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Beginning in 1993 with Japanese yam cultivation in Shandong Province, nearly thirty years of trial, learning, and frontline work in fresh food and farming shaped who we are—from early pet-food manufacturing that funded the company, to emergency cabbage imports that opened trade, to onion-peeling know-how and strict temperature control built with major partners. Our history is accumulated expertise that makes the impossible possible—like shipping green onions upright to preserve field-fresh quality.
Meeting Japan’s strict traceability standards while auditing fields and plants, we faced the real numbers of conventional farming—fertilizer and pesticide loads, residues, and heavy-metal risks. The urgency that chemicals might be used without awareness, and the desire to deliver truly natural food we ourselves would eat with confidence, became our unshakable belief.
Since pivoting around the 2008 Olympics from café operations toward sprouts and organic produce, we have pursued organic agriculture for over twenty years—driven by this single belief. Our ultimate ideal is to grow the finest organic vegetables from soil under our own care and one day serve them directly through our own restaurant. From production floor to table, with hands-on discipline and relentless challenge, we keep pursuing authentic safety and a sustainable agricultural future.
For more than thirty years we have built know-how across cultivation, processing, and logistics. Guided by strict quality control and traceability—and a belief in food free from unnecessary agrochemicals—we have pursued organic agriculture for over two decades. With hands-on responsibility from field to table, we aim for a sustainable future of farming.