From Kagawa, on the Seto Inland Sea
Sanuki City, Kagawa. A land of mild weather and little rain on the Seto Inland Sea, where we started growing okra, garlic and Kagawa hontaka chili in 2021.
Okra is a summer crop. From June to September we are in the greenhouse rows at dawn, picking pod by pod while the morning is still cool. The rest of the year that ground rests. We would rather not force a summer crop to run all year.
Growing this way means okra is not on the shelf every month, and we are fine with that. Every pod is hand-sorted the day it is cut and shipped while it is at its best. Good produce, in its season, for as many people as we can reach.
We rely on daily observation and experience rather than pesticides wherever we can.
We make the most of the Seto Inland Sea's mild climate, with careful attention to the soil from the start.
We cut on the morning we ship. Whatever is in season goes out the same day.
What is behind the produce
Our growing is recognized by both Kagawa Prefecture and the national government.
A Kagawa Prefecture certification for produce grown in the prefecture. Earning it means a lot to farmers here, and it tells you where your vegetables come from and how they were grown.
Certified under Japan's Act on Promotion of Sustainable Food Systems, the national Midori scheme run by MAFF. It recognises growers who farm in ways that go easier on the environment, and it comes with Kagawa's own green certification mark.
Founder & grower
Born and raised in Sanuki City, Kagawa. Started Sakashita Farm in 2021 under the SAKAVEGE name, growing okra, garlic, Kagawa hontaka chili and rice. He does the growing, sorting, packing, shipping and selling himself, with a few friends pitching in when harvest gets busy.
The grower
Why we farm the way we do, and where the SAKAVEGE name came from. We wrote it down on a page of its own.
Sanuki City, Kagawa. It faces the Seto Inland Sea, gets little rain and plenty of sun, which suits vegetables well.
For farm visits or questions, reach out any time on Instagram or X.
