|Academic name||Zingiber officinale|
|Production area||Fuji-shi in Shizuoka Prefecture|
|Used in||Cleansing Cream,Washing Scrub,Moisturizing Serum|
The south base of Mt. Fuji receives a lot of sunlight and an appropriate amount of rain for it to be suitable to farming, particularly pesticide-free vegetables and ginger. Ginger came to Japan from China in the 2nd or 3rd century and began to be cultivated in earnest in the Nara Period. It prefers warm, wet soil, and is grown widely throughout Japan thanks to its numerous rivers and waterways. In cooking, it is often used as a spice, and also as a deodorizer. The spicy components and aromatic components of ginger are antibacterial and promote blood circulation; they have long been valued for their ability to improve metabolism.
(1) Kitayama Farm is located in the city of Fujinomiya, in the foothills of Mt. Fuji. The four members of the Hiragaki family, husband, wife and parents, run the farm together.
(2) In addition to ginger, Kitayama Farm grows vegetables, herbs, rice, and cotton, more than 100 varieties in all.
(3) Ginger in the field. The leaves are a vivid green.
(4) Ginger with the leaves removed. Kitayama Farm grows a medium-sized variety of ginger called ""Rakuda.""
(5) After harvesting, the ginger is washed and sliced for drying.