1. What is Yoiyasa Farm?

The couple who run Yoiyasa Farm are in their second year of independent farming.

They say that the feeling of wanting to live a life where they wake up and goe to sleep with the sun, and memories of playing in their uncle’s field when they were little, were what inspired them to start farming.

The farm’s name, Yoiyasa, is derived from the ancient Japanese word iyasaka, meaning “prosperity.”

The word yasakae means “for things to prosper even more.”
It is also said that people sometimes shout “Iyasaka!” to celebrate when something auspicious happens, and that it is the origin of the festival chant “Yoiyasa” (meaning “May the world prosper”).

“We hope that not only our farm, but also the people surrounding our farm will prosper even more.”

They named it Yoiyasa Farm with that wish in mind.

Currently, while focusing on growing vegetables using pesticide-free methods, they are also working to create spaces where producers and consumers can connect, such as organizing the Town Morning Market in front of their home and the market held at Higashine Onsen, where they introduce not only the vegetables from Yoiyasa Farm but also the produce of fellow farmers.

During the harvesting activity, you can not only pick vegetables, but also learn about the farmers’ passion and their connection to the local community.

2. The Activity

① Harvesting in the field

The activity begins with everyone gathering at the morning market venue at Yoiyasa Farm.

From there, we’ll move to a field and experience harvesting seasonal vegetables.

The first thing that surprised me when I arrived at the field was how clean it was!

In the well-maintained fields, various vegetables such as sweet potatoes, corn, and pumpkins were being grown.

The farm staff will explain how each vegetable grows and its characteristics, so even first-timers can feel at ease.

It’s not just about harvesting; the fun part is being able to learn things like, “This is how these vegetables grow!” and “There are so many ways to eat them!”

Incidentally, this is Sukuna pumpkin, a traditional vegetable from the Hida region.

This pumpkin has a unique appearance, being long and cylindrical like a loofah.

They introduced it to me while also mentioning that it uses the same kanji characters as sukuna, a character from a popular anime, and I couldn’t help but listen intently, saying, “Wow!”

Even for vegetables that won’t be harvested this time, we get to learn about their growth as we go, so there’s plenty to discover just by walking around the fields.

It was an exciting time filled with new learning opportunities, not only for the children but also for the adults.

② Harvesting seasonal vegetables

It’s finally time for the harvest!
This time we’ll be harvesting basil and red garlic (it was late June).

The first thing we experienced was harvesting red garlic.

The farm staff will dig up the soil with shovels, and then we will pull them out ourselves.

Hold the stem and give it a good squeeze… and red garlic will emerge from the soil!

I’m so happy that I harvested bigger garlic than I expected!

Since each one was different in size and shape, it was fun like a treasure hunt, wondering, “What kind of garlic will come next?”

According to the farmer, red garlic is characterized by its strong aroma and rich flavor.

They also recommended deep-frying it, and the moment I heard that, I thought, “That’s definitely going to be delicious!” and I was looking forward to taking it home and eating it.

Next, we headed to a basil field.

As soon as you start picking the leaves, a light and refreshing fragrance fills the air!

This scent alone is making me hungry!

We had fun harvesting while chatting about things like, “I want to eat pesto pasta,” and “It would definitely be delicious on pizza.”

We usually see basil in the form used in cooking, but when you see it growing vigorously in a field, this familiar ingredient seems a little more special.

While harvesting, I was able to learn about recommended ways to eat the vegetables and their characteristics, making it an experience that expanded my enjoyment even after taking them home.

③ Souvenirs

You can take home the vegetables you harvest as souvenirs.

What I brought home this time were the basil and red garlic I harvested.
Being able to cook and eat vegetables you harvested yourself at home is one of the unique joys of a harvesting experience.

Try out some recommended ways of eating it that you heard about in the fields, or add a little bit to your usual cooking.
Even after the experience is over, you can continue to enjoy the lingering memories at the dinner table.

I immediately tried making stir-fried pork with basil using the basil I brought home.
Knowing that I had harvested the vegetables myself made even my usual dishes feel a little more special, and they tasted even better than usual.

One of the charms of a harvesting experience is being able to eat the vegetables while thinking, “I picked these myself.”

3. Message

We have a message for everyone reading VISIT YAMAGATA.

“With this harvesting experience, we hope that it will not only be a place for people to enjoy harvesting vegetables, but also a place where people who are interested in agriculture or who want to start a new life in Yamagata can easily get advice.

I would also be happy if people could enjoy this from an adult perspective, such as food education. I myself love to eat and even have a chef’s license. I think that just knowing a few facts about vegetables, what kind of soil they are grown in, and who grows them can change how you perceive and taste them when you eat them.

We hope that through the experience of harvesting vegetables grown in soft, fertile soil with your own hands, you can enjoy a moment where eating feels a little more special.”

4. Summary

The seasonal vegetable harvesting experience at Yoiyasa Farm in Higashine City is not just about picking vegetables; it’s an experience where you can learn about how vegetables grow and how to prepare them deliciously.

In addition to the basil and red garlic we harvested this time, the field was also growing seasonal vegetables such as sweet potatoes, corn, and pumpkins.

Harvesting vegetables while listening to interesting facts from the farm staff can change how you look at the vegetables you normally eat.

It’s perfect for family outings, and also recommended for those interested in food, agriculture, or life in Yamagata.

Why not enjoy a vegetable harvesting experience in Higashine City, where you can feel the charm of vegetables with all your senses?

5. Application for the activity

- Harvest seasonal vegetables at a farm in Higashine City

Period
Late July to November

Reception hours
July to September:  7:00~ & 17:00~
October to November:  10:00~ & 14:00~

Activity fee (tax included)
Adults (junior high school age and older): 2,000 yen
Elementary school students: 300 yen
Infants: Free

Number of people who can make a reservation
2 to 10 particpants per time slot/reservation

Meeting Place
Yoiyasa Farm Morning Market Venue: 1-12-23 Chuo, Higashine City 999-3711
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Click here to apply ▼
Trial application