Over the weekend, I prepared miso in Tako-cho, Chiba Prefecture!
The potential of the farmers is incredible.
From grandma to baby
Everyone starts mixing koji and salt.
Add a large amount of boiled soybeans.
Where is it boiled? (There's no sign of it being boiled?!)
Just as I was thinking that, a large amount of boiled soybeans was delivered to me.
A local natto shop boiled them for me!
This is a whopping 300km (!)
You can't easily enjoy this kind of volume in the city.
And it's my first attempt! !
I attack with normal tension. As expected.
By the way, what?
I had heard of black soybeans, but they are not black.
Farmer: “These are soybeans from Miyagi.”
Nakamura: “Oh, that’s right! I thought it was black soybeans.”
Farmer: ``The black soybeans are in a field. Even though I spent 35,000 yen on them, I don't want to take care of them.''
That's right lol.
And in the garden, there is a rice cracker maker using rice grown here.
They are grilling rice crackers over charcoal.
Mobilizing all the connections of farmers.
It's already delicious when mixed together.
(Everyone eats a little snack)
I prepared it while getting covered in miso instead of being covered in mud.
After that, we all had lunch together.
Barley yam rice, yakisoba, takoyaki, soup and grilled meat.
And the example rice cracker ^^
The dedication and carelessness of a large family. This feels kind of nostalgic.
It was really fun.
I'm looking forward to seeing it completed in a year.
Hiroko Nakamura
