Yuko Taniguchi leads a busy life at an organic farm in Switzerland, cleaning pony stables, sending goats out to pasture, weeding grass and picking berries in gardens, cooking meals for her host family, and even baking breads and cakes.
But she believes everything she does on the farm in the city of Wildegg near Zurich during her year of training will help her realize her dream of opening an environmentally friendly, recycling-oriented farmhouse restaurant in Japan.
Such restaurants, where nothing is wasted by making full use of foodstuffs, leftovers and animal waste, are still rare in Japan.