We are Toi Chestnut Farm in Noto, Ishikawa Prefecture.
Greetings, We are Toi Chestnut Farm. We are located at the foot of Mt. Futago in Anamizu Town, Noto Peninsula, Ishikawa Prefecture. We grow vegetables and rice in the fields, wild vegetables and mushrooms in the mountains, and fish and seaweed in the sea. We are a family-run chestnut farm that started chestnut cultivation in 1967 in the Noto Peninsula, which has been selected as a “World Agricultural Heritage Site” because of the symbiosis between nature and people that has existed there since ancient times.
The Noto Peninsula’s soil, which is said to have been formed from the uplift of the sea floor in ancient times, is rich in minerals from the sea. The difference in temperature between day and night caused by the confluence of the warm Tsushima Current and the cold current from the north off the Noto coast amplifies the sweetness of the chestnuts, resulting in chestnuts with a deep sweetness that is sure to be enjoyed. Our soil is mostly red soil, and the chestnut trees that awaken in the spring grow slowly for 6 months with the help of nature, waiting for the time of harvest. We help them grow one by one through fertilization, mowing, and other work with great care.
We started chestnut cultivation in 1967, when the “Futagoyama Pilot Project” was launched. At that time, the scale of cultivation was one of the largest in Japan, and there were more than 20 chestnut orchards in the town. Today, the number of such farms has dwindled, and there are only a few tourist farms. In order to make Noto chestnuts known to more people, we want to produce chestnuts and make visitors and eaters more pleased with our chestnuts.
Chestnuts produced in the family chestnut orchard, which has been carefully cared for by our family, are harvested andDuring the tourist season (September-October), sons, grandchildren, and our families gather together,The chestnut orchard is managed with our heart. As the saying goes, “Even the earth is kind in Noto,” We would like to pass on the warmth and simplicity of Noto’s chestnuts.
Chestnuts are alive. To keep chestnuts fresh, wrap them in newspaper, place them in a plastic bag, and store them in the chilled compartment of a refrigerator with the bag open. Starch will be converted to sugar by low temperature storage, resulting in sweeter chestnuts. (Storage guideline: 2-3 days)
For long-term storage Put them in a zippered bag, seal it, and put it in the freezer. (Suggested storage time: up to 2 to 3 months) It is convenient to peel off the inner skin (Shibukawa) before storing for cooking. When making chestnut rice, kurikinton, etc., it is recommended to cook the frozen chestnuts without thawing them.
How to use chestnut shears
How to use a knife
