In this series, we ask chefs to create a recipe using fresh produce from a local farmer. Let the chefs of Japan inspire you to be adventurous and creative in the kitchen, and get to know local producers and produce with this new take on farm-to-table dining.
We hopped into a car and travelled to Tochigi Prefecture with Naomi Pomeroy, owner-chef of Portland’s Beast and Expatriate, to learn how they made her favorite miso at Aloha Farm.
Kiyomi Hasegawa has a life-long mission to make the bean landscape in Japan more diverse.
In Japan, the seasons and spirituality speak through rice fields.