English
They call it "Kuninaka Magic."
Everyone has their own "preconceptions." For example, imagine "What comes to mind when you think of green peppers?" Various images and words related to green peppers, such as green, stuffed, and endless green peppers, must have flashed through your mind. Sadly, many of them probably also think "bitter" or "children hate it."
However, in Miyakojima, there is a type of green pepper that completely shatters such stereotypes.
However, in Miyakojima, there is a type of green pepper that completely shatters such stereotypes.
The peppers grown by farmer Kuninaka Hiromichi have no bitterness whatsoever. In fact, they are juicy and sweet, and delicious even when eaten raw. Locals respectfully refer to them as "Kuninaka Magic." Chef Kentaro Nakayama of the rescape is one of those who has fallen under Kuninaka's spell.
"I happened to go to a restaurant that served dishes made with Kuninaka's bell peppers. The menu item actually read, 'Kuninaka's Bell Peppers.' When I tasted them, I was like, 'Delicious!' I was blown away."
"I thought, 'This vegetable is amazing!' So I immediately checked Instagram and contacted them, asking, 'Can I visit your farm?' (laughs)"
Nakayama was surprised by three things:
"It's thick," "glossy," and "sweet enough to be eaten raw."
At the rescape, these characteristics are often utilized to serve them as the start of meals (amuse-bouche: a small appetizer). They also seem to be highly valued as a side dish for meat main courses.
"I chill them in ice water and combine them with raw bell peppers and anchovy sauce to make a bagna cauda. This cooking method allows you to savor the natural flavor of the ingredients. I also serve them simply grilled as a side dish for the main course."
"I happened to go to a restaurant that served dishes made with Kuninaka's bell peppers. The menu item actually read, 'Kuninaka's Bell Peppers.' When I tasted them, I was like, 'Delicious!' I was blown away."
"I thought, 'This vegetable is amazing!' So I immediately checked Instagram and contacted them, asking, 'Can I visit your farm?' (laughs)"
Nakayama was surprised by three things:
"It's thick," "glossy," and "sweet enough to be eaten raw."
At the rescape, these characteristics are often utilized to serve them as the start of meals (amuse-bouche: a small appetizer). They also seem to be highly valued as a side dish for meat main courses.
"I chill them in ice water and combine them with raw bell peppers and anchovy sauce to make a bagna cauda. This cooking method allows you to savor the natural flavor of the ingredients. I also serve them simply grilled as a side dish for the main course."
Mainstay Vegetables
In addition to bell peppers, Kuninaka also grows carrots and onions.
"We grow a sweet variety of carrots called 'Ai Usagi,' which is well suited to Miyakojima's soil. Our onions are also very sweet. Because our fields are near the sea, the ocean breeze carries minerals into the soil, which I think may be a factor."
Nakayama says that Kuninaka's vegetables are just as delicious as meat and fish, truly worthy of being the star of the meal.
"At the hotel, we experiment with different ways to prepare them. Personally, I like to roast bell peppers, as well as carrots and onions, whole. They're plump, juicy, and flavorful. They're also highly nutritious, so you can't go wrong with them."
Naturally, these vegetables are also well-received by hotel guests.
"Miyakojima has a wealth of delicious food, including meat, fish, and fruit, but I want people to try the vegetables first. I hope that once you discover these delicious vegetables, you'll become a repeat visitor to the island. Vegetables have great potential," Kuninaka said, narrowing his eyes with delight.
"We grow a sweet variety of carrots called 'Ai Usagi,' which is well suited to Miyakojima's soil. Our onions are also very sweet. Because our fields are near the sea, the ocean breeze carries minerals into the soil, which I think may be a factor."
Nakayama says that Kuninaka's vegetables are just as delicious as meat and fish, truly worthy of being the star of the meal.
"At the hotel, we experiment with different ways to prepare them. Personally, I like to roast bell peppers, as well as carrots and onions, whole. They're plump, juicy, and flavorful. They're also highly nutritious, so you can't go wrong with them."
Naturally, these vegetables are also well-received by hotel guests.
"Miyakojima has a wealth of delicious food, including meat, fish, and fruit, but I want people to try the vegetables first. I hope that once you discover these delicious vegetables, you'll become a repeat visitor to the island. Vegetables have great potential," Kuninaka said, narrowing his eyes with delight.
What is the "value" of vegetables?
Finally, while listening to Kuninaka's outlook for the future, he shared a comment that, in a way, seemed to send a stir in the industry.
"Going forward, I aim to ensure a stable supply of vegetables. For example, I grow and harvest bell peppers in the warmth of Miyakojima during the cold season when bell peppers are scarce outside of Miyakojima. This adds value to my vegetables. However, the downside is that they take longer to mature than regular bell peppers. I'm making efforts to ensure a stable supply, such as staggering the harvest period to ensure uninterrupted shipments."
"Also, while most people wholesale to the JA (Agricultural Cooperative), I don't. I only sell my produce through my own channels, the rescape, and certain restaurants. This is because I want to increase the unit price even if only a little. Not because I want to make a profit, but because I want a fair price. I believe this is very important for increasing the value of vegetables."
Due to global events and other factors, the costs of growing vegetables, such as fertilizer and greenhouses, are skyrocketing. However, rising prices are also driving consumers to seek cheaper products.
Where does the "value" of vegetables lie?
We must examine it once again, trade at a fair price, and deliver and communicate its charm and value in the form of cuisine. Perhaps this is our mission at the rescape.
"Going forward, I aim to ensure a stable supply of vegetables. For example, I grow and harvest bell peppers in the warmth of Miyakojima during the cold season when bell peppers are scarce outside of Miyakojima. This adds value to my vegetables. However, the downside is that they take longer to mature than regular bell peppers. I'm making efforts to ensure a stable supply, such as staggering the harvest period to ensure uninterrupted shipments."
"Also, while most people wholesale to the JA (Agricultural Cooperative), I don't. I only sell my produce through my own channels, the rescape, and certain restaurants. This is because I want to increase the unit price even if only a little. Not because I want to make a profit, but because I want a fair price. I believe this is very important for increasing the value of vegetables."
Due to global events and other factors, the costs of growing vegetables, such as fertilizer and greenhouses, are skyrocketing. However, rising prices are also driving consumers to seek cheaper products.
Where does the "value" of vegetables lie?
We must examine it once again, trade at a fair price, and deliver and communicate its charm and value in the form of cuisine. Perhaps this is our mission at the rescape.