Shima Kanko Hotel is a resort hotel in Ise-Shima Kashikojima where you can spend a wonderful time outside of the ordinary.

Knowing history and envisioning the future

From Shima Time Summer 2023 issue

The Nyu district of Taki Town, Taki District, developed as an agricultural area during the Edo period when the Tachibai irrigation system, which is registered as a World Heritage Irrigation Structure, was constructed.
The place name Taki is said to originate from the old Japanese word "Taki," meaning a land where many kinds of food can be grown.

*Irrigation = The process of supplying water necessary for growing crops to farmland using human power.

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In the greenhouses on the farm, we produce vegetables using a technique called "Moisculture," which involves growing crops in a humid environment (moisture cultivation).

This technology was developed by CULTIVERA, an agritech venture company headed by Mr. Toyonaga. MoistureCulture is a cultivation method that focuses on the roots, which are how vegetables absorb nutrients. It involves controlling humidity in a space made of special fibers within an artificial culture sheet, and using the evaporated moisture to promote root growth.

Mr. Toyonaga explained, "By growing tomatoes with minimal water, their will to survive becomes stronger, bringing out the inherent vitality of the vegetable." He added that tomatoes with a strong desire for water have a higher amount of amino acids, which are umami components, and a higher sugar content, which leads to a richer flavor and stronger aroma.

When you see the fibers being cultivated, you can feel the strength emanating from the densely spread roots. "We are using technology to create the 'roots' of crops that farmers aspire to," says Toyonaga.

We spoke with Miru Nakayama of the Circular Agriculture Promotion Department, who is in charge of production.

"The microgreens we successfully cultivated, such as amaranth, originate from coastal areas. They retain DNA that allows them to adapt to saltwater, so we were able to cultivate them by taking advantage of that characteristic. However, plants like perilla, which originate from mountainous areas, lost their flavor and became bitter, making them unsuitable for production."

Since seawater cultivation has also been successful in the experimental stage for tomatoes, Toyonaga explained his future prospects, saying, "Tomatoes, which are the second most produced vegetable in the world, require a large amount of water to cultivate. If we can cultivate them in seawater, we can grow them at sea. We are not only adopting new farming methods, but we are also advancing research and production with young staff who have a vision for what lies beyond."

Nakayama, who studied agriculture at a local high school and joined Pomona Farm, says he finds his work as the person in charge of microleaf cultivation fulfilling. "My goal for the future is to make Taki famous for its food through circular agriculture using biomass and other methods. Each of the staff working here has their own dreams, but agriculture is a common theme for us all."

Executive Chef Higuchi said, "New ideas are born from learning history and facing the future. Until now, we have been particular about using local ingredients, but that alone is not sustainable. Learning about the future of agriculture was a great learning experience. It is a perspective that we chefs also need." Their unwavering concern for the planet and their passion for growing delicious vegetables are beginning to lead the future of food in a brighter direction.

Tomatoes, microgreens, Matsusaka beef

We combined the powerful individuality of ingredients such as tomatoes and microgreens grown at Pomona Farm, which is committed to agriculture with an eye on the future, Matsusaka beef raised in the same town of Taki, and wasabi from Odai Town, which is next to Taki.

A clear, rich tomato juice, condensed with the umami and sweetness of tomatoes, is made into a jelly and spread on the plate. On top of this are slices of Matsusaka beef infused with the aroma of Ise tea and a hemispherical jelly of Matsusaka beef consommé. Microgreens such as pea tendrils, grown in seawater and with a subtle salty flavor, are tossed in a dressing based on citrus fruits from Mie Prefecture. Sweet tomatoes are sliced ​​raw and served with a cream made from fresh, fragrant wasabi from Miyagawa. These unique flavors are gently brought together by the tomato jelly. The dish expresses the cycle of nature on the plate, and embodies the wish for a rich environment to continue indefinitely.

We plan to offer it in our "Degustation" course from June to August.
*Depending on stock availability, we may not be able to fulfill your order on certain days.

Tomato Yoro Tofu

I heard that Pomona Farm is cultivating Ise yams with a local high school, and I was encouraged to see young people taking up agriculture. So, I combined tomatoes grown on the farm with Ise yams from Taki to make a summery Yoro tofu.
Yoro tofu is known as a nutritious dish, characterized by the smooth texture of nagaimo (Japanese yam) and its mild flavor. Ise yam is grated in a mortar and pestle and then solidified with agar. Tomatoes are added inside, and in addition to the beautiful red and white colors, the acidity and sweetness of the tomatoes are added to the elegant taste of Ise yam, resulting in a refreshing flavor.
The Yoro tofu is garnished with fresh tomatoes, diced tomato juice jelly, and microgreens, adding a touch of vibrancy. It's a simple yet impactful dish that highlights the flavors of the ingredients.

We plan to offer this at the "Umashikuni Kaiseki Course" event from June to August.
*Depending on stock availability, we may not be able to fulfill your order on certain days.