A miracle story that began with a teaspoon of seeds

Autumn is a season of harvest. Grapes, persimmons, apples, chestnuts, mandarin oranges and many other fruits are lined up in stores, making it a great season for fruit lovers. At this time of year, colorful fruits are lined up in stores, but you might think that kiwi fruit is available all year round. But did you know that Japanese kiwi fruit is in season from October to winter?

Japan's largest kiwifruit farm, covering an area equivalent to three Tokyo Domes, is located in Kakegawa City, Shizuoka Prefecture.
Let us take you on a journey through the miraculous story that began with a teaspoon of seeds.

3 varieties of kiwi fruit on an area the size of three Tokyo Domes! Japan's largest kiwi fruit farm

It is a 5-minute drive from the Tomei Kakegawa Interchange, a 10-minute drive from the Kikugawa Interchange, and a 10-minute drive from JR Kakegawa Station.
Guided by a sign with an illustration of a kiwi on it, we arrived at a cute building that looked like something out of a storybook.
The building, which serves as the reception, shop, and cafe, was originally a barn that they renovated themselves.
We were greeted by the second-generation owner, Mr. Koji Hirano. He is the son of the original director, Mr. Masatoshi Hirano, who started growing kiwi fruit here nearly half a century ago.

"During the COVID-19 pandemic, we had a lot of free time, so we made some improvements to various parts of the park."
He then showed me a small door in a brick building.
"You can open that door."

"Wow!!"
I couldn't help but let out a cheer as if I had been transported back to my childhood.
There is a room inside where a little resident is enjoying reading a book.

Suddenly, I sensed a presence and looked around, and this time I saw live ducks, rabbits, and even a lamb!
Small animals roam freely in the park.
After this, we were given a walking tour of the vast park, where we saw a tree house where you can also camp, a wooden deck observation deck overlooking the tea fields, a swing hanging from a large camphor tree, and a tree maze made from abandoned farmland that reminded us of the scene in the movie "My Neighbor Totoro" where Mei meets Totoro.
The spacious grounds are filled with exciting features for both children and adults.

After paying the entrance fee, you can not only stroll around the gardens, but also eat as many kiwis as you like. The ceiling of the spacious vinyl greenhouse, called the Nakayoshi House, is covered overhead with ripe kiwi fruits.
Unfortunately it was raining that day and the air was heavy and humid, but the greenhouse was filled with a sweet and sour aroma that brightened the mood.

There is a simple table inside the greenhouse where you can have a BBQ or a bonfire.
It's an all-weather facility with a double roof made of kiwi fruit and vinyl. It's great that you don't have to worry about the sun or rain!
But actually, this BBQ venue under the kiwi tree is not just a comfortable place. I will talk about its role later.

There are 3 varieties of kiwi fruit grown on a vast site the size of three Tokyo Domes (10 hectares)!
I was surprised to learn that there are so many varieties of kiwi fruit, but Kouji said that there are probably around 100 varieties in the world.
Moreover, many of the 80 varieties are grown only here, so you can find rare kiwifruit that are not available on the market.

"Although there are varieties that are allowed to ripen on the tree, generally kiwifruits are too sour to eat immediately after harvest. At this time of year (October to January), we also offer kiwifruit harvesting experiences (where you sell what you harvest by weight), but the kiwifruit you pick are then taken home and left to ripen for around two weeks.
The all-you-can-eat kiwis are in this cooler box. We have two to four varieties of kiwis that have ripened and are ready to eat. If stored properly in the refrigerator, they will last for a year, depending on the type of kiwi. So even outside of the harvest season, you can sample and compare delicious kiwis.

Yes, Kiwifruit Country JAPAN is not just a kiwi farm. It is an experiential farm facility where you can enjoy various activities that make use of the vast natural surroundings, such as all-you-can-eat kiwifruit all year round, camping, BBQs, feeding sheep and rabbits, and more. But it's not just fun. It is filled with the farm's desire to "communicate and learn together" about the richness and gratitude of nature.

A story that began with a teaspoon of seeds

It all began in 1976.
The first director of the garden, Masatoshi, first encountered kiwi fruit during a two-year training program in the United States.
At the time, it was still undergoing testing in the United States.

It was brown and hairy, but when cut open the inside was a vivid emerald green. After encountering this mysterious fruit that he had never seen before, Masatoshi made a decision.
In order to run a farm that has been passed down for generations with passion, we decided to grow kiwi fruit.

Although he was not allowed to take the seedlings home, Masatoshi received a teaspoon of seeds from a friend and returned to Japan.
We started cultivating it in our hometown, Kakegawa. (Note)

The land was originally used for growing tea, so the climate and soil were probably suitable for it.
The seeds were carefully cultivated and over the course of several years, the farm was successfully harvested. The cultivation area also increased, and the farm is now one of the largest in Japan, with 1,000 trees and 80 varieties of kiwi fruit.

Apparently, kiwis don't grow well if the same variety is planted in one place, so on farms, various varieties are planted separately.
They can also be grown from seeds and bred (= the development or improvement of varieties; artificial improvement of genetic characteristics to create superior varieties).
On rare occasions, a different variety will grow from the planted seeds. "If the fruit is delicious, we take a branch and graft it. There are many varieties that never make it to full-scale cultivation."

As a result of this repeated experiment, over 50 new varieties were born from this farm. It is fair to say that he is not only a pioneer in kiwi cultivation in Japan, but also a world-class kiwi researcher.
Even if you grow kiwis from seedlings, it takes 1-2 years for them to bear fruit. If you grow them from seeds, it takes 3-8 years to harvest them. The first teaspoon of seeds brought home by the founder, and the birth of new varieties that followed, were the result of miracles such as chance encounters and long hours of hard work.

(Note: Nowadays, when bringing kiwi seedlings or seeds from the US into the country, you must submit an inspection certificate issued by a government agency of the exporting country and undergo import inspection. In the 1970s, there were apparently not as strict regulations regarding seeds, but Masatoshi obtained official permission from a fruit tree research institute in Fresno, California to bring back seeds.)

Kiwis don't originate from New Zealand

By the way, did you know that kiwi fruit is native to China?
Many people probably think I was born in New Zealand.
Cultivation in New Zealand began in 1904 when a traveller visiting China brought seeds with him.
The brown, hairy, round fruit was named "kiwi fruit" around 1950 because its shape closely resembles the kiwi bird, New Zealand's national bird.

By the way, one of the original species of kiwi, the wild pear, grows widely in the mountains of Japan from Hokkaido to Kyushu.
Although the species was brought back from America, it may have been well suited to the climate and environment of Japan and Kakegawa.

As an aside, there is a line in the song "Haretara Iine" by DREAMS COME TRUE that goes "Please pick the kokuwa fruit again," and I had always wondered, "What is kokuwa?" When I was researching kiwi and wild pears recently, I found out! It's the name for wild pears in Hokkaido. The lyricist, Miwa Yoshida, is from Hokkaido, so kokuwa probably appeared in the lyrics.
Another kiwi trivia I heard from Koji.
Kiwifruit is rich in nutrients such as vitamin C, dietary fiber, and potassium, but it seems that the hairy types of kiwifruit are sweeter. Also, the larger the fruit, the sweeter it is.

A pioneer of SDGs! Kururin Farming

After 1 years of growing kiwifruit from just a spoonful of seeds, in 13 we started a tourist farm called "Kiwi Fruit Country Japan."
Nowadays, the term SDGs has come to be used to bring awareness of a sustainable society, but what we aimed for back then was circular agriculture that makes effective use of natural resources such as air, water, sun, and soil and is environmentally friendly.
This system, named Kururin farming, is a well-thought-out method in which the blessings of nature and the power of man work together like a circle!
The kiwi fruit skins eaten by visitors are eaten by chickens and sheep, and their droppings are used as fertilizer. Weeds grow in the fields and gardens where no herbicides are used, but the animals eat them, helping to keep the gardens clean.

"Look, there's a little guy over there doing his job."

While showing us around the farm, Koji pointed to a lamb grazing busily. The animals are also important members of the farm's staff.

Water springs up at the back of the grounds, turns into a stream that flows beside the fields and pours into a pond on the grounds. The water becomes nutritious liquid fertilizer in the pond where fish live, and travels through pipes throughout the garden to irrigate the kiwi fields.
Kiwis grow best in slightly alkaline soil, and the ashes from Nakayoshi House's BBQs help to create that soil. In addition, the smoke from the BBQs seems to repel insects, too. Of course, kiwi branches are used as firewood for the BBQs.
It's a truly circular cycle. They practice agriculture that is kind to nature and the environment.

Having fun eating and playing is connected to the SDGs and helping to protect the environment, so it feels like we're killing not just two birds with one stone, but three or even four birds. It's nice to be able to contribute to this system without having to think too hard about sustainability or eco-friendliness. I'm going to have to invite my friends and make reservations for a BBQ right away!

I want to teach children the strength and wisdom to survive.

Our guide that day was Koji, the second son of the first director and his wife.
I grew up watching my parents as pioneers in kiwi cultivation and early adopters of circular farming methods.
He went to a local agricultural high school and then to the Tokyo University of Agriculture and Technology Junior College. Like his father, he also went to America as an agricultural trainee. He trained at a large farm in America, but the owner told him that agriculture was in decline and was hard work, and he realized how harsh the current situation of agriculture is, even in America, a major agricultural country.
Because of this, he says that he didn't initially intend to take over his family's farm.

From 2012, he was assigned to Zambia in Africa as a JICA Overseas Cooperation Volunteer for two years.
In this densely populated low-income residential area, we provide nutritional guidance and support for increasing income through vegetable and fruit cultivation on farmland within the area.

"The poorer people are, the more likely they are to have unbalanced nutrition, and suffer from lifestyle-related diseases or even lose their lives. No matter how good the medicine, food is still the most important thing. I also realized that agriculture supports life.
But even though agriculture is their livelihood, it doesn't bring them any income. Even after the harvest is over and the crops are shipped, they have almost no money left, so to secure a living and buy seedlings and seeds for the next season, they have to do hard day labor or women sell their bodies to make money.
However, because it has become a normal part of their lives, they don't think it's strange. You would think that something needs to be done in this situation, right?

However, there was a limit to what they could do in their two-year term. (Although they felt they had done a good job as JICA volunteers,) they expressed regret that they had not been able to completely change their current situation.

After returning to Japan, he enrolled in graduate school to study agricultural marketing while helping out with the family farming business.

"Many of my classmates from the local agricultural high school were future farmers, but some didn't take up farming or left farming altogether, and the amount of abandoned farmland in this area continued to increase. The scenery of the tea fields that I grew up familiar with was also changing rapidly. I wanted to do something to help the area, so I planned events where people could experience things like tea picking and rice planting, but no one came and it was a huge loss."

At that time, while participating in experiential events and volunteering in disaster relief activities both at home and abroad, I noticed the lack of "real" living skills among Japanese people.

"In Zambia, even small children could light a fire and cook by themselves, but in Japan, most children have no experience with fire. I think many people would not be able to survive if the electricity, gas, and water were to be cut off in a disaster. Zambian children had the strength and wisdom to survive. When I thought about how I wanted Japanese children, who will be the future, to learn and acquire life skills, I thought, 'Ah, there's our own home.'"

It was then that he first came to understand the significance of the "experience-based tourist farm" his parents had set up.
Based on the concept of "From a cultivated field to a field where people gather," they organize events that at first glance seem unrelated to agriculture, such as music events and open-air yoga classes, believing that even people who are not interested in agriculture can gather here if it is fun. Through these events, they continue to spread information about agriculture, the environment, and the power to live, and gradually increased the number of fans and supporters of the farm.
He was appointed as the representative of Kiwifruit Country Japan in 2019. As well as accepting trainees from overseas, as his predecessor did, the number of tourists from overseas visiting for farm tours and sightseeing tours has been increasing recently.

And once again to the world

"Actually, I'm planning to go to Zambia again next year. Kiwi cultivation requires abundant water, so it will be difficult in Zambia, but I'm planning to spread the word about a different fruit cultivation method that can bring in a high income.
I'm currently arranging for seedlings, but even if I manage to get them, it will take about two years to grow them and harvest them. I will have to go back and forth between Japan and Zambia, but I won't be able to work here as much as I do now. Fortunately, both my parents are still healthy, so I thought I could go now! (laughs). I need my parents to work hard for me for the next five years.

Koji-san was laughing as he talked to his mother, Tsuneyo-san, who was preparing the cafe menu for the photo shoot that followed. His eyes were sparkling and he looked like he was having a lot of fun.

"Unfortunately, there is a lack of successors in Japan, and there is a trend away from agriculture. But the field doesn't have to be limited to Japan. If I can show the greatness of agriculture and what can be done through agriculture, maybe we will find successors who think, 'Agriculture is nice' or 'Agriculture is cool.'"

That teaspoon of kiwi seeds not only took root here in Kakegawa, but also nurtured a successor, Koji-san, who is now taking on a big project in Zambia that could change society.
The miraculous story inherited from our predecessors will continue into the future and on the global stage.

Don't miss the kiwi-filled cafe and shop!

Finally, we will provide you with some gourmet information, which is an essential part of traveling.

The building, which also houses a shop and cafe, is filled with kiwi fruit.
I was surprised to find out that there are so many kiwi-themed goods in the world, including original products. Of course, you can also buy kiwi fruit, which is in season now.

What's more, the most enjoyable thing is the dessert menu, which uses plenty of kiwi.
They all looked delicious so I couldn't choose just one, so I was greedy and tried the three most popular varieties.

The soft serve ice cream, made with carefully selected milk that goes well with kiwi fruit, is topped with plenty of kiwi jam and has an excellent balance of sweetness and sourness.
The kiwi sour, which contains chunks of two kinds of frozen kiwi, green and yellow, is refreshing and refreshing. As with the smoothie, it uses the equivalent of three kiwis, so it's packed with vitamin C.
The most popular by far is the kiwi smoothie, which is made with plenty of kiwi fruit. I thought it would be more sour, but it was actually rich and sweet!
That's right, the kiwis I sampled at Nakayoshi House were very sweet, completely different from the ones I usually eat. And yet, there was no sticky sweetness left in my mouth. They were so delicious that I could eat as many as I wanted.

Actually, when I was a child, kiwi fruit was served in the school lunches when it first started to become available, but it was so sour that I didn't have a good impression of kiwi fruit since then.
"I guess people didn't know about ripening fruit at that time."
As he said this, Kouji passed me a new variety of kiwi fruit that was currently being tested and it was so sweet.
"I wanted them to forget the bad memories of Kiwi and go home."
Thanks to Koji's love for kiwis and his kindness, on that day I was able to overcome my decades-long aversion to eating them.
Of course, it goes without saying that I also bought a tasting set that is only available here at the shop and headed home.

Kiwifruit Country JAPAN is a miraculous place that Shizuoka can be proud of to the world.
Why not come and experience a relaxing and enriching time in this place that is kind to the earth and nature?

Writer: Gohantsubu Labo Aoki Rika
Photo: Tsukasa Kozuka