There is another village,Minami-Aiki village just on the other side of a mountain from my Kawakami village.
Here lives my mentor of hand-made cuisine.
As my earlier blog entry about making ‘ miso’ got an inquiry recently, I visited her the other day. It has been almost a decade since I last visited her.
A Minami-Aiki villager and our handmade mentor, Chieko Hosoi
Ms. Hosoi has a belief that the diet from when our parents’ generation grew up is the best for our body; that is, before we know fast foods and so-called junk foods.
And that this diet led the Japanese to have the highest longevity rate in the world.
For her, this dietary style consists of * organic farming * self -sufficiency,and* eat according to the season
According to her, these three methods lead our bodies to function within the natural cycle which perfectly well adapted to seasons.
Starting from her own home, Ms. Hosoi has made her front yard a vegetable garden which provides a large part of her family’s everyday food throughout the year.
And that of course includes a small lot for her handmade manure from vegetable remains and droppings of her hens and rabbits.
The picture above is her in her small greenhouse to provide fresh green veggies during the winter.
Thankyou girls,for providing not only eggs but also your droppings!
It is amazing these cabbages survive the harsh weather here. Hosoi says they survive the -10 C temperature if they have been grown with organic soil from the beginning.
She insists that Saku is the ideal location for organic farming because of its weather.
Due to its high altitude, it maintains cool weather during the summer to provide vegetables which are unavailable in other places.
It also is good that the difference of the temperatures between daytime and night is vast.
In addition, the region gets full sunlight during daytime according to its Pacific Coastal weather.
her handwritten brochures which she gives to village women and school children
Ms. Hosoi has her history of serving as an agricultural educator to local people,mainly women.
Now retired, she formed a local group to act for themselves and to educate children toward self- sefficiency.
Specifically, the group owns its vegetable garden ( or rather a field) to provide vegetables for the village elementary school lunch, and to have the kids experience farming themselves.
They also grow soybeans to make miso and tofu. They meet 2~3 times a month to make tofu and other products made of tofu.
Now, as I also am attached (inevitably) to this semi-handmade country life myself, I have been seeking the way to link tourism to this country life.
When I told her this, she was very positive about the possibilities of including tourists to her activities.
Of course, there have many things which ought to be discussed. I am willing to discuss these and get tourists,too,to experience the joy of handmades.
So, my dear readers, if you have any ideas or hopes regarding this topic, please leave me a comment!