◎変更に至った背景

2年前に立ち上げた、西伊豆・松崎町「六弥苑-ロクヤヲン」での豊かな自然に囲まれた生活を通じ、「その土地がもたらす食材を大切にする」というシンプルで人間らしい営みに改めて気づきました。保存食としてのかつおぶしや、地魚の豊富さに触れ、地域に根ざした食文化を取り入れた食事が、より自然と調和した健康的なライフスタイルにつながると確信していくようになりました。

ヴィーガンとは、食だけではなく、ライフスタイル全般から動物性のものを排除する（動物を苦しませない）という思想ですが、ロクヤヲンでの暮らしを通じて、自然との共存を実感しました。気をつけていても畑や山でミミズを切ってしまったり、ご近所からのご厚意で魚やジビエ肉をいただくこともあり、こうした生活体験と環境の中で、自分自身が「ヴィーガン」という冠を掲げ続けることに対して、次第に違和感を覚えるようになりました。（これが、今回の変更を決断した大きな要因です）

当店の基本方針は、「無農薬・無化学肥料栽培野菜が主役」を据えた料理をご提供することに変わりはありませんが、今後は、スパイスや発酵食の力をさらに取り入れ、日常生活で避けられない添加物や農薬のデトックスを促すことに重きをおき、青魚や海藻、発酵食品、調味料は自家製の醤油や味噌を中心に、搾り粕や麹も取り入れてまいります。また、これまで実践してきた米作りだけではなく、野菜や豆などの作物を自分たちで育てることを、横浜と西伊豆の両拠点で展開し、より自然に寄り添った暮らしをご提案してまいります。

Thank you for visiting our restaurant. Bananeira has been serving meals based on a vegan philosophy, but from October 2024, we will be transitioning to a “pescatarian diet”. We would like to explain the background of this change and our vision for the future.

Background of the Change

1. realization from living with the bounty of the region Through living surrounded by rich nature at Rokuyaen, which we established two years ago in Matsuzaki-cho, Nishi-Izu, we realized anew the simple and humanistic way of life of “cherishing the ingredients that the land provides”. Exposed to bonito flakes as preserved food and the abundance of local fish, I became increasingly convinced that a diet rooted in the local food culture would lead to a healthier lifestyle more in harmony with nature.

2. introspection as a vegan Veganism is the concept of eliminating animal products not only from one’s diet but also from one’s lifestyle in general (i.e., not allowing animals to suffer), but living in Lok Ya Won made me realize that I could live in harmony with nature. Even though I was careful, I cut worms in the fields and mountains, and sometimes received fish and game meat from neighbors, and in this kind of life experience and environment, I gradually became uncomfortable with the idea of continuing to call myself a “vegan” (which was a major factor in my decision to make this change). (This was a major factor in my decision to make this change.)

Our basic policy is still to serve dishes in which “vegetables grown without pesticides and chemical fertilizers play the leading role,” but we will place more emphasis on detoxifying additives and pesticides that are unavoidable in our daily lives by incorporating the power of spices and fermented foods. We will continue to focus on the power of spices and fermented foods to detoxify additives and pesticides that are unavoidable in our daily lives, and will incorporate blue fish, seaweed, fermented foods, homemade soy sauce and miso as seasonings, as well as pressed lees and koji. In addition to rice cultivation, which has been our practice up to now, we will also offer a more nature-friendly lifestyle by growing our own vegetables, beans, and other crops at both our Yokohama and Nishi-Izu locations.

The traditional Japanese diet, which has been followed since ancient times, is often applicable to pescatarians and suits the constitution of the Japanese people, and from the viewpoint that the intestinal environment is easily regulated, we would like to offer everyone a healthy diet and lifestyle that makes the most of nature’s blessings. （We will also continue to offer our Plant Based Menu, which has been renamed VEGAN.) It has been 8 years since we opened, and although it has been a great change, we look forward to continuing to serve you in the future.

In addition, our business hours and regular closing days will be changed accordingly (from October). We will inform you of the details as soon as possible.