{"id":40944,"date":"2023-06-13T05:53:53","date_gmt":"2023-06-12T20:53:53","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=40944"},"modified":"2023-06-13T18:24:22","modified_gmt":"2023-06-13T09:24:22","slug":"%e3%80%90%e5%b1%b1%e8%8f%9c%e3%83%bb%e9%87%8e%e8%8f%9c%e3%82%b7%e3%83%bc%e3%82%ba%e3%83%b3%e6%9c%80%e7%9b%9b%e6%9c%9f-in-%e5%8c%97%e6%b5%b7%e9%81%93%e3%80%91","status":"publish","type":"post","link":"http:\/\/kochihen.replan.ne.jp\/?p=40944","title":{"rendered":"\u3010\u5c71\u83dc\u30fb\u91ce\u83dc\u30b7\u30fc\u30ba\u30f3\u6700\u76db\u671f in \u5317\u6d77\u9053\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a>
\n\"\"<\/a>
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\n\"\"<\/a>
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\n\u306a\u3093\u3068\u3082\u3042\u308a\u304c\u305f\u3044\u3001\u5929\u56fd\u306b\u3044\u3061\u3070\u3093\u8fd1\u3044\u5317\u6d77\u9053\u306e\u5b63\u7bc0\u3067\u3042\u308a\u307e\u3059\u3002<\/p>\n

English version\u2b07<\/p>\n

Wild vegetables and wild plants season is at its peak in Hokkaido.
\nThe natural flavors of the mountains and fields are prepared with time and care. The simple preparation work is wrapped up in a feeling of “samadhi”. The key to improving eating habits is to consume natural wild vegetables and fiber. The best way to improve your eating habits is to consume natural wild vegetables and fiber.<\/p>\n

Recently I have been concentrating on an article about the pictorial biography of Prince Shotoku in the Gallery of Horyuji Treasures exhibit at the Tokyo National Museum. The pictorial biography of Prince Shotoku is easy to understand, and the fact that it transcends 1,000 years of time and provides a shared recognition has made me a bit overheated (laugh).
\nSo I’m taking a break today to cool down.
\nIt is now mid-June and Hokkaido is the closest island to heaven. It is the best season to drive a car in a rich natural environment. Wild vegetables that are shipped from various regions are a great way to fully enjoy the “wildness” of Hokkaido.
\nAs I am seriously implementing efforts to improve my eating habits this year, I cannot take my eyes off asparagus, butterbur, bracken, etc. as ingredients for such efforts. I am learning firsthand how important it is to consume plenty of dietary fiber for good health.
\nSince my wife has been working on the same kind of dietary habit improvement as I have, we have been running around together to collect such dietary fibers, especially fresh and aromatic ones.
\nThis year, there have been more reports of brown bears than usual, so catching wild vegetables has been difficult, but at “roadside stations” around the country, there are piles of them every Saturday and Sunday. We are grateful for their efforts and purchase them.
\nIn my family’s case, asparagus is simply boiled and eaten, and other wild vegetables are used as basic ingredients in a stewed soup made with kombu (kelp), chicken, and other vegetables in a broth. While we are limiting the amount of rice we eat, it is becoming more of a staple food.
\nBut then, they are a gift from nature, so the preparation work becomes essential.<\/p>\n

The photo on the left shows butterbur cut into appropriate lengths, then salted and “itazuri” processed on a board, and then the fibrous threads removed from the boiled butterbur. On the right is a cheap asparagus with a little bit of strong outer fibers (laugh).
\nBoth of these are really time-consuming and labor intensive, but it is quite nice to be absorbed in this kind of work (laugh). By devoting yourself to this monotonous work, you are filled with a sense of immersion in what is called “samadhi,” and you feel a sense of satisfaction, as if you are facing nature.
\nThe aroma of Hokkaido’s soil and condensed mountain air seems to resonate with your physical senses.
\nOn the other hand, I also purchase seasonal fish from my favorite restaurant and have them cut into three pieces. Since I learned how to do this at Shinoka Shoten in Yoichi, it has become a regular part of my weekend cooking. I have never had the privilege of putting fish in my mouth before, but after I see what they look like, I respectfully dismantle them. I feel that the act of cooking shakes our true nature.
\nIt is the season in Hokkaido that is the closest to heaven.<\/p>\n","protected":false},"excerpt":{"rendered":"

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