【鶴居村後編】出会った生産者の生き方｜キャンピングカー旅

【鶴居村後編】出会った生産者の生き方｜キャンピングカー旅

I’ve been thinking about whether it’s possible to work outside of the kitchen, I wanted to prove to myself that that’s not the case, so I started this journey FOOD PRODUCERS (Chef Daichi) Walking with the farmers. It made me think that it might be interesting if I could

The person who had previously been to Mongolia, I used to not really understand the meaning of “sufficient,” so I felt like it wasn’t enough, But I think it’s the producers who really put a stop to it. I think they’ll be really satisfied with being able to serve food in this environment.

If you’re still here (Tsurui Village), We could meet a producer even once. When we travel, we always think, We’d like to meet those producers too. (Daichi), So, Are you free today afternoon? Fuka Fuka Tani (Sheep pasture) Mr. Max Mr. Max, a Frenchman, Runs this farm with his Japanese wife.

This was originally the place for the lambs and the males, But lambing time is coming soon, so we’ve been cleaned there. Shall we see the sheep? Yes, let’s go! Hello everyone I’m Seita, FULL TIME DADDY Please watch the second part of Tsurui Village.

I gave two of our lambs this year to Mr. Morimasa. Are they a lot or a little? It’s not much, I see. It’s just the two of us, so the pattern of this ranch like old European ranches, so if we can’t do it with two of us,

I don’t want to do it anymore. We’ve keep up to 20 females. We have 15 sheep this year, We will probably stop breeding new sheep next year. It’s like a lifestyle, so how do you make a living in the countryside? Farming is probably the best way to make a living here.

Lamb is delicious, Milk also delicious, Sheep’s wool also wonderful, It’s amazing animal! It’s the life of the farmer. So Is this place good after all? I really like Japan, the history, the buildings, and Hokkaido doesn’t feel like Japan in a good way. There is wild.

Does the milk taste different depending on the season? Yes, Feeding is different depending on the season. In winter and spring, they eat grass rolls. The taste of milk becomes a little stronger when they eat dry grass. not sour and rich.

In the summer and autumn, they eat green grass, so it has a sour taste. Milk tastes a bit fruity. Don’t want to eat cheese or yogurt Why don’t you eat some cheese and yogurt? Of course, Yes! Homemade baby kiwi jam Tsurui village sheep cheese Delicious!

We’ve made cheese several times but even though we can’t make a lot of them. Is it a rare thing around here? Sheep cheese is really rare. Sheep cheese is a new challenge. Sheep yogurt is also nice. It goes well with the homemade jam. Bye-bye! Bye, See you again! Morimasa Shoten (Pasturing pigs)

Mr. Morimasa These two from Mr. Max’s ranch A variety of animals are pastured It seems like pigs like in this mud. Even if they clean it, they make their own pig farm. Making mud using clean spring water and sand. They don’t have sweat glands. They don’t have pores,

So they can’t cool their bodies, so if they use water, it evaporates. It’s the same instinct as a hippopotamus to get into the mud when it’s heated It’s said that they smear themselves with mud to get rid of parasites. It seems like they keep it clean

We think , wow!! (lol) Surprisingly, It looks like this even at minus 20 degrees Celsius, and it stays the same all winter. It’s adapted to the harsh Hokkaido winter. This is what makes a pumpkin. It has a cute face and is the most popular (lol)

Did you originally know how to raise pigs? I had no idea about this kind of raising method. I used to be a member of the Self-Defense Forces, so when he quit the Self-Defense Forces. He started with zero knowledge. He made everything, including the moat and fence, by DIY.

Are you giving out the pumpkins at the same time everyday? I feed the pigs about this time in the morning and in the evening. Vegetables given by neighboring farmers are used to feed the pigs. I’m here for about two hours a day. The rest of the time I’m meeting customers. Please go ahead

Here you are! As you can see, there aren’t many pigs. it’s a comfortable environment for the pigs. I’m making meat that I want my daughter to eat safely. We raise safe and secure pigs. I know what I feed to the pigs,

And I want to make the farm something I can show my children, so, large-scale pig farms wouldn’t work for me, this is what I originally do not to make money. This made by melting and hardening pork fat. This is good for fried-rice and more. I got some original lard.

Thank you, Bye-bye! The sheep come here to say good-bye. Nice to meet you! Shitakara Farm (Natural Cultivation) I want to meet producers in this village and Daichi brings me to here. Mr. Katsumizu what were you digging just now? Potatoes I have lots of beans here. Putting up bamboo like this.

I just started working on growing some wheat. I value the importance of growing everything naturally with fixed seeds. We carefully select and grow the vegetables. It was hard at first when I started farming. I felt this job would not be profitable. This tomato called “German Green”

The lumpy tomato.The part with the sloppy juice is small, but the whole fruit is soft and juicy, Making it perfect For sandwiches You two are running the business? That’s right, It is quit hard for us. He runs a large farm with his wife.

There are only two of us, so the work takes four or five times longer. It takes time to proper way of working. I’m feeling a little limited because of my advanced age. Can we go around? I think you are busy, so I will bring them to the farm.

Thank you, please show them around. The smell of soil I haven’t seen in a long time. I can feel the nostalgic feel of soil from my feet. Here are the German green tomatoes, we mentioned earlier. From here, Daichi will show us around. They haven’t changed anything here for about 10 years.

They’ve been growing tomatoes in the same spot for 10 years. Naturally without pesticides or fertilizers. I found it here too! This one. This is a German green. It’s getting bigger. It must be packed full of moisture. The greenhouse is filled with the good smell of tomatoes.

This place the leaves of radish called horyo radish. I see, we eat the leaves. The leaf is delicious. This is jalapeno. This is so spicy, what is this? Koha-chan, you’ve never seen eggplants grow like this. They grow vegetables naturally and do it every year. There are pumpkins shaped like this.

Mr. Katsumi is also a woodworker. I was given a special tour of his workshop. You can’t make large quantities, right? That’s right. It’ll take another month. Chairs ordered by celebrities and loved for a long time Farming takes much longer than woodworking. I’ve been doing woodworking for 30 to 32 years now,

But I started farming 15 years ago. I see, woodworking is your main job? It’s more like my main job. Agriculture and woodworking are both important. I can think about them on the same level. Thank you very much! It was fun, Koha-chan. Next day Hitsuji Marugoto Kenkyu-jyo (Sheep ranch)

Koharu-chan, you sleep in a different place every day, right? It’s a not normal 🙂 Mr. Sakai （He’s been a shepherd for over 20 years.） Sheep are a little rare in Japan, so The Work of a Shepherd The sheep wouldn’t have been produced in Japan,

And even now it’s very difficult and low-skilled to produce them in Japan. There’s such a dilemma. It is not so easy to do business just because it is rare. This feed is made from the pomace after soybean oil is produced. This is sometimes the role of livestock farming.

Koharu-chan is listening to me very carefully (lol) He pioneered the market for lamb, for which there was not yet a market in Japan. And he has built trusting relationships with many chefs. The more I cook, the more I understand how amazing the professionals are and the and the more I respect

As for the lamb, the chef should trust me and let me handle it. If you trust me, Do what you think is best. I’ll make the arrangements and then chef will do their best with the cooking. It’s very important to meet people like this to build a relationship.

There’s good ventilation, so I leave the door open even in the middle of winter. They all come together all at once. Are they looking forward to getting fed? I agree.. They are getting a little excited (lol) There’s a kanji Chinese characte for “Mure”. “群” (Group) The Chinese character for “flock” is “sheep.

The way sheep are managed is that they are managed in groups. It’s beautiful. Beautiful pasture outside. Functional beauty. It is said that the more functional a pasture is, the more beautiful it is. The beautiful pastures are evenly mowed. The grass grows short means that

Eating the short grass is very nutritious for the sheep, The fact that it is beautiful pastures means that it is in a very productive. The beauty and productivity of sheep, making good quality meat, and making good quality wool all work together in the same direction.

Sheep have been domesticated for a very long time, There is no idea that you can lose something to protect another. There is no idea of sacrificing the health of the sheep to produce good meat with marbling.

​​In fact, raising sheep in a healthy manner in this way is good for the pasture and good for the meat, good for wool. It can be use for food, clothing, and shelter, everything down to the bone. They are very meaningful livestock

Because they are oriented along the same vector as the direction in which humans have been living. No need to sacrifice anything. Just being the right shepherd. It’s very straightforward job, I think. In that sense, the way to make everyone happy is to keep the sheep healthy.

I think it’s good that this vector is very clear. And Japanese people believe that sometimes one has to sacrifice one good for another. Don’t need to do that. Shall we call it a day? Thank you! Dai-chan, it was fun! Daichi! An encounter with one chef led to many encounters.

Today we are leaving for our next destination. Thank you for watching today. See you again in the next video. It’s more of a lifestyle than a business. By not going against nature, a way of life where you don’t sacrifice anything Sleep satisfied with what I have today.

That’s the word that came to mind. Tsurui Village Such a wonderful place.

皆さんこんにちは。
ミシュランの星付きレストランを手放し、家族と車で暮らしています。

1人の料理人との出会いがきっかけで、
共感できる働き方をしている生産者さん達に繋がりました。
自分にとって本当に必要なものを選ぶ、暮らしを大切に生きる、
そんなスタイルも素敵だなと考えさせられました。
今回は旅で出会った方々を動画で紹介しているので
是非ご覧いただけると嬉しいです。
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▼目次▼
00:00 オープニング
00:54 フカフカ谷牧舎　
05:21 モリマサ商店　放牧豚
08:49 シタカラ農園　自然栽培
12:53 翌日 羊まるごと研究所
16:50 エンディング
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この動画がいいなと思ったらチャンネル登録と高評価よろしくお願いします。
————————————–
私たちは20年暮らしたシンガポールより、
2023年に日本へ帰国した40代夫婦と2歳の娘の3人家族です。
ミシュラン星付きのレストランを手放し、
キャンピングカーで子育てをしながら旅する事を決めました。
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