Do you know strawberries?
Of course you do. They’re those red, sweet-and-sour, delicious fruits (though some argue they're vegetables). But what about their characteristics as plants? I had absolutely no idea.
The "Kibou no Ichigo" (Strawberries of Hope) used in the PFM strawberry menu are so delicious that when Mitakegoya—who supplies them—came to deliver, I asked them for the inside story on strawberries, and it was fascinating. First off, a plant with such a delicate appearance and delicious taste doesn't even exist in the wild. They're so cute that they're a huge hit not just with humans, but with other creatures too; apparently, if they aren't protected by heavy amounts of pesticides, they get eaten immediately.
There's an event, so let's ride there – STRAWBERRY FIELDS FOREVER
When I heard there was an event featuring these strawberry farmers' stories and dishes made with those strawberries, and that PFM’s Kazu-chan and Okinu would be cooking, plus our very own Washio-sensei would be providing the main graphic, I knew I had to go! That mobility to zip to places you want to visit, whether in the mountains or the city, is one of the powers that bicycles possess.
I posted a quick announcement, and despite the high hurdle of a Friday 4 PM start, the ones who rode with me were Mr. and Mrs. Yamamoto, who I hear are opening a café in Shinshiro soon. Thank you both.
It was a short but pleasant twilight ride, flowing through my favorite shopping streets that lead from Nagoya Station to the old Nakamura pleasure district, while stopping by places I’d been curious about along the way.
A Dazzling Dining Experience
The venue was toricafe, an Italian restaurant near the Japanese Red Cross Hospital. Owner Chef Okada, whose appearance and stories are just as bold as his cooking, has gathered various farmers and culinary artists around him, creating an interesting community.
We passed through the lively open kitchen to our table in the back, and the food was brought out. Each time, the chef in charge gave a brief explanation. Usually, I’d just think, "Yum," but it’s interesting how just understanding what was cooked and how, and what kind of texture they intended, makes for a much deeper culinary experience.
The cooking from Kazu-chan and Okinu was fresh, technical, and delicate—completely different from the simple, bold lineup we’re used to at PFM—and all the other dishes and drinks paired with each plate were fantastic, full of passion and ideas.
And the star ingredient of each menu item was the strawberries from Mitakegoya. They are dedicated to, and constantly challenging themselves with, pesticide-free and natural farming—methods that were said to be almost impossible to make profitable. In a world where words like "organic" and "SDGs" are thrown around so easily, his motivation seems to stem from somewhere entirely different, and that really built a sense of trust for me.
Isn't eating seasonal food together essentially a festival?
I love festivals, and whenever I visit them, I sometimes wonder, "What is this festival actually for?" When I look into it, it’s almost always about praying for a good harvest and celebrating it. While there’s an element of prayer and gratitude, the format where producers and culinary artists come together to host an event during the peak season of a crop—serving it to everyone—has a similar structure to traditional festivals. It was overflowing with the joy and fun of sharing a harvest and a meal together.
Let's get hungry
This was a very rich dining experience, but... I want to keep going with the "Gettin’ Hungry Ride," running toward delicious scents. Please join us if your schedule allows. Look forward to the next one!
