昨日、宮城県の農家から直接購入していることしの「新米」が到着致しました。この農家さんはある断熱材メーカーでの「営業職」としての勤務を終えた方が、その後実家の農家を継いだ方。そういうことで仕事上のご縁が継続していることから、わたしの家では購入しておりました。
　今回はわたし自身の立場の変更もあったのですが、相変わらず、会社スタッフ宛の分として送付していただいた次第。
　30kg袋がドーンと寄せられたので、それを小分けして札促社の各スタッフごとに分配配布。
　その農家さんのコトバではことしの新米は上出来で、食味にも自信があるとのこと。前職時代にはわたしも一度、仕事のついでにその農家に伺ったことがあります。宮城県大崎市鹿島台大迫という土地で、川沿いの田園で栽培されていた。昔は隣接する河川の氾濫などもあったそうですが、まことにおだやかな農村風景が広がっていて、癒されるような雰囲気だった。
　コメというと、新潟県が名高いのですが、宮城県も東北最大の生産地。また、江戸時代には江戸都市圏の主食の最大生産地として繁栄してきている。太平洋水運から利根川を遡る水運ルートが江戸期の最大流通ルート。伊達氏が東北の戦国騒乱でこの宮城に強く執着したかの最大の経済根拠。
　自分のふだんの主食の生産地、その土地の空気感にも触れるというのはありがたい体験。その農家からの帰り道、その風土感を満喫させていただいていた。まぁ、本来であれば地元・北海道産品愛用とすべきところでしょうが、わたしの場合、北海道のみならず東北にも深く人生が関わった。そういった意味ではこういう「ご縁」は大切にしていきたいと思っています。
　わが家ではまだ、前年度産のお米が20kg以上残っているので、新米の注文は控えていまして、今回がことしの新米と初のお目見え。最近というか、ここ数ヶ月前からわが家では小豆も加えた「十穀米」仕様のお米主食で過ごしてきております。やはり健康寿命第一ということからの選択。すっかり慣れ親しんできて、その上ダイエットも成功してきているので、お米消費はやや減少気味かも。
　なんですが、せっかくの新米なので本日は久しぶりにお米100%で食してみたい。
　久しぶりの食べ心地、それも気候に恵まれたことしの日本列島、その空気・風土感もいっしょに、しっかりと味わって食したいと思います。　いただきまーす。

English version⬇

Miyagi’s new rice, 2024 Hitomebore, has arrived.
The staple food of Miyagi Prefecture, where you can enjoy the expression of the producers and the atmosphere and climate of the land. The high temperatures and good weather have resulted in a bountiful harvest. We will eat the whole crop. The whole thing is yours to enjoy.

　Yesterday, this year’s “new rice” purchased directly from a farmer in Miyagi Prefecture arrived. This farmer is a man who took over his family’s farm after he finished working as a sales representative for an insulation material manufacturer. I had been purchasing the rice for my own family because of our continuing business relationship.
　This time, I had a change in my position, but as usual, I received a 30 kg bag for my company staff.
　We received a large quantity of 30 kg bags, which were divided into smaller bags and distributed to each staff member of the company.
　According to the farmer, this year’s new rice was excellent, and he was confident of its taste. I once visited the farmer on a business trip when I was a former employee. The rice was grown in a rice field along a river in an area called Kashimadai Osako, Osaki City, Miyagi Prefecture. In the past, there used to be flooding of the adjacent river, but it was a truly tranquil farming village with a soothing atmosphere.
　When it comes to rice, Niigata Prefecture is well known, but Miyagi Prefecture is also the largest producer in the Tohoku region. It has also prospered as the largest producer of staple food in the Edo metropolitan area during the Edo period (1603-1868). The water transportation route from the Pacific Ocean up the Tone River was the largest distribution route during the Edo period. This is the main economic rationale for the Date clan’s strong attachment to Miyagi during the Warring States uprisings in the Tohoku region.
　It is a gratifying experience to be in touch with the land where one’s staple food is produced and the atmosphere of the land. On the way home from the farmhouse, I was able to fully enjoy the local atmosphere. Well, I should probably be a fan of local Hokkaido products, but in my case, I was deeply involved not only in Hokkaido but also in the Tohoku region. In that sense, I would like to cherish this kind of “relationship.
　Since we still have more than 20 kg of rice from the previous year left over, we have refrained from ordering new rice, and this is the first time we have seen the new rice. Recently, or rather for the past several months, we have been eating rice with “10-grain rice,” which includes azuki beans. This choice was made because we believe that healthy life expectancy is the most important factor. Since we have become accustomed to it and have also succeeded in losing weight, our rice consumption may be on the decline.
　However, since it is new rice, I would like to eat 100% rice today for the first time in a while.
　It has been a long time since I have had the pleasure of eating rice, and I would like to enjoy it with the air and climate of the Japanese archipelago this year, which has been blessed with a good climate.　Bon appétit!
　
　

Posted on 10月 16th, 2024 by 三木 奎吾
Filed under: おとこの料理＆食