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We’ve been hopping from discipline to discipline all morning and now have a colourful array of natsu yasai (summer time greens) loaded behind our kei truck. It’s scorching outdoors and can solely proceed to get hotter as we method noon, so we’re heading again to the “workplace” for a snack. The newest batch of amazake (candy rice drink) is sitting within the fridge, awaiting our arrival.
I’m interning at Hiruzen Kougei, a shizen-saibai (pure cultivation) farm situated within the small village of Chuka, Okayama Prefecture. Its makeshift workplace is unfold over the bottom flooring of Kudo, a farmhouse-cum-restaurant the place particular occasions with visitor cooks and craftspeople are held all year long. Kudo can be my house for the subsequent month or so. There’s a futon laid out for me on the second flooring, and I’m advised I’ve free rein of the kitchen. It makes for fairly the bachelor pad. Adorning one of many counters is a “d design journey” plaque — an award given by one in all Tokyo’s most trendy homeware shops. It’s fairly spectacular for a spot that was renovated on a shoestring funds and had no partitions or ceiling to talk of earlier than that.
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