Naturally grown radish (by Sakata)

Naturally grown radish (daikon radish) by Mr. Sakata in Ueki-cho, Kumamoto Prefecture

Radishes are mainly used to decorate salads, or eaten raw or in vinegared dishes, but they can also be eaten cooked. They are delicious in Western, Japanese, and Chinese dishes, and because they are grown naturally, the leaves can also be used.
*Please note that the appearance (color, etc.) may vary depending on the harvest time.

"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.

During that time, he was able to develop both his physical and mental strength.

Despite facing poor and hard soil where even wheat could not grow, they continued to cultivate the soil for natural cultivation. Sakata-san's personality connected him with connections and the kindness of those around him, and he told us about the five years he has 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.