Naturally grown red radish (by Sakata)

Naturally grown red radish from Sakata in Ueki Town, Kumamoto Prefecture

Both the roots and leaves can be used in cooking in the same way as regular white radishes. To make the most of the beautiful color, we recommend dishes that make use of the ingredients, such as salads. As the weather gets colder, it would also be nice to make a warm soup. Also, red-cored radishes turn a vibrant red color when soaked in vinegar, so they are also suitable for light pickles.

"I want to become a natural farmer!" said Masahiko Sakata, who graduated from Purely in 2015.

As expected, persistence is power! First of all, several years of agricultural experience was required as a qualification for new farming, so I jumped into a part-time job in the production department of a large company that used chemical fertilizers and pesticides, a world different from Purely, and did my best.

He says that this experience strengthened his physical and mental strength. He continued to cultivate the soil for natural cultivation, even while facing poor, hard soil where even wheat could not grow.

Sakata's personality helped him connect with people and he also had the kindness of those around him, and he told us about the five years he's overcome.

Of course, he would occasionally bring vegetables to Purely and say, "I've finished it!", but in the spring of 2020, he finally made his debut as a Purely producer.