Saying a brief prayer at my local shrine, I was startled to see that another visitor had left a saran-wrapped onigiri (rice ball) next to a small pile of coins on the threshold. I guess the local gods enjoy earthly food as well as currency.
楽しい @Greenzjp のGreen Drinks Tokyoのイベントに参加しました。素敵な@ShibauraHouse で行われました。東京ローカルフルーツについて、ちょっと話しました。Green Drinks Tokyoのイベントは毎月あって、自分で作るおにぎりもあります。
The Green Drinks Tokyo event hosted by @greenzjp and held @shibaurhouse was very lively. Greenz.jp is creating a lot of content and community around sustainability in Japan. I spoke briefly about Tokyo Local Fruits. There’s make-your-own onigiri and a lively group eager to learn and share.
Recently, Mukunoki Ayumi gave me a tour of Kuboco, the construction and roof garden company where she works in Shitamachi. She graduated from Nodai, where I am a research fellow. The meeting took place thanks to Edgy Japan‘s Yanigasawa Hiroki. I immediately recognized the building when I spotted the incredible wisteria that is trellised across one building and climbs to the top of the adjoining 8 story building, where it provides rooftop shade on a trellis structure. Mukunoki-san told me that the vine is just eight years old and very vigorous!
Kuboco designs roof gardens and vertical gardens for commercial and retail buildings as well as residences. Since they are a construction company, they are able to combine garden design and maintenance with structural engineering, water-proofing, and retrofitting trellises for vines and vertical gardens onto older buildings.
Mukunoki-san reports seeing a shift from roof lawns to vegetables in Tokyo. She attributes this to customers wanting less maintenance and greater value from their outdoor spaces. Kabuco has roof gardens on both of its buildings, one a more social space and the other full of experiments with soil depth and new vegetables. Kuboco is very hands-on in providing advice about how to build roof gardens and what to grow. Mukunoki-san explained that last summer she grew tumeric because one of her clients wanted to grow it. On my visit, I saw blueberries, carrots, onions, parsley and other food on their demonstration gardens, and admired how they are testing out what can grow in 5, 10, 20, and 25 cm deep soil boxes. And for a while Kuboco’s roof garden provides fresh vegetables to a local onigiri restaurant.
She also introduced me to the Japanese term for “local food”: 地産地消 (chisanchishou, locally produced and locally consumed, with the first and third kanji being the word soil).
The 8 year old wisteria looks like it’s been on this building for much longer. It blooms best when trained horizontally.
I would love to try blueberries, too. It would be so satisfying to eat fresh blueberries, rather than the supermarket ones that have travelled from as far as Chile.
On a side street in Ginza, I noticed a rice farm and met Ginza Farm‘s CEO Iimura Kazuki (飯村一樹) and his assistant who were tending the rice and two cute ducklings. Shop clerks and construction clerks stopped by to admire the rice in its mid-summer glory.
The rice farm occupies an empty lot. At the end of the afternoon Iimura-san was draining the rice paddy, and his assistant was collecting the ducklings to take back to the office for the evening. On the left is a beautiful table and benches, on the back and right side a huge photo mural of rural Japanese rice farms, and in front a bamboo fence, some live bamboo, vines, a black pine, and a few cucumber plants.
The banner reads “100 rice farms make Japan healthy.” The project is apparently funded by this group of Japanese rice farmers, with support from a lumber association. The following day was going to feature an “onigiri” (rice ball) party at 5 pm, and there’s something planned for this Sunday, July 19.
Iimura-san was very friendly, and even pointed out a frog that had somehow discovered the rice paddy.