Today, the directors of the co-op came to inspect the site for the shipping of Komatsuna, which begins every fall.

It happens every year, but I still get nervous.

It starts with a record book, confirms that there are no pesticides, and then inspects the greenhouse field.

Starting this year, the manager in charge has changed, so during the conversation we had to listen to a lot of things and ask questions, which kept us occupied for about two hours.

However, in the end, he said that the results of the 5S activities that are being carried out on a company-wide basis on a daily basis were ``the tools are neat and tidy.''

We also received evaluations.

Regarding cultivation, I received no particular criticism and received words of encouragement, which made me feel at ease.

We would like to continue to ship more and more pesticide-free Komatsuna to consumers that they can eat with peace of mind.

I braced myself.

It's delicious! My Komatsuna. We ship with confidence. (Although it's not just Komatsuna!)

I would like to thank all the members of the association for their hard work.

*That's right, when Chef Masayuki Okuda of Arquecciano came to visit in December of the year before last, I went to Komatsunabata with a whim.

I picked it on the spot, bit into it raw, nodded, and headed straight to the kitchen.

I quickly made komatsuna peperoncino and fed it to the staff.

Freshly picked komatsuna is lightly stir-fried with salt, pepper, garlic, chili peppers, and olive oil, making it almost raw.

Although no one said, "Wow, this is delicious," all the lucky staff members who were there were impressed!

They showed us how to eat delicious komatsuna right in front of our eyes.

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Since then, Komatsuna Freak Farm Department