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Sprouting of new turnip sprouts after slash-and-burn

2019

TSURUOKA, UNESCO Creative City of Gastronomy

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

Atsumi turnips, Fujisawa turnips and buckwheat are cultivated by traditional slash-and-burn farming.
Japanese cedars that have grown over a long period of time were cut down and left to dry before burning, creating a nutrient-rich layer of ash which makes the soil fertile, as well as temporarily eliminating weed and pest species, making pesticide-free production possible.

Although slash-and-burn farming is usually misunderstood as the destruction of the environment, it is actually a sustainable way of farming that is working in tangent with the cycle of the logging operation and forestry planting.

Details

  • Title: Sprouting of new turnip sprouts after slash-and-burn
  • Date Created: 2019
  • Location: Tsuruoka City, Yamagata Prefecture, Japan

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