投稿の詳細: 味噌つくり　Miso making

今日は午後から峰の原で
味噌作り。無農薬栽培の
地元産大豆と
これまた地元産のお米
を使った麹、それに天日干し
の塩を使って仕込みました。

約15名程が10キロから20キロの
味噌を仕込みましたが、経験者
が多いのと大豆をすりつぶす
機械が電動になったので
2時間もしないうちに
後片付けまで終わりました。

この完全手造り味噌は
美味しいととても評判が良いので
私も今年は20キロを仕込み
ました。

帰り道に知り合いの畑で
菜の花やらネギやらを沢山
頂きました。こんなに余って
いるなら売れば良いのにと
思っても、荷造りやら
出荷やらの手間がないほど
そろそろ忙しくなって
来ているのです。

I went up to Minenohara Kogen
heights to join a miso making
session. I used soy beans
grown in Suzaka without chemical
spray, locally grown rice for
fermented rice and naturally dried
salt for miso making.

There were around 15 people each
of whom made 10 to 20kg of miso.
It took less than two hours for
all of them to finish miso making
as most of them had experience and
that we used motor-driven grinder.
It was much less time than expected.

I made 20kg of miso as my miso was
very popular among my relatives for
its mild taste.

On the way back home, I dropped in at
one of friends' farm to pick up
some spring vegetables, leaks, etc.
I did a lot of things for healthy
life today.

It was natural to think that
the vege growers should sell
such veges as most of them would
be left behind unharvested.
However, it gets too busy now
for the farmers to arrange, pack
and ship them to any market.