How Weeds Fight

Lately, I find myself increasingly noticing weeds along the roadside. When I spot a big one in the grass, the urge to yank it out surges up. Weeding the garden, which I absolutely hated as a kid, has somehow shifted – I don't particularly like it now, but I don't dislike it either. It must be one of those signs of aging.

Now a minority force: "Houttuynia cordata"

It all started with the lawn. A few years ago. I dug up the dandelions that had been growing boldly, even blooming white flowers, with a shovel, leveled the soil, laid down purchased sod mats, watered it, and nurtured it. That lawn was so cute, I couldn't help myself. For a while, I let a few weeds grow, thinking they added character. But once I realized that spot would go completely bald in winter, it was over. Snip, plunk, snip, plunk. As long as the weather was good, I found myself crawling around the garden.

The Energetic and Annoying "Clover"

Facing them head-on like this, I realized even these hated weeds come in several types. One is the large-scale network type. Like dandelions, they scatter seeds indiscriminately, or like Japanese honeysuckle, they spread thick roots far and wide, growing into huge plants that suddenly monopolize all the sunlight.
The other is the sneaky, persistent type. Clover blends into the lawn so well with its deep green color that you can't even tell it's there from a distance. Individual plants don't grow very large and their roots are shallow, but they quietly and reliably establish themselves. An even more troublesome member of this type is the wood sorrel. It also creeps along the ground, making it inconspicuous, but its deep roots make it incredibly difficult to pull out. What's more, it extends sturdy stems radially, so if you're not careful, it spreads rapidly. Yet, the flowers it produces are a lovely yellow, quite charming in their own way.

But enough digressions. Lately, through the Yonana Club, I've had more opportunities to talk with local food manufacturers. I often hear them say, "We want to rapidly expand our business through online sales." And I sense a nuance in that: "Our physical stores aren't doing well because the local population is limited." Certainly, if you possess globally unique metalworking techniques, for example, you might realistically expect a worldwide business through online channels. However, it's a bit concerning that ordinary food manufacturers, lacking such distinctive features, still place excessive expectations on "online" or "expanding into Tokyo (a major consumer hub)."
I believe many local businesses should focus more on their local customers. With very few exceptions, it's impossible to succeed nationwide without being popular locally. Think deeply about how to delight the customers who visit your physical store. Aim to be No. 1 in your town, then No. 1 in your city or prefecture. Only if opportunities still exist, then consider going national. It may seem mundane, but you must consistently pursue the reason why customers would go out of their way to buy your product.

Delicate Yet Powerful: "Clover"

Large-scale network models like dandelions or Japanese honeysuckle are the domain of capital-rich major corporations. For local businesses to compete, they need the resilience of a wood sorrel: firmly rooting themselves in a small area, building a solid foundation targeting local residents, and then tenaciously extending their stems to bloom unique flowers.

Speaking of targets, there's one more thing that's been on my mind. But that story is for next time.

Enjoy!