Japanese

A. country where the satoyama still holds the village together, where shun runs the kitchen calendar, where the kateien at the back of a Kyoto machiya keeps three tsubo of mitsuba and shiso, where the tanada in Niigata is older than the family that walks it, and where the wagashi-grade azuki bean is harvested by hand on the same Tamba hillside it has been harvested on for four hundred years. We pulled together every growing method worth knowing — eight methods, deep — from the paddy, the orchard, and the kateien.

Japanese sits under Grow in the HowTo Food menu. It has 8 sections: Herb, Vegetable, Fruit, Berry, Microgreen, Sprout, Mushroom and Flower.