1. Moyashimon: Tales of Agriculture by Masayuki Ishikawa
Cultural transmission can be achieved by cultivating crops. We must do everything we can to preserve the natural beauty of our land. Agriculture is the lifeblood of any country.
First-year students at the fictional Tokyo Agriculture College will hear this on their first day.
Tadayasu Sawaki, a first-year university student with the ability to converse with microorganisms in the air, is the protagonist of Moyashimon. He had no notion that his unique skill will be useful in his studies, particularly when it comes to fermenting food.
His studies combine agricultural history with food science under the tutelage of the enigmatic Professor Keizou Itsuki. Rare foodstuffs like kiviak (fermented fowl preserved in a seal’s carcass and buried in the ground) and hongeohoe can be found scattered throughout the book (Korean fermented skate). As a result, the manga is a sort of microbe encyclopedia, with cute microorganism drawings and snippets of information sprinkled throughout.
2. Silver Spoon by Hiromu Arakawa
It’s not just Modern Farmer that features farm animals on the cover — check out Silver Spoon for an example. In the first book, there were two cows, in the second, a horse, and in the third, there were six piglets.
The manga is set at a fictional public high school in Hokkaido named Yezo Agricultural High School, which chronicles the daily lives of students from various backgrounds. Yugo Hachiken, the main character, attends the school against the wishes of his father. Hachiken, a city kid with no prior experience in farming, finds himself in a class full of peers who are passionate about the industry. Hachiken gradually begins to understand and recognize the value of farm life, which he had previously taken for granted.
Soon after arriving at the school, Hachiken discovers that the upscale cuisine of his homeland of Sapporo pales in comparison to the home-cooked meals he is preparing with his classmates.
3. Genmai Sensei no Bentou Bako by Kitahara Masaki
Kunikida University professor Yuki Genmai delivers a course on food, culture, and history. Translated as “Lecturer Genmai’s lunchbox,” Genmai Sensei no Bentou Bako follows the professor and his students, who at first show little interest in the class.
The majority of pupils are college students who rely on instant food (ramen, anyone?) as a go-to meal. There is no use in producing pickles at home in the 21st century. Gene uses his grandmother’s recipes to help establish food sustainability, and he shows his kids how he does it with pickles.
Food sustainability may be studied in a variety of settings, from the kitchen to a small farm outside the campus, to an outdoor picnic or even the food area of a nearby department store, according to Genmai’s unique approach. It’s thanks to him that his students realize how vital it is for them to know what they eat.
4. Shota no Sushi by Daisuke Terasawa
Shota no Sushi, on the other hand, is more akin to a restaurant than a farm. We couldn’t leave out this manga because it is so well-liked by fans of both sushi and manga.
This is the story of Shota, a teenage sushi chef who dreams of reviving his father’s sushi shop by competing in regional and national sushi competition. What makes this sushi look so appetizing that you want to eat it right now? The technique is a factor, but so is the source of the ingredients.
The greatest ingredients are continually sought for by Shota. Before each round of competition begins, you’ll watch him traveling to find the best ingredients, such as organic nori made using ancient methods and wasabi grown in the river’s source. He also consults with local fishermen on where to find the greatest tuna (which is something even Tsukiji Market lacks). These scenarios feature fictitious farmers who are committed to producing high-quality food because they believe in what they’re doing.
5. Natsuko no Sake by Akira Oze
After the death of her brother, a former Tokyo-based copywriter returns to her village in rural Japan.
Her brother’s aim of brewing the best sake in Japan leads Natsuko back to her roots, despite the fact that she never expected to become a farmer. She must first cultivate a long-forgotten rice variety known as Tatsunishiki in order to succeed.
Natsuko faces numerous challenges, just as this long-forgotten cultivating culture has many obstacles before it may be recovered.