Growing Vegetables by Enzyme Cultivation
Kojima Gardening grows vegetables in a healthier way by growing them with enzymes and lactic acid bacteria.

What we grow:
Eggplant, cucumber, bok choy, kale

Takasaki City has one of the longest hours for sunlight in Japan. Blessed with flatlands and an abundance of water, it is a fantastic place to grow lots and lots of vegetables! Instead of using chemical fertilizers, Kojima gardening uses natural fertilizers like cattle manure or oyster shell-lime.

Vegetables containing lactobacilli are also cultivated. Enzyme cultivation reduces nitrate nitrogen in vegetables and is gentle to the body. It improves the immunity of the body by adding lactobacilli.

Kale is typically used in green juice, but has a unique, very bitter taste. By using natural fertilizers, the bitterness is almost eliminated.

After working as an office worker for 15 years, Kojima trained at a flower farm, beginning his farming career.
Kojima Farms operates on this simple philosophy: Produce what you want first! Don’t ship what you won’t buy!” That’s how they make the best vegetables they can.

Kojima gardening now trains young farmers and has a goal of making farming fun and easy with friends!