About us｜What we value
The circulation we think of goes beyond just the economic aspect.
We want to support the labor shortages in harvesting and other tasks, and we value the sustainable relationships that are born from connections between people. We create a cycle by supporting each other.
By using ingredients from the Shonai region and letting as many people as possible know about the charms of Shonai, we hope to contribute to ensuring that local producers can continue to operate in the future.
We connect with the local community and create things, events, and people involved in "SHONAI SPECIAL."
The production staff, product box manufacturing, and even the design are all done by local people.
By making energy bars using local ingredients, we will continue to think and evolve so that we can give back to Shonai one thing at a time.
By using ingredients from the Shonai region and letting as many people as possible know about the charms of Shonai, we hope to contribute to ensuring that local producers can continue to operate in the future.
The circulation we think of goes beyond just the economic aspect.
We want to support the labor shortages in harvesting and other tasks, and we value the sustainable relationships that are born from connections between people. We create a cycle by supporting each other.
We connect with the local community and create things, events, and people involved in "SHONAI SPECIAL."
The production staff, product box manufacturing, and even the design are all done by local people.
By making energy bars using local ingredients, we will continue to think and evolve so that we can give back to Shonai one thing at a time.
In the Shonai region of Yamagata Prefecture, over 60 types of native crops, including dadachamame beans, are still cultivated today.
One of these varieties, the Shonai persimmon, is well-balanced in nutrition, and dried persimmons have long been made as a preserved food to survive the snowy winter.
We will create a new food culture that suits modern lifestyles.
In the Shonai region of Yamagata Prefecture, over 60 types of native crops, including dadachamame beans, are still cultivated today.
One of these varieties, the Shonai persimmon, is well-balanced in nutrition, and dried persimmons have long been made as a preserved food to survive the snowy winter.
We will create a new food culture that suits modern lifestyles.
"SHONAI SPECIAL" was created by two people who love Shonai.
David came to Japan from the Netherlands and was captivated by the nature of Shonai.
Madoka continues to grow persimmons in Shonai.
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