Unlike other green onions harvested in the summer, "Negitan♪ ♪" is soft and sweet and has an exquisite quality.
Shūtō-negi:
Kurobe's green onions feature a smooth texture, high sugar content, and visually appealing long, white stems.
"Shūtō-negi" has a distinctive sweetness and softness when cooked. It is definitely a unique variety unlike no other!
It is suitable for Nabe (hot pot) and stir-fry, but also delicious when simply broiled and seasoned with a hint of soy sauce. You'll soon become addicted to it!
House-Negi (green onion grown in a greenhouse.)
Growing slowly in the cold winter months, House-Negi features a soft texture and sweetness that melts in the mouth. It has the same amount of sugar content as a ripe melon. You may not even need to add sugar when you cook Sukiyaki!
The green leafy parts of both Aki-Fuyu-Negi and House-Negi are nutritious and delicious.
Daizu (Soybeans)
Hayashi Nousan Ltd. grows a variety called Enrei. Enrei was featured in the popular comic book about food and cooking, "Oishinbo," and is highly rated as delicious for all kinds of dishes including boiled soybeans, tofu, and miso.
Fruits
Budou (Grapes)
Because the grapes are grown indoors, pesticides are rarely needed.
The grapes are both large and high in sugar content.
Our grapes are sold directly to consumers at specially-contracted stores and farm stands in Kurobe from late August through early October.
