秋の味覚 7.November.2022

１０月にはギメルの谷で取れた松茸を皆でお吸い物にして頂き、今月は４年目になる干し柿づくりに励みます。この柿は新潟県の佐渡ヶ島から取り寄せているもので最初は５００個、次の年は６００個、去年はついに８００個になりました。今年はさすがに８００個が限界ねという事で有志１０人余で８００個に取り組みます。
１２月には大きな甕に味噌を８０キロ仕込み、それは来年の秋頃にはお味噌汁として毎日のお昼の食卓に上る事になります。日本の四季を肌で感じるだけでなく、味覚でも感じられるのは本当に幸せなことです。

その反面、現在世界中で起こっている自然災害や、紛争、戦争、惨事等に想いを寄せ、私たちが今元気で大きな心配もなく暮らせていることに感謝をし、出来る限りの支援をしなければいけないと思っています。

 

Taste of Autumn

In October, we made soup with matsutake mushrooms harvested in Gimel mountain, and this month we will work hard to make dried persimmons for the fourth year. These persimmons were sent from Sado Island in the Japan Sea. we had 500 pieces in the first year, 600 pieces in the next year, then finally 800 pieces last year.
We found that 800 pieces are the limit, so about 10 staff volunteers work on 800 pieces this year again.
In December, we will begin the fermentation process of 80 kg of miso in a large earthenware and it will be miso soup for lunch by autumn next year. It is truly a blessing to be able to taste the change of seasons along with the change of sights and sounds of each season.

At the same time we are quite mindful and deeply concerned about those whose lives are devastated by natural disasters, conflicts, wars and other tragedies that are currently happening around the world. We are grateful for our health and peaceful life but we recognize that we must do our best in contributing to the welfare of those who are less fortunate than us.