To provide enjoyment of food and culinary culture distinct to the district, in that district – it was also for this reason that we intend to continue being sticklers for delicious food together with local producers. Nevertheless, we were somewhat at a loss about how to procure agricultural products once we discovered the fact that there were no farms in the vicinity of the hotel.

Hotel Indigo locations around the world are particular about finding neighborhood stories, which derive from exploration of the history, community, culture, and nature in the hotel vicinity, and conveying them to guests. This also applies to foodstuffs. However, it did not look like we would be able to procure vegetables from the surrounding area as we wanted. Luckily, just when we were on the verge of resigning ourselves to purchasing from the markets of Yokohama and Tokyo, we discovered delicious and rare vegetables at Hakone Seiroku Mishima Vegetables and citrus fruits at a supplier in Odawara.

As with Ashigara beef, we imagine that few people have heard the name “Hakone Seiroku Mishima Vegetables” before. But please don’t assume that the lack of name value means the vegetables are not very good. In fact, owing to their high quality, they are even being shipped to many customers in the Greater Tokyo Metropolitan Area. What is behind the delicious flavor of these vegetables? The key factor is the soil in the Hakone Seiroku area, where they are cultivated. The field is located on an expansive slope facing south, and consists of Kanto loam, which is rich in minerals. It gets plenty of sun, and also has good drainage and ventilation. Furthermore, there is a significant temperature variation that helps to make the vegetables grown there sweet and tasty.

Perhaps you are wondering about the types of vegetables supplied by Hakone Seiroku Mishima Vegetables and how we prepare them. We will tell you about that in the installment.

*To be continued in Vol. 5