Fifty mu in Liqiao, Shunyi, Beijing, split into 30 plots and growing 20 to 30 vegetable varieties each season. Fallen leaf compost and lactic acid bacteria fermentation solution replace chemical inputs—four years of consistent quality, never a loss.
Shigeichi Okada’s Shumei Natural Farming, Masanobu Fukuoka’s four nos, MOA Oami Farm, and Akifumi Kimura’s apple orchard — from founding to fragmentation, Japan’s Natural Farming schools have charted distinct paths between rejecting external inputs and pragmatic flexibility.