自分たちで栽培した野菜が、ひんのべ、
漬け物、おから、煮物などさまざまな料理となる
「ひんのべ」は適当な大きさにちぎって
野菜たっぷりの鍋に放り込むだけ。
作り方は簡単だ
左から、直売所「たんぽぽ」小池峰子社長、
酒井勝子さん、小池豊子さん、酒井ゆき子さん
It takes about 30 minutes to come to Nobusato area, where you can enjoy peaceful rural scenery full of apple orchards. "When we were young, we were all farmers and we had no one who was working for a company in Nobusato".
Toyoko Koike, Katsuko Sakai, and Yukiko Sakai who are former employees of Chokubai-jo TANPOPO farmers market. People around this area farmed to make their living. They grew mulberries, tobacco, rice, wheat, vegetables and more.
This is a popular soup, especially in winter, called "Hin-no-be". We put thin and oval pieces of dough, which is made of wheat flour powder and pressed with the bottom of a spoon. Chop Japanese daikon radish, Japanese leeks and any vegetables of the season into a size of your choice and put them into a pot. "Need more vegetable?" One woman asked. "Nakara (It's almost good, an okay level)," another answered in the Nagano dialect. As they fostered their dialogue, the pot started to boil. They put the prepared pieces of dough into the pot. "That's it. Easy, huh?" The first woman said.
"I usually cook hin-no-be soup by using vegetables stored at home almost every winter. It becomes nutritiously balanced if you put inlots of vegetables, as well as it keeps your body warm." Toyoko-san said.
Now we call them local foods, but for them it's just their daily cooking at home. They created dishes such as, Hin-no-be and stew style dishes and okara tofu byproduct, by thinking about how they can use their garden-fresh vegetables most efficiently in their cooking and how they can make each dish as delicious as possible.These local foods must be full of a mother's love in care of her family.