Shibata Farm has taken on the challenge of making rare western vegetables and is now cultivating more than 100 types. When Teruko Shibata told a locally popular Italian chef, “The chef’s Genovese sauce I ate at that time was the best,” he said, “Why don’t you try making it yourself?” It was a recommended word. Every day of trial and error, “I want to pursue the real taste” because I make it with much effort.Instead of the commonly used sweet basil, we have begun to carefully “search, search, and find” seeds of a variety called “Genopese,” which has a significantly different aroma and taste. It is “rich, basil born just for Genovese sauce”. In August and September of the season, only the soft and best condition up to the second branch is harvested by hand from early morning. In order to keep it fresh, we will bring it to a processing factory in the neighboring town, which can be reached in about 15 minutes by car, and make it on the same day. The taste can be expressed only if there is a field that has been working on creating fertile soil rich in minerals using organic fertilizers centered on the compost of local whey pigs from Eniwa.Another important ingredient, cheese, also uses Italian Grana Padano, saying that “Balmajano is salty and does not fit the Japanese taste.” It took a year to be convinced after repeated trial and error to find the best balance between basil and cheese. In addition, low pesticide-grown garlic from our own farm and pine nuts are added to bring out the richness. Consideration is given to the fineness of basil so that it can be smoothly entwined with pasta. No preservatives or chemical seasonings are used, and the goodness of the ingredients is simply utilized to create a mellow and rich sauce that values the flavor of freshly picked basil. If you entangle it with freshly boiled pasta and other ingredients as it is, the genuine luxurious taste will spread a lot.
2013 certification