Nagasakibana Seed Oils

The fields at Nagasakibana turn yellow with canola in spring and bright gold with sunflowers in summer. Both crops are grown without pesticides, using a native canola strain called nanashikibu, and the seeds are pressed into cooking oils without solvents or additives. The process is traditional: seeds are roasted in a pot, pressed to extract the oil, washed in hot water, then strained through Japanese washi paper. Nothing goes to waste since the leftover seed material becomes fertilizer and animal feed. The oils can be sampled and purchased at the on-site shop and restaurant, alongside other locally produced, additive-free varieties.