Learn how to join a community garden in Japan
Since moving to Tokyo last year, I have missed growing vegetables, a hobby I used to love. Living on the third floor in a small apartment means I can have a couple of pots of herbs on my balcony, but there is no space for a proper vegetable garden. That all changed earlier this year, when some friends invited me to join them in renting a plot in a community garden nearby!
I love gardening because it helps me connect with nature, release stress and learn some practical skills. I also love the pleasure of eating freshly picked food. The veggies I grow are so much tastier and crisper than the ones I buy in the supermarket.
As climate change continues to alter our world, there has been a resurgence of interest in urban gardening. It's one way to live a more sustainable life and to learn skills that previous generations took for granted. Community gardens, also known as allotments, are an excellent option for people who don't have space to grow food at their own house.
How My Community Garden Works
Accessing The Garden
Size & Price
Perfect For Beginners
Nature School For Kids
Finding Your Community Garden
Tips For Non-Japanese Speakers
How My Community Garden Works
The community garden I'm involved in is located on a small, privately owned farm in Kunitachi, western Tokyo. The farmer has divided the farm into about 40 separate lots.
My family shares a plot with two other families. Sharing a plot is great because we split up the workload, which means that I can take a few days off if I need to! Even more importantly, we share whatever we grow, which means that I don't have to worry about what to cook with 16 eggplants when they all ripen in the same week.
During summer, when the veggies ripen quickly, it's necessary to visit at least two or three times a week to pick the quickly ripening vegetables. However, during the change of season, the workload drops significantly, and we may only need to visit two or three times a month.
Right now, we are close to harvesting beans, radishes, eggplants, onions, potatoes, lettuce, capsicum and cucumber. We also have tomatoes and corn on the way. Despite sharing, the amount of vegetables we harvest each week is more than enough. It has replaced about half of the vegetables we used to buy.
Accessing The Garden
Members can access the garden at any time of the day, which is great. This means I can visit when it suits me, either early in the morning before it gets too hot or late in the afternoon. Importantly, during these times, the garden is rarely busy, which allows for some well-deserved quality time for myself and my family.
Size & Price
Click here to read more.
External Link
https://savvytokyo.com/
© Savvy Tokyo
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yomiuri Shimbun
an hour ago
- Yomiuri Shimbun
Peace Museum in Brazil to Rise from Ashes, Convey Survivor Stories Again
FREI ROGERIO, Brazil — The reconstruction of a peace museum in southern Brazil, established by an association of survivors of the Nagasaki atomic bombing and their descendants, is well underway about a decade after it was destroyed in a fire. The 'Museu da Paz' (Peace Museum) in the city of Frei Rogerio is seen as a poignant testament to the enduring hopes for peace carried by Japanese immigrants who survived the atomic bombing before making new lives in South America. The reconstruction of the facility that chronicles the tragedy of the atomic bombing clearly shows how the deep-seated desire for peace among survivors has taken root in Brazil. The work is a collaborative effort between Japanese-Brazilian immigrants and the local government with a completion target by the end of this year, which coincides with the 80th anniversary of the end of World War II. The museum was built in 2010 with support from the Brazilian government and an association founded by three atomic bomb survivors and their families living in Frei Rogerio, including the now 96-year-old Wataru Ogawa. Ogawa's brother-in-law Kazumi Ogawa, who passed away in 2012 at 83, constructed a single-story building for the museum on unused land on the pear farm that he ran. He had moved to Brazil after surviving the bombing of Nagasaki and saw the museum as conveying the belief that 'we must never repeat the misfortune caused by war.' The group acquired 80 panels from Nagasaki of photographs of children with burn scars from the atomic bomb and other items for display in the 420-square-meter structure. The area around the museum was dubbed 'Peace Bell Park.' Wataru Ogawa shared his wartime experiences with about 5,000 visitors annually at the museum, with his third son Naoki, 54, serving as his Portuguese interpreter. In the summer of 1945, Ogawa was a student at the naval engineering school in Otake, Hiroshima Prefecture, where he witnessed the devastation caused by the atomic bomb dropped on Hiroshima. At war's end, he returned to his hometown of Nagasaki, which had suffered a similar fate. Shortly after, his hair began to fall out in clumps. Elementary and junior high school students would listen intently to Ogawa's emotional account of the horrors of Hiroshima and Nagasaki, bringing some to tears. He vividly described the procession of bloated bodies floating down the river, and a childhood friend, reduced to little more than a skeleton, saying with his last breath, 'I can't go on anymore.'Following the fire that destroyed the museum in 2016, the local community quickly banded together to start planning the reconstruction. After a series of meetings with Frei Rogerio municipal officials and other parties, Naoki Ogawa and other second-generation Japanese-Brazilians finalized a project plan in 2020. The plan included financial support from the city and others for rebuilding the museum and constructing an adjoining international exchange facility. Construction was started in April with the goal of completing and reopening the museum by the end of this year. Efforts are currently underway to gather exhibits for display and to prepare materials with cooperation from local universities. 'At a time when there are ongoing wars [around the world], I hope that this will once again become a place where the plea for peace can be spread,' Wataru Ogawa said. Naoki Ogawa's oldest son, now 23, was born on Aug. 9 — the day the atomic bomb was dropped on Nagasaki — and named Hirakazu using the kanji characters for 'peace,' most often read as 'heiwa.' 'It was my destiny to inherit the desire for peace from the atomic bomb survivors,' Hirakazu said. According to the Health, Labor and Welfare Ministry, there were 66 survivors from the Hiroshima and Nagasaki bombings residing in Brazil as of the end of March.
7 hours ago
Majority of Japanese High Schoolers Are Nattō Fans
A survey in Japan found that nattō was popular with high school students, as 65.5% of boys and 59.9% of girls said that they liked the fermented soybean food. The May survey, targeting 1,690 female and 1,326 male high school students, was conducted by the Youth Time Japan project—a national network of clubs and committees centered on high school broadcasting clubs and student councils. According to the survey, boys eat nattō more frequently than girls, with 40.9% having it at least once a week, as compared to 33.9% among girls. When asked what seasoning they like to add to nattō (aside from the tare sauce and mustard it is typically packed with), soy sauce was the top choice among girls and boys, at around 45% for each. Boys and girls also had the same favorite topping for nattō : negi onions. (Originally published in Japanese. Banner photo © Pixta.)
Yomiuri Shimbun
16 hours ago
- Yomiuri Shimbun
Red Bell Pepper, Walnut Dip Brings Rich Aroma, Flavor to the Table; Middle East Appetizer Made Easy with Food Processor
Aki Komatsu, an expert of Arab cuisine, recently shared a recipe for a red bell pepper and walnut dip called muhammara, which is popular in countries such as Syria and Lebanon. Thanks to the red bell pepper's refreshing bitterness, the dip is perfect for summer. 'It's a dish that is enjoyed like a salad in restaurants. But since it is also made at home, the ingredients are readily available,' Komatsu said. Thanks to the aroma of the red bell pepper, you will feel like there is no problem of overeating. The richness of the walnuts also adds depth, so the dip will definitely bring joy to the dining table. Aleppo peppers, which are a moderately spicy variety of chili pepper, are usually used in the original recipe. However, Komatsu uses a combination of red bell peppers and red chili peppers instead. To enhance the aroma, the red bell pepper should be broiled on a grill until the surface blisters and turns black. Peel off the skin for a smoother texture, which can be done easily by hand once the pepper cools. It then needs to be briefly rinsed with water, but be careful not to puncture the flesh as this will result in a loss of flavor. The Yomiuri ShimbunBroil the red bell pepper on a Yomiuri ShimbunPeel the skin off the red bell of the ingredients Komatsu uses are common in the Middle East, but may need to be purchased online. Among them are pomegranate molasses, made by boiling down pomegranate juice, and tahini, a dip made from white sesame seeds. Pomegranate molasses has a refreshing sweetness and acidity. It is often used in stews. You can substitute it with boiled-down balsamic vinegar. If using Japanese white sesame paste instead of tahini, make sure it has not been made using deeply roasted sesame seeds. Making the dip is made simple with a food processor, as all the ingredients can be simply blended together. When doing so, gradually add olive oil while blending to achieve a smooth texture. Add paprika powder or tomato paste for a more vivid color. To serve, spread the dip evenly on a flat plate. It pairs well with bread or vegetables. Red bell pepper and walnut dip Ingredients: 1 large red bell pepper (about 220 grams) 35 grams walnuts + extra for garnish 2 cloves garlic 2 red chili peppers 35 grams panko breadcrumbs 2 tbsp pomegranate molasses (or boiled-down balsamic vinegar) 1 1/2 tbsp tahini (or white sesame paste) 1/2 tsp cumin powder 1 1/2 tsp paprika powderDirections:1. Broil the bell pepper on a grill until the surface blisters and turns black. 2. Leave to cool until it can be handled by hand, then peel off the skin and gently rinse the flesh. 3. Remove the stem and seeds from the red bell pepper, then tear into bite-sized pieces by hand. 4. Deseed the red chili peppers. 5. Add the walnuts to a food processor and process until finely ground.6. Add all remaining ingredients and a pinch of salt, and blend. 7. Gradually add 2-3 tablespoons of olive oil while blending until smooth. Place in a storage container and chill in the refrigerator. 8. Serve on a plate, garnish with walnuts and top with olive oil and mint as desired.
