Bond&Co.: Organic ‘Aigamo’-Rice and Vegetables Lunch Tour

What is ‘organic?’

In recent years, the word ‘organic’ has become a household term in Japan, and especially in the food business, where it has developed into a stable market. The term can best be described as “a method of food production or processing that does not rely on the use of pesticides and artificial fertilizers, but rather on the bounties of nature, such as the sun, water, the soil and the organisms that live there.” By expanding organic production methods, we can realize “a peaceful and safe natural environment and circle of nature for all lifeforms, be it humans, or other flora, fauna, and micro-organisms.” (Translated from the homepage of the Japan Organic & Natural Foods Association).

It was Aki’s father who originally started farming organically. In the past, he farmed with the usual method, including pesticides and artificial fertilizers. But one day, his mother accidentally opened up a bag of pesticides, of which she breathed in a small amount, after which she passed out. Fortunately she was not hurt or suffer any after-effects. However, it was an eye-opening experience that helped the family make the switch to organic farming.

Aki also had a health-related experience. In 2021, when she was working as a Japanese language teacher in Poland, her friend was diagnosed with leukemia, and told she had only about 1 year left to live. Besides the regular cancer treatment, she was encouraged by the doctor to switch over to an organic lifestyle. Aki decided to help her friend by regularly getting organic produce and cooking together. One year later, the leukemia had completely receded. For Aki, this was also an eye-opener as to the inherent quality of organic food.

A shared experience brought the two together

When Richard was young, he too suffered from a difficult condition, rendering him unable to walk independently. He was told by his doctor to change his diet, which made him take up an organic lifestyle. The results speak for themselves. “I can ride my bike, as well as do farming. I also believe that an organic lifestyle is just the best thing we ourselves can do for the planet, which is suffering environmental problems like climate change.” Clearly, an organic lifestyle is very effective both from a philosophical- and health perspective.

It seems only natural for these two, who share similar experiences, to end up together.

Organic farming: only possible through conviction

The two met while spending time abroad, but soon moved into Aki’s parents house in Aizu-Wakamatsu. They admit that at first it was culture shock upon culture shock, and they sometimes struggled to find common ground. Richard recalls seeing footage of life in Japan, featuring scenes of people being pushed into overcrowded trains in Tokyo, and thinking this would never work for him.

Looking back at his time spent in Aizu, he notes that the region feels a bit like an island, in the way that the Aizu-valley is separated from the rest of Japan by the surrounding mountain ranges. He believes that this likely formed the basis for the local identity which is still palpable today. Could this be the famous ‘Aizu-spirit?’ In any case, it’s clear that Richard has a good understanding of what Aizu is all about.

Making fertilizer from fermenting rice husks and malted rice

For Richard, organic is a way of life. On the day of the interview, it was rather cold. Greeting us at the entrance to the Bond’s house, Richard says, “Let’s go warm up somewhere!” and leads us to the place where the fertilizer is being made, from fermenting rice husk and malted rice.

Plunging a thermometer into the mountain of rice husks, the devices shows a number: 50℃. While fermenting, the fertilizer produces a lot of heat. Richard takes off his shoes and socks, and says: “Sit down, and try putting your feet in it!” Amazingly, it actually feels like a hot footbath, including the warm, rosy feeling in your feet after getting out. Conducting the interview in this usual, but exceptionally comfortable situation, we also get to enjoy coffee with – what else – Scottish shortbread.

In Japan, organic produce makes up less than 0.1% of the market. Compared to some European countries where the organic market reaches up to 25%, Japan is lagging behind. Organic farming is definitely something that can only be done with the right amount of passion and commitment. Our time together with this couple made it clear that the Bonds’ have the right kind of spirit for the job.Why not take the opportunity of this edition of FoodCamp to get to know them and learn more about their lifestyle.

Teppanyaki – the Japanese style of cuisine using an iron griddle – is considered pretty straightforward. That makes it all the more suitable for  bringing out the true taste and character of the ingredients. But it also means that a chef who focusses on the art of grilling on the hot plate can’t get away with anything; failing to grill properly (or overcooking on the other hand) is instantly noticeable to the customer. And then there’s the balance between the main dish and the garnish. Some ingredients go better with meat and some with fish, and even when using seasonal vegetables suitable for teppanyaki, they often prove more difficult to grill than the main ingredients. One of the best parts of eating at Teppanyaki Aizu-ya is experiencing Chef Sato’s perfect, skilled grilling technique firsthand, right in front of you.

A first-encounter thanks to wheelchair-accessibility

The reason for the first contact between the Bonds and Chef Sato was an unlikely one. Richard was using a wheelchair for a sculpting project he was working on. On that occasion, he planned to have dinner with a skier with a disability, and was looking for a restaurant with wheelchair accessibility. This is how he came upon Teppanyaki Aizu-ya. Of course, Richard and Aki had heard about the restaurant before, thanks to its good reputation. “I remember the time they visited my restaurant,” says Chef Sato, who was looking forward to seeing the two again.

The same in real life as online

Chef Sato: “I’m interested in organic food, both on a personal level and as a chef. I’ve been following Bond&Co. on social media. Meeting the two in person for the interview, I can tell that in real life the Bonds exactly match my image of the two.” He had tasted the Bonds’ rice before and was already well acquainted with organic produce. Producers of organic food in Japan tend to be odd ducks out (pardon the pun). “But I think it’s great that the Bonds don’t care about being seen in this way, and hold firm to their own style and way of farming,” says Chef Sato.

The chef also expressed an interest in using the Bonds’ LOHAS Sake in his dishes on the occasion of FoodCamp. We are sure that his meeting with the Bonds and the opportunity to learn about their worldview has given him new inspiration. We are looking forward to this new collaboration between the Bonds and Chef Sato in Aizu’s early summer and we hope you are too!