Naturally grown chrysanthemum (by Sakata)

Naturally grown chrysanthemum
Naturally grown chrysanthemum has no unpleasant taste or bitterness but is easy to eat. It can be used in salads, stir-fries, tempura, miso soup, etc.

 Mr. Sakata from Ueki Town, Kumamoto Prefecture
"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 requirement for new farmers, so I did my best by working part-time in the production department of a large company in a different world from Purely, which also used chemical fertilizers and pesticides.
During that time, he was able to develop both his physical and mental strength.
Despite facing poor, hard soil where even wheat cannot grow, they have continued to cultivate soil for natural farming.
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.