A reunion with green pea rice after a year.

Once a year, when this season rolls around, there’s a meal I always look forward to.

It’s the time when the green peas grown in our garden are ready to be harvested, and I open each pod one by one.
Whenever I see those plump, vibrant green peas, I feel a little happy every year, thinking, “This season has come around again.”

The skins are tender, and when you put them in your mouth, a subtle sweetness spreads, allowing you to savor the beans’ natural flavor with every bite.
In our household, we cook green pea rice with tuna every year.

When I lift the lid after it’s done cooking, the sweet aroma of the peas rises along with the steam.
The vibrant green stands out against the white rice, and with just one bite, I naturally smile, thinking, “That’s the taste I was looking for.”

Precisely because we live in a convenient age where we can eat anything year-round, seasonal ingredients hold a value unique to their brief window of availability. That’s
why green pea rice—a dish we reunite with after a year’s absence—might just be a truly special meal.

At Farm To Table NORICHIE, we cherish ingredients that can only be savored during their specific seasons. Wild mountain vegetables
in spring, green peas in early summer, edamame and summer vegetables in summer, and new-crop rice and mushrooms in fall.

We want you to enjoy the very best flavors of the season, right from the local land.

That is our way of welcoming you.