ALOHAFARM

Aloha Farm's story started with a small wagon vegetable shop — placed at the corner of a cosmetics shop in Soka City, Saitama Prefecture. While selling vegetables delivered from fields — somewhat too-large spinach and lightly-colored carrots — the thought "I want to grow more by our own hands and deliver more by our own hands" grew — and eventually — Aloha Farm as a company was born.

CEO Eri Nagakubo — born in Tokyo and raised in Yokohama — a so-called city girl. While raised in an environment unrelated to agriculture — from childhood — holding the dream "someday I want to make my own hometown" — after becoming an adult — playing heartily in mountains, sea, and abroad — while strengthening longing for living with nature.

The place where that dream took form — Nasu Town, Tochigi Prefecture. Growing vegetables in Nasu Highlands fields, making fermented foods and processed products at the Labo, and delivering directly to customers at Soka and Aoyama marche — by daily practicing 6th-sector industrialization through "agriculture × processing × sales" — grew into a brand proposing not just products but the "way of living" itself.

What Aloha Farm cherishes — the simple and powerful message "the future is from food." Products like amazake, miso, black garlic, wild grass tea, jam, dried goods, and senbei — all born from the wish to be presences supporting "Cho-On-Men-Katsu" — arranging the gut, warming the body, and drawing out immunity. From ingredient selection to manufacturing methods and tools — striving for natural choices that birth circulation as much as possible.

Also — through plans like "ALOHABOX" — assembling vegetables raised in Nasu Highlands' fields and items from nationwide aspirational makers — proposing old-style "curative" wisdom in forms fitting modern lifestyle. At marche, online shops, traveling events, and retreats — continuing to transmit life with fermented food and vegetables.

Going forward — Aloha Farm — cherishing the footwork and playfulness unique to a small team centered on 3 female staff — will continue to explore "future ways of eating" — making the minds and bodies of all involved a little lighter and more fun.

A small team of only female staff with Nasu Highlands' fields

Aloha Farm — while performing vegetable making and product making in Nasu Highlands' nature-rich environment — is a small company of only female staff also self-selling at Tokyo, Saitama, and Ibaraki marche. Facing soil in fields, preparing in the kitchen, and directly hearing customer voices at marche — precisely because there is that series of circulation — daily updating the form of food the body truly enjoys.

The idea that Japanese food is "future food"

Aloha Farm thinks Japan's traditional fermented food — like miso, amazake, and nuka pickles — is the "future food" needed precisely in the coming era. Focusing on fermentation's power that arranges gut environment, warms the body, and draws out immunity — making products committed to "more bacteria over sterilization" and "as simple and natural ingredients as possible."

Amazake, miso, and black garlic supporting Cho-On-Men-Katsu

Based on the "Cho-On-Men-Katsu" thinking — "energize the gut, warm it, raise immunity to activate the body" — developing amazake, miso, fermentation-aged black garlic, and the black garlic jelly "Kuro no Susume!" Fermented foods easy to incorporate into daily life and continue: amazake prepared only with rice and koji, live miso not using any alcohol, and black garlic — slowly fermented garlic raised in Nasu Highlands with effort in soil-making.

"ALOHABOX" delivering seasonal Nasu vegetables and Labo-born processed products

"ALOHABOX" — assembling freshly-picked Nasu Highlands vegetables, fermented foods and processed products born at Aloha Farm Labo, and selected items from Nasu friends — is a curative BOX arriving twice a month. Setting themes by season — packing and delivering ingredients that fill mind and body: soup, nuka pickles, senbei, jam, and furikake. A popular subscription proposing the old-style "curative" thinking in forms fitting modern living.

Life with fermentation and vegetables spreading at marche and dealers

Regularly exhibiting at marche in various places — like Saitama Soka Marche and Aoyama Farmers Market — while handing products directly to customers — conveying the appeal of fermentation and gut care, and Nasu Highlands' vegetable deliciousness. Cooperating with the online shop and dealers — advancing system building where "you can meet Aloha Farm food wherever you live."