KOBO Seattle | since 1995
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Organic Gardening Techniques for Optimal Growth and Flavor.
Japanese gardeners typically work with small plots and are experts at making the most efficient use of available garden space. They have long understood that when compatible vegetables and fruits are grown together, the result is increased yields, healthier plants, fewer pest problems and better taste. Vegetables from small gardens are the mainstay of Japan's famously healthy cuisine and movement towards farm-to-table dining tradition.
Author Toshio Kijima is head of the Biotechnology Department at Tochigi Agricultural Station in Japan and principal of the Nogyo Daigakko School of Natural Farming.
Softcover. 120pp.