{"id":131,"date":"2024-07-13T16:42:08","date_gmt":"2024-07-13T07:42:08","guid":{"rendered":"https:\/\/mumokuteki.com\/wp2026\/?post_type=news&p=131"},"modified":"2026-04-30T16:43:28","modified_gmt":"2026-04-30T07:43:28","slug":"melon-sweets-fair","status":"publish","type":"news","link":"https:\/\/mumokuteki.com\/cafe\/en\/news\/131\/","title":{"rendered":"MELON SWEETS FAIR"},"content":{"rendered":"\n

Starting Friday, July 12, a new lineup of sweets will debut, lavishly made with organic melons from Sakamoto Farm in Naka-Furano, Hokkaido.<\/p>\n\n\n\n

These melons are grown without any pesticides or chemical fertilizers. They have a rich aroma, pronounced sweetness, and a refreshingly clean aftertaste. They also lack the typical melon-like cucumber scent, making them enjoyable even for those who usually do not like melon. For the seasonal parfait, we topped our original soy milk soft-serve with plenty of melon. Please take this limited-time opportunity to enjoy them.<\/p>\n\n\n\n

\u30fbSeasonal Tart ~Melon~\u30001,100 yen (tax included)
Approx. 316 kcal (VEGAN MENU)
On a crisp tart crust made with spelt flour and oats as the base,
we paired rich custard cream made without eggs or dairy with plenty of fragrant melon.<\/p>\n\n\n\n

\u30fbSeasonal Parfait ~Melon~\u30001,900 yen (tax included)
Approx. 355 kcal (VEGAN \/ GLUTEN FREE MENU)
To let you enjoy the natural flavor of the fruit within its sweetness,
we topped our signature original soy milk soft-serve with plenty of melon.
The white wood ear mushroom and melon juice jelly is rich in collagen and helps boost immunity,
making it perfect for this hot season.<\/p>\n\n\n\n

~About the melon used~<\/p>\n\n\n\n

Grown with completely pesticide-free organic farming
Stubborn and uncompromising, Masao Sakamoto’s superb melon
Naka-Furano, Hokkaido<\/p>\n\n\n\n

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It was once said that \u201cpesticide-free cultivation is impossible,\u201d
but after repeated failures and an unwavering commitment to soil preparation, this one-of-a-kind miracle melon was created.<\/p>\n\n\n\n

\u2014The ultimate natural farming method without relying on pesticides\u2014
Naka-Furano Town, located near the center of Hokkaido. Its basin-topography inland climate brings large temperature swings, with summers around 30\u00b0C and winters as low as minus 25\u00b0C, making it an ideal producer of fully ripened melons with high sugar content. Mr. Sakamoto obtained JAS organic certification in 2000 and has continued growing melons completely without pesticides or chemical fertilizers. While melon farming is usually limited to managing four 100-meter greenhouses, Mr. and Mrs. Sakamoto respond to customer demand by managing 17 greenhouses and harvesting 16,000 melons a year, handling nearly everything themselves. Normally, consecutive melon cultivation is said to have a limit of three years, but theirs have been grown for over 20 years thanks to soil that does not kill microorganisms. Melons with a sugar content of 15 degrees or higher, with beautiful netting and shape, are praised as a \u201cwork of divine skill.\u201d<\/p>\n\n\n\n

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The work begins in February, when the fields are covered in snow, starting with sowing the seeds. The seedlings are grown and then moved to the farm field about a month later\u2026.
Though it may seem simple, it takes a month and a half to transplant all the seedlings so they do not all reach harvest time at once. If temperature control in the greenhouse, water management, and airflow adjustment are not handled carefully and consistently to the very end, the melons will die before their sugar content rises. These endlessly delicate and exacting fruits are harvested at the perfect moment, guided by Mr. Sakamoto\u2019s five senses and experience. The organically grown melons that result are mellow and easy to eat, yet leave a clean aftertaste. They have none of the distinctive melon-like odor, so even those who are not fond of melon can enjoy them. Mr. Sakamoto remains committed to pesticide-free, organic cultivation while pursuing even better quality. He says that despite all this effort and stubborn dedication to growing them, what motivates him most is the smiles of the people who eat them.<\/p>\n\n\n\n

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Melon season runs from July until around mid-August.
This is the ultimate melon that can only be enjoyed once a year, during this season.
Please take this opportunity to enjoy it.<\/p>\n\n\n\n

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