When you go to Eastern Hokkaido, you can see the magnificent scenery, as the fields continue off into the distant horizon. Large-scale agricultural projects is not only about improving production efficiency, but also to show a very Hokkaido perspective.
The food self-sufficiency rate of Hokkaido is 207%, with Eastern Hokkaido consisting of about half of the prefecture’s agricultural land. Combined with rich volcanic earth and soil, the extreme temperature differences from day to night can bring a wide variety of crops.
During the harvest season, all the wheat fields turn a golden color and yields 64.7% of the flour produced in Japan. Many different kinds of flour is produced in Eastern Hokkaido, supporting the needs of baked goods and sweets alike.
Chinese yams, which grow in the rich soils of Tokachi, has a fine texture. Planting in the spring and harvesting in the fall is called “Fall Digging”, which produces yams with a fresh taste. Tokachi yams have quickly become popular not only in Japan, but also as exports to countries like Taiwan.
Buckwheat (soba) noodles is another famous product of Eastern Hokkaido. Horokanai is the largest producer of buckwheat in Japan. During the summer season, you can see the white buckwheat flowers blooming everywhere. When the natural conditions, such as cool weather, morning mist, and low humidity are met, buckwheat retains a strong sweet flavor and high nutrition. It will surely impress any soba noodle lover.
Eastern Hokkaido is also famed for working with “Clean Agriculture” techniques, which is reducing the number of chemicals used, while opting for more natural means as much as possible. They endeavor to make their farm products even more safe and secure, as well as delicious and nutritious.