FROM SOIL TO TABLE

At Natural Farm Shizen, food is not separate from farming.
It is a continuation of it.

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What grows in the soil finds its way, naturally, into the kitchen and onto the table. Meals are shaped by the season, the harvest, and what the land offers in that moment. There is no fixed menu, no planning in advance, no attempt to impose ideas on what should be eaten.

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Cooking at Shizen begins with attention. It starts by looking at what is available — vegetables, grains, wild plants, simple ingredients — and allowing the meal to emerge from there. This way of cooking follows the same principles as natural farming: doing less, forcing nothing, trusting life.

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Food is prepared simply, without excess. It is not designed to impress, but to nourish. Meals are moments of pause, where work slows down and people gather. Sitting at the table becomes part of the rhythm of the day, a space for sharing, listening and presence.

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Eating together is also a form of learning. It reveals how deeply food is connected to soil health, climate, care and time. When food is grown without force, prepared with respect and shared without hurry, it carries a different quality — not as an idea, but as a lived experience.

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From soil to table, each step is linked. There is no separation between growing, cooking and eating. They are all expressions of the same gesture: meeting life as it comes, and receiving what the land gives with gratitude.